Characterization of carbohydrates, amino acids, viscosity, and antioxidant capacity in rice wines made in Saitama, Japan, with different sake rice
DOI:
https://doi.org/10.51094/jxiv.489Keywords:
rice wine, carbohydrate, amino acid, principal component analysisAbstract
We investigated the physicochemical properties Japanese rice wines, including their functional properties and carbohydrate, amino acid content, antioxidant capacity in rice wines in solution and Physicochemical properties in solid state. Three samples were tested. The glucose, allose, and raffinose contents in samples (A, B, C) in g/100 g were: (3.47, 3.45, 7.05), (1.60, 1.63, 1.61), and (2.14, 2.75, 1.49), respectively. The total amino acid in µmol/mL was: (3.1, 3.5, 4.4). Glutamic acid, alanine, and arginine varied in content across the samples. The viscosity (10 °C) and activation energy (ΔE) calculated using the Andrade equation were (2.81±0.03, 2.74±0.06, 2.69±0.03) mPa・s and (22.3±1.1, 22.0±0.2, 21.3±0.5) kJ/mol, respectively. Principal component analysis using FT-IR spectra confirmed the separation of the samples into principal components 2 and 3. The IC50 values from the DPPH radical scavenging test were (2364.7±185.3, 3041.9±355.1, 3842.7±228.1) µg/mL. Thus, the three rice wines had different carbohydrate and amino acid contents, viscosities, and antioxidant capacities.
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Yutaka Inoue
Sae Ueda
Takashi Tanikawa
Aiko Sano
Ryuichiro Suzuki
Hiroaki Todo
Yuji Higuchi
Kenichi Akao
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