Characterization of cannonball jellyfish (Stomolophus sp. 2) blue protein: a pH-stable pigment
2020
Martínez-Pérez, Raúl Balam | Díaz-Tenorio, Lourdes Mariana | Leyva Soto, Luis Alonso | Gortáres-Moroyoqui, Pablo | García-Rico, Leticia | Rodríguez, Jorge Alberto
Pigments are present in a broad variety of terrestrial and aquatic organisms. The cannonball jellyfish (Stomolophus sp. 2) is an important fishery resource in the northwest of Mexico and is processed to be traded and consumed as seafood. During the process, water with a soluble blue pigment and other compounds are discarded to the environment. In this work, we present some properties of the blue pigment from Stomolophus sp.2 (S2bp), to decide if it could be considered as a potential value-added waste and avoid the blue proteinaceous pigment wastewater. S2bp was purified to homogeneity and had a molecular mass of 28.0 kDa; this protein exhibited a ʎₘₐₓ at 650 nm, contained Zn²⁺ and Cu²⁺ metal ions, and was stable from 10 to 50 °C and in a pH range of 3.0 to 13.0 for 1 h. It had halotolerant characteristics maintaining the blue coloration in a broad range of ionic strength (0–4 M NaCl) and showed changes in ʎₘₐₓ with chaotropic salts. In addition, S2bp was stable in the presence of organic acids and EDTA and in zwitterionic, anionic, and nonionic detergents at critical micellar concentration. However, oxidant reagents like NaClO and H₂O₂ decrease the coloration. These results show that the jellyfish pigment is a stable protein which makes it an alternative pigment for the food industry.
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