纳豆制备过程中大豆异黄酮糖苷酶的性质研究  

Study on Properties of Soybean Isoflavone-glycosidase in Preparation Process of Natto

作　　者：陈雅欣[1] 黄燕[1] 单婷婷[1] 富瑶瑶[1] 芦明春[1] 鱼红闪[1] 金凤燮[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《安徽农业科学》2010年第9期4794-4795,4798,共3页Journal of Anhui Agricultural Sciences

基　　金：辽宁省教育厅创新团队项目(2008T009)

摘　　要：[目的]研究大豆异黄酮糖苷酶的反应特性。[方法]以纳豆菌为供试菌株发酵大豆,从发酵液中提取大豆异黄酮糖苷酶,以大豆异黄酮为酶作用底物进行反应,研究底物浓度、反应时间、反应温度及pH值对酶反应的影响。[结果]底物浓度为2%时,生成的产物(苷元)量最多;反应时间为20h时生成的产物量最多,当反应时间超过20h后,随着反应时间的延长产物量无明显变化;反应温度为40℃时产物量最多,当反应温度超过40℃时,产物量减少;pH值为5.0时生成的产物量最多。[结论]大豆异黄酮糖苷酶反应的最佳条件为:底物浓度2%,反应温度40℃,pH值5.0,反应时间20h。[Objective] The aim was to study the reaction characteristics of soybean isoflavone-glycosidase. [Method] The soybean was fermented with bacillus natto as the tested strain and the soybean isoflavone-glycosidase was extracted from the fermentation broth. After that the enzyme reaction was conducted with soybean isoflavone as the substrate. The effects of substrate concn.,reaction time,reaction temperature and pH value on the enzyme reaction were studied. [Result] When substrate concn. was 2% the product （aglycone） was the most. When reaction time was 20 h the product was the most and when the reaction time was more than 20 h the product had no obvious change. When reaction temperature was 40 ℃ the product was the most and when the reaction temperature was above 40 ℃ the product was decreased. When pH value was 5.0 the product was the most. [Conclusion] The optimum conditions for enzyme reaction of soybean isoflavone-glycosidase was substrate concentration of 2%,reaction time of 20 h ,reaction temperature of 40 ℃ and pH value of 5.0.

关 键 词：纳豆 大豆异黄酮 大豆异黄酮糖苷酶 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]