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投稿时间：2020-04-02
投稿时间：2020-04-02
中文摘要: 为探讨纳豆生产及冷藏过程中营养物质和生物活性成分的变化，以纳豆菌为菌种、以小粒豆为原料进行发酵，通过采集不同时期样品，测定蛋白质、脂肪、可溶性总糖、活菌数、纳豆激酶、蛋白酶、氨基酸态氮及大豆异黄酮等含量或活力指标，研究其在生产及冷藏阶段变化规律。结果表明，小粒豆经过发酵后大部分营养物质含量、生物活性物质活力均有不同程度的提高，但在冷藏阶段各指标出现不同程度的变化。其中以冷藏3 d时蛋白质、氨基酸态氮含量、纳豆激酶、蛋白酶活力最高，分别为（44.81±0.01）%、（0.57±0.05）g/100 g、（3 875±105）IU/g 和（919.75±24.71）U/g，同时在冷藏第3天时，生物活性高的苷元型大豆异黄酮占大豆异黄酮总量比例最高为33.5%，随着冷藏时间的延长，纳豆大部分指标出现下降趋势，其营养保健功效随之降低，综合评价认为冷藏期3 d内纳豆可保持较高的活性成分。
Abstract:Bacillus natto and small seed soybean were used to produce natto for studying the changes in nutrient contents and active substances during natto production and cold storage.The aim was to product quality control during cold storage.Samples from different time were collected，contents or vigor indexs of crude protein，fat，total soluble sugar，viable count，nattokinase，protease，aminoacid nitrogen and soybean isoflavone were determined to study the change rules during natto production and cold storage.Results showed that most nutrient substances and active components of small seed soybean increased at different degree after fermentation，but they changed in different degree at different cold storage time.The highest value of crude protein，amino acid nitrogen，nattokinase and protease were （44.81±0.01）%，（0.57±0.05）g/100 g，（3 875±105）IU/g and（919.75±24.71）U/g when the natto was stored at 4 ℃ for three days，meanwhile，the highest content of aglycone （with higher biological activity）was 33.5% of all kinds of soybean isoflavone.Most indexes and health function of natto decreased after stored at 4℃for more than 3 days.Three days was considered as the shelf.
文章编号：202104008 中图分类号： 文献标志码：
基金项目:吉林省农业科技创新工程自由创新项目（CXGC2018ZY003）
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