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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| Veröffentlicht in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015, Vol.21(2), pp.271-274 |
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| container_title | FOOD SCIENCE AND TECHNOLOGY RESEARCH |
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| creator | Ochi, Hiroshi Mizutani, Masami Hayashi, Sachio |
| description | 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. |
| doi_str_mv | 10.3136/fstr.21.271 |
| format | Article |
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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. 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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.</description><subject>ACE inhibitory activity</subject><subject>acid protease</subject><subject>Koji</subject><subject>Molds</subject><subject>Okara</subject><subject>physiological activity</subject><subject>Protease</subject><subject>Radicals</subject><subject>Residues</subject><subject>Scavenging</subject><subject>Soybeans</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNpdkF1LwzAUhoMoOKdX_oGCN4J0y0nSJL0RRPxCQUG9DjE93Tq7ZiadsH9v5mQDb5IDefK-h4eQU6AjDlyO69iHEYMRU7BHBqA15LzUYj_NXIhcSioPyVGMM0qhKDUbkPHLdBUb3_pJ42zbrrIr1zffmL0uP2JvO4cx83X2_GmDzR79rDkmB7VtI5783UPyfnvzdn2fPz3fPVxfPeVOgupzVblalVZXIEtaVJwpdI4VtnBCUooSCsfTAhZRMY62UmCrj1JKwZ0TTFV8SM43uYvgv5YYezNvosO2tR36ZTSgqQagZaESevYPnfll6NJ2BlQhmJQ6lQzJxYZywccYsDaL0MxtWBmgZi3PrOUZBibJS_Tdhp5jtRbju7bpcBdcz0XtfRUNSyINpQwoM79j-r0-BC-ZZKBT0uUmaZZ8TnDbakPfuBZ3rX_V2wc3tcFgx38ApfCN9g</recordid><startdate>2015</startdate><enddate>2015</enddate><creator>Ochi, Hiroshi</creator><creator>Mizutani, Masami</creator><creator>Hayashi, Sachio</creator><general>Japanese Society for Food Science and Technology</general><general>The Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2015</creationdate><title>Physiologically Active Substances of Okara Koji</title><author>Ochi, Hiroshi ; Mizutani, Masami ; Hayashi, Sachio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c617t-7dcf79a8d16905d327ecc25a5c4600e615c3598aee723ead71adb96643cc427d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>ACE inhibitory activity</topic><topic>acid protease</topic><topic>Koji</topic><topic>Molds</topic><topic>Okara</topic><topic>physiological activity</topic><topic>Protease</topic><topic>Radicals</topic><topic>Residues</topic><topic>Scavenging</topic><topic>Soybeans</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ochi, Hiroshi</creatorcontrib><creatorcontrib>Mizutani, Masami</creatorcontrib><creatorcontrib>Hayashi, Sachio</creatorcontrib><creatorcontrib>University of Miyazaki</creatorcontrib><creatorcontrib>Miyazaki Prefectural Institute for Public Health and Environment</creatorcontrib><creatorcontrib>The Interdisciplinary Graduate School of Agriculture and Engineering</creatorcontrib><creatorcontrib>Miyazaki Prefectural Food Research and Development Center</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ochi, Hiroshi</au><au>Mizutani, Masami</au><au>Hayashi, Sachio</au><aucorp>University of Miyazaki</aucorp><aucorp>Miyazaki Prefectural Institute for Public Health and Environment</aucorp><aucorp>The Interdisciplinary Graduate School of Agriculture and Engineering</aucorp><aucorp>Miyazaki Prefectural Food Research and Development Center</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physiologically Active Substances of Okara Koji</atitle><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2015</date><risdate>2015</risdate><volume>21</volume><issue>2</issue><spage>271</spage><epage>274</epage><pages>271-274</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>The physiologically active substances of okara koji, a fermented soybean residue from tofu (bean curd) manufacturing, were examined. 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| subjects | ACE inhibitory activity acid protease Koji Molds Okara physiological activity Protease Radicals Residues Scavenging Soybeans |
| title | Physiologically Active Substances of Okara Koji |
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