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Development of new red mold rice and determination of their properties

Author:
Luo, Fang, Li, Li, Wu, Zhengyun, Yang, Jun, Yi, Xin, Zhang, Wenxue
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.87 pp. 259-265
ISSN:
0023-6438
Subject:
Monascus, alcohols, amino acids, antioxidant activity, biomass, enzyme activity, esterases, glucan 1,4-alpha-glucosidase, herbs, odors, proteinases, red yeast rice, rice wines
Abstract:
In order to analyze the effect of Chinese herbs on the three major enzyme activities: glucoamylase, protease and esterase as well as the biomass of the Monascus spp., a high quality Red mold rice (RMR) with Chinese herbs was developed. The new RMR demonstrated higher enzyme activity and biomass than the blank control. The glucoamylase, protease and esterase activity were increased to 518.03 U/g, 10.10 g/kg and 30.99 g/kg, respectively. Simultaneously, the biomass increased to 59.82 g/kg. With its application in rice wine, the alcohol yield ratio, total amino acid and the fragrance composition content increased obviously, respectively, and the organic acid content and the antioxidant capacity in vitro increased markedly.
Agid:
5814447