Preparation of a novel mixed milk with nattokinase produced by Bacillus subtilis (natto)

Guangjun Nie, Ning Liu, Erwei Zhang, Rui Zhao, Xiao Zhang, Xiangxiang Zhu, Hao Li, Zhijie Nie, Wenjin Yue

Research output: Contribution to journalArticle

Abstract

Mixed milk with nattokinase is not only a nutrient but also an agent for thrombosis therapy. In this work, soybean milk and cow milk were used as substrates for microbial fermentation to produce a novel mixed milk with nattokinase. To improve the mixed milk in the odor, stability, and nattokinase activity, the effects of essences, emulgators, stabilizers, and protective agents on mixed milk were studied. The results indicate that osmanthus essence can improve the odor and nattokinase content of mixed milk. Combinational use of sucrose ester, sodium carboxymethylcellulose, and gelatin can enhance the stability of mixed milk. Under the optimum conditions of incubation and storage, the initial nattokinase activity of mixed milk is 180.7 U/mL, increased by ∼5%, and the residual nattokinase activity of mixed milk stored at 4 °C for 5 day increased by 11% over the control. Practical applications: Mixed milk with nattokinase is not only a nutrient but also an agent for thrombosis therapy and, in particular, tends to be chosen for health care. Therefore, the addition of nattokinase functional ingredients to mixed milk is meaningful. However, an objectional smell and an obvious stratification are two problems against the quality of mixed milk. The technique in this work can improve mixed milk not only in nattokinase activity but also in the odor and stability. The milk product fabricated by this method will be popular.

Original languageEnglish (US)
Article numbere13284
JournalJournal of Food Processing and Preservation
Volume41
Issue number6
DOIs
StatePublished - Dec 1 2017

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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