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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

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【作者】 龙继艳戴明钟瑶李梦鑫蒋咏梅

【Author】 LONG Jiyan;DAI Ming;ZHONG Yao;LI Mengxin;JIANG Yongmei;College of Life Sciences, Fujian Normal University;

【通讯作者】 蒋咏梅;

【机构】 福建师范大学生命科学学院

【摘要】 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5 319.30 U/g,绿豆纳豆和红豆纳豆的酶活分别为2 338.02 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。

【Abstract】 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 5 319.30 U/g. The nattokinase activities of mung bean and red bean are 2 338.02 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.

【关键词】 纳豆纳豆激酶体外溶栓纳豆糕
【Key words】 nattonattokinasein vitro thrombolysisnatto cake
【基金】 福建省自然科学基金(2017J01624);省级大学生创新创业训练计划资助项目(S201910394035)
  • 【文献出处】 生物化工 ,Biological Chemical Engineering , 编辑部邮箱 ,2020年06期
  • 【分类号】TS214
  • 【下载频次】280
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