Reports from Cornell University Highlight Recent Findings in Plant Proteins (Using Urea-shifting To Create a Natural Blue, Antioxidant Emulsifier From Phycocyanin).

A recent study conducted at Cornell University in Ithaca, New York, has explored the use of urea to create a natural blue, antioxidant emulsifier from a protein called phycocyanin (PC), which is derived from algae. The researchers found that by using urea, they were able to balance PC's hydrophilic-lipophilic character and enhance its emulsifying capacity. Although the denaturation process weakened the protein's antioxidant properties, it resulted in finer and more dispersed emulsion droplets, which exhibited higher apparent antioxidant properties. The study concluded that a urea concentration of 5 M maintained a relatively stronger blue color while keeping the emulsion stable and protecting the oils from further oxidation. [Extracted from the article]