Carotenoid-binding proteins; accessories to carotenoid function.

Pilbrow, Jodi; Garama, Daniel J.; Carne, Alan

doi:10.18388/abp.2012_2197

Cited by 19 publications

(16 citation statements)

References 28 publications

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“…While the reason for the carotenoid distribution outside lipid domains is unknown, it has been noted in the literature that some carotenoid derivatives are water soluble . However, it is more likely that the reason for distribution throughout the protein matrix is because of carotenoid–protein interactions, which have been noted more commonly in the literature …”

Section: Resultsmentioning

confidence: 99%

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Raman imaging processed cheese and its components

Smith

Holroyd

Reid

et al. 2016

J Raman Spectroscopy

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Controlling the quality of cheese involves monitoring its taste, texture, stability and appearance. One method of doing so involves the analysis of cheese microstructure. This research investigated the use of confocal Raman microscopy for observing the microstructure of processed cheese including the distribution of additives therein. Reference Raman spectra were obtained for several additives commonly present in processed cheese including: trisodium citrate (TSC), sorbic acid, paprika and corn starch. Low and high spatial resolution Raman images were obtained from commercial and custom formulated processed cheeses. These were created using band integrals and principal component analysis scores values. Results of this investigation show that fat, protein, water, TSC, paprika and starch distributions can be imaged effectively using the many Raman imaging methods, including high spatial resolution Raman microscopy. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Resultsmentioning

confidence: 99%

“…[40,41] However, it is more likely that the reason for distribution throughout the protein matrix is because of carotenoid-protein interactions, which have been noted more commonly in the literature. [42][43][44] Fat and protein can also be imaged using this method (Fig. S3, Supporting Information).…”

Section: Low Resolution Images Created Using Pcamentioning

confidence: 99%

Raman imaging processed cheese and its components

Smith

Holroyd

Reid

et al. 2016

J Raman Spectroscopy

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“…Free astaxanthin in shrimp is bound within a multimeric protein called CRCN [8]. CRCN is widespread amongst crustaceans, producing the dark blue/slate colorations of the carapace which is common in this phylum [9]. The interaction of CRCN and astaxanthin produce the naturally red carotenoid to blue or any other color, producing the diverse array of colors in the shrimp [10].…”

Section: Introductionmentioning

confidence: 99%

The Color of Marine Shrimps and Its Role in the Aquaculture

Rodríguez¹,

Garcia²,

Palafox³

et al. 2017

Int J Aquac Fish Sci

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In the present review, we have described aspects of the color of marine shrimp of importance in aquaculture (mainly Penaeus japonicus, Litopenaeus vannamei and Penaeus monodon) and in the world. It is generally described some ecological aspects and some factors that affect the color of the shrimp. It describes in a general way, ecological aspects and some factors that affect the color of the shrimp, as well as, specifi c aspects like the color change, the importance of the pigments in the color and the effect of the cooking and storage processes on the color of the shrimp. As well as some strategies that have been used to improve the color during the last decades are discussed. As well as the ability to select genetic lines of color shrimp.

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“…F I G U R E 5 Multivariate discriminant analysis of carotenoid contribution to gonad colour. It is also likely that the in vivo chemical environment of the carotenoids may also subtly affect gonad coloration, as interactions with lipids and proteins can modify spectral properties(Britton, 2008;Pilbrow, Garama & Carne, 2012). The percentage of variance associated with each factor is given in parenthesis.…”

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confidence: 99%

Carotenoid composition of a New Zealand (Evechinus chloroticus) and an Australian (Heliocidaris erythrogramma) sea urchin in relation to gonad colour

et al. 2018

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Sea urchins are commercially harvested for their edible gonads, also known as roe or uni. Most species, particularly those from the Northern hemisphere are reported to exhibit limited variation in gonad colour, which is proposed to be due to carotenoid pigments. The commercially harvested species from New Zealand, Evechinus chloroticus, and from Australia, Heliocidaris erythrogramma, however, exhibit considerable gonad colour variation, ranging from a culinary desirable light yellow/orange to an undesirable brown. Gonads from E. chloroticus and H. erythrogramma were characterized spectrophotometrically and the carotenoid content extracted and analysed by reversed-phase high-performance liquid chromatography. The main carotenoid found in the gonads of both species was 9 0 -cis-echinenone, with lower levels of all-trans-echinenone, lutein and isozeaxanthin. Carotenoid composition contributed to the yellow/orange colour components of the gonads, but was not correlated with the darker roe coloration observed in some E. chloroticus individuals. Our results highlight important considerations relating sea urchin gonad coloration to carotenoid content and as such will provide useful information for the future aquaculture and processing of these two species. K E Y W O R D S9 0 -cis-echinenone, carotenoid, Evechinus chloroticus, Heliocidaris erythrogramma, RP-HPLC, sea urchin

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Carotenoid-binding proteins; accessories to carotenoid function.

Cited by 19 publications

References 28 publications

Raman imaging processed cheese and its components

Raman imaging processed cheese and its components

The Color of Marine Shrimps and Its Role in the Aquaculture

Carotenoid composition of a New Zealand (Evechinus chloroticus) and an Australian (Heliocidaris erythrogramma) sea urchin in relation to gonad colour

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