Research Progress of Nattokinase Quality and Safety Evaluation

WANG Lulu; CHEN Nannan; CAO Mengsi; LI Bin; PENG Xuefei; LIU Jie; ZHANG Jing; GUO Xinguang; LIU Ming; BIE Xiaomei

doi:10.13386/j.issn1002-0306.2020100257

WANG Lulu, CHEN Nannan, CAO Mengsi, et al. Research Progress of Nattokinase Quality and Safety Evaluation[J]. Science and Technology of Food Industry, 2021, 42(23): 413−419. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100257.

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Research Progress of Nattokinase Quality and Safety Evaluation

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Nattokinase is a serine protease produced by Bacillus natto in the process of fermenting natto. It has physiological functions such as dissolving blood clots. This article briefly summarizes the thrombolytic function and mechanism of nattokinase, focusing on the research progress of nattokinase activity determination methods and other quality indicators and safety evaluation. The research direction of nattokinase product development and quality and safety is prospected, in order to provide a theoretical basis for the standardization of natto and its products (including nattokinase products).

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Research Progress of Nattokinase Quality and Safety Evaluation

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