Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Phytate Reduction and Quality Characteristics of Brown Rice Inoculated with Phytate-degrading Lactic Acid Bacteria

Phytate 분해능을 지닌 유산균을 이용한 현미의 Phytate 감소효과 및 품질특성

  • Kan, Miran (Microbiology and Fermentation Research Group, World Institute of Kimchi) ;
  • Song, Jung-Hee (Microbiology and Fermentation Research Group, World Institute of Kimchi) ;
  • Park, Sung-Hee (Industry Service Research Center, World Institute of Kimchi) ;
  • Lee, Jong-Hee (Microbiology and Fermentation Research Group, World Institute of Kimchi) ;
  • Park, Hae Woong (Microbiology and Fermentation Research Group, World Institute of Kimchi) ;
  • Kim, Tae-Woon (Microbiology and Fermentation Research Group, World Institute of Kimchi)
  • 강미란 (세계김치연구소 미생물발효연구단) ;
  • 송정희 (세계김치연구소 미생물발효연구단) ;
  • 박성희 (세계김치연구소 산업지원연구센터) ;
  • 이종희 (세계김치연구소 미생물발효연구단) ;
  • 박해웅 (세계김치연구소 미생물발효연구단) ;
  • 김태운 (세계김치연구소 미생물발효연구단)
  • Received : 2014.07.22
  • Accepted : 2014.08.13
  • Published : 2014.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Brown rice contains both excellent nutritional value and functional advantages. However, its utilization is limited due to its rough texture and higher concentrations of phytic acid compared to white rice. We made brown rice inoculated with Lactobacillus sakei Wikim001 having phytate activity for 12 h (BRWK-12) and 24 h(BRWK-24) at $30^{\circ}C$ and evaluated the quality characteristics in an attempt to solve these problems. The pH of brown rice inoculated with L. sakei Wikim001 was reduced time dependently. A concentration of phytic acid in brown rice inoculated with L. sakei Wikim001 was decreased as compared normal brown rice (BR). BRWK-24 showed significantly high values in the brightness, redness and yellowness (p<0.05). BRWK-24 received higher scores in texture and overall acceptability than those of BR on the sensory evaluation test. Taken together, it is expected that a treatment of L. sakei Wikim001 in brown rice is useful for the development of new fermented brown rice with reduced phytic acid.

Keywords

References

  1. Choi SN, Chung NY, Kim HJ. 2013. Quality characteristics of waffle by adding brown rice flour. Korean J Food Cook Sci 29(1):47-52 https://doi.org/10.9724/kfcs.2013.29.1.47
  2. De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M. 2003. Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. Int J Food Microbiol 87(3):259-270 https://doi.org/10.1016/S0168-1605(03)00072-2
  3. In MJ, Choi SY, Kim HR, Park DB, Oh NS, Kim DC. 2009. Acid production and phytase degradation using a Leuconostoc mesenteroides KC51 strain in saccharified-rice suspension. J Appl Biol Chem 52(1):33-37 https://doi.org/10.3839/jabc.2009.006
  4. Jeon HJ. 1997. Softened unpolished rice and production thereof. Korean patent 1997-0046668
  5. Jeong SY, Park MJ, Lee SY. 2011. Physicochemical properties of Jeung-pyun dough containing with different amounts of brown rice. Korean J Food Cook Sci 27(2):9-17 https://doi.org/10.9724/kfcs.2011.27.2.009
  6. Joung HJ, Nam GY, Yoon S, Lee JM, Shim JE, Paik HY. 2004. Bioavailable zinc intake of Korean adults in relation to the phytate content of Korean foods. J Food Compos Anal 17(6):713-724 https://doi.org/10.1016/j.jfca.2003.10.002
  7. Kim DJ, Oh SK, Lee JH, Yoon MR, Chio IS, Lee DH, Kim YG. 2012. Change in quality properties of brown rice after germination. Korean J Food Sci Technol 44(3):300-305 https://doi.org/10.9721/KJFST.2012.44.3.300
  8. Kim HG, Kim JN, Whang EM, Shin WS. 2014. Effects of brown rice and brown rice powder mixing ratio on the preference analysis of the waffles and rice ball. Korean J Food Cook Sci 30(2):146-152 https://doi.org/10.9724/kfcs.2014.30.2.146
  9. Kim JY, Back SH. 2012. Hydration and cooking properties of brown rice scratched with a knife. Korean J Food Sci Technol 44(6):722-727 https://doi.org/10.9721/KJFST.2012.44.6.722
  10. Kim KJ, Pyun UR, Choi HT, Lee SK, Kim SK. 1984. Cooking properties of Akibare and Milyang 23 brown rice. Korean J Food Sci Technol 16(4):457-62
  11. Ko MR, Choi HJ, Han KB, Yoo SS, Kim HS, Choi SW, Hur NY, Kim CN, Kim BY, Baik MY. 2011. Antioxidative components and antioxidative capacity of brown and black rices. Food Eng Prog 15(3):195-202
  12. Kum JK, Choi BK, Lee HY, Park JD, Park HJ. 2004. Physicochemical properties of germinated brown rice. Korean J Food Preserv 11(2):182-188
  13. Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. Korean J Food Culture 21(6):685-694
  14. Lee SH, Kwon HS, Koo KT, Kang BH, Kim TY. 2006. Characterization of phytase from Bacillus coagulans IDCC 1201. Korean J Microbiol Biotechnol 34(1):28-34
  15. Lee SM, Yoo SS. 2011. Quality characteristics of yakpyun by brown rice. Korean J Food Cook Sci 27(4):47-54 https://doi.org/10.9724/kfcs.2011.27.4.047
  16. Lee YS, Kim AJ, Rho JO. 2008. Quality characteristics of sprouted brown rice Dasik with yujacheong add. Korean J Food Cook Sci 24(4):494-500
  17. Lim SY. 2008. Inhibitory effect of methanol extracts from Korean Oryza sartiva and Coix lachryma-jobi var. mayuen on mutagenicity and growth of human cancer cells. J Life Sci 18(10):1415-1419 https://doi.org/10.5352/JLS.2008.18.10.1415
  18. Park JD, Choi BK, Kum JS, Lee HY. 2005. Quality properties of cooked germinated-brown rice. J Korean Food Preserv 12(2):101-106
  19. Park SH, Yang SY, Lee JH, Kang MR. 2013. Selection of phytate-degrading lactic acid bacteria from kimchi and reaction properties in brown rice. J Korean Soc Food Sci Nutr 42(4):627-632 https://doi.org/10.3746/jkfn.2013.42.4.627
  20. Pin KT, Kim KC. 2013. Analysis on physical changes of pectinase-treated brown rice (Oryza sativa). J Life Sci 23(4):554-559 https://doi.org/10.5352/JLS.2013.23.4.554
  21. Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R. 2007. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation. J Agric Food Chem 55(8):2993-2997 https://doi.org/10.1021/jf063507n
  22. Shin MK, Kum JS, Rhyu MR, Kim GH. 1993. A study on the development of cooking technology for improving quality of cooking rice. KFRI report G1045-0364
  23. Wodzinski RJ, Ullah AH. 1996. Phytase. Adv Appl Microbiol 42(1):263-302 https://doi.org/10.1016/S0065-2164(08)70375-7
  24. Yang SY, Song MD, Kim CW, Yu JH, Chung KC. 2001. Isolatin and application of phytate-hydrolysing lactic acid bacteria. Korean J Appl Micobiol Biotechnol 29(4):195-200
  25. Yau NYN, Huang JJ. 1996. Sensory analysis of cooked rice. Food Qual Prefer 7:263-270 https://doi.org/10.1016/S0950-3293(96)00010-9

Cited by

  1. Effects of brown rice diets inoculated with Lactobacillus sakei Wikim001 having phytase activity on the osteoporosis in ovariectomized mice model vol.24, pp.4, 2015, https://doi.org/10.1007/s10068-015-0178-9