基于纳豆激酶活性的纳豆加工条件的优化研究

Optimization of natto processing conditions based on nattokinase activity

摘要: 为优化纳豆加工工艺条件,以纳豆激酶活性为指标,采用琼脂糖—纤维蛋白平板法,通过单因素实验,确定了纳豆的加工工艺参数为:大豆的浸泡时间15 h,121℃高温蒸煮时间45 min,接种量3%,发酵温度38℃,发酵时间28 h,后熟时间1 d;用响应面分析法对浸泡时间,蒸煮时间、发酵温度这三个影响较显著因素进行优化,最终确定纳豆发酵条件:浸泡时间15 h,蒸煮时间51 min,发酵温度37.5℃。优化后纳豆激酶活性达2493.33 U/g。

Abstract: To optimize natto processing condition,nattokinase was applied as the index,being determined by agarose- fibrin plate method.The processing condition by single factor experiment was 15 h of soak time,45 min of cooking time,3% of inoculum size,38 ℃ of fermentation temperature,28 h of fermentation time,and 1 d of postripeness time.The optimal condition by response surface was 15 h of soak time,51 min of cooking time,and37.5 ℃ of fermentation temperature.The highest nattokinase activity was 2493.33 U / g.