Characteristics and Quality of Japanese Traditional Fermented Soybean (Natto) from a Low-phytate Line
Characteristics and Quality of Japanese Traditional Fermented Soybean (Natto) from a Low-phytate Line
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来自低植酸系的日本传统发酵大豆（纳豆）的特性和品质
DOI：
10.1007/s11130-020-00865-5
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发表时间：
2020
影响因子：
4
通讯作者：
Saneoka Hirofumi
中科院分区：
文献类型：
--
作者：
Qin Dong;Hara Yoshie;Raboy Victor;Saneoka Hirofumi
日本传统的发酵大豆或“纳豆”，是一种便宜而营养丰富的食品，在日本很受欢迎。低植酸（LP）大豆表现出较高的矿物质生物利用度;然而，它们在制备纳豆中的用途尚未报道。因此，在本研究中，使用LP大豆制备纳豆的特性和质量进行了研究。结果显示，较好的颜色，较低的粘性，低硬度和口味的LP纳豆与低植酸和较高的无机磷（Pi）浓度比那些在正常的植酸盐（NP）纳豆。然而，钙，镁，钾浓度之间没有显着差异LP和NP纳豆，而蛋白质水平略高于LP纳豆。这些结果表明，低植酸含量的LP纳豆比NP纳豆，可以促进更高的生物利用度的P和其他矿物质。此外，通过改进的制造工艺赋予LP纳豆的改善的颜色和较低的粘性，以及较低的硬度和味道，可以增加其在海外的可接受性，从而增加其商业价值。这些改善的LP纳豆质量有助于改善人类健康，并提高可持续的食品和营养安全。
The Japanese traditional fermented soybean or “natto”, a cheap and nutrient-rich food, is very popular in Japan. The low-phytate (LP) soybeans exhibit higher mineral bioavailability; however, their use in preparing natto has not been reported. Therefore, in this study, characteristics and quality of natto prepared using LP soybean were investigated. The findings revealed a better color, lower stickiness, and lower hardness and taste of LP natto with lower phytate and higher inorganic phosphorus (Pi) concentrations than those in the normal-phytate (NP) natto. However, the Ca, Mg, and K concentrations were not significantly different between LP and NP natto, whereas the protein level in NP natto was slightly higher than that in LP natto. These findings indicate that the lower phytate content in LP natto than that in NP natto, could facilitate a higher bioavailability of P and other minerals. Moreover, the improved color and lower stickiness, in addition to lower hardness and taste of LP natto, imparted through improved manufacturing process could increase its acceptability overseas, thereby increasing its commercial value. These improved qualities of LP natto could contribute to improving human health as well as increasing sustainable food and nutrient security.
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DOI：
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发表时间：
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