Improving the water solubility of Monascus pigments under acidic conditions with gum arabic-Reference-Cited by-同舟云学术

Improving the water solubility of Monascus pigments under acidic conditions with gum arabic

Published:2016-12-16 Issue:9 Volume:97 Page:2926-2933
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Jian Wenjie¹²³,Sun Yuanming³,Wu Jian-Yong¹

Affiliation:

1. Department of Applied Biology and Chemical Technology, State Key Lab of Chinese Medicine and Molecular Pharmacology in Shenzhen; The Hong Kong Polytechnic University; Kowloon Hong Kong

2. Department of Medical Technology; Xiamen Medical College; Xiamen 361000 China

3. College of Food Science; South China Agricultural University; Guangzhou 510642 China

Funder

Hong Kong Scholar Program

The Hong Kong Polytechnic University, the China Postdoctoral Science Foundation

Project for Outstanding Young Scientific Researcher from Fujian Higher Colleges

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8130/fullpdf

Reference36 articles.

1. Effect of amino acids on red pigments and citrinin production in Monascus ruber;Hajjaj;J Food Sci,2012

2. Production of red pigments by Monascus ruber in synthetic media with a strictly controlled nitrogen source;Pastrana;Process Biochem,1995

3. Enhanced production of pigments by addition of surfactants in submerged fermentation of Monascus purpureus H1102;Wang;J Sci Food Agric,2013

4. Monascus pigment production by solid-state fermentation with corn cob substrate;Velmurugan;J Biosci Bioeng,2011

5. Purification and characterization of a new red pigment from Monascus purpureus in submerged fermentation;Mukherjee;Process Biochem,2011

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