Method for preparing high-activity nattokinase fermentation material by broad bean as raw material
A nattokinase and high-activity technology, which is applied in the field of fermented product of high-activity nattokinase using broad beans as raw materials, can solve the problems of low utilization rate of broad beans, waste of protein and other nutritional components, etc., achieve low cost, increase added value, The effect of easy raw materials
Inactive Publication Date: 2013-11-13
TIANJIN UNIV OF SCI & TECH
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Problems solved by technology
[0005] Broad bean is a high-quality and efficient compound nutrient with high protein content and rich amino acid types, which is close to the proportion of amino acids required by the human body. However, the utilization rate of broad bean in my country is low, resulting in the waste of nutrients such as protein
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[0019] The scheme of the present invention is described in detail below by way of examples.
[0020] 1. Examples of culture medium preparation and sterilization steps
[0021] Configure medium, wherein the medium and its mass percentage are 2.4-4%, maltose 3-3.8%, K 2 HPO 4 0.2%, KH 2 PO 4 0.2%, MgCl 2 0.05%, CaCl 2 0.1%, pH 5. The specific contents are shown in Table 1 (only the contents of broad bean powder and maltose are listed), and the inoculation amount is 3%; after inoculation, they are cultured and fermented at 37° C. for 36 hours. Determination of nattokinase enzyme activity (in terms of neutral protease), the results are shown in Table 1
[0022] Table 1 Nattokinase activity with different ratios
[0023]
[0024] It can be seen from the experimental results that the medium components are broad bean powder 2.4-4%, maltose 3-3.8%, K 2 HPO 4 0.2%, KH 2 PO 4 0.2%, MgCl 2 0.05%, CaCl 2 0.1%, pH 5, the ratio of nattokinase maximum activity is 3.2% broad ...
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Abstract
The invention provides a method for preparing a high-activity nattokinase fermentation material by broad bean as a raw material. In a production process, the high-activity nattokinase is prepared by a liquid fermentation method by using natural broad bean powder as the raw material. The process comprises the steps of a. preparation and sterilization of a culture medium, wherein the culture medium comprises, by mass, 1-6% of the broad bean powder, 0.5-3% of maltose, 0-0.6% of K2HPO4, 0-0.6% of KH2PO4, 0-0.1% of MgCl2 and 0-0.04% of CaCl2, and a pH value of the culture medium is 5-9; b. inoculation of bacillus natto, wherein an inoculation amount is 0.5-4%; and c. fermentation: the bacillus natto is cultured and fermented for 24-48 h at a temperature of 32-40 DEG C after the inoculation. The natural plant protein is adopted as the raw material; and the produced nattokinase has relatively strong capacity for dissolving fiber protein, is low in cost, facilitates industrial production and meets requirements for health-care products and medical products of the market.
Description
Technical field: [0001] The invention relates to a health care product in Japanese eating habits—nattokinase. Nattokinase has the functions of antithrombosis, improving blood fluidity, inhibiting platelet aggregation, lowering blood fat, and lowering cholesterol. Potential drugs for vascular disease. Background technique: [0002] In recent years, with the improvement of people's living standards and increasing concern for health, the functional requirements for food have also increased, and many health care products have emerged on the market, such as: anti-oxidation, immunity-enhancing and other health care products. According to the report of the World Health Organization, the number of deaths caused by cardiovascular diseases in the world is about 17.5 million, accounting for 29% of the global mortality rate. Moreover, the World Health Organization (WHO) predicts that by 2030, 23.6 million people will die every year. in cardiovascular disease. [0003] Nattokinase is a...
Claims
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IPC IPC(8): A23L1/29A23L1/20C12N9/54C12R1/07A23L33/00A23L11/00
Inventor 王艳萍肖萍
Owner TIANJIN UNIV OF SCI & TECH