Effects of pH and Light on the Storage Stability of the Purple Pigment, Hordeumin, from Uncooked Barley Bran Fermented Broth.

DOI Web Site Web Site PubMed 被引用文献1件 参考文献23件
  • DEGUCHI Tomoaki
    Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology
  • SHOHARA Shuji
    Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology
  • OHBA Riichiro
    Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology
  • UEDA Seinosuke
    Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology

この論文をさがす

抄録

  The pigment retention rate of hordeumin was higher than that of two standard anthocyanidins, cyanidin and delphinidin, when hordeumin and anthocyanidins were dissolved in Walpole buffer (pH 1.0) and stored. Moreover, when pigment solutions were stored at 15°C under light irradiation, the pigment retention rate of the hordeumin solution became higher than those of standard anthocyanidins (2 to 10 times) as the storage period increased. Comparing various pH buffers (MacIlvaine buffer, pH 2.2 to 7.0), the pigment retention rate of hordeumin at pH 5.0 was highest. Furthermore, the half-life of hordeumin at pH 5.0 was increased from 9 days to 17.5 days when nitrogen gas was bubbled into the hordeumin solution. We considered that the storage stability of hordeumin is higher than standard anthocyanidins because hordeumin is a complex with anthocyanin, tannin, and protein.<br>

収録刊行物

被引用文献 (1)*注記

もっと見る

参考文献 (23)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ