摘要
许多研究表明,日本纳豆含有独特的纳豆激酶,具有溶血栓、降血压、防治糖尿病等功能;中国豆豉的加工处理可以使游离氨基酸、维生素B1、维生素B2、可溶性糖的含量增加,可以使糖苷型大豆异黄酮转化为活性更高的游离型大豆异黄酮等,进一步提高了豆豉的营养与保健功能。
The many research expresses,the many research expresses,the Japanese Nattokinase contain the special of fibrinolysis enzyme,shown to have many function,including function of thrombolysis,reduce blood pressure,preventing diabetes.Processes can make the containing of dissociate amino acids and vitaminB_1 and vitaminB_2 and dissolubility sugar in Chinese lobster sauce to increase;Fermentation led to soybean isoflavones glycoside hydrolyzing into isoflavones aglycon.As a result,the content of soybean isoflavones aglycon was increased and the content of isoflavones glycoside was reduced.
出处
《中国调味品》
CAS
北大核心
2004年第12期6-9,26,共5页
China Condiment
关键词
豆鼓
纳豆
营养成分
功能成分
Lobster sauce
Nattokinase
component of nutrimental
component of functional
