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J-GLOBAL ID：201602270167173827   Reference number：16A0814901

Formation of ethyl ferulate from feruloylated oligosaccharide by transesterification of rice koji enzyme under sake mash conditions

清酒もろみ状態の酒麹酵素のエステル交換反応によるフェルロイルオリゴ糖由来のフェルラ酸エチルの生成

Author (5)： Suzuki Nobukazu (Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan) ,  Ito Toshihiko (Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan) ,  Hiroshima Kai (Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan) ,  Tokiwano Tetsuo (Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan) ,  Hashizume Katsumi (Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan)
Material： Journal of Bioscience and Bioengineering
Volume： 121  Issue： 3  Page： 281-285  Publication year： Mar. 2016 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： *sake mash ,...
Semi thesaurus term： *interesterification ,...

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Author keywords (5)： Key words Sake ,  Ethyl ferulate ,  Transesterification ,  Feruloylated oligosaccharide ,  Ferulic acid

JST classification (3)： Enzyme physiology  (EG03052C) ,  Microbial metabolite production  (FK03020A) ,  Enzyme in general  (EB09010D)

Substance index (2)： Ethyl ferulate ,  Ferulic acid

Reference (32)：

• Ou, S. and Kwor, K.-C.: Ferulic acid: pharmaceutical functions, preparation and applications in foods, J. Sci. Food Agric., 84, 1261-1269 (2004).
• Ohta, T., Takashita, H., Todoroki, K., Iwano, K., and Ohba, T.: Antioxidative substances in sake, J. Brew. Soc. Jpn., 87, 922-926 (1992) (in Japanese).
• Hashizume, K., Ito, T., Shimohashi, M., Ishizuka, T., and Okuda, M.: Ferulic acid and ethyl ferulate in sake: comparison of levels between sake and mirin and analysis of their sensory properties, Food, Sci. Technol. Res., 19, 705-709 (2013).
• Kikuzaki, H., Hisamoto, H., Hirose, K., Akiyama, K., and Taniguchi, H.: Antioxidant properties of ferulic acid and its related compounds, J. Agric. Food. Chem., 50, 2161-2168 (2002).
• Warner, K. and Laszlo, J. A.: Addition of ferulic acid, ethyl ferulate, and feruloylated monoacyl- and diacylglycerols to salad oils and frying oils, J. Am. Oil Chem. Soc., 82, 647-652 (2005).

Terms in the title (5)： 清酒もろみ ,  酒麹 ,  酵素 ,  エステル交換反応 ,  フェルラ酸エチル