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KMID : 0380619890210030446
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 3 p.446 ~ p.452
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Red Pigment of the Korean Cockcomb Flower
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변시명/Byun, S M
조숙자/변평화/이상열/이경애/Cho, S J/Byun, P H/Lee, S Y/Lee, K A
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Abstract
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The pigment of the Korean cockscomb flower, a betacyanin, was evaluated for its stability in terms of temperature, pH, and its behavior upon exposure to water, light, and air. The pigment was the most stable at pH 4.0, and its activation energy (Ea) for degradation was shown to be 17.55㎉/mol. In general, sugars protected against color degradation at the concentration of 0.1M. Degradation of this pigment in the presence of food constituents, such as organic acids, metal ions, or antioxidants, at the concentrations normally present in food preparations, can be kept to a minimum by selective adjustment of conditions. This pigment, therefore, has potential value as a food colorant under selected conditions.
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