scholarly journals Changing oxidoreduction potential to improve water-soluble yellow pigment production with Monascus ruber CGMCC 10910

2017 ◽  
Vol 16 (1) ◽  
Author(s):  
Tao Huang ◽  
Hailing Tan ◽  
Fangju Lu ◽  
Gong Chen ◽  
Zhenqiang Wu
Keyword(s):  
Yellow Pigment ◽  
Water Soluble ◽  
Pigment Production ◽  
Monascus Ruber ◽  
Oxidoreduction Potential

scholarly journals The acyl-CoA binding protein affects Monascus pigment production in Monascus ruber CICC41233

3 Biotech ◽  
2018 ◽  
Vol 8 (2) ◽  
Author(s):  
Chuannan Long ◽  
Mengmeng Liu ◽  
Xia Chen ◽  
Xiaofang Wang ◽  
Mingqiang Ai ◽  
...  
Keyword(s):  
Binding Protein ◽  
Pigment Production ◽  
Monascus Ruber ◽  
Monascus Pigment

Influence of Light Intensity on Growth and Pigment Production by Monascus ruber in Submerged Fermentation

2015 ◽  
Vol 176 (5) ◽  
pp. 1277-1289 ◽  
Author(s):  
Rose Marie Meinicke Bühler ◽  
Bruna Luíse Müller ◽  
Denise Esteves Moritz ◽  
Francielo Vendruscolo ◽  
Debora de Oliveira ◽  
...  
Keyword(s):  
Light Intensity ◽  
Submerged Fermentation ◽  
Pigment Production ◽  
Monascus Ruber

Deletion of pigR gene in Monascus ruber leads to loss of pigment production

2013 ◽  
Vol 35 (9) ◽  
pp. 1425-1432 ◽  
Author(s):  
Nana Xie ◽  
Qingpei Liu ◽  
Fusheng Chen
Keyword(s):  
Pigment Production ◽  
Monascus Ruber

scholarly journals Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber

AMB Express ◽  
2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Tao Huang ◽  
Meihua Wang ◽  
Kan Shi ◽  
Gong Chen ◽  
Xiaofei Tian ◽  
...  
Keyword(s):  
High Glucose ◽  
Yellow Pigment ◽  
Monascus Ruber

scholarly journals Effects of Different Heat Treatments on The Chemical and Microbiological Characteristics of Egg-Free and Quail Egg Dried Pasta

2018 ◽  
Vol 46 (2) ◽  
pp. 85-90
Author(s):  
Ildikó Szedljak ◽  
Viktória Tóth ◽  
Judit Tormási ◽  
Anikó Kovács ◽  
László Somogyi ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Antioxidant Capacity ◽  
Soluble Protein ◽  
Heat Treatments ◽  
Yellow Pigment ◽  
Water Soluble ◽  
Soluble Protein Content ◽  
Yellow Pigment Content ◽  
Microbiological Characteristics ◽  
Water Soluble Protein

Abstract In Hungary, dried pasta products are very popular amongst all groups of society. In recent years the demand for not only dried pasta made from hen eggs (Gallus gallus domesticus) but from alternative types of ingredients has increased. However, according to the literature the chemical and microbiological characteristics of this type of pasta have yet to be studied in depth. The effects of the use of quail eggs and heat treatments at different temperatures were studied by chemical and microbiological measurements. The activity of oxidative enzymes and nutritional characteristics (water-soluble total polyphenol content, water-soluble antioxidant capacity, peroxidase enzymatic activity, water-soluble protein content and yellow pigment content) was tested during our experiments. The data were evaluated by relevant statistical methods. Significant differences were found both between heat treatments and between the egg content of the dried pasta samples. The peroxidase enzymatic activity and yellow pigment content increased with temperature. However, the usage of quail eggs provides a higher water-soluble protein content and water-soluble antioxidant capacity. The presence of microorganisms is decreased by increasing the drying temperature. The number of all the examined microorganisms was within limits.

Investigating the influence of pH, temperature and agitation speed on yellow pigment production byPenicillium aculeatumATCC 10409

2015 ◽  
Vol 29 (14) ◽  
pp. 1300-1306 ◽  
Author(s):  
Majid Afshari ◽  
Fakhri Shahidi ◽  
Seyed Ali Mortazavi ◽  
Farideh Tabatabai ◽  
Zarin Es'haghi
Keyword(s):  
Agitation Speed ◽  
Yellow Pigment ◽  
Pigment Production ◽  
Influence Of Ph

Study on Photopolymerization Performance of Waterborne UV Cured Ink

2010 ◽  
Vol 174 ◽  
pp. 401-404
Author(s):  
Rui Xin Xu ◽  
Guang Xue Chen
Keyword(s):  
Infrared Spectroscopy ◽  
Uv Curing ◽  
Yellow Pigment ◽  
Water Soluble ◽  
Pigment Content ◽  
Toluene Diisocyanate ◽  
Polyurethane Acrylate ◽  
Optimum Content ◽  
Drying Technology ◽  
Dihydroxy Compound

The anion UV-curing water soluble prepolymer was synthesized with toluene diisocyanate, dihydroxy compound, dihydroxyalkyl carboxylic acid and polyurethane acrylate. The structure of the prepolymer was characterized by infrared spectroscopy. The effect of different photoinitiators, pigment content, drying technology on the curing speed of ink was also researched. The results shown that the photoinitiator system 819DW and MBF was best matched with the yellow pigment, cyan pigment and black pigment, the optimum content of the pigment was about 10 percent, 10 percent and 11 percent. The photoinitiator system 819DW and 500 was best matched with the magenta pigment, the optimum content of the pigment was about 10 percent．Under the conditions of this experiment, the best pigment content of the yellow, magenta, cyan, black was about 6 percent, 7 percent, 6 percent and 7 percent. The curing rate without pre-drying increased.

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