纳豆激酶的质量与安全评价研究进展  

Research Progress of Nattokinase Quality and Safety Evaluation

作　　者：王露露 陈楠楠[2,3] 曹梦思 李斌 彭雪菲 刘捷 张静[2,5] 郭新光 刘明 别小妹[1] WANG Lulu;CHEN Nannan;CAO Mengsi;LI Bin;PENG Xuefei;LIU Jie;ZHANG Jing;GUO Xinguang;LIU Ming;BIE Xiaomei(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;China National Research Institute of Food&Fermentation Industries,Beijing 100015,China;National Standardization Centre of Food&Fermentation Industry,Beijing 100015,China;Productivity Promotion Center of Food Industry,Beijing 100015,China;College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]中国食品发酵工业研究院,北京100015 [3]食品行业生产力促进中心,北京100015 [4]全国食品发酵标准化中心,北京100015 [5]北京农学院食品科学与工程学院,北京102206

出　　处：《食品工业科技》2021年第23期413-419,共7页Science and Technology of Food Industry

基　　金：食品添加剂及保健食品标准再评估研究(2019YFC1605203)。

摘　　要：纳豆激酶是纳豆芽孢杆菌在发酵纳豆过程中产生的一种丝氨酸蛋白酶,具有溶解血栓等生理功能。本文就纳豆激酶的溶栓功能及机制做了简要的总结,着重综述纳豆激酶活力测定方法等质量指标及其安全性评价研究进展,展望了纳豆激酶产品开发与质量安全研究方向,以期为纳豆及其制品(含纳豆激酶产品)标准化提供理论基础。Nattokinase is a serine protease produced by Bacillus natto in the process of fermenting natto. It has physiological functions such as dissolving blood clots. This article briefly summarizes the thrombolytic function and mechanism of nattokinase, focusing on the research progress of nattokinase activity determination methods and other quality indicators and safety evaluation. The research direction of nattokinase product development and quality and safety is prospected, in order to provide a theoretical basis for the standardization of natto and its products(including nattokinase products).

关 键 词：纳豆激酶 质量与安全 评价 溶栓功能 

分 类 号：TS202[轻工技术与工程—食品科学]