纳豆激酶活性和稳定性的研究进展-《中国调味品》

文章信息/Info

摘要:: 纳豆激酶(NK)是从传统调味食品纳豆中发现并提取而来，由于其极强的纤溶活性和抗凝血活性，被认为是目前预防和治疗心脑血管疾病最有效的药物之一。NK来源于食品，无毒无害，成本低廉，易于提取纯化，在保健食品领域具有良好的发展前景，但其活性及稳定性受外界环境影响较为明显，成为近年来该酶的研究热点。本文通过归纳物理、生物、化学三大类因素对纳豆激酶稳定性和活性的影响，为纳豆激酶及纳豆激酶类产品的研究提供可靠的理论支撑。

Abstract:: Nattokinase (NK) is found and extracted from traditional seasoning food natto, because of its strong fibrinolytic and anticoagulant activities, it is considered as one of the most effective drugs to prevent and treat cardiovascular and cerebrovascular diseases. NK comes from food, Innocuous and harmless, Easy to extract and purify has good prospects in the field of health food, The activity and stability of NK are hot topics in recent years. This artical summarizes the effects of physical, biological and chemical factors on the stability and activity of nattokinase, providing reliable theoretical support for the research of nattokinase and nattokinase products.