| 纳豆发酵过程中纳豆激酶及活性物质的变化 |
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| 引用本文： | 王莉,金学年,金成哲,鱼红闪,芦明春,薛永常,金凤燮.纳豆发酵过程中纳豆激酶及活性物质的变化[J].大连工业大学学报,2008,27(1). |
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| 作者姓名： | 王莉 金学年 金成哲 鱼红闪 芦明春 薛永常 金凤燮 |
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| 作者单位： | 大连工业大学,生物与食品工程学院,辽宁,大连,116034;朝鲜国家科学院,平壤 |
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| 基金项目： | 国家自然科学基金，国家外国专家局国际合作项目 |
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| 摘 要： | 研究纳豆菌在脱脂大豆发酵过程中,对健康很有益的纳豆激酶和大豆活性物质——大豆异黄酮的变化。结果显示:纳豆菌在脱脂大豆固态发酵中,发酵初始pH为8.0,水分质量分数为70%时,在37℃发酵48 h,产纳豆激酶活力最高;固态发酵条件为:发酵初始pH为7.0~9.0,水分质量分数80%时,40℃发酵48~96 h,原料中大部分大豆异黄酮苷转化为大豆异黄酮苷元。
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| 关 键 词： | 纳豆 纳豆激酶 大豆异黄酮 |
Production of nattokinase and soybean isoflavone by natto strain |
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| WANG Li,JIN Xue-nian,JIN Cheng-zhe,YU Hong-shan,LU Ming-chun,XUE Yong-chang,JIN Feng-xie.Production of nattokinase and soybean isoflavone by natto strain[J].Journal of Dalian Dalian Polytechnic University,2008,27(1). |
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| Authors: | WANG Li JIN Xue-nian JIN Cheng-zhe YU Hong-shan LU Ming-chun XUE Yong-chang JIN Feng-xie |
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| Abstract: | Nattokinase and soybean isoflavone in the culture of natto strain was examined.In the natto solid-state fermentation,the maximal nattokinase was produced at pH 8.0 and 37 ℃ for 48 h when the water content was 70%.The hydrolysis of isoflavone-glycoside to aglycone was obtained when incubated at pH 7.0-9.0 and 40 ℃ for 48-96 h and water content was 80%. |
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| Keywords: | natto nattokinase soybean isoflavone |
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