Preparation of a Sake Lees Indigestible Product and its Properties

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  • 酒粕を原料とした難消化成分の製造とその性質
  • サケカス オ ゲンリョウ ト シタ ナン ショウカ セイブン ノ セイゾウ ト ソノ セイシツ

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Abstract

The purpose of this work was to develop a method of utilization of Sake lees. We prepared a Sake lees indigestible product (SLIP) that improved the content of the total dietary fiber (TDF) and the resistant protein (RP) by re-fermentation and enzymatic treatment against Sake lees obtained by brewing from liquefied rice. A total of 305 kg of SLIP was able to be made from 1,500 kg of Sake lees. The crude protein content of SLIP and Sake lees was 57.4% and 47.0%, and the carbohydrate was 29.6% and 41.4%, respectively. The sum of TDF and RP contained in SLIP was about 1.7-times that of liqueified Sake lees. A decrease in polypeptides of 37-39 kDa glutelin, 26 kDa globlin, and 22-23 kDa glutelin from SLIP were observed on SDS-PAGE in comparison with Sake lees. However there were no differences in polypeptides of 57 kDa proglutelin and 16, 13 kDa prolamin among SLIP and Sake lees. In vitro, the amount of the lipid adsorption of SLIP was about 1.5-times that of the mushroom chitosan marketed as a material for anti-metabolic syndrome. It was suggested that intake of SLIP inhibits the absorption of the lipid and it might be expected to have both a cholesterol-lowering effect and an anti-obesity effect.

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