Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Stability of Pigment Produced by Monascus pilosus

Monascus pilosus가 생성하는 색소의 안정성

  • Park, Mee-Ja (Department of Food Science and Technology, Taegu Catholic University) ;
  • Yoon, Eun-Kyung (Department of Food Science and Technology, Taegu Catholic University) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Taegu Catholic University)
  • 박미자 (대구가톨릭대학교 식품공학과) ;
  • 윤은경 (대구가톨릭대학교 식품공학과) ;
  • 김순동 (대구가톨릭대학교 식품공학과)
  • Published : 2002.08.01
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Abstract

Stability of Monascus pilosus pigment was investigated under various conditions. The concentration of the pigments stored under air and sub-atmosphere (250 mmHg) for 30 days at room temperature decreased by 77.9% and 48.4%, respectively. The pigment solution was stable under temperature ranges of $20-80^{\circ}C$, pH 4-8, darkness and presence of KCl, NaCl, $CaCl_2$, $MgCl_2$, and $ZnCl_2$. In contrast, the pigment solution was relatively unstable, decreasing in concentration by 6.0 and 11.6% at 100 and $121^{\circ}C$, 15.5 and 13.7% at pH 3 and 9, 22.9 and 66.8% under fluorescence and sun light, respectively, and 20.2% in the presence of $AlCl_3$.

Monascus pilosus KCCM 60084로부터 생성되는 색소의 공기에 대한 안정성 및 색소용액의 온도, pH, 빛 및 염류에 대한 안정성을 조사하였다. Monascus 색소는 공기 중에 30일간 방지할 경우 77.9%, 감압하에서는 48.4%가 감소하였다. Monascus 색소는 $20{\sim}80^{\circ}C$에서는 비교적 안정하였으나 $100{\sim}121^{\circ}C$에서는 $6.0{\sim}11.6%$의 감소율을 나타내었다. Monascus 색소는 pH $4{\sim}8$에서는 안정하였으나 pH 3과 9에서의 감소율은 각각 15.5% 및 13.7%이였다. Monascus 색소는 암소에서는 안정하였으나 형광하에서 30일 동안 둔 경우는 22.9%, 태양광 하에서는 68.8%가 감소하였다. 또한 Monascus 색소는 KCI, NaCI, $CaCl_2$, $MgCl_2$ 및 $ZnCl_2$에서는 비교적 안정하였으나 0.1 M $AlCl_3$ 용액에서는 20.3%의 감소로 불안정하였다.

Keywords

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