Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice

• Published in: Foods Vol. 12; no. 21; p. 4004
• Main Authors: Inoue, Yutaka, Ueda, Sae, Tanikawa, Takashi, Sano, Aiko, Suzuki, Ryuichiro, Todo, Hiroaki, Higuchi, Yuji, Akao, Kenichi
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.11.2023
• Subjects: Alanine; amino acid; Amino acids; antioxidant; Antioxidants; Breweries; Calibration; carbohydrate; Carbohydrates; Collaboration; Fourier transforms; Glucose; Glutamic acid; Infrared spectroscopy; Instrument industry; Liquor; Physicochemical properties; Polysaccharides; principal component analysis; Principal components analysis; Raffinose; Rice; rice wine; Scavenging; Viscosity; Wines; United States; Japan
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12214004

We investigated the physicochemical properties of Japanese rice wines, including their functional properties and carbohydrate and amino acid content in solution and 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.