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KMID : 1007520120210051451
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Food Science and Biotechnology
2012 Volume.21 No. 5 p.1451 ~ p.1456
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Potential Use of Natural Pigments on Laccase-based TTI Prototype: Substrate Specificities and Variations in Arrhenius Activation Energy
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Kim Eun-ji
Kim Kee-Hyuk
Kim Yeon-Ah
Lee Seung-Ju
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Abstract
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Non-toxic dyes and natural pigments were examined as potential substrates for a laccase-based time temperature integrator (TTI) prototype. Five compounds such as bromothymol blue (D1), methyl orange (D2), laccaic acid (P1), a pigment from bokbunja (Rubus coreanus) fruit (P2), and Gardenia blue pigment (P3) were all catalyzed, resulting in significant changes in color. CIE-Lab and ΔE appeared to have the most linear dependency on reaction time. Reaction rate constants, k, were estimated at 10-37oC with the coefficients of determination, R2, being the lowest at 0.94. The Arrhenius activation energies, Ea, were 42.6- 66.1 kJ/mol depending on the substrate. The results show that alterations in Ea of this TTI is a very important finding in that Ea of the laccase-based TTI could be modulated with substrates to assess time-temperature history accurately and that a wide range of color compounds offer an opportunity for color-coded TTI to assure color blind individuals food safety.
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KEYWORD
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laccase-based TTI, natural pigment, kinetics, Arrhenius activation energy
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