水豆豉和纳豆的理化特性及抗突变效果的比较

水豆豉和纳豆都是传统的细菌型发酵大豆食品。本文采用理化方法对两者品质进行比较,研究表明,两者所含的一般成分含量接近;纳豆的氨基态氮、氨态氮含量高于水豆豉,γ-谷氨酰转肽酶活性低于水豆豉;在感官评价上水豆豉优于纳豆。采用Ames实验对两者的抗突变特性进行比较得出,水豆豉的抗突变效果略微优于纳豆。

Physicochemical Properties and Antimutagenic Effects of Shuidouchi and Natto

Both Shuiduochi and Natto are traditional germ-type bean-fermented food.Our research compared their properties using physical-chemical methods,and concluded that,the contents of general components of them approximates;the content of amino and ammonia type nitrogens of Natto were higher than Shuidouchi,and the activity of γ-GTP of Natto was lower than that of Shuidouchi; the sensory evaluation of Shuidouchi was better than that of Natto.By comparing the antimutagenic properties using Ames test,we got that the anticancer effect of Shuidouchi is slightly better than that of Natto.