The functional and nutritional properties of a novel Monascus fermented rice rich in resistant starch

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2024-07-30 DOI:10.1016/j.jcs.2024.103999

Shuo Jiang , Siyuan Yuan , Youming Zuo , Tian Liu , Yufeng Zhou , Dianxing Wu , Qihe Chen , Xiaoli Shu

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Abstract

Rice high in resistant starch (RS) showed great benefits in preventing diabetes. Red mold rice (RMR) is a traditionally functional food in China, preparing RMR with high-RS rice might produce a novel RMR with better nutrients and promote the utilization of high-RS rice in the food industry. R4 with the highest RS content was the most prone to be fermented by Monascus. After fermentation, the total starch and protein contents were significantly decreased, while the RS, lipid, free glucan, total free amino acids (FAAs), and γ-aminobutyric acid (GABA) contents were remarkably increased. Concurrently, the phenolic content and antioxidation activity were enhanced greatly. The individual phenolic acids such as ferulic acid showed significantly positive correlations with the antioxidant activity. Besides the abundant lipids, FAAs, GABA, and strong antioxidant capacity, fermented R4 had the highest ferulic acid content. This study provided alternatives for producing novel RMR and widened applications of high-RS rice in innovative functional foods.

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富含抗性淀粉的新型莫纳斯卡发酵米的功能和营养特性

抗性淀粉（RS）含量高的大米对预防糖尿病大有裨益。红霉大米（RMR）是中国传统的功能性食品，用高抗性淀粉大米制备红霉大米可能会生产出营养成分更好的新型红霉大米，并促进高抗性淀粉大米在食品工业中的应用。RS 含量最高的 R4 最易被蒙那斯菌发酵。发酵后，总淀粉和蛋白质含量明显下降，而RS、脂质、游离葡聚糖、总游离氨基酸（FAA）和γ-氨基丁酸（GABA）含量显著增加。同时，酚含量和抗氧化活性也大大提高。阿魏酸等个别酚酸与抗氧化活性呈显著正相关。除了丰富的脂质、FAAs、GABA 和较强的抗氧化能力外，发酵 R4 的阿魏酸含量最高。这项研究为生产新型 RMR 提供了替代品，并拓宽了高 RS 稻米在创新功能食品中的应用。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.