麦類の無蒸煮アルコール発酵による紫色素の生成

概要

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A purple pigment was formed from cereals by fermentation without cooking. The formation of purple pigment from barley was the most suitable of all cereals tested. For the formation of the pigment, a suitable fermentation period was 5 or 6 days at 30℃ and a desirable initial pH of the fermentation was 3.5. A supernatant separated from fermented broth by centrifugation formed larger amounts of the pigment precipitate upon storage in a cold room (5℃) than at high temperatures. The purple pigment was soluble in dilute acid or alkaline solution and HCl-methanol. However, it was insoluble in butyl alcohol, propyl alcohol, acetone, or ethyl ether. The tint of the pigment solution showed purple to blue, leek-green, and green according to the change of pH. This color-change was reversible. This pigment was presumed to be flavonoids, especially anthocyanins.
1987-07-25