蚕豆纳豆发酵工艺优化及其酶学性质

张杰; 杨希娟; 党斌; 张文刚

doi:10.13386/j.issn1002-0306.2019.06.034

蚕豆纳豆发酵工艺优化及其酶学性质

张杰^1,2,3,
杨希娟^1,2,3, ,,
党斌^1,2,3,
张文刚^1,2,3

1. 青海大学农林科学院, 青海西宁 810016;
2. 青海省农林科学院, 青海西宁 810016;
3. 青海省青藏高原农产品加工重点实验室, 青海西宁 810016

基金项目:

青海省青藏高原农产品加工重点实验室建设项目(2-24)

西宁市科技局科技开发项目(2017-k-57)。

青海省农林科学院创新基金项目(2016-NKY-01)

详细信息

作者简介:
张杰(1989-),女,硕士,研究实习员,研究方向:发酵及生物技术,E-mail:zjzj89zjzj@163.com。

通讯作者:
杨希娟(1980-),女,硕士,副研究员,研究方向:食品功能化学与营养,E-mail:156044169@qq.com。

中图分类号: TS201.1
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出版历程
- 收稿日期: 2018-06-14
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-03-14

Optimization of Fermentation Process of Natto by Broad Bean and Its Enzymatic Properties

ZHANG Jie^1,2,3,
YANG Xi-juan^1,2,3, ,,
DANG Bin^1,2,3,
ZHANG Wen-gang^1,2,3

1. Academy of Agriculture and Forestry, Qinghai University, Xining 810016, China;
2. Qinghai Academy of Agriculture and Forestry, Xining 810016, China;
3. Tibetan Plateau Key Laboratory of Agric-Product Processing in Qinghai, Xining 810016, China

摘要

摘要: 为开发新型蚕豆产品,提高蚕豆附加值研究以蚕豆为原料,通过单因素实验和正交试验优化出蚕豆纳豆的最佳工艺,并对发酵得到的纳豆激酶进行酶学性质研究。结果表明,最佳工艺条件为:蚕豆浸泡48 h,常压蒸煮20 min,接种量为6%,40 ℃下发酵72 h,此时,纳豆激酶活力值最高为(4860.13±470.02) U·g^-1,感官评分为(95.67±0.71)分。酶学性质结果表明,该酶在25~40 ℃具有较好的热稳定性;在pH6~9范围内较为稳定,保持相对酶活89.05%以上;Mg²⁺和Ca²⁺对纳豆激酶活性具有促进作用,Cu²⁺、Fe³⁺抑制作用明显,Zn²⁺无明显作用。本研究为蚕豆产品的开发及蚕豆纳豆的产业化生产提供参考。
- 蚕豆 /
- 纳豆激酶 /
- 工艺优化 /
- 酶学性质
Abstract: In order to develop new broad bean products and increase the added value of broad bean, this study was based on broad bean as main material. The single-factor experiment and orthogonal experiment were used to optimize the best process of natto by broad bean and then the enzymatic properties of nattokinase were studied. The results showed that the optimal process conditions were as follows:The broad bean were soaked in 48 h and steamed under atmospheric pressure for 20 min, the inoculation of 6% and fermented at 40℃for 72 h. Under these conditions, the enzyme activity reached (4860.13±470.02) U·g^-1, and the sensory score was (95.67±0.71) points. Enzymatic properties analysis showed that the nattokinase had a better thermal stability at 25℃ to 40℃.Meanwhile, the nattokinase had good stability at a pH range from 6 to 9, and the relative enzyme activity was kept over 89.05%.The metal ions of Mg²⁺ and Ca²⁺ had an effect on promoting the activity of nattokinase, and the metal ions of Cu²⁺ and Fe³⁺ had an obvious effect on inhibiting nattokinase. However, the metal ions of Zn²⁺ had no obvious effect. This study could provide a reference for the development of broad bean products and the industrial production of broad bean natto.
- broad bean /
- nattokinase /
- process optimization /
- enzymatic properties