Research Progress of Azure Pigment Marennine

doi:10.7506/spkx1002-6630-201105070

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 321-325.doi: 10.7506/spkx1002-6630-201105070

• Reviews • Previous Articles Next Articles

Research Progress of Azure Pigment Marennine

MAO De-jiang1，ZHU Ya-ling2，XING Xin-hui3,*

1. School of Food and Bioengineering, Shandong Polytechnic University, Jinan 250353, China；2. School of Chemical Engineering,
Shandong Polytechnic University, Jinan 250353, China；3. Institute of Biochemical Engineering, Department of Chemical
Engineering, Tsinghua University, Beijing 100084, China

Received:2010-06-28 Revised:2011-01-17 Online:2011-03-15 Published:2011-03-03
Contact: MAO De-jiang1 E-mail:maodej@126.com

Abstract

Abstract: Marennine, a kind of water-soluble azure polyphenol pigment produced by marine diatom—Haslea ostrearia, can enhance the green color of oysters gills and labial palps and increase the economic value. Studies on marennine involved in its physicochemical properties, chemical structure, biological activity, purification and determination methods are discussed in this paper. Haslea ostrearia is the only marennine-producing marine diatom from Bacillariophyta. Moreover, the productivity and accumulation of marennine are affected by irradiation, nutrients, temperature, algal competition, interaction between algae and oysters. Bioreactors are also used to cultivate Haslea ostrearia under the controlled conditions for achieving high yield of marennine.

Key words: marennine, water-soluble azure pigment, Haslea ostrearia (Gaillon/Bory) Simonsen

CLC Number:

TS202.3

MAO De-jiang1，ZHU Ya-ling2，XING Xin-hui3,*. Research Progress of Azure Pigment Marennine[J]. FOOD SCIENCE, 2011, 32(5 ): 321-325.

[1]	. Determination of Tartrazine and Sunset Yellow Coexisting in Drinks by Absorption Spectrometry Based on Acidity Control [J]. , 0, (): 0-0.
[2]	Yong-QIang Ma Ye Han kai zhang. Effects of sweet corncob polysaccharide on glucose metabolism in insulin resistant HepG2 cells [J]. , 0, (): 0-0.
[3]	. The Aroma Components Evaluation of Jujube and its Different Extracts by using HS-SPME/GC-MS combined with Electronic Nose Technology [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	ZHU Qiaomei, YU Xiaowen, CHEN Haitao, YIN Lijun. Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions [J]. FOOD SCIENCE, 2021, 42(15): 10-18.
[5]	. Effect of corn fiber gum-whey protein isolate conjugates on the stability and in vitro digestibility of curcumin emulsions [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	Dan danPu Yu-yu ZHANG. Research Progress of Salt Reduction Methods [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	Wan-Rong LI Dan XU Liu Yumei. Preparation and stability of β-acids-lycopene/HP-β-CD complex inclusion compound [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	Pan-pan HAN. Detection and identification of phenyllactic acid in Chinese vinegar and its combined bacteriostatic effect with acetic acid [J]. , 0, (): 0-0.
[9]	NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin. Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid [J]. FOOD SCIENCE, 2021, 42(12): 233-241.
[10]	Zhi WANG Hao-tian LIU Qian Liu Qian CHEN Baohua Kong. A Literature Review of the Application of Maillard Reaction and Its Products in the Delivery of Bioactive Substances [J]. , 0, (): 0-0.
[11]	SUN Cong, ZHENG Mingzhu, XU Xiuying, CAI Dan, LIU Meihong, CAO Yong, LIU Jingsheng. Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge [J]. FOOD SCIENCE, 2021, 42(8): 46-51.
[12]	Mei-Hong LIU Yong CAO. Effect of Auricularia cornea polysaccharide on gelatinization,rheological and retrogradation characteristics of grain porridge [J]. , 0, (): 0-0.
[13]	. Double target antibacterial mechanism of phenyllactic acid against pseudomonas fluorescens based on cell membrane damage and DNA destruction [J]. , 0, (): 0-0.
[14]	NING Yawei, HOU Linlin, LI Mingrui, YANG Zheng, MA Mengge, WANG Zhixin, WANG Shijie, JIA Yingmin. Dual-Target Antibacterial Mechanism of Phenyllactic Acid against Pseudomonas fluorescens Based on Cell Membrane and DNA Damage [J]. FOOD SCIENCE, 2021, 42(7): 60-67.
[15]	Hong-Zhen CHENG. Based on GC-MS, GC-O and electronic nose technology to evaluate the aroma characteristics of passion fruit juice wine and whole fruit wine [J]. , 0, (): 0-0.

Research Progress of Azure Pigment Marennine

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments