Monascus sp. 면이주 Y7이 생성하는 황색색소의 특성 = Characteristics of natural yellow color produced by mutant Y7 of Monascus sp.

다국어 초록 (Multilingual Abstract)

Characteristics of yellow color produced by Monascus sp. Y7, mutant of Monascus anka Nakazawa et Sato IFO 4478, was studied. The extracted color was stable in wide range of pH, heat, and UV light, whereas relatively unstable in sunlight. The stability of yellow color was not changed by adding the various metal ions of 10^(-3)M concentration, however, it was somewhat unstable by adding the Ca^(++) and Cu^(++). Yellow degree(b/a of Hunter's color value) of mutant color was similar to those of other natural yellow colorants such as annatto, gardenia yellow and carthamus yellow. Thus it may be concluded that yellow color of mutant Y7 is useful food additives as the alternative natural colorant.

목차 (Table of Contents)

• 목차
• Abstract = 285
• Ⅰ. 서론 = 285
• Ⅱ. 재료 및 방법 = 286
• 1. 사용균주 = 286
• 2. 색소의 추출 및 측정 = 286
• 3. pH 및 열에 대한 안정성 = 286
• 4. 금속이온에 대한 안정성 = 286
• 5. 빛에 대한 안정성 = 286
• 6. 색조의 측정 = 287
• Ⅲ. 결과 및 고찰 = 287
• 1. pH 및 열안정성 = 287
• 2. 금속이온에 대한 안정성 = 287
• 3. 빛에 대한 안정성 = 287
• 4. 색조의 측정 = 288
• Ⅳ. 요약 = 288
• 참고문헌 = 288