CN103589189A - Application of retrogradation starch to reduction of photofading of monascus red pigment - Google Patents
Application of retrogradation starch to reduction of photofading of monascus red pigment Download PDFInfo
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- CN103589189A CN103589189A CN201310578528.2A CN201310578528A CN103589189A CN 103589189 A CN103589189 A CN 103589189A CN 201310578528 A CN201310578528 A CN 201310578528A CN 103589189 A CN103589189 A CN 103589189A
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- Prior art keywords
- starch
- monascorubin
- thermal effect
- life
- product
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- 229920002472 Starch Polymers 0.000 title claims abstract description 100
- 239000008107 starch Substances 0.000 title claims abstract description 94
- 235000019698 starch Nutrition 0.000 title claims abstract description 94
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title abstract description 13
- 239000001054 red pigment Substances 0.000 title abstract 10
- 230000000694 effects Effects 0.000 claims abstract description 33
- 238000002360 preparation method Methods 0.000 claims abstract description 18
- 239000007864 aqueous solution Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 17
- 230000032683 aging Effects 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 11
- 229940100445 wheat starch Drugs 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 22
- 230000005855 radiation Effects 0.000 abstract description 12
- 230000003287 optical effect Effects 0.000 abstract description 7
- 239000013078 crystal Substances 0.000 abstract description 5
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 230000000191 radiation effect Effects 0.000 abstract 1
- 239000000049 pigment Substances 0.000 description 28
- 239000000843 powder Substances 0.000 description 18
- 235000013336 milk Nutrition 0.000 description 12
- 239000008267 milk Substances 0.000 description 12
- 210000004080 milk Anatomy 0.000 description 12
- 235000013305 food Nutrition 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- YCAFCYKVEIHDQJ-UHFFFAOYSA-N naphthalene-1,4,6-triol Chemical compound OC1=CC=C(O)C2=CC(O)=CC=C21 YCAFCYKVEIHDQJ-UHFFFAOYSA-N 0.000 description 1
- 238000006552 photochemical reaction Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000004400 serine Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses application of retrogradation starch to the reduction of photofading of monascus red pigment, and a preparation method of a monascus red pigment product with optical radiation resistance. The preparation method comprises the following steps: adding the retrogradation starch into a monascus red pigment water solution to enable the monascus red pigment water solution to be completely adsorbed in the retrogradation starch to obtain the monascus red pigment product with optical radiation resistance. Through the diffraction effect on ultraviolet light of crystals in the retrogradation starch, the ultraviolet energy is not absorbed by the monascus red pigment during the photofading of monascus red pigment, so that the optical chemical reaction of the monascus red pigment is avoided, the optical radiation resistance of the monascus red pigment is finally improved, the optical radiation effect is stable, and the effect is good.
Description
Technical field
The present invention relates to technical field of food biotechnology, particularly relate to a kind of application of starch aspect reduction monascorubin photofading of bringing back to life, and there is the preparation method of the monascorubin product of anti-thermal effect.
Background technology
Monascorubin is a kind of pigment of monascus process of growth secretion, and this pigment can fade gradually under optical radiation condition, and wherein, ultraviolet ray is to cause the main light wave of monascorubin photofading.
At present, reduce or avoid in the method that monascorubin fades, a kind of is by controlling photochemically reactive process, to improve the ability of the anti-optical radiation of monascorubin after monascorubin absorbs luminous energy, these methods only make the monascorubin photofading reaction times extend, and can not avoid monascorubin photofading to occur.
Reducing or avoiding the another kind of method that monascorubin fades is in monascus substratum, to add amino acid, Perilla Leaf extracting solution, in pigment solution, add halfcystine, arginine and Serine, vitamins C, quercetin, 1,4,6-trihydroxynaphthalene etc. improves the anti-optical radiation ability of monascorubin, but does not all obtain desirable effect.
Summary of the invention
The object of the invention is for the technological deficiency existing in prior art, and a kind of application of starch aspect reduction monascorubin photofading of bringing back to life is provided.
Another object of the present invention is to provide a kind of preparation method with the monascorubin product of anti-thermal effect.
For realizing the technical scheme that object of the present invention adopts, be:
Bring back to life starch in the application reducing aspect monascorubin photofading, and the starch of bringing back to life is for reducing monascorubin photofading.
A preparation method for the monascorubin product of anti-thermal effect, adds the monascorubin aqueous solution in the starch of bringing back to life, and the monascorubin aqueous solution is adsorbed in completely and brings back to life in starch, obtains having the monascorubin product of anti-thermal effect.Wherein, the monascorubin add-on that look valency is 100U/g is the dry starch 20-60%(mass ratio of (referring to for the preparation of returning farinose raw starch)).
Wherein, the monascorubin that look valency is 100U/g and the mass ratio of dry starch are preferably 1:5-3:5.
When needs products therefrom is dry-matter, 60 ℃ of monascorubin products that obtain having anti-thermal effect are dried to constant weight.
The described starch of bringing back to life can adopt the method for prior art to obtain.Concrete grammar is:
Starch emulsion, in 90-98 ℃ of gelatinization 30min, is carried out to high temperature high pressure process afterwards, afterwards, at 0-4 ℃ of aging 96-120h, obtain the starch of bringing back to life; The temperature of described autoclaving is 120-125 ℃, 0.1 pound/square centimeter of vapor pressure, and the time of autoclaving is 30-60min.
The described starch of bringing back to life also can be prepared by following method:
(1) by starch emulsion in 90-98 ℃ of gelatinization 30min, carry out afterwards high temperature high pressure process, afterwards, at 0-4 ℃ of aging 96-120h, obtain the starch of bringing back to life; The temperature of described autoclaving is 120-125 ℃, 0.1 pound/square centimeter of vapor pressure, and the time of autoclaving is 30-60min;
(2) step (1) gained is brought back to life starch crushed after being dried, obtains the powdery starch of bringing back to life.
Wherein, preparing back farinose raw material is W-Gum, yam starch, sweet potato starch or wheat starch.
A preparation method for the monascorubin product of anti-thermal effect, comprises the steps:
(1) by starch emulsion in 90-98 ℃ of gelatinization 30min, carry out afterwards high temperature high pressure process, obtain starch paste; The temperature of described autoclaving is 120-125 ℃, 0.1 pound/square centimeter of vapor pressure, and the time of autoclaving is 30-60min;
(2) in the starch paste obtaining in step (1), add the monascorubin aqueous solution, the monascorubin aqueous solution is mixed with starch paste, then at 0-4 ℃ of aging 96-120h, obtain having the monascorubin product of anti-thermal effect.
When needs products therefrom is dry-matter, 60 ℃ of monascorubin products that obtain having anti-thermal effect are dried to constant weight.
Compared with prior art, the invention has the beneficial effects as follows:
1, the diffraction of the crystal that utilization of the present invention is brought back to life in starch to UV-light, make to cause the ultraviolet energy of monascorubin photofading not absorbed by monascorubin, thereby avoid the photochemical reaction of monascorubin, finally improve the anti-optical radiation ability of monascorubin.
2, the starch of bringing back to life that the present invention adopts for reducing monascorubin photofading is whole food, unrestricted as the protective material of monascorubin, conveniently in the food such as ham sausage, fermented bean curd, adds.Processing that the starch of bringing back to life is high temperature resistant is added crystal thawing can not occurred in food-processing, has the effect of permanent protection monascorubin optical radiation.
3, method gained of the present invention has in the monascorubin product of anti-thermal effect, and the starch itself of bringing back to life has preventing constipation, controls blood sugar, improves the effects such as immunizing power, can improve the function of using monascorubin food.
4, preparation method's technique of the monascorubin product with anti-thermal effect of the present invention is simple, easily realizes, and cost is low.
5, in the preparation method of the monascorubin product with anti-thermal effect of the present invention, for being entered, monascorubin molecule brings back to life in starch crystal, soluble in water the joining of monascorubin brought back to life in starch, pigment is under the effect of water, enter completely and bring back to life in starch crystal, anti-thermal effect is stable, effective.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
By the W-Gum mass percent concentration that obtains soluble in water, be 10% starch fluid, starch milk, in 90 ℃ of gelatinization 30min, is carried out afterwards to autoclaving and obtains starch paste.The temperature of autoclaving is 120 ℃, 0.1 pound/square centimeter of vapor pressure, and the time of autoclaving is 30min.Afterwards to the monascorubin aqueous solution that adds starch milk volume of water 5% in starch paste, (mass ratio) 20% that the add-on of pigment (100U/g) in water is dried corn starch, the monascorubin aqueous solution is mixed with starch paste, at 0 ℃ of aging 48-96h, obtain the product that contains Monascus color.At 60 ℃, be dried to constant weight, and then pulverized 200 orders, obtain the monascorubin product powder of anti-optical radiation.This product powder irradiates after 16h under apart from 15cm condition at 40 watts of ultraviolet lamps, and pigment storage rate is 95.8%, and under similarity condition, prepare not return farinose pigment powder pigment storage rate be 60.2%.
Embodiment 2
By the sweet potato starch mass percent that obtains soluble in water, it is 15% starch emulsion, starch milk, in 98 ℃ of gelatinization 40min, is carried out afterwards to autoclaving and obtains starch paste, and the temperature of described autoclaving is 125 ℃, 0.1 pound/square centimeter of vapor pressure, the time of autoclaving is 60min.Afterwards to the monascorubin aqueous solution that adds starch milk volume of water 5% in starch paste, (mass ratio) 30% that the add-on of pigment (100U/g) in water is dry sweet potato starch, the monascorubin aqueous solution is mixed with starch paste, at 4 ℃ of aging 96h, obtain the product containing monascorubin.At 60 ℃, be dried to constant weight, and then pulverized 200 orders, obtain anti-optical radiation monascorubin product powder.This monascorubin product powder irradiates after 16h under apart from 15cm condition at 40 watts of ultraviolet lamps, and pigment storage rate is 97.3%, and under similarity condition, prepare not return farinose pigment powder pigment storage rate be 59.8%.
Embodiment 3
By the yam starch mass percent that obtains soluble in water, it is 13% starch emulsion, starch milk, in 90 ℃ of gelatinization 30min, is carried out afterwards to autoclaving and obtains starch paste, and the temperature of described autoclaving is 120 ℃, 0.1 pound/square centimeter of vapor pressure, the time of autoclaving is 60min; Afterwards to the monascorubin aqueous solution that adds starch milk volume of water 5% in starch paste, the add-on of pigment (100U/g) in water is (mass ratio) 40% of dried potato starch, the monascorubin aqueous solution is mixed with starch paste, at 4 ℃ of aging 96h, obtain the product containing monascorubin.At 60 ℃, be dried to constant weight, and then pulverized 200 orders, obtain anti-optical radiation monascorubin product powder.This monascorubin product powder irradiates after 16h under apart from 15cm condition at 40 watts of ultraviolet lamps, and pigment storage rate is 98.5%, and under similarity condition, prepare not return farinose pigment powder pigment storage rate be 61.4%.
Embodiment 4
By the wheat starch mass percent that obtains soluble in water, it is 12% starch emulsion, starch milk, in 90 ℃ of gelatinization 30min, is carried out afterwards to autoclaving and obtains starch paste, and the temperature of described autoclaving is 120 ℃, 0.1 pound/square centimeter of vapor pressure, the time of autoclaving is 60min; Afterwards to the monascorubin aqueous solution that adds starch milk volume of water 5% in starch paste, (mass ratio) 50% that the add-on of pigment (100U/g) in water is dry wheat starch, the monascorubin aqueous solution is mixed with starch paste, at 4 ℃ of aging 96h, obtain the product containing monascorubin.At 60 ℃, be dried to constant weight, and then pulverized 200 orders, obtain anti-optical radiation monascorubin product powder.This monascorubin product powder irradiates after 16h under apart from 15cm condition at 40 watts of ultraviolet lamps, and pigment storage rate is 95.6%, and under similarity condition, prepare not return farinose pigment powder pigment storage rate be 57.6%.
Embodiment 5
By the wheat starch mass percent that obtains soluble in water, it is 12% starch emulsion, starch milk, in 90 ℃ of gelatinization 30min, is carried out afterwards to autoclaving and obtains starch paste, and the temperature of described autoclaving is 120 ℃, 0.1 pound/square centimeter of vapor pressure, the time of autoclaving is 60min; At 4 ℃ of aging 96h, obtain the glue starch of bringing back to life.At 60 ℃, be dried to constant weight, and then pulverized 200 orders, obtain the starch powder of bringing back to life.Afterwards to the monascorubin aqueous solution that adds starch milk volume of water 5% in starch paste, (mass ratio) 60% that the add-on of pigment (100U/g) in water is dry wheat starch, the monascorubin aqueous solution is adsorbed in completely brings back to life in starch, in 60 ℃, pulverize after being dried to constant weight again, obtain having the monascorubin product powder of anti-thermal effect.This monascorubin product powder irradiates after 16h under apart from 15cm condition at 40 watts of ultraviolet lamps, and pigment storage rate is 99.3%, and under similarity condition, prepare not return farinose pigment powder pigment storage rate be 58.8%.
Embodiment 6
By the W-Gum mass percent that obtains soluble in water, it is 10% starch emulsion, starch milk, in 90 ℃ of gelatinization 30min, is carried out afterwards to autoclaving and obtains starch paste, and the temperature of described autoclaving is 120 ℃, 0.1 pound/square centimeter of vapor pressure, the time of autoclaving is 60min.At 4 ℃ of aging 96h, obtain the glue starch of bringing back to life.Afterwards to the monascorubin aqueous solution that adds starch milk volume of water 5% in starch paste, (mass ratio) 55% that the add-on of pigment (100U/g) in water is dried corn starch, the monascorubin aqueous solution is adsorbed in completely and brings back to life in starch, obtain having the monascorubin product of anti-thermal effect.This monascorubin product powder irradiates after 16h under apart from 15cm condition at 40 watts of ultraviolet lamps, and pigment storage rate is 96.3%, and under similarity condition, prepare not return farinose pigment powder pigment storage rate be 54.2%.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. bring back to life starch in the application reducing aspect monascorubin photofading, it is characterized in that, the starch of bringing back to life is for reducing monascorubin photofading.
2. a preparation method with the monascorubin product of anti-thermal effect, it is characterized in that, to bring back to life in starch and add the monascorubin aqueous solution, and the monascorubin aqueous solution will be adsorbed in completely and bring back to life in starch, obtain having the monascorubin product of anti-thermal effect.
3. the preparation method with the monascorubin product of anti-thermal effect according to claim 2, is characterized in that, the monascorubin that look valency is 100U/g and the mass ratio of dry starch are 1:5-3:5.
4. the preparation method with the monascorubin product of anti-thermal effect according to claim 3, is characterized in that, the monascorubin product with anti-thermal effect obtaining is dried to constant weight in 60 ℃.
5. the preparation method with the monascorubin product of anti-thermal effect according to claim 4, is characterized in that, described in the starch of bringing back to life by following method, prepare:
Starch emulsion, in 90-98 ℃ of gelatinization 30min, is carried out to high temperature high pressure process afterwards, afterwards, at 0-4 ℃ of aging 96-120h, obtain the starch of bringing back to life; The temperature of described autoclaving is 120-125 ℃, 0.1 pound/square centimeter of vapor pressure, and the time of autoclaving is 30-60min.
6. the preparation method with the monascorubin product of anti-thermal effect according to claim 4, is characterized in that, described in the starch of bringing back to life by following method, prepare:
(1) by starch emulsion in 90-98 ℃ of gelatinization 30min, carry out afterwards high temperature high pressure process, afterwards, at 0-4 ℃ of aging 96-120h, obtain the starch of bringing back to life; The temperature of described autoclaving is 120-125 ℃, 0.1 pound/square centimeter of vapor pressure, and the time of autoclaving is 30-60min;
(2) step (1) gained is brought back to life starch crushed after being dried, obtains the powdery starch of bringing back to life.
7. according to the preparation method of the monascorubin product with anti-thermal effect described in any one in claim 2-6, it is characterized in that, preparing back farinose raw material is W-Gum, yam starch, sweet potato starch or wheat starch.
8. a preparation method with the monascorubin product of anti-thermal effect, is characterized in that, comprises the steps:
(1) by starch emulsion in 90-98 ℃ of gelatinization 30min, carry out afterwards high temperature high pressure process, obtain starch paste; The temperature of described autoclaving is 120-125 ℃, 0.1 pound/square centimeter of vapor pressure, and the time of autoclaving is 30-60min;
(2) in the starch paste obtaining in step (1), add the monascorubin aqueous solution, the monascorubin aqueous solution is mixed with starch paste, then at 0-4 ℃ of aging 96-120h, obtain having the monascorubin product of anti-thermal effect.
9. the preparation method with the monascorubin product of anti-thermal effect according to claim 8, is characterized in that, the monascorubin product with anti-thermal effect of gained is dried to constant weight in 60 ℃.
10. the preparation method with the monascorubin product of anti-thermal effect according to claim 8, is characterized in that, the monascorubin that look valency is 100U/g and the weight ratio of dry starch are 1:5-3:5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310578528.2A CN103589189B (en) | 2013-11-15 | 2013-11-15 | A kind of application of starch aspect reduction monascorubin photofading of bringing back to life |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310578528.2A CN103589189B (en) | 2013-11-15 | 2013-11-15 | A kind of application of starch aspect reduction monascorubin photofading of bringing back to life |
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| Publication Number | Publication Date |
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| CN103589189A true CN103589189A (en) | 2014-02-19 |
| CN103589189B CN103589189B (en) | 2016-05-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103882063A (en) * | 2014-03-27 | 2014-06-25 | 广州大正新材料科技有限公司 | Preparation method of high-photostability monascus red pigment |
| WO2024022771A1 (en) | 2022-07-29 | 2024-02-01 | Givaudan Sa | Composition comprising a polyketide pigment |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102603901A (en) * | 2012-03-26 | 2012-07-25 | 天津商业大学 | Method for preparing regenerated resistant starch by adding seed crystal |
-
2013
- 2013-11-15 CN CN201310578528.2A patent/CN103589189B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102603901A (en) * | 2012-03-26 | 2012-07-25 | 天津商业大学 | Method for preparing regenerated resistant starch by adding seed crystal |
Non-Patent Citations (2)
| Title |
|---|
| 乔华等: "红曲色素与β环糊精包合物的研究", 《食品工业科技》 * |
| 刘立增等: "红曲色素的光褪色研究进展", 《食品研究与开发》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103882063A (en) * | 2014-03-27 | 2014-06-25 | 广州大正新材料科技有限公司 | Preparation method of high-photostability monascus red pigment |
| CN103882063B (en) * | 2014-03-27 | 2016-06-29 | 广州大正新材料科技有限公司 | A kind of preparation method of high light stability monascus red pigment |
| WO2024022771A1 (en) | 2022-07-29 | 2024-02-01 | Givaudan Sa | Composition comprising a polyketide pigment |
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