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KMID : 1134819970260010060
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 1 p.60 ~ p.66
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Characteristics and Stability of Pigments Produced by Monascus anka in a Jar Fermenter
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Kim Seon-Jae
Rhim Jong-Whan
Kang Seong-Gook
Jung Soon-Teck
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Abstract
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The characteristics and stability of pigments produced by Monascus anka in a jar fermenter were examined. The pigments produced by the mold were fractionated into four pigments, i.e., extracellular red pigment(ERP), extracellular yellow pigment(EYP), intracellular red pigment(lRP) and intracellular yellow pigment(IYP) by the solvent fractionation method. These pigments showed characteristic absorption spectrum indicating that they were composed of different components of pigments. Each of these four pigments separated from Monascus anka were stable under ultraviolet light, fluorescent light, and in dark conditions, but their color was faded rapidly under sun light. They were also very stable against temperature below 80℃, above which temperature the stability of the pigments was decreased rapidly. Among the eight organic acids tested, tartaric and citric acids were found to be detrimental against the Monascus anka pigments. And Cu^(2+) ion showed the most deleterious effect on the color change of the pigments.
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KEYWORD
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Monascus anka pigments, natural food colorant, color characteristics, color sability
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