Fermentation of Functional Monascus on Rice and Soybean Meal Solid Culture

Abstract:

With rice and soybean meal as raw material, M. rubber (Monascus purpureus) as a tool to ferment through solid state fermentation. While using graininess rice and graininess soybean meal and the percentage were 1:4 would obtain the highest color-value. The SDF content, protein degradation degree and antioxidant capacity before and after the fermentation was compared. The results showed that the color-value of the soild state Monascus-fermented rice and soybean meal was nearly upon half of fermentation with rice only, more than 15 times of fermentation with soybean meal only; SDF content increased 25%; through steam cooking, the protein of the soybean meal would be denatured and the solubility would reduce. Furthermore, research found Monascus-Fermented Rice and Soybean Meal (MFRS) was a strong antioxidant material.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1183-1186
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1183
• Online since: July 2012
• Authors: Xiao Lan Shang, An Jun Liu
• Keywords: Antioxidant, Color-Value, Monascus-Fermented Rice and Soybean Meal, SDF, SDS-PAGE

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