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KMID : 1007519990080030179
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Food Science and Biotechnology
1999 Volume.8 No. 3 p.179 ~ p.183
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Enzyme Activites and Inhibitory Effect on Angiotensin Converting Enzyme of Monascus - Koji for the Kochujang Production
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Suh, Hyung Joo
Chung, Soo Hyun/Noh, Dong Ouk/Choi, Yang Moon/Bae, Song Hwan
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Abstract
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The Monascus-koji produced by Monascus anka was characterized to improve the palatability of Kochujang. In both liquid and solid koji, the activities of saccharogenic enzyme and liquefying enzyme in Monascus-koji were lower than those in Aspergillus-koji. The activity of acidic protease in Monascus-koji was similar to that of liquid Aspergillus-koji, but lower than that of solid Aspergillus-koji. In Monascus-koji prepared with various starches, the highest mycelial biomass was obtained from either barley in liquid koji or rice in solid koji. Its pigment produced was similar to that of the mycelial biomass. In Monascus-koji prepared with various strarch sources, the highest inhibitory effect on angiotensin converting enzyme was found in the liquid form of glutinous rice koji and the solid form of barley koji.
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