纳豆激酶活性测定方法和膳食用量
Methods for Assay of Nattokinase Activity and the Dosage of Dietary
DOI: 10.12677/HJFNS.2020.92017, PDF,    科研立项经费支持
作者: 刘艳春, 蔡凌云, 王秀伶, 窦世娟*：河北农业大学，生命科学学院，河北 保定
关键词: 纳豆；纳豆激酶；活性测定方法；膳食用量；Natto； Nattokinase； Methods of Nattokinase Activity； Dosage of Dietary
摘要: 纳豆历史悠久，风味独特，在日本已成餐桌必备食品。纳豆有多种功能，其中人们关注最多的是纳豆激酶的溶栓效果。纳豆激酶活性测定方法多样，本文总结了主要的五种测定方法：纤维蛋白平板法、纤维蛋白分解法、酪蛋白分解法、合成基质法和酶联免疫法，目前以纤维蛋白平板法和纤维蛋白分解法应用较为普遍。本文对纳豆激酶活性测定方法进行分析，以期统一纳豆激酶测定方法，并为不同厂家纳豆膳食用量提供统一标准。
Abstract: Natto, which is a must-have food in Japan, has a long history and a unique flavor. Natto has various functions, among which the thrombolytic effect of nattokinase has attracted much attention. A lot of methods have been used to assay the activity of nattokinase. The article summarizes five main methods, including fibrin plate method, fibrin degradation method, casein degradation method, synthetic substrate method and enzyme-linked immunoassay. At present, fibrin plate method and fibrin degradation method are being used commonly. By comparing different methods for assaying nattokinase activity, we hope that the assay method can be unified and a uniform standard for dietary dosage of natto produced by different companies can be put forward.
文章引用：刘艳春, 蔡凌云, 王秀伶, 窦世娟. 纳豆激酶活性测定方法和膳食用量[J]. 食品与营养科学, 2020, 9(2): 132-136. https://doi.org/10.12677/HJFNS.2020.92017

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