Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage
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- UENO Shigeaki
- Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences
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- HAYASHI Mayumi
- Niigata Industrial Creation Organization
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- SHIGEMATSU Toru
- Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences
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- FUJII Tomoyuki
- Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences Department of Biotechnology, Maebashi Institute of Technology
Bibliographic Information
- Other Title
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- Formation of Green-Blue Compounds in<i>Brassica rapa</i>Root by High Pressure Processing and Subsequent Storage
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Abstract
The effect of high pressure treatment on biochemical changes during storage was investigated using Brassica rapa root. High pressure treated samples with 400 and 600 MPa formed unique green-blue color during 7-d storage at 4 °C. The mechanism of green-blue compound formation would be based on biochemical pathway for a unique green-blue pigment synthesis, containing O2-dependent steps and possibly enzymatic reactions.
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 73 (4), 943-945, 2009
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Details 詳細情報について
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- CRID
- 1390282681456977920
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- NII Article ID
- 10027540153
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- NII Book ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 10213259
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed
