Comparison of brown pigments in foods by microbial decolorization

被引：18

作者：

Terasawa, N ^{[1
]}

Murata, M ^{[1
]}

Homma, S ^{[1
]}

机构：

[1] OCHANOMIZU UNIV,DEPT NUTR & FOOD SCI,BUNKYO KU,TOKYO 112,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 04期

关键词：

melanoidins; brown pigments; browning; microbial decolorization; amino-carbonyl reaction;

D O I：

10.1111/j.1365-2621.1996.tb12178.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Coriolus versicolor IFO 30340, Paecilomyces canadensis NC-1, and Streptomyces werraensis TT 14 were cultured at 27 degrees C and 37 degrees C to investigate their decolorization of model pigments and browned foods. The decolorization rates by these microorganisms differed by model brown pigments and foods. P. canadensis NC-1 mainly decolorized phenol-type model brown pigments, coffee, and black tea. C. versicolor IFO 30340 mainly decolorized model melanoidins and amino-carbonyl reaction-type pigments such as cane molasses, soy sauce, and ''miso.'' S. werraensis TT 14 decolorized xylose-glycine and glucose-lysine model melanoidins, and some caramel-type pigments. The brown pigments in foods could be categorized by comparing the microbial decolorization pattern of the foods and model brown pigments.

引用

页码：669 / 672

页数：4

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