食品工业科技2024，Vol.45Issue(13)：140-149,10.DOI:10.13386/j.issn1002-0306.2023120296
不同品种纳豆的多种功能活性成分比较
Comparison of Multiple Functional-Active Ingredients in Different Varieties of Natto
摘要
Abstract
In order to investigate the important functional-active components in different varieties of natto,natto was processed using soybean,black bean,red bean,mung bean,lentil,chickpea,kidney bean,pea,red bean and cowpea,and the differences of nattokinase,polyphenol,natto polysaccharide and γ-aminobutyric acid were compared and analyzed in these natto.The results showed that the nattokinase activity ranged from 985.31 to 2453.18 U/g,and the nattokinase activity in chickpea natto was significantly higher than those of other natto(P＜0.05).The total phenol content ranged from 1.44 to 3.21 mg GAE/g,and the total phenolic acid content ranged from 19.754 to 183.902 pg/g.The types of phenolic substances were abundant in black bean natto,mung bean natto and cowpea natto.The yield of polysaccharide was 1.03％～15.11％,the content of total sugar was 21.86％～58.40％,and the content of uronic acid was 4.26％～15.09％.And the yield of polysaccharide,the contents of total sugar and uronic acid in kidney bean natto were significantly higher than those of other natto(P＜0.05).The content of γ-aminobutyric acid was 4.97～15.99 mg/g,and the content of γ-aminobutyric acid in cowpea natto was significantly higher than those of other natto(P＜0.05).The viable number of Bacillus subtilis natto in lentil natto was significantly higher than those of other natto(P＜0.05).After comprehensive evaluation,black bean,cowpea and kidney bean were ideal raw materials for the produce of new natto.关键词
纳豆/纳豆激酶/多酚/纳豆多糖/γ-氨基丁酸/纳豆芽孢杆菌Key words
natto/nattokinase/polyphenol/natto polysaccharide/γ-aminobutyric acid/Bacillus subtilis natto分类
轻工业引用本文复制引用
许梦粤,余金毅,李慧,刘琴,曾长立,王红波..不同品种纳豆的多种功能活性成分比较[J].食品工业科技,2024,45(13):140-149,10.基金项目
市属高校产学研项目(CXY202202) （CXY202202）
湖北省高价值知识产权培育工程项目(鄂知发[2021]2号) （鄂知发[2021]2号）
湖北省重点研发计划项目(2022BBA0064) （2022BBA0064）
江汉大学一流学科建设重大专项资助计划(2023XKZ023). （2023XKZ023）
