Formation of Green-Blue Compounds in<i>Brassica rapa</i>Root by High Pressure Processing and Subsequent Storage

• UENO Shigeaki

  Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences

• HAYASHI Mayumi

  Niigata Industrial Creation Organization

• SHIGEMATSU Toru

  Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences

• FUJII Tomoyuki

  Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences Department of Biotechnology, Maebashi Institute of Technology

書誌事項

タイトル別名

• Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage

抄録

The effect of high pressure treatment on biochemical changes during storage was investigated using Brassica rapa root. High pressure treated samples with 400 and 600 MPa formed unique green-blue color during 7-d storage at 4 °C. The mechanism of green-blue compound formation would be based on biochemical pathway for a unique green-blue pigment synthesis, containing O₂-dependent steps and possibly enzymatic reactions.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 73 (4), 943-945, 2009

  公益社団法人 日本農芸化学会

キーワード

• high pressure
• cell damage
• green-blue color
• <I>Brassica rapa</I>

詳細情報

• CRID: 1390282681456977920
• NII論文ID: 10027540153
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.80745
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 10213259
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I10213259
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.80745
• 本文言語コード: en
• データソース種別:
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