跟踪了纳豆发酵过程中纳豆激酶的变化.考察了纳豆冻干粉在模拟胃肠环境、冷冻干燥以及破碎过程中的酶活损失情况,为纳豆胶囊生产过程中工艺确立、剂型选择和食用方法提供了技术基础.

The variation of nattokinase activity during the natto fermentation was researched. This paper probed the losses of nattokinase activity of the natto freeze-dried powder during as follows treaments: artificial gastric juice and intestinal juice, freeze drying and powdering. The study provided some technical supports for production process, form choicing and edible way of natto.