Preparation of a genipin blue from egg protein and genipin

Abstract

Genipin blue is a pigment prepared from the reaction of genipin with amino acid. We describe herein a new method used to prepare genipin blue, water-soluble blue pigments, through the reaction of hen egg protein with genipin. The effects of reaction time, reaction temperature, the pH value of the solution and the mass ratio of the reactants on the preparation are studied. One part of genipin reacted with eight parts of hen egg protein (w/w) in water (pH value of reaction system 7.5) at 60°C for 96 h and gave blue pigments with the maximum colour value of 146.2. The blue pigments showed identical absorption activity in UV spectroscopy (λ(max )= 584 nm) to that of gardenia blue pigments, which were prepared from the reaction of genipin with amino acid.

Expression of heat-resistant β-glucosidase in Escherichia coli and its application in the production of gardenia blue

“…A previous study [20] suggested that some peptide-containing substances, such as egg white, can replace amino acids as substrate, which would facilitate mass production of gardenia blue [ 21 ]. Moreover, gardenia blue can be used as a sensitizer in dye-sensitized solar cells [22] , [23] used for photosensitized power generation.…”

Construction and Characterization of Three-Dimensional Silk Fibroin-Gelatin Scaffolds

“…This reaction will cause dimerization. The mixtures of polymers formed from these reactions are the reason of blue pigment 20) . In our study, light blue SF-G scaffolds were obtained in cross-linked group in different pre-freezing temperatures.…”

Natural Solutions for Blue Colors in Food

“…Molecular structure of the polymers and pigment composition depend on the amino source, genipin to amino acid ratio, and pH during reaction (Fujikawa et al, 1987;Konga et al, 1989;Lee et al, 2003;Vargas Cano et al, 2014;Yang et al, 2012). Due to the strong impact of reaction conditions on the polymeric products, their structural elucidation has been poorly investigated so far.…”