Photo-stability of Mixture of Violet Pigments Phycoerythrin and Phycocyanin Extracted without Separation from Discolored Nori Seaweed
| Autor: | Yuko Hamabe, Kazuyo Yumihara, Noboru Matsunaga, Toshihisa Sumi, Susumu Kohata |
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| Rok vydání: | 2010 |
| Předmět: |
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Chromatography biology Chemistry General Chemical Engineering Photo stability Nori seaweed Industrial and Manufacturing Engineering Food coloring Pigment Reaction rate constant visual_art Phycocyanin biology.protein visual_art.visual_art_medium Irradiation Phycoerythrin Food Science Biotechnology |
| Zdroj: | Food Science and Technology Research. 16:617-620 |
| ISSN: | 1881-3984 1344-6606 |
| DOI: | 10.3136/fstr.16.617 |
| Popis: | Water-soluble pigment mixture was extracted from discolored nori seaweed without separating phycoerythrin (PE) and phycocyanin (PC). The stability of this mixture against light irradiation was studied for application as a violet food coloring additive. The PC component showed greater photo-stability than the PE component of the pigment solution (pH 7.0, 20°C) under irradiation at 5,300 and 7,800 Lx. The ratio of the second-order rate constant kPE/kPC which reflects photo-destruction was 9.3 (5,300 Lx) and 7.0 (7,800 Lx). The results were similar to those of a respective pigment separated by gel-chromatography. As for tonal changes, the a* value was decreased and both the b* and L* values were increased with progressing photo-destruction, namely, the violet color changed to pale dark-violet due to de-coloration of the red PE component. A reduction in photo-fading of 6.6% (PE) and 6.9% (PC) was achieved by 7,800 Lx irradiation for 5 h, compared with the control, by adding γ-cyclodextrin to the mixture. |
| Databáze: | OpenAIRE |
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