PRODUCTION AND FOOD APPLICATIONS OF THE RED PIGMENTS OF MONASCUS RUBER
PRODUCTION AND FOOD APPLICATIONS OF THE RED PIGMENTS OF MONASCUS RUBER
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DOI：
10.1111/j.1365-2621.1993.tb06123.x
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发表时间：
1993-09-01
影响因子：
3.9
通讯作者：
BLANC, PJ
中科院分区：
文献类型：
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作者：
FABRE, CE;SANTERRE, AL;BLANC, PJ
在对食品添加剂发酵生产进行研究之后，我们以乙醇和谷氨酸为碳源和氮源，研究了红曲霉橡胶在深层培养中分泌的红色色素的特性。这些着色剂经过提取和纯化后，悬浮在水中进行评价。在溶液中和加入肉制品（香肠和肉酱）时，对提取物的稳定性进行了测试。添加到香肠或肉酱中的色素在4℃下保存3个月后保持稳定；其稳定性在92 - 98%之间。感官试验表明，红曲红色素可以取代一些传统的食品添加剂，如亚硝酸盐或胭脂虫。
Following our investigations on food additive production through fermentation, we studied properties of red pigments secreted by Monascus ruber in submerged culture, using ethanol and glutamate as carbon and nitrogen sources. After extraction and purification, these colorants were suspended in water for evaluation. The stability of the extract was tested both in solution and when incorporated into meat products (sausage and pate). The pigments added to sausage or pate remained stable when stored for 3 mo at 4-degrees-C; their stability was between 92 and 98%. Sensory tests revealed that Monascus pigments could replace some traditional food additives such as nitrite salts or cochineal.