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KMID : 0613820130230050669
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Journal of Life Science
2013 Volume.23 No. 5 p.669 ~ p.675
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Stability of Monascus Pigment Produced by Monascus sp. MK2
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Jeon Chun-Pyo
Lee Jung-Bok
Kwon Gi-Seok
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Abstract
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The stability of monascus pigment produced by Monascus sp. MK2 was investigated according to light, pH, temperature, organic acid, synthetic antioxidant, and natural substance. The light stability was increased (sun light < fluorescent lamp < ultraviolet rays < dark condition) when storing the monascus pigments. Although the monascus pigments were stable in the range of pH 3.0, the degradation rate of pigment was increased at pH 11.0. The stability of monascus pigment gradually decreased as temperature increased. In addition, pigment stability was increased by adding the synthetic antioxidant and natural substance.
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KEYWORD
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Monascus sp., monascus pigment, red yeast rice, stability
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