Title: A Study of Greenish Pigments from Rhodopseudomonas viridis by Acetone Extraction: Characteristics of Potential Food Colorant
Abstract:A study of physical and chemical characteristics of pigments from Rhodopseudomonas viridis DSM 133 was carried out for development of natural greenish colorant. Through visible absorption scanning, it...A study of physical and chemical characteristics of pigments from Rhodopseudomonas viridis DSM 133 was carried out for development of natural greenish colorant. Through visible absorption scanning, it showed three main absorption peaks at 378, 414 and 677 nm with three minor peaks at 510, 540 and 618nm, and it was shown to be greenish color. These pigments were more stabilized in alkaline solutions than in acid of between pH 6 and 9, and it was shown to be stabilized at the temperature below . In the presence of light and oxygen, the stability of pigments rapidly degraded, and it became unstable in the presence of metal ion such as and . But in the presence of were very stable. On the result of TLC analysis, pigments were shown to be composed of four color fractions and main color fractions were F-4 and F-2.Read More
Publication Year: 1994
Publication Date: 1994-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot