摘要
纳豆中含有纳豆激酶等功能性成分,能够有效预防心血管疾病,然而,发酵过程中产生的氨味大大降低了其在我国的可接受度。为降低纳豆氨含量,本研究比较4种物质对纳豆芽孢杆菌产氨的关键酶——谷氨酸脱氢酶的抑制效果,结果显示茶多酚作用效果最佳。研究表明茶多酚是一种底物竞争型抑制剂,IC50为20.60μg/mL,且它能够进入纳豆芽孢杆菌细胞,有望作为添加剂来抑制后者胞内的谷氨酸脱氢酶活性,减少纳豆发酵过程中氨的产生。通过分析纳豆芽孢杆菌的生长规律、纳豆发酵过程中氨含量的变化趋势及茶多酚抑制产氨的效果,确定最佳工艺条件为:在发酵第11小时添加4.16 mg/g茶多酚。该条件下,纳豆中氨含量下降了63.90%,而纳豆激酶活性没有显著性变化。经感官评定证实,添加茶多酚能够有效降低纳豆的氨味,提高产品的可接受度,具有极大的应用价值。
Natto,which contains several functional components such as nattokinase,can prevent cardiovascular disease,but its ammonia odor greatly reduces its acceptance by Chinese people.In order to decrease the ammonia production during natto fermentation,this study compared the inhibitory effect of four reagents on glutamate dehydrogenase,a key enzyme for ammonia production by Bacillus subtilis var.natto,and found that tea polyphenols(TPP)had the highest inhibitory activity.TPP acted as a substrate-competitive inhibitor,the IC50value was 20.60μg/mL and it could enter the cells of Bacillus subtilis var.natto.Therefore,it was expected to be used as an additive to reduce the production of ammonia during the fermentation of natto.Then,the optimal process,which was adding 4.16 mg/g TPP at 11thhour of fermentation,was determined by analyzing the bacteria growth curve,the ammonia production during the fermentation of natto with and without addition of TPP.The results showed that the ammonia production was reduced by 63.90%under the optimal condition,while there was no significant negative effect on nattokinase activity.Finally,the sensory evaluation results showed that the ammonia smell and flavour of natto was significantly reduced by adding TPP,and therefore the acceptance was increased.All these results showed that TPP had great application potential in natto production.
作者
肖雅丽
张建华
钟耀广
Xiao Yali;Zhang Jianhua;Zhong Yaoguang(College of Food Science&Technology,Shanghai Ocean University,Shanghai 201306;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第11期268-278,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
“十三五”国家重点研发计划项目(2017YFD0400205-04)。
关键词
纳豆
茶多酚
谷氨酸脱氢酶
氨含量
natto
tea polyphenol
glutamate dehydrogenase
ammonia content
