Comparison of Multiple Functional-Active Ingredients in Different Varieties of Natto
2024
Mengyue XU | Jinyi YU | Hui LI | Qin LIU | Changli ZENG | Hongbo WANG
In order to investigate the important functional-active components in different varieties of natto, natto was processed using soybean, black bean, red bean, mung bean, lentil, chickpea, kidney bean, pea, red bean and cowpea, and the differences of nattokinase, polyphenol, natto polysaccharide and γ-aminobutyric acid were compared and analyzed in these natto. The results showed that the nattokinase activity ranged from 985.31 to 2453.18 U/g, and the nattokinase activity in chickpea natto was significantly higher than those of other natto (P<0.05). The total phenol content ranged from 1.44 to 3.21 mg GAE/g, and the total phenolic acid content ranged from 19.754 to 183.902 μg/g. The types of phenolic substances were abundant in black bean natto, mung bean natto and cowpea natto. The yield of polysaccharide was 1.03%~15.11%, the content of total sugar was 21.86%~58.40%, and the content of uronic acid was 4.26%~15.09%. And the yield of polysaccharide, the contents of total sugar and uronic acid in kidney bean natto were significantly higher than those of other natto (P<0.05). The content of γ-aminobutyric acid was 4.97~15.99 mg/g, and the content of γ-aminobutyric acid in cowpea natto was significantly higher than those of other natto (P<0.05). The viable number of Bacillus subtilis natto in lentil natto was significantly higher than those of other natto (P<0.05). After comprehensive evaluation, black bean, cowpea and kidney bean were ideal raw materials for the produce of new natto.
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