| Autor: |
Aghajanyan, Armen E., Hambardzumyan, Artur A., Minasyan, Ela V., Tsaturyan, Avetis H., Paloyan, Ani M., Avetisyan, Sona V., Hovsepyan, Anichka S., Saghyan, Ashot S. |
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| Zdroj: |
European Food Research & Technology; Feb2022, Vol. 248 Issue 2, p485-495, 11p |
| Abstrakt: |
Recently, there has been a revival of interest in the use of natural pigments in various industries. It is of great interest to obtain melanins from plant raw materials. An effective method has been developed for cleaning grape squeezes from impurities before the alkaline extraction of melanin. A schematic flow diagram of the isolation and purification of water-soluble melanin from grape squeezes is presented. The obtained pigment was identified by spectroscopic methods. It has been established by thermal treatment that the amorphous precipitate of melanin is stable at temperatures up to 120 °C, and the acid resistance of the obtained melanin solution is in the pH range of > 4.0. Gel filtration, electrophoresis and HPLC showed that the pigment preparation contained four fractions that differed by their molecular weights. The quantitative distribution and the molecular weights of the obtained melanin fractions were determined. Qualitative reactions and spectroscopic methods have shown that these fractions are typical melanins. The elemental composition of the obtained melanin and its antioxidant properties, the amino acid composition of the melanin protein, and its solubility were determined. The yield of melanin from the feedstock was 17.3%. Based on the physicochemical properties of the resulting melanin, it can be used as an effective natural food coloring and powerful antioxidant substance. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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