A Study on the Characterization and Dyeability of Mushroom Colorant (I)- Extraction, storage and analysis of mushroom colorant-

양송이 색소의 특성과 염색성에 관한 연구(I) - 색소의 추출과 보관 및 성분 분석을 중심으로 -

  • 서영숙 (경북대학교 생활과학대학 의류학과) ;
  • 정지윤 (경북대학교 생활과학대학 의류학과)
  • Published : 1997.01.01

Abstract

The browning characteristic and dyeability of the mushroom were examined to establish the optimum condition for browning and extraction in the process of obtaining the natural dye, brown colorant. The composition of browning extracts from mushroom was also analyzed and the dyeability were investigated. The results of this study are as follows, 1. The optimum condition for obtaining the browning colorant from mushroom was the crushed phase of sample. 2. The browning reaction by enzymes in mushroom was efficient at a temperature of 35$^{\circ}C$, a duratron period of 2 hr and pH of 8. 3. The optimum condition for extraction of browning extracts from browned mushroom was at 95$^{\circ}C$ and Ihr. 4. To analyze the content of browning extracts in the mushroom, three fractions were obtained from gel filtration using Sephadex G-25 and the fraction 1 was melanin and the fraction 3 was dihydroxyphenylanine (DOPA) and glutaminyldihydroxybenzene (GDHB) . 5. The turbidity in enzymatic browning extraction of mushroom increased depending on refrigeration storage (4$^{\circ}C$) and UV radiation. The filtration of the extracts resulted in a decrease of absorbance. 6. The dyeability of the fraction 1 was greater compared to that of the fraction 3 and that of wool greater compared to the other two fabric materiales.

Keywords