한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권1호
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- Pages.93-97
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- 1994
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- 0367-6293(pISSN)
Acetone 추출한 Rhodopseudomonas viridis 녹색색소에 대한 연구: 식용색소로서의 일반적 성질
A Study of Greenish Pigments from Rhodopseudomonas viridis by Acetone Extraction: Characteristics of Potential Food Colorant
- Kim, Yong-Hwan (Department of Food Technology, Kyonggi University) ;
- Lee, Sang-Seob (Department of Biology, Kyonggi University)
- 발행 : 1994.02.01
초록
천연의 녹색 색소를 개발하기 위하여 Rhodopseudomonas viridis DSM 133이 생산하는 색소의 물리적, 화학적 특성을 조사하였다. 가시광선 범위에서의 흡수특성을 측정한 결과 이 색소는 흡수극대가 378, 414 및 677 nm인 3개의 main peak와 510, 540 및 618 nm인 3개의 minor peak를 확인할 수 있었으며 전반적으로 녹색색조를 나타내었다. 색소는 산성 영역 보다는 알카리 영역, 즉 pH
A study of physical and chemical characteristics of pigments from Rhodopseudomonas viridis DSM 133 was carried out for development of natural greenish colorant. Through visible absorption scanning, it showed three main absorption peaks at 378, 414 and 677 nm with three minor peaks at 510, 540 and 618nm, and it was shown to be greenish color. These pigments were more stabilized in alkaline solutions than in acid of between pH 6 and 9, and it was shown to be stabilized at the temperature below