Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Red Pigment of the Korean Cockcomb Flower: Color Stability of the Red Pigment

한국산 맨드래미 꽃의 적색 색소 : 적색 색소의 식품학적 안정성

  • Lee, S.Y. (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
  • Cho, S.J. (Department of Home Economics Education, Seo Won University) ;
  • Lee, K.A. (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
  • Byun, P.H. (Department of Food and Nutrition, Dong-Duck Women's University) ;
  • Byun, S.M. (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology)
  • 이상열 (한국과학기술원 생물공학과) ;
  • 조숙자 (서원대학교 가정교육과) ;
  • 이경애 (한국과학기술원 생물공학과) ;
  • 변평화 (동덕여자대학교 식품영양학과) ;
  • 변시명 (한국과학기술원 생물공학과)
  • Published : 1989.06.01
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Abstract

The pigment of the Korean cockscomb flower, a betacyanin, was evaluated for its stability in terms of temperature, pH, and its behavior upon exposure to water, light, and air. The pigment was the most stable at pH 4.0, and its activation energy (Ea) for degradation was shown to be 17.55Kcal/mol. In general, sugars protected against color degradation at the concentration of 0.1M. Degradation of this pigment in the presence of food constituents, such as organic acids , metal ions, or antioxidants, at the concentrations normally present in food preparations, can be kept to a minimum by selective adjustment of conditions. This pigment, therefore, has potential value as a food colorant under selected conditions.

한국산 맨드래미 꽃의 적색 색소인 베타시아닌 색소의 식품학적 안정성을 조사하기 위하여 온도, pH, water activity, 빛 및 공기조절에 따른 변화를 관찰하였다. 이 적색 색소는 pH4.0에서 가장 안정하였으며, 열에 대한 분해 활성화에너지 (Ea)는 17.55kcal/mol이었다. 일반적으로 당화합물의 첨가는 0.1M농도에서 색소 분해 방지효과가 있었고, 식품속에 존재하는 농도의 유기산, 금속이온 및 항산화제들은 적색 색소의 분해를 심하게 일으키지 않음으로써, 이 적색 색소는 천연식품 색소로서 이용될 가능성이 증명되었다.

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