Preparation of Water-soluble and Stable Chlorophylls and β-Carotene by Forming Complexes with Egg Albumin

Abstract

Chlorophyll- and β-carotene-egg albumin complexes were prepared. As these pigment-protein complexes were soluble in water, the chlorophylls and β-carotene were endowed with a water-soluble character. The molecular numbers of pigments incorporated into the complexes were increased by using proteins treated with charcoal, and additionally by using chemically modified proteins, acetylated or carbamoylated egg albumin. When compared with the stabilities of these pigments in detergent or in an organic solvent, the chlorophyll in the complexes was stable against photobleaching and for a wide range of pH values (pH 5-10). β-Carotene in the egg albumin complexes was relatively stable under UV irradiation.