Development of a heat-processing method for koji to enhance its antioxidant activity(BREWING AND FOOD TECHNOLOGY)

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概要

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• We developed a heat-processing method to enhance the antioxidant activity of koji. The superoxide anion scavenging activity (SOSA) and oxygen radical absorbance capacity (ORAC) of heat-processed koji (HP-koji) at 55℃ for 7 days were 4.9 times and 4.2 times, respectively, those of unheated koji. These results showed that heat processing effectively enhances the antioxidant activity of koji. Analysis of the antioxidant activities of koji subjected to a range of temperatures (45-75℃) revealed that the SOSA is enhanced by heating at higher temperatures, which might be catalyzed by Maillard reaction, whereas the ORAC was enhanced by heating at lower temperatures, which might be catalyzed by an enzymatic reaction. Assuming these enhancements in antioxidant activities are contributed by both Maillard and enzyme reactions, we hypothesized that the antioxidant activity of HP-koji could be more effectively amplified by heating at a higher temperature after the progression of the enzymatic reaction at a moderate temperature. Therefore, we evaluated the effect of heating of koji in a stepwise manner, first at 55℃ for 2 days and then at 75℃ for 5 days. The antioxidant activities of stepwise-heated HP-koji were higher than those of koji heated at either 55℃ or 75℃. The SOSA and ORAC of stepwise-heated HP-koji were 94 times and 6 times, respectively, those of unheated koji. This result suggests that enzymatic reaction followed by Maillard reaction can effectively enhance the antioxidant activity of HP-koji. Thus, we developed a novel heat-processing method to enhance the antioxidant activity of koji.

著者

• Tamaki Hisanori

  Laboratory Of Shochu Fermentation Technology Faculty Of Agriculture Kagoshima University

• Tamaki Hisanori

  Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University

• Yoshizaki Yumiko

  Laboratory Of Shochu Fermentation Technology Faculty Of Agriculture Kagoshima University

• Takamine Kazunori

  Laboratory Of Shochu Fermentation Technology Faculty Of Agriculture Kagoshima University

• Ito Kiyoshi

  Laboratory Of Shochu Fermentation Technology Faculty Of Agriculture Kagoshima University

• Sameshima Yoshihiro

  Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Fa

• Yoshizaki Yumiko

  Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Fa

• Okutsu Kayu

  Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University

• Takamine Kazunori

  Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University

• Ito Kiyoshi

  Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University

• Okutsu Kayu

  Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Faculty Of Agriculture Kagoshima University

• Takamine Kazunori

  Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Faculty Of Agriculture Kagoshima University

• Ito Kiyoshi

  Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Faculty Of Agriculture Kagoshima University

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• Development of a heat-processing method for koji to enhance its antioxidant activity(BREWING AND FOOD TECHNOLOGY)
• Development of a heat-processing method for koji to enhance its antioxidant activity

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