不同品种纳豆的多种功能活性成分比较  

Comparison of Multiple Functional-Active Ingredients in Different Varieties of Natto

作　　者：许梦粤 余金毅 李慧 刘琴[1,2] 曾长立 王红波 XU Mengyue;YU Jinyi;LI Hui;LIU Qin;ZENG Changli;WANG Hongbo(Research Center of Food Nutrition and Safety,School of Life Sciences,Jianghan University,Wuhan 430056,China;Hubei Province Engineering Research Center for Legume Plants,Wuhan 430056,China;Hubei Engineering Research Center for Protection and Utilization of Special Biological Resources in the Hanjiang River Basin,Wuhan 430056,China)

机构地区：[1]江汉大学生命科学学院食品营养与安全研究中心,湖北武汉430056 [2]湖北省豆类(蔬菜)植物工程技术研究中心,湖北武汉430056 [3]湖北省汉江流域特色生物资源保护开发与利用工程技术研究中心,湖北武汉430056

出　　处：《食品工业科技》2024年第13期140-149,共10页Science and Technology of Food Industry

基　　金：市属高校产学研项目(CXY202202);湖北省高价值知识产权培育工程项目(鄂知发[2021]2号);湖北省重点研发计划项目(2022BBA0064);江汉大学一流学科建设重大专项资助计划(2023XKZ023)。

摘　　要：为了研究不同品种纳豆中的重要功能活性成分,以大豆、黑豆、赤小豆、绿豆、扁豆、鹰嘴豆、菜豆、豌豆、红豆和豇豆为原料制备纳豆,比较分析这些纳豆中纳豆激酶、多酚、纳豆多糖和γ-氨基丁酸的差异。结果表明,10种不同品种纳豆的纳豆激酶活力在985.31~2453.18 U/g之间,鹰嘴豆纳豆的纳豆激酶活力显著高于其他品种纳豆(P<0.05);总酚含量在1.44~3.21 mg GAE/g,酚酸物质总含量在19.754~183.902μg/g,黑豆纳豆、绿豆纳豆和豇豆纳豆中酚类物质组成丰富;多糖的得率在1.03%~15.11%,总糖含量在21.86%~58.40%,糖醛酸含量在4.26%~15.09%,其中菜豆纳豆多糖得率、总糖和糖醛酸含量显著高于其他品种纳豆多糖(P<0.05);γ-氨基丁酸含量在4.97~15.99 mg/g,豇豆纳豆中γ-氨基丁酸含量显著高于其他品种纳豆(P<0.05);扁豆纳豆中纳豆芽孢杆菌的活菌数显著高于其他品种纳豆(P<0.05)。综合评价,黑豆、豇豆和菜豆是开发新品纳豆的理想原料。In order to investigate the important functional-active components in different varieties of natto,natto was processed using soybean,black bean,red bean,mung bean,lentil,chickpea,kidney bean,pea,red bean and cowpea,and the differences of nattokinase,polyphenol,natto polysaccharide andγ-aminobutyric acid were compared and analyzed in these natto.The results showed that the nattokinase activity ranged from 985.31 to 2453.18 U/g,and the nattokinase activity in chickpea natto was significantly higher than those of other natto(P<0.05).The total phenol content ranged from 1.44 to 3.21 mg GAE/g,and the total phenolic acid content ranged from 19.754 to 183.902μg/g.The types of phenolic substances were abundant in black bean natto,mung bean natto and cowpea natto.The yield of polysaccharide was 1.03%~15.11%,the content of total sugar was 21.86%~58.40%,and the content of uronic acid was 4.26%~15.09%.And the yield of polysaccharide,the contents of total sugar and uronic acid in kidney bean natto were significantly higher than those of other natto(P<0.05).The content ofγ-aminobutyric acid was 4.97~15.99 mg/g,and the content ofγ-aminobutyric acid in cowpea natto was significantly higher than those of other natto(P<0.05).The viable number of Bacillus subtilis natto in lentil natto was significantly higher than those of other natto(P<0.05).After comprehensive evaluation,black bean,cowpea and kidney bean were ideal raw materials for the produce of new natto.

关 键 词：纳豆 纳豆激酶 多酚 纳豆多糖 Γ-氨基丁酸 纳豆芽孢杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]