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《Food Science》 2006-08
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Extraction and Physico-chemical Characteristics of the Melanin Produced by Aureobasidium pullulans

XU Lei,WANG Chang-hai*(Department of Bioscience and Biotechnology,Dalian University of Technology,Dalian 116024,China)  
The melanin was obtained from Aureobasidium pullulans with fermentation process.The chemical properties of melanin including thermo-stability,photo-stability,resistance to oxidant-reduction and the effect of pH value on absorption of melanin solution were examined.Furthermore,usual food additives were also investigated for the melanin stability.The test showed that the maximum absorption peak of the melanin is 225nm and the melanin becomes brown in alkali solution and light red in the acid solution.The melanin is of stable chemical properties except the effect of reducing agent.These characteristics show that it is a good natural melanin in food industrial applications.
【CateGory Index】: TQ28
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