FOOD SCIENCE

• Processing Technology • Previous Articles     Next Articles

Optimization of Enzyme-Assisted Extraction of Melanin from Testae of Wild Apricots and Evaluation of Its Stability

LI Hongjiao1,2, LI Juxiu3,*, ZHAO Zhong1,*   

  1. 1. Key Laboratory of Environment and Ecology in Western China, Ministry of Education, College of Forestry, Northwest A&F University, Yangling 712100, China; 2. College of Forestry, Agricultural University of Hebei, Baoding 071000, China;
    3. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
  • Online:2016-05-25 Published:2016-05-18

RichHTML

8

PDF (PC)

206

Abstract:

Melanin, a complex, high molecular weight substance composed of phenolic or indolic compounds, is widespread
in the biosphere. In this work, we isolated melanin from the testae of wild apricots (MTWA) using an enzyme-assisted
procedure. Pepsase was selected to optimize the extraction conditions. The stability of MTWA was analyzed. The results
showed that the optimal conditions for MTWA extraction was found to be extraction with 0.5 mol/L NaOH after enzymatic
hydrolysis with 90 000 U/g pepsase at 32 ℃ and pH 2 for 5 h. Under these conditions, the maximum yield of MTWA of
7.4% was obtained. MTWA was stable in alkaline medium. Cu2+, Fe2+ and Fe3+ affected its stability while oxidants, reducing
agents, sucrose and citric acid had no effect on MTWA.

Key words: enzyme, testae of wild apricots, melanin, extraction, stability

CLC Number: