摘要
为探讨纳豆主要活性成分在货架期内变化规律,明确最佳食用时间,以3种小粒豆作原料,用纳豆芽孢杆菌进行发酵,对纳豆各成分进行测定。结果表明,3种纳豆各成分在货架期内有不同程度的显著性变化。其中,蛋白、脂肪、可溶性总糖含量变化不大;氨基酸态氮含量分别在0,3和6 d时出现峰值。活菌数、纳豆激酶、大豆异黄酮异总量、苷元型异黄酮含量在货架期间表现为缓慢下降或先升高后期下降趋势,并且分别在货架期第0~第1,第1~第3,第0~第3和第0~第1天达到最高。综合评价认为货架期3 d之内食用,纳豆中活性成分含量较高,纳豆的保健功效最佳,试验结果可为纳豆最佳食用条件研究提供参考。
Three kinds of seed soybeans were fermented by Bacillus natto,and the contents of natto were determined for studying the change law of the main active contents of natto during the shelf life,and making sure of the optimal time for consumption.The results showed that the contents of the three kinds of natto had significant changes during the shelf life.Among them,the content of protein,fat,and soluble total sugar changed little;The amino acid nitrogen content peaked at 0,3 and 6 d,respectively.The viable count,the activity of nattokinase,the total amount of isoflavones,and the content of aglycone isoflavones showed a trend of slow decline or first increase and later decline during the shelf period,and they were 0-1 d,1-3 d,0-3 d and 0-1 d reached the highest,respectively.It was considered that consumption within 3 d of shelf life,the active content of natto was high,and the health effect of natto was the best.The reference for the study on the best edible condition of natto was provided.
作者
苗欣宇
李达
郑丽
迟燕平
王景会
牛红红
MIAO Xinyu;LI Da;ZHENG Li;CHI Yanping;WANG Jinghui;NIU Honghong(Institute of Agro-food Technology,Jilin Academy of Agricultural Sciences,Changchun 130033)
出处
《食品工业》
CAS
北大核心
2020年第11期203-207,共5页
The Food Industry
基金
吉林省农业科技创新工程自由创新项目(CXGC2018ZY003)。
关键词
纳豆
活性成分
纳豆激酶
异黄酮
变化
natto
active content
nattokinase
isoflavones
change
