Department of Biotechnology

About: Department of Biotechnology is a government organization based out in New Delhi, India. It is known for research contribution in the topics: Population & Silver nanoparticle. The organization has 4800 authors who have published 5033 publications receiving 82022 citations.

The effect of light, temperature, ph on stability of anthocyanin pigments in Musa acuminata bract

Abstract: The anthocyanin pigment was extracted from Musa acuminata bract using the acidified methanol The extracted anthocyanin pigments then were exposed to number of environmental conditions, which could destabilize the anthocyanin molecules These environmental conditions were included fourteen different pHs, various temperatures and presence or absence of light The temperature stability of the anthocyanin extract was calculated by reaction velocity constants (k) as well as the half-life time (t1/2) The results of the study showed that increasing in pH, temperature or exposure to light is able to spoil the anthocyanin molecule Copigmentation of anthocyanin resulting in increase in both hypochromic effects and bathochromic shifts Musa acuminata bract anthocyanin extract was more stable at pH 51 and 60, temperature at 20° C and 30° C both in the presence and absence of light This characteristic differs from other anthocyanins This property could facilitate its application as a natural food colorant

Cereal phytases and their importance in improvement of micronutrients bioavailability

Abstract: Phytic acid is a main reservoir of phosphorous (P) in plants and contributes to about 80% of the total P in cereal seeds. However, it is well known to possess anti-nutritional behavior. Because it has strong affinity to chelate divalent ions e.g. calcium, magnesium, and especially with iron and zinc. Therefore, it is extremely poor as a dietary source of P. To enhance bio-availability of micronutrients, an enzyme namely phytase is known to hydrolyze phytic acid. Unfortunately, phytase is not produced in the stomach of monogastric animals and humans. Thus, the presence of phytic acid in cereal foods has become major concern about the deficiency of essential micronutrients in developing countries. To address this problem, various types of phytase have been isolated, purified and characterized from different varieties of cereal till date. Therefore, the present article discusses about catalytic properties, gene regulation of such cereal phytases and their importance in ensuring food safety.