Production of natural edible melanin by Auricularia auricula and its physicochemical properties
详细信息 查看全文
- 作者：Shujing Suna ; shjsun2004@126.com" class="auth_mail" title="E-mail the corresponding author ; Xiaojuan Zhanga ; Wenxing Chena ; Liaoyuan Zhanga ; Hu Zhub ; c ; zhuhufafu@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Auricularia auricula ; Box&ndash ; Behnken design ; Fermentation optimization ; Melanin ; Physiochemical properties ; Plackett&ndash ; Burman design
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：486-492
- 全文大小：725 K
文摘
- •
The mathematical model obtained is proven to be efficient in our current study.
- •
This study identifies critical factors in melanin production by A. auricula.
- •
The highest yield of melanin (2.97 g/L) was 2.14-fold higher compared to the control.
- •
The physicochemical properties of melanin from A. auricula were firstly investigated.
- •
This melanin had better thermostability and light resistance.