Antioxidants in heat-processed koji and the production mechanisms

被引：7

作者：

Okutsu, Kayu ^{[1
]}

Yoshizaki, Yumiko ^{[1
]}

Ikeda, Natsumi ^{[1
]}

Kusano, Tatsuro ^{[1
]}

Hashimoto, Fumio ^{[2
]}

Takamine, Kazunori ^{[1
]}

机构：

[1] Kagoshima Univ, Div Shochu Fermentat Technol, Educ & Res Ctr Fermentat Studies, Fac Agr, Kagoshima 8900065, Japan

[2] Kagoshima Univ, Fac Agr, Dept Hort Sci, Kagoshima 8900065, Japan

来源：

FOOD CHEMISTRY | 2015年 / 187卷

关键词：

Rice koji; Antioxidant activity; Isomaltose; 5-Hydroxymethyl furfural;

D O I：

10.1016/j.foodchem.2015.04.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

We previously developed antioxidative heat-processed (HP)-koji via two-step heating (55 degrees C/2 days -> 75 degrees C/3 days) of white-koji. In this study, we isolated antioxidants in HP-koji and investigated their formation mechanisms. The antioxidants were identified to be 5-hydroxymethyl furfural (HMF) and 5-(alpha-D-glucopyranosyloxymethyl)-2-furfural (GMF) based on nuclear magnetic resonance spectral analysis. HMF and GMF were not present in intact koji, but were formed by heating at 75 degrees C. As production of these antioxidants was more effective by two-step heating than by constant heating at 55 degrees C or 75 degrees C, we presumed that the antioxidant precursors are derived enzymatically at 55 degrees C and that the antioxidants are formed subsequently by thermal reaction at 75 degrees C. The heating assay of saccharide solutions revealed glucose and isomaltose as HMF and GMF precursors, respectively, and thus the novel finding of GMF formation from isomaltose. Finally, HMF and GMF were effectively formed by two-step heating from glucose and isomaltose present in koji. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：364 / 369

页数：6

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