纳豆发酵原料筛选及其功能产品的开发

Screening of Raw Materials for Natto Fermentation and Development of Functional Products

纳豆具有良好的纤溶活性,可用于预防和治疗心脑血管疾病。以黄豆、绿豆和红豆为原料发酵纳豆,分别对其感官评价、纳豆激酶活性和体外溶栓活性进行检测,发现黄豆纳豆的纳豆激酶活力最高,达5319.30 U/g,绿豆纳豆和红豆纳豆的酶活分别为2338.02 U/g和139.38 U/g;3种纳豆激酶的溶栓效果与酶活结果相似。选取纳豆激酶活性高且氨味较弱的绿豆纳豆进行纳豆糕的研制,为纳豆功能性产品的开发提供参考数据。

Natto has good fibrinolytic activity and can be used to prevent and treat cardiovascular diseases.In this experiment,soybeans,mung beans and red beans were used as raw materials for natto fermentation,and their sensory evaluation,nattokinase activity and in vitro thrombolytic activity were detected respectively.It was found that nattokinase activity of soybean natto was the highest,reaching 5319.30 U/g.The nattokinase activities of mung bean and red bean are 2338.02 U/g and 139.38 U/g,respectively.The thrombolytic effects of three nattokinases are similar to the results of enzyme activity.The mung bean natto with high nattokinase activity and weak ammonia taste was selected for the making of natto cake,which provided reference data for the development of natto functional products.