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首页> 外文期刊>Food science and technology research >Photo-stability of Mixture of Violet Pigments Phycoerythrin and Phycocyanin Extracted without Separation from Discolored Nori Seaweed
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Photo-stability of Mixture of Violet Pigments Phycoerythrin and Phycocyanin Extracted without Separation from Discolored Nori Seaweed

机译：从变色紫菜中提取的紫色素藻红蛋白和藻蓝蛋白混合物的光稳定性

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摘要

Water-soluble pigment mixture was extracted from discolored nori seaweed without separating phycoerythrin (PE) and phycocyanin (PC). The stability of this mixture against light irradiation was studied for application as a violet food coloring additive. The PC component showed greater photo-stability than the PE component of the pigment solution (pH 7.0, 20℃) under irradiation at 5,300 and 7,800 Lx. The ratio of the second-order rate constant k_(PE)/k_(PC) which reflects photo-destruction was 9.3 (5,300 Lx) and 7.0 (7,800 Lx). The results were similar to those of a respective pigment separated by gel-chromatography. As for tonal changes, the a* value was decreased and both the b* and L* values were increased with progressing photo-destruction, namely, the violet color changed to pale dark-violet due to de-coloration of the red PE component. A reduction in photo-fading of 6.6% (PE) and 6.9% (PC) was achieved by 7,800 Lx irradia tion for 5 h, compared with the control, by adding γ-cyclodextrin to the mixture.
机译：从变色的紫菜海藻中提取水溶性颜料混合物，而无需分离藻红蛋白（PE）和藻蓝蛋白（PC）。研究了该混合物对光照射的稳定性，以用作紫色食用色素添加剂。在5,300和7,800 Lx的辐射下，PC组分显示出比颜料溶液中的PE组分（pH 7.0，20℃）更高的光稳定性。反映光破坏的二阶速率常数k_（PE）/ k_（PC）之比为9.3（5,300Lx）和7.0（7,800Lx）。结果类似于通过凝胶色谱法分离的各个颜料的结果。至于色调变化，随着光破坏的进行，a *值减小，b *和L *值都增加，即，由于红色PE成分的脱色，紫罗兰色变为浅暗紫罗兰色。与对照相比，通过向混合物中添加γ-环糊精，与对照相比，经7800 Lx辐照5 h，光褪色降低了6.6％（PE）和6.9％（PC）。

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  • 来源
    《Food science and technology research》 |2010年第6期|p.617-620|共4页
  • 作者

    Susumu Kohata; Noboru Matsunaga; Yuko Hamabe; Kazuyo Yumihara; Toshihisa Sumi;

  • 作者单位

    Department of Biological and Chemical Systems Engineering, Kumamoto National College of Technology, 2627, Hirayamashin-machi, Yatsushiro, Kumamoto 866-8501, Japan;

    Advanced Course of Bioengineering, Yatsushiro National College of Technology, Yatsushiro, Kumamoto 866-8501, Japan. Present address Takanashi Milk Products Co. Ltd., Takasaki, Gunnma 370-1301, Japan;

    Department of Biological and Chemical Systems Engineering, Kumamoto National College of Technology, 2627, Hirayamashin-machi, Yatsushiro, Kumamoto 866-8501, Japan;

    Department of Biological and Chemical Systems Engineering, Kumamoto National College of Technology, 2627, Hirayamashin-machi, Yatsushiro, Kumamoto 866-8501, Japan;

    Department of Biological and Chemical Systems Engineering, Kumamoto National College of Technology, 2627, Hirayamashin-machi, Yatsushiro, Kumamoto 866-8501, Japan;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    nori seaweed; pycoerythrin; phycocyanin; photo-stability; tonal change; cyclodextrin;

    机译：海苔紫菜;菊红素;藻蓝蛋白;光稳定性音调变化环糊精;

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