Optimization Process of Roasted Broken Black Soybean Natto Using Response Surface Methodology

Shih, Margaret; Yang, Kai-Ts'ung; Su, Shu-Ya; Tsai, Min-Land

doi:10.1111/j.1745-4549.2011.00669.x

Cited by 6 publications

(2 citation statements)

References 17 publications

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“…After mixing the soybean and bacteria, spread it on the bottom of the basin and put it into a constant temperature incubator for fermentation for a certain time. Finally, it was transferred to 4℃ refrigerator and cooked for 24 h to obtain natto products (Shih et al, 2013).…”

Section: Natto Fermentation Processmentioning

confidence: 99%

Nattokinase Activity Guided Natto Fermentation Process Optimization

Ren¹,

Huang²,

Shan³

et al. 2021

American Journal of Biochemistry and Biotechnology

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The natto kinase in natto has obvious thrombolytic effect, has the advantages of low cost, small side effects, long half-life and can be taken orally, so it has attracted much attention. At present, the research on natto kinase in our country mainly focuses on the selection of natto fermentation strains, the optimization of gene expression conditions and the exploration of thrombolytic mechanism. However, most natto products show that the number of viable bacteria is not high. Natto Kinase activity is low and no breakthrough has been made so far. For this reason, this topic has launched a study on how to improve the activity of natto kinase. This topic optimizes the traditional natto fermentation process and obtains the best fermentation parameters on the basis of enhancing the activity of natto kinase. The experiment first compared and selected two different fermentation strains and determined that Bacillus natto was the dominant fermentation strain. Considering that the water content of soybeans can indirectly affect the activity of natto kinase, the experiment explored the effects of soaking and steaming beans on the water content of soybeans and determined that soaking beans is an influencing factor for the fermentation process. During the fermentation process, soaking time, fermentation temperature, fermentation time and inoculation amount of superior species, were designed to explore the optimal fermentation process that make the highest nano kinase activity. The TAME method is used to accurately detect the activity of natto kinase in the samples after fermentation and the physical properties of the natto before and after fermentation are measured with a physical property test set. The data obtained can quantify the subjective sensory evaluation. Finally, the designexport 11.0 software was used to analyze and optimize the optimal fermentation process parameters with a soaking time of 15 h, a fermentation temperature of 37°C, a fermentation time of 30 h and an inoculum of 6 mL and the natto kinase activity under the combined conditions was measured to be 3 µ•mL -1 .

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Section: Natto Fermentation Processmentioning

confidence: 99%

Nattokinase Activity Guided Natto Fermentation Process Optimization

Ren¹,

Huang²,

Shan³

et al. 2021

American Journal of Biochemistry and Biotechnology

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“…. Soybean proteins are especially highly valued in the food industry because of their essential amino acid content and their affordable cost [11]. Indeed, thermal, biological, and chemical operations largely influence the nutritional composition of plants such as soybeans.…”

Section: Introductionmentioning

confidence: 99%

Optimization of soybean pre-treatment processes for the improvement of their nutritional, biochemical and bioactive characteristics

Ouédraogo¹,

Konaté²,

Dakuyo³

et al. 2022

World J. Adv. Res. Rev.

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Soybeans (Glycine max) are one of the most widely grown oilseeds in the world. Soybeans are processed into several products. However, during these transformation processes, the nutritional value of the beans can be greatly affected. Therefore, it was important to find optimal conditions under which soybeans can be processed while retaining their nutritional value. The objective of the study was therefore to improve the nutritional composition of soybeans while optimizing the different processing techniques. Thus, untreated (EN), dehulled (ED), sprouted (EG), roasted (ETO,) and distilled water soaked (ET) soybeans were used to determine the proximate, bioactive and anti-nutritional composition. Sprouted (EG) and dehulled (ED) beans were subjected to temperature and time factors respectively to determine the action of these factors on the nutritional composition of soybeans. The results show that the different types of samples are rich in protein (37.98±2.75 g/100g DM), fat (20.02±1.87 g/100g DM), potassium (1838.68±2.75 mg/100g DM), and magnesium (276.45±8.47 g/100g). Sprouted seeds (ED) and hulled seeds (ED) showed the best nutritional potential. The effect of soaking temperature on shelled seeds and the monitoring of germination at 24h, 48h, and 72h allowed for optimizing the nutritional properties of soybeans. Thus, the samples germinated at 24 h showed the highest energy value while the seeds germinated at 72 h are more suitable in terms of functional foods and the hulled soybeans soaked at 40°C have a high food potential. These data are very important in food industries and for possible formulations.

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Physicochemical Properties and Bioactivities of Rice Beans Fermented by Bacillus amyloliquefaciens

Lü

et al. 2021

Engineering

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Optimization Process of Roasted Broken Black Soybean Natto Using Response Surface Methodology

Cited by 6 publications

References 17 publications

Nattokinase Activity Guided Natto Fermentation Process Optimization

Nattokinase Activity Guided Natto Fermentation Process Optimization

Optimization of soybean pre-treatment processes for the improvement of their nutritional, biochemical and bioactive characteristics

Physicochemical Properties and Bioactivities of Rice Beans Fermented by Bacillus amyloliquefaciens

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