• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.711-715
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• 2004

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$0^{\circ}C$.

• Journal of environmental and Sanitary engineering
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• v.14 no.4
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• pp.35-40
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• 1999

For application of a yellow pigment as food additives, stability of a water-soluble yellow pigment from Bacillus sp. PY123 was investigated. The yellow pigment from Bacillus sp. PY123 was purified with pH treatment, activated carbon and silica gel column chromatography. The partial purified yellow pigment appeared only one spot on silica gel TLC after 12 evaporation and under irradiation of UV 253nm at dark room. Rf value of the pigment was measured at 0.04 and 0.12 with development of a solvent mixture (Butanol : Acetic acid : water = 4 :1:5) and a solvent mixture (Isopropanol : Ammonia : Water = 9 :1: 2), respectively, The partial purified pigment appeared a white fluorescence under UV365nm irradiation. The partial purified yellow pigment had a main peak and a minor peak on HPLC using 20mM phosphate buffer(pH 7.0) at 1ml/min flow rate. The partial purified pigment was stable at heat treatment, acidic pH, oxide-reductants and surfactants.

• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.71-71
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• 2003

This study was conducted to investigate effects of dietary pigment sources on shell color of juvenile abalone, Haliotis discus hannai. Three replicate groups of the abalone, average weight 173 mg, were fed the diets containing various pigment sources such as Porphyra powder, Spirulina, yeast astaxanthin and paprika extract for 16 weeks. Survival and weight gain were not affected by dietary pigment sources (P>0.05). Shell color of abalone fed diets containing Porphyra powder and Spirulina was approached to yellow-red and orange which are similar to shell color of wild abalone. However, shell color of abalone fed the diets containing yeast astaxanthin and paprika extract were similar to that of control diet showing bright green. Porphyra powder and Spirulina contain not only fat-soluble pigment such as chlorophyll and carotenoids but also water-soluble pigment such as phycoerythrin and phycocyanin. These results would be useful information to change shell color of abalone in aquaculture.

• Microbiology and Biotechnology Letters
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• v.23 no.1
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• pp.43-46
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• 1995

For using additives of foods, or cosmetics, a strain A80 producing blue pigment was isolated from soil. The strain A80 was identified as a strain of Azotobacter vinelandii based on morphological and physiological characteristics. The strain A80 was extracellulaly secreted the blue pigment on PYG agar plate, but not secreted it into PYG broth. And then, the strain A80 was extracellulaly secreted the blue pigment in PYG broth containing 2.0% chitin, while the strain A80 was not secreted the blue pigment in PYG broth containing 2.0% chitin and 1% NaCl simultaniously.

• Microbiology and Biotechnology Letters
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• v.23 no.6
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• pp.777-780
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• 1995

A strain US50-3 producing water-soluble red pigment was isolated from the pond separating oil from water near the oil storage tanks. The strain US50-3 was identified as a strain of Serratia marcescens considering its morphological and physiological characteristics, and DNA G+C contents. It showed a little difference comparing to the Type strain and was considered to be another biotype strain.

• Food Science and Preservation
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• v.8 no.1
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• pp.102-108
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• 2001

Flow properties of the concentrated pigment solutions extracted from purple-fleshed sweet potatoes were determined using a cone and plate rotational viscometer for soluble solids concentration range of 25 to 65% at temperature range of 20 to 60 $^{\circ}C$. The purple-fleshed sweet potato pigment solutions exhibited Newtonian behavior. Temperature dependency for the viscosity of the solution followed the Arhenius relationship with activation energy values between 14.23 and 43.00 kJ/mol, which increased linearly with soluble solids concentration. A relationship between viscosity, temperature and soluble solids concentration was investigated. At the same temperature, the viscosity of the concentrated pigment solutions increased exponentially as the concentration increased with higher degree of such phenomena at lower temperatures.

• Microbiology and Biotechnology Letters
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• v.25 no.5
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• pp.454-458
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• 1997

To develop a yellow pigment for a food-additive, a strain producing a water-soluble yellow pigment was isolated from phylloplane of tree leaf. The strain PY123 was identified a Bacillus sp. based on morphological and biochemical characterization such as a bacillus form, mortility, spore formation, Gram positive, and catalase production. The pigment production of the strain PY123 was increased about 3 times in patato broth containing 1% sucrose and 0.1 mM CoCl$_{2}$ than in only potato broth after incubation at 30$circ$C, for 2 days. When 0.1 mM CoCl$_{2}$, was added in potato broth containing 1% sucrose at late log phase during incubation of the strain PY123, cell growth was not inhibited, and the period at maximal pigment production of the strain PY123 was about 12hrs faster than in potato broth containing 1% sucrose and 0.1 mM CoCl$_{2}$, simultaniously.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.201-206
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• 1990

The optimal cultural conditions for production of the bluish purple prgment by the cultivation of Streptomyces californicus KS-89 were determined with various substrates. The carbon and nitrogen sources on the production of pigment indicated that soluble strarch and glycerol as carbon sources and sodium glutamate sodium nitrate as nitrogen sources given a mzimum yield of the pigment at 3$0^{\circ}C$ for 7 days. The addition of ferrous sulfate was essential. The highest production of pigment was observed with cultivation in a medium containing 2.0% soluble starch 1% glycerol 0.5% sodium glutamate 0.05% sodim nitrate 0.001% L-proline 0.025% K2HPO4 0.005% MgSO4 .7H2O, 0.04% FeSO4.7H2O, 0.001% thiamine.HCl and pH7.0.

• Journal of Ginseng Research
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• v.19 no.3
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• pp.244-248
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• 1995

Water-soluble browning pigments were artily purified from Korean red ginseng through the several procedures such as fractionation by n-butanol, precipitation by ethanol, dialysis and gel filtration. At least four kinds of water-soluble browning pigment were separated from each other, two kinds of low-molecular-weight and two kinds of high-molecular-weight pigments.

• Food Science and Preservation
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• v.11 no.1
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• pp.42-46
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• 2004

Each pigments were obtained by ethyl alcohol extraction method, blue and yellow pigment from Gardenia as well as dark brown pigment from Kaoliang. Concentration of these pigments are all 60 Brix, the extraction yields were 0.68, 1.97, 0.63 ％(w/w), respectively. Oil soluble natural black pigment (OSNBP) was composed of soybean oil, water, emulsifier, Gardenia blue and yellow, Kaoliang dark brown etc. Blending ratio of these was 8: 22: 42: 10: 15: 13 (w/w), this mixture was carried out homogenized. Solubility of this OSNBP in soybean oil was appeared the maximum level at about 30∼40$^{\circ}C$ range. OSNBP solubilized black oil was not reseparated at below 20$^{\circ}C$.