Escolar Documentos
Profissional Documentos
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961
( Department of Chemical Engineering, School of Chemistry, Universidad Autnoma de Coahuila, Saltillo 25280, Coahuila, Mexico)
E-mail: cristobal.aguilar@uadec.edu.mx
Received Feb. 9, 2011; Revision accepted Apr. 25, 2011; Crosschecked Sept. 30, 2011
Abstract: The combined effects of pH and temperature on red pigment production and fungal morphology were
evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with D-xylose as a
carbon source. An experimental design with a factorial fix was used: three pH values (5, 7, and 9) and two temperature
levels (24 and 34 C) were evaluated. The highest production of red pigment (2.46 g/L) was reached with a pH value of
5 and a temperature of 24 C. Biomass and red pigment production were not directly associated. This study demonstrates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the
feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong
combined effect (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).
Key words: Penicillium purpurogenum, Food colorants, Combined effects, Water-soluble pigment
doi:10.1631/jzus.B1100039
Document code: A
CLC number: TS202.3
1 Introduction
Pigments are compounds with characteristics of
importance to many industries. In the food industry
they are used as additives, color intensifiers, antioxidants, etc. Pigments come in a wide variety of
colors and some are water-soluble. For these reasons,
many of these compounds have been produced, isolated, and characterized (Durn et al., 2002). The
scrutiny and negative perceptions of synthetic food
pigments by the modern consumer have given rise to
a strong interest in natural coloring alternatives (Dufoss, 2006). Many companies have decided to utilize
natural pigments mainly from plant and animal
Corresponding author
Project supported by the Program of SNI-Estudiantes-2007 and the
National Council on Science and Technology (CONACYT) of Mexico
Zhejiang University and Springer-Verlag Berlin Heidelberg 2011
*
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6
5
(a)
24 C
c
34 C
4
b
3
2
0
3.5
3.0
(b)
2.5
2.0
1.5
1.0
0.5
0.0
5
7
pH
Temperature (C)
pH
Pigment (g/L)*
Biomass (g/L)*
Final pH*
YP/X*
T1
24
2.4600.696b
3.8900.335c
6.0761.029a
0.6320
0.0240.023
5.7330.344a
0.0046
0.0900.093
7.5470.138
0.0802
8.2360.727
0.0980
T2
T3
24
5.0450.808
1.1100.114
2.5000.318
T4
34
0.2460.164
T5
34
0.1460.105a
6.0450.461d
6.7231.788a
0.0240
0.8401
T6
*
24
c,d
34
0.7000.156
0.8330.303
7.2160.408
Data are obtained at the maximum time of pigment production (240 h) and are expressed as the meanSD of three samples. Values with
different letters in the same column are significantly different according to the Tukey test (p<0.05)
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pH
Intensity
24
++++
+++
++
++
+++
34
Color
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(b)
(a)
(c)
50 m
50 m
(e)
(d)
50 m
50 m
(f)
50 m
50 m
Fig. 2 Combined effects of pH and temperature on the morphology of P. purpurogenum GH2 at different treatments
(a) 24 C/pH 5; (b) 24 C/pH 7; (c) 24 C/pH 9; (d) 34 C/pH 5; (e) 34 C/pH 7; (f) 34 C/pH 9
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34 C
4.0
3.5
-- pH 5
Pigment (g/L)
3.0
-- pH 7
2.5
-- pH 9
2.0
1.5
1.0
0.5
0.0
9
pH
8
7
6
5
4
150
p-Redox (mV)
100
50
0
50
4 Conclusions
100
150
100
200
300 0
100
200
300
Time (h)
This study shows that the red pigment production and cellular growth of P. purpurogenum in a
submerged culture can be controlled by the temperature and pH of the medium. It was possible to produce
Cho, Y.J., Hwang, H.J., Kim, S.W., Song, C.H., Yun, J.W.,
2002. Effect of carbon source and aeration rate on broth
rheology and fungal morphology during red pigment
production by Paecilomyces sinclairii in a batch bioreactor.
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Durn, N., Teixeira, M.F.S., de Conti, R., Esposito, E., 2002.
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Sci. Nut., 42(1):53-66. [doi:10.1080/10408690290825457]
Engstrom, G.W., Stenkamp, R.E., McDorman, D.J., Jensen,
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L.H., 1982. Spectral identification, X-ray structure determination, and iron chelating capability of erythroglaucin, a red pigment from Aspergillus ruber. J. Agric.
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