Formation of ethyl ferulate by rice koji enzyme in sake and mirin mash conditions(BREWING AND FOOD TECHNOLOGY)
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概要
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Formation mechanism of ethyl ferulate (EF) in sake and mirin mash conditions was investigated to understand EF level control in the manufacturing process. Rice koji formed EF from ferulic acid (FA) and ethanol and decomposed EF to FA. This did not occur in sake yeast and chemical esterification was rare. Esterification of FA and hydrolysis of EF by rice koji might be due to feruloyl esterase(s). The rice koji enzyme showed normal Michaelis-Menten kinetics for FA in ethyl esterification and for EF in hydrolysis, but not for ethanol in the esterification reaction. Substrate specificity of the rice koji enzyme for hydroxycinnamic acids suggested that the main enzyme involved might be similar to type A feruloyl esterase. We studied the rice koji enzyme properties, short-term digestion of steamed rice grains with exogenous ethanol and small scale mirin making with pH adjustment. Our results suggested differences in the esterification and hydrolysis properties of the enzyme, in particular, different pH dependencies and different behaviors under high ethanol conditions; these factors might cause the differing EF levels in sake and mirin mashes.
- 公益社団法人日本生物工学会の論文
著者
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Ishizuka Takahiro
Department Of Medicine And Molecular Science Gunma University Graduate School Of Medicine
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Ito Toshihiko
Department Of Biological Resource Science Akita Prefectural University
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Hashizume Katsumi
Department Of Biological Resource Science Akita Prefectural University
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Takeda Naoki
Department of Biological Resource Sciences, Akita Prefectural University
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