纳豆菌制剂及纳豆冻干粉成分比较分析  

Components compare analysis of bacillus natto preparation and natto lyophilization powder

作　　者：吴高峰[1] 黄占旺[1] 刘宛玲 牛丽亚[1] 黄永平[1] 王素贞[1] 

机构地区：[1]江西农业大学食品科学与工程学院江西省天然产物与功能食品重点实验室,江西南昌330045

出　　处：《食品工业科技》2015年第22期121-124,286,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31160337)

摘　　要：对发酵纳豆主要营养成分进行测定,同时对大豆粉、纳豆和纳豆菌制剂的营养成分进行对比分析,探究纳豆发酵过程中各种主成分的变化。结果表明,与大豆粉相比,纳豆冻干粉的氨基酸态氮和灰分含量显著增加(p<0.05),粗纤维、粗脂肪和水分含量显著减少(p<0.05)。而与纳豆菌液体培养产物相比,纳豆菌制剂中的粗蛋白含量极显著增加(p<0.01),氨基酸态氮和灰分含量显著增加(p<0.05),水分含量极显著减少(p<0.01),粗纤维含量显著降低(p<0.05)。此外,经发酵过程后,纳豆菌制剂和纳豆冻干粉的纳豆激酶含量增加,纳豆冻干粉的大豆异黄酮和植酸含量极显著降低(p<0.01),维生素K2含量显著降低(p<0.05)。试验证明,纳豆菌制剂和纳豆冻干粉比大豆粉更具有营养价值。The main nutrients were measured to study the main component of the fermented natto and compare the nutrition components of natto and bacillus natto prepration with the soybean powder,the changes of main components were explored during the fermentation process. The results showed that compared with soybean powder,ash and amino acid nitrogen content in natto lyophilization powder（NLP） were increased significantly（p〈0.05）. The crude fiber,crude fat,moisture content in NLP decreased significantly（p〈0.05）. Compared with liquid culture product of bacillus natto, the crude protein content in bacillus natto preparation（ BNPr） was extremely increased significantly（ p 〈0.01）, while the ash and amino acid nitrogen content were increased significantly（p〈0.05）. The moisture content was decreased extremely significantly（p〈0.01） and the crude fiber content was decreased significantly（p〈0.05）. In addition, after fermentation, the natto kinase content in BNPr and NLP increased, and the soybean isoflavone and phytic acid content in NLP were decreased extremely significantly（p〈 0.01）,and vitamin K2 content significantly decreased（p 〈0.05）. The experiment proved that BNPr and NLP had higher nutritional value than soybean powder.

关 键 词：大豆 纳豆冻干粉 纳豆菌制剂 成分分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]