Physiologically Active Substances of Okara Koji

The physiologically active substances of okara koji, a fermented soybean residue from tofu (bean curd) manufacturing, were examined. First, kojis were made with rice or barley using 14 different koji molds. Next, the acid degree, protease activity, antioxidative activity (DPPH radical scavenging act...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015, Vol.21(2), pp.271-274
Main Authors: Ochi, Hiroshi, Mizutani, Masami, Hayashi, Sachio
Format: Article
Language:English
Subjects:
ACE inhibitory activity
acid protease
Koji
Molds
Okara
physiological activity
Protease
Radicals
Residues
Scavenging
Soybeans
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Summary:The physiologically active substances of okara koji, a fermented soybean residue from tofu (bean curd) manufacturing, were examined. First, kojis were made with rice or barley using 14 different koji molds. Next, the acid degree, protease activity, antioxidative activity (DPPH radical scavenging activity), and angiotensin-converting enzyme (ACE) inhibitory activity of the kojis were measured. Four koji molds were selected for high levels of physiologically active substances. Finally, it was confirmed that kojis produced using the selected koji molds showed increased levels of physiologically active substances such as acid proteases and ACE inhibitory substances.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.21.271