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Downstream Processing Of Pigments From Monascus Purpureus Using Membrane Technology

Ramesh, V. (2006) Downstream Processing Of Pigments From Monascus Purpureus Using Membrane Technology. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Monascus purpureus, a filamentous fungus produces six structurally related polyketide pigments of three different colours pigments, orange (rubropunctatin MW 354 Da; monascorubrin MW 382 Da), red (rubropunctamine MW 353 Da; monascorubramine MW 381 Da) and yellow (monascin MW 358 Da; ankaflavin MW 386 Da) as secondary metabolites on its growth. In the present investigation, M. purpureus was cultivated by solidstate fermentation on steamed rice and the fermented red rice was dried and pulverized before subjecting to extraction. Considering the varying polarity of the pigments produced,extraction was attempted with various polar and nonpolar solvents like water, methanol, acetone and hexane. These extractions were carried out both individually with all the above solvents and also in a sequential manner from nonpolar to polar as well as polar to nonpolar solvents. All the extracts were then processed with ultrafiltration, nanofiltration and nonporous membranes for the enrichment/purification of pigments depending on the compatibility of the membrane with the individual solvents. The feed, permeate and retentate samples were analyzed using Spectrophotometer, Thin Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC). From the results optimum extraction protocol could be established. Selectivity of various membranes in different solvents was also determined that enabled laying down guidelines for membrane selection in the process.
Uncontrolled Keywords: Monascus Purpureus pigments processing membrane technology
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/605

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