Effects of pH and Light on the Storage Stability of the Purple Pigment, Hordeumin, from Uncooked Barley Bran Fermented Broth
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概要
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The pigment retention rate of hordeumin was higher than that of two standard anthocyanidins, cyanidin and delphinidin, when hordeumin and anthocyanidins were dissolved in Walpole buffer (pH 1.0) and stored. Moreover, when pigment solutions were stored at 15℃ under light irradiation, the pigment retention rate of the hordeumin solution became higher than those of standard anthocyanidins (2 to 10 times) as the storage period increased. Comparing various pH buffers (MacIlvaine buffer, pH 2.2 to 7.0), the pigment retention rate of hordeumin at pH 5.0 was highest. Furthermore, the halflife of hordeumin at pH 5.0 was increased from 9 days to 17.5 days when nitrogen gas was bubbled into the hordeumin solution. We considered that the storage stability of hordeumin is higher than standard anthocyanidins because hordeumin is a complex with anthocyanin, tannin, and protein.
- 2000-10-23
著者
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DEGUCHI Tomoaki
Department of Chemical Science and Engineering, Ariake National Collage of Technology
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Ohba R
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ueda S
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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SHOHARA Shuji
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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Deguchi Tomoaki
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Shohara Shuji
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ohara Riichiro
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology
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