Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea
-
Lei Xue-jun
,
Cui Chao-yi
Abstract
Koji preparation is the key step in soy sauce brewing. In this study, 21 medicinal herbs were tested for their abilities in enhancing the protease activities of soy sauce koji. Among these herbs Rhodiola rosea was found to be the most efficient in increasing protease activities. Kinetic analyses revealed that R. rosea addition not only promoted microbe growth and increase the activities of neutral and acid proteases (by 29.8% and 13.4%, respectively) but also elevated α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity and total phenolics and flavonoids (by 9.5%, 47.1% and 14.1%, respectively); the formations of proteases and antioxidant properties depend largely on microbe growth; and the promotion effects of R. rosea addition were mainly displayed in later stage of fermentation. Using the R. rosea koji for soy sauce production resulted in 8.9%, 19.1%, 6.6%, 23% and 102% higher of total and amino-type nitrogen contents, protein utilization, total phenolics and flavonoids, respectively.
Funding statement: Funding: This work was financially supported by the International Science and Technology Cooperation Project of Sichuan Province (2012HH0005) and International Science and Technology Cooperation Project of People’s Republic of China (2011DFA30560).
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©2016 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations
- Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea
- Preparing Allicin Nanocapsules and Determining the Factors Controlling Their Particle Size through Artificial Intelligence
- Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology
- Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder
- Experimental and Numerical Analysis for Prediction of Mechanical Properties of Eggshell
- Temperature-Oriented Pyrolysis on the Decomposition Characteristics of Chlorella pyrenoidosa
- Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage
Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations
- Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea
- Preparing Allicin Nanocapsules and Determining the Factors Controlling Their Particle Size through Artificial Intelligence
- Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology
- Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder
- Experimental and Numerical Analysis for Prediction of Mechanical Properties of Eggshell
- Temperature-Oriented Pyrolysis on the Decomposition Characteristics of Chlorella pyrenoidosa
- Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage
