纳豆固态发酵条件优化  

Optimization of solid fermentation conditions of Natto

作　　者：甘露[1] 崔松松[1] 倪敬田[1] 曹媛媛[1] 唐欣昀[1] 

机构地区：[1]安徽农业大学生命科学学院,安徽合肥230036

出　　处：《食品工业科技》2013年第17期210-213,共4页Science and Technology of Food Industry

基　　金：安徽省教育厅自然基金项目(KJ2009A107)

摘　　要：目的:为提高纳豆中纳豆激酶含量,本文对纳豆固态发酵条件进行优化。方法:以纳豆激酶活性为指标,采用纤维蛋白平板法测定纳豆激酶酶活;采用Plackett-Burman方法对影响纳豆发酵的几个因素(大豆破碎度、接种量和发酵温度等)进行研究并筛选具有显著效应的影响因素;通过最陡坡实验逼近最大响应区域,应用Box-Behnken实验设计及响应面分析确定主要影响因素的最佳条件。结果:大豆破碎度、接种量和发酵温度是影响纳豆激酶酶活的主要因素;优化后最佳发酵条件为:大豆破碎度4、接种量7.9%、发酵温度32℃,在此条件下,纳豆激酶酶活为(2140.5±83.2)U/g。In order to increase the content of nattokinase（NK） in natto,the solid fermentation conditions of natto was optimized in this paper.NK activity was used as determining index and was measured by fibrinogen plate method. Using Plackett-Burman design,the affecting factors such as soybean fragmentation,inoculation and fermentation temperature were studied and some significant factors were screened. Then the path of steepest ascent was subsequently used to approach the optimal conditions and the optimized conditions were confirmed by Box-Behnken test design and response surface analysis.The results showed that soybean fragmentation, inoculation and fermentation temperature were the significant factors.The optimal conditions were as the following：soybean fragmentation as 4, inoculation 7.9% and fermentation temperature 32℃, and the optimum NK activity was（2140.5 ± 83.2） U/g under the optimized conditions.

关 键 词：纳豆 纳豆激酶 固态发酵 响应面法 优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]