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Production of Monascus Purpureus Pigments; Influenced by Amidase and Acid Protease Activity

Mohan, A. Dhale and Mohan Kumari, H. P. and Umesh Kumar, S. and Vijayalakshmi, G. (2010) Production of Monascus Purpureus Pigments; Influenced by Amidase and Acid Protease Activity. Journal of Food Biochemistry.

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Abstract

Monascus purpureus grown on rice secretes several polyketide pigments used for coloring foods. The amidase enzymes, L-asparaginase and L-glutaminase activities were identified by rapid plate assay. The pink zone formed around colonies of M. purpureus (Microbial Type Culture Collection [MTCC] 410), hyper pigment (Central Food Research [CFR] 410-11) and albino (CFR 410-22) were 2.0, 2.4 and 1.2 cm, respectively. The L-asparaginase (0.103 IU) and L-glutaminase (0.139 IU) activity was comparatively more in CFR 410-11 than MTCC 410 and CFR 410-22. Higher acid protease activity (5,170 Units) was observed in CFR 410-22. The mutant CFR 410-11 has secreted more red pigment cultured on rice (2.248 optical density [OD] units) and in broth (0.841 OD units). Significant difference in amidase and acid protease activities of MTCC 410 and its mutant CFR 410-11 and CFR 410-22 have revealed the importance of these enzymes in pigment production.

Item Type: Article
Uncontrolled Keywords: coloring foods, amidase enzymes, Fungi
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Sep 2010 06:41
Last Modified: 03 Oct 2018 06:40
URI: http://ir.cftri.com/id/eprint/9725

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