Effect of Indian Millet Koji and Legumes on the Quality and Angiotensin I-Converting Enzyme Inhibitory Activity of Korean Traditional Rice Wine

수수 입국과 두류 첨가가 전통주의 품질과 엔지오텐신전환효소 저해활성에 미치는 영향

  • Kim, Jae-Ho (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University) ;
  • Jeong, Seung-Chan (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University) ;
  • Kim, Na-Mi (Central Research Institute, KT & G Co.) ;
  • Lee, Jong-Soo (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University)
  • 김재호 (배재대학교 유전공학과.바이오의약연구센터) ;
  • 정승찬 (배재대학교 유전공학과.바이오의약연구센터) ;
  • 김나미 ((주) KT & G 중앙연구원) ;
  • 이종수 (배재대학교 유전공학과.바이오의약연구센터)
  • Published : 2003.08.01

Abstract

To develop a high-valuable Korean traditional rice wine having antihypertension, effects of some cereal kojis and legumes on alcohol fermentation and angiotensin I-converting enzyme (ACE) inhibitory activity of Korean traditional rice wine were investigated. Korean traditional rice wine brewed by addition of 10% Indian-millet koji into the mash showed the greatest ACE inhibitory activity of 43.0% and good ethanol productivity. The ACE inhibitory activity increased up to 69.2% by addition of 50% of mungbean powder and 1% of dandelion petal into the mash.

Keywords

antihypertensive traditional rice wine;Indian-millet koji;legume

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