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
许梦粤 1余金毅 1李慧 1刘琴 2曾长立 3王红波2
作者信息
- 1. 江汉大学生命科学学院食品营养与安全研究中心,湖北武汉 430056
- 2. 江汉大学生命科学学院食品营养与安全研究中心,湖北武汉 430056;湖北省豆类(蔬菜)植物工程技术研究中心,湖北武汉 430056
- 3. 湖北省汉江流域特色生物资源保护开发与利用工程技术研究中心,湖北武汉 430056
- 折叠
摘要
为了研究不同品种纳豆中的重要功能活性成分,以大豆、黑豆、赤小豆、绿豆、扁豆、鹰嘴豆、菜豆、豌豆、红豆和豇豆为原料制备纳豆,比较分析这些纳豆中纳豆激酶、多酚、纳豆多糖和γ-氦基丁酸的差异.结果表明,10种不同品种纳豆的纳豆激酶活力在985.31～2453.18 U/g之间,鹰嘴豆纳豆的纳豆激酶活力显著高于其他品种纳豆(P＜0.05);总酚含量在1.44～3.21 mg GAE/g,酚酸物质总含量在19.754～183.902 μg/g,黑豆纳豆、绿豆纳豆和豇豆纳豆中酚类物质组成丰富;多糖的得率在1.03％～15.11％,总糖含量在21.86％～58.40％,糖醛酸含量在4.26％～15.09％,其中菜豆纳豆多糖得率、总糖和糖醛酸含量显著高于其他品种纳豆多糖(P＜0.05);γ-氦基丁酸含量在4.97～15.99 mg/g,豇豆纳豆中γ-氨基丁酸含量显著高于其他品种纳豆(P＜0.05);扁豆纳豆中纳豆芽孢杆菌的活菌数显著高于其他品种纳豆(P＜0.05).综合评价,黑豆、豇豆和菜豆是开发新品纳豆的理想原料.
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引用本文复制引用
基金项目
市属高校产学研项目(CXY202202)
湖北省高价值知识产权培育工程项目(鄂知发[2021]2号)
湖北省重点研发计划(2022BBA0064)
江汉大学一流学科建设重大专项资助计划(2023XKZ023)
出版年
2024
国家科技期刊平台
NSTL
万方数据