The comparison of stability between Antarctic fungus red pigment and Monascus red pigment

LIU Jie,DONG-Long-long,GUO-Yu-dong,MA Yue,ZANG-Jia-ye,WANG-Neng-fei

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (2) : 90.

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PDF(1610 KB)
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (2) : 90.

The comparison of stability between Antarctic fungus red pigment and Monascus red pigment

  • LIU Jie,DONG-Long-long,GUO-Yu-dong,MA Yue,ZANG-Jia-ye,WANG-Neng-fei
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Abstract

In this study,red pigment produced from Antarctic fungus Geomyces WNF-15A and Monascus were comparatively studied on color value,stability to acid,alkali and metal ions,effects of reductant,oxidant and food additives.The results showed that the color value of Antarctic fungus red pigment(155.2) was obviously higher than that of Monascus red pigment(86.4).The stabilities of Antarctic fungus red pigment such as the antioxidant ability,acid stability,stabilities against some metal ions and food additives were higher than those of Monascus red pigment.Based on our previous research results,the red pigment of Antarctic fungus Geomyces WNF-15A was considered to hayea high application value.

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LIU Jie,DONG-Long-long,GUO-Yu-dong,MA Yue,ZANG-Jia-ye,WANG-Neng-fei. The comparison of stability between Antarctic fungus red pigment and Monascus red pigment[J]. Food and Fermentation Industries, 2017, 43(2): 90
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