黄桑纳豆制备工艺研究及其冻干粉特性考察
Study on the preparation of bean-mulberry natto and properties of its freeze-dried powder
文雯 1胡海峰 2胡梦 2程玉冰2
作者信息
- 1. 杨凌职业技术学院,杨凌 712100;国药集团健康产业研究院,上海 201203;中国药科大学,南京 211198
- 2. 国药集团健康产业研究院,上海 201203
- 折叠
摘要
为了开发具有新风味的纳豆及其保健产品,本文以黄豆、鹰嘴豆、黑豆和红芸豆组成混豆原料并加入桑葚粉,接入枯草芽孢杆菌经固体发酵后,以综合质量评价体系确定最佳制作工艺,对其冻干粉营养成分、抗菌/抗肿瘤活性及胃肠道稳定性进行考察.结果表明黄桑纳豆最佳制备工艺为:黄豆:鹰嘴豆:黑豆:红芸豆质量比为10︰4︰3︰3,浸泡时间15 h,桑葚粉添加量15％,蒸煮时间40 min,枯草芽孢杆菌接种量10％,发酵温度45℃,发酵时间96 h.黄桑纳豆在感官评价和纳豆激酶酶活等方面均优于市售纳豆.其冻干粉具有抗嗜热链球菌活性,对乳腺癌细胞MDA-MB-463平均抑制率达29.98％.冻干粉在模拟肠道环境下4 h和10 h纳豆激酶失活率分别为20.28％ 和38.33％,均低于在模拟胃环境的失活率.
Abstract
To develop a novel natto product with enhanced flavor and health benefits,a mixture of soybeans,chickpeas,black beans,and adzuki beans was combined with mulberry powder and inoculating with Bacillus subtilis for solid-state fermentation. A comprehensive quality evaluation system was employed to determine the optimal fermentation process. The nutritional composition,antibacterial and antitumor activities,and gastrointestinal stability of the resulting freeze-dried natto powder were then investigated. Optimal fermentation parameters for the bean-mulberry natto were as follows:mass ratio of soybean to chickpea to black bean to adzuki bean at 10︰4︰3︰3,soaking time of 15 hours,mulberry powder of 15％,steaming time of 40 minutes,Bacillus subtilis inoculation amount of 10％,fermentation temperature of 45 ℃,and fermentation time of 96 hours. The sensory evaluation revealed that the bean-mulberry natto had superior flavor and a higher natto kinase activity compared to commercially available natto products. The freeze-dried powder exhibited antibacterial activity against heat-resistant Staphylococcus aureus and inhibited the growth of MDA-MB-463 breast cancer cells by 29.98％. Furthermore,the natto kinase deactivation rates of the freeze-dried powder in simulated intestinal environments (20.28％ after 4 hours and 38.33％ after 10 hours) were lower than those observed in a simulated gastric environment.
关键词
固体发酵/纳豆/纳豆激酶/小分子肽/特性考察Key words
solid-state fermentation/natto/natto kinase/small peptide/characteristic investigation引用本文复制引用
出版年
2025
国家科技期刊平台
NSTL
万方数据