Optimization of natto processing conditions based on nattokinase activity

LIU Ye; SU Hang; SONG Huan- lu; SU Ke- ran

doi:10.13386/j.issn1002-0306.2016.07.025

LIU Ye, SU Hang, SONG Huan- lu, SU Ke- ran. Optimization of natto processing conditions based on nattokinase activity[J]. Science and Technology of Food Industry, 2016, (07): 170-175. DOI: 10.13386/j.issn1002-0306.2016.07.025

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Optimization of natto processing conditions based on nattokinase activity

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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.

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Optimization of natto processing conditions based on nattokinase activity

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