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http://dx.doi.org/10.3746/jkfn.2004.33.4.711

Stability of the Pigments from Monascus purpuresu CBS 281.34  

임성일 (한국식품개발연구원)
곽은정 (한국식품개발연구원)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.4, 2004 , pp. 711-715 More about this Journal
Abstract
The stability of 80% ethanol-soluble pigments from Monasus purpureus CBS 281.34 was investigated according to storage temperature, pH and addition of organic acid. Also, the stability of ethanol-soluble pigment in aqueous system was examined after the addition of distilled water in the range of 0∼80% during the storage at 1$0^{\circ}C$ and 2$0^{\circ}C$ for 4 weeks with water soluble pigment. The heat stability was the highest (9.74%) when the 80% ethanol-soluble pigments were stored at 1$0^{\circ}C$ for 4 weeks. However, the 80% ethanol-soluble pigments stored at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 24 h and 12 h greatly decreased by 23.06% and 30.36%, respectively. Although the 80% ethanol-soluble pigments were stable in the range of pH 4∼8, the degradation rate of pigment increased at pH 2 and PH 10.80% ethanol extract was adjusted to PH 4 by adding organic acids. The rate of pigment degradation was not different from control for 4 weeks. Red pigment was stable in the treatment of organic acids. And the stability of ethanol-soluble pigment in aqueous system was gradually decreased as the pigment content and storage time increased. Additionally, the stability of ethanol-soluble pigment was higher at 1$0^{\circ}C$ than at 2$0^{\circ}C$.
Keywords
Monascus purpureus CBS 281.34; red yeast rice; pigment; stability;
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Times Cited By KSCI : 8  (Citation Analysis)
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