Shin-Ping Lin, Yu-Chieh Chou, Chiao-En Chen, Yen-Tso Lai, Chen-Che Hsieh, Tsung-Yu Tsai, Yun-Hsin Lin, Shella Permatasari Santoso, Hui-Wen Lin, Kuan-Chen Cheng
In order to enhance enzyme activities of koji and further improve the health benefits and nutritional value of miso, puffed rice was used to prepare koji with optimization of fermentation utilizing response surface methodology (RSM), and the optimized puffed rice koji was used to produce miso and low-salt miso. Results showed that β-glucosidase activity increased by 1.98-fold after RSM optimization. The optimized puffed rice koji also showed the highest β-amylase and protease activities (237.1 and 968.8 units/g, respectively) compared to rice koji (108.7 and 637.4 units/g, respectively). Moreover, miso made from puffed-rice koji presented a much higher polyphenol content, antioxidant activity, and aglycone conversion. These findings clarified the relationship between changes in enzyme activities in koji and the important components of miso, and also advance solid-state fermentation research and development of functional miso. © 2024
School of Food Safety, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; Research Center of Biomedical Device, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; TMU Research Center for Digestive Medicine, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; Ph.D. Program in Drug Discovery and Development Industry, College of Pharmacy, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; Institute of Food Science and Technology, National Taiwan University, 1 Roosevelt Rd., Sec. 4, Taipei, 10617, Taiwan; Department of Food and Nutrition, Providence University, 200 Sec. 7, Taiwan Boulevard, Shalu Dist., Taichung, 43301, Taiwan; Institute of Biotechnology, National Taiwan University, 1 Roosevelt Rd., Sec. 4, Taipei, 10617, Taiwan; Department of Food Science, Fu Jen Catholic University, 510 Zhongzheng Rd., Xinzhuang Dist., New Taipei City, 242062, Taiwan; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, 37 Jl. Kalijudan 37, East Java, Surabaya, 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, 37 Jl. Kalijudan, East Java, Surabaya, 60114, Indonesia; Department of Optometry, Asia University, 500 Lioufeng Rd., Wufeng, Taichung, 41354, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91 Hsueh-Shih Road, Taichung, 40402, Taiwan