Quality differences and correlation analysis of natto fermented from soybean seeds with different protein content

Authors

LIN Yong-shan, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of FoodScience, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；GuangdongLaboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642 , China
GAO Xiang-yang, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of FoodScience, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；GuangdongLaboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642 , China
CHENG Jia, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of FoodScience, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；GuangdongLaboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642 , China
ZENG Jian, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of FoodScience, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；GuangdongLaboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642 , China
CHEN Rui-zhi, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of FoodScience, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；GuangdongLaboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642 , China
LIU Yu-long, GuangdongProvincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South ChinaAgricultural University, Guangzhou, Guangdong 510642 , China
YANG Cun-yi, GuangdongProvincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South ChinaAgricultural University, Guangzhou, Guangdong 510642 , China

Abstract

Seven genotype soybean seeds with different protein content were using as the raw material for natto fermentation. The study was focus on the difference of the sensory quality and properties of mucilage on the surface of natto after fermented by Bacillus subtilis natto. Then the relationship between the quality of mucilage and the quality traits of soybean seeds was analyzed. The results showed that, the sensory score and stretch length of natto mucilage fermented from five different genotype soybean except green soybean YSG-10 and black soybean YSB-37 were significantly negatively correlated with seeds protein content respectively (r are 0.953, 0.946 respectively, P＜0.05). Green soybean seed YSG-10 has a relatively low protein content, relatively low sensory score and relatively long stretch length; black soybean seed YSB-37 has the highest protein content, the lowest sensory score and the shortest stretch length, and yellow seed coat with low protein content soybean YSY-102 is suitable for fresh natto while the high protein content soybean YSY-23 is suitable for processing into natto powder, which can provide a reference for the selection and breeding of natto soybean.

Publication Date

7-28-2020

First Page

6

Last Page

10

DOI

10.13652/j.issn.1003-5788.2020.07.002

Recommended Citation

Yong-shan, LIN; Xiang-yang, GAO; Jia, CHENG; Jian, ZENG; Rui-zhi, CHEN; Yu-long, LIU; and Cun-yi, YANG (2020) "Quality differences and correlation analysis of natto fermented from soybean seeds with different protein content," Food and Machinery: Vol. 36: Iss. 7, Article 2.
DOI: 10.13652/j.issn.1003-5788.2020.07.002
Available at: https://www.ifoodmm.cn/journal/vol36/iss7/2

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