纳豆及其产物的研究与应用  

Study and Application of Natto and Its Products

作　　者：南芝润[1] 侯磊[1] 任莹 樊丽生[1] 栗利元[1] 田怀泽 

机构地区：[1]山西省农业科学院玉米研究所,山西忻州034000

出　　处：《山西农业科学》2017年第10期1721-1724,1736,共5页Journal of Shanxi Agricultural Sciences

基　　金：山西省"百人计划"专项

摘　　要：纳豆是日本的传统发酵食品,营养价值很高,富含蛋白质、多种维生素及活性酶类,具有预防疾病和保健功能,如溶解血栓、抗癌、降血压等。详细综述了纳豆的营养价值和保健功效,并对纳豆激酶、纳豆菌及γ-聚谷氨酸的应用研究、研究现状进行了总结,展望了纳豆产业的广阔前景。Natto is a traditional fermented food in Japan. It has the very high nutritional value, contains rich protein, vitamins and active enzymes, with functions of disease prevention and health functions, such as dissolving thrombosis, anti-cancer, lowering blood pressure, and so on. The study of natto in China started late and progressed slowly. The nutritional value and health care efficacy of natto were reviewed in detail in this paper. The application and research status of nattokinase, bacillus natto and γ-Polyglutamic acid were summarized. The broad prospect of natto industry in our country was forecasted in this paper.

关 键 词：纳豆 溶血栓 纳豆菌 纳豆激酶 Γ-聚谷氨酸 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]