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Diferencias en la Calidad Nutricional y Sensorial entre Habas de Soja Cocidas, Natto Fermentado y Natto
Yuguang He1, Yuanyuan Jiang2, Da Li1
1Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China.
Foods (Basel, Switzerland)
|January 28, 2026
Resumen
La fermentación de habas de soja con Bacillus subtilis natto mejora la nutrición, la digestibilidad y las cualidades sensoriales. La post-maduración es crucial para el desarrollo del sabor y la acumulación de compuestos activos como la vitamina K2 y el GABA.
Área de la Ciencia:
- Ciencia y Tecnología de los Alimentos; Microbiología; Bioquímica Nutricional
Sus antecedentes:
- La fermentación de la soja, en particular utilizando Bacillus subtilis natto, es un método tradicional para mejorar las propiedades de los alimentos.; Comprender los cambios bioquímicos y sensoriales durante la producción de natto es clave para optimizar su calidad.
Objetivo del estudio:
- Comparar sistemáticamente los efectos de la fermentación con Bacillus subtilis natto y la post-maduración en los componentes nutricionales de la soja, las sustancias activas y las características sensoriales.; Elucidar el papel de la post-maduración en la maduración del sabor y la acumulación de ingredientes activos.
Principales métodos:
- Análisis comparativo de componentes nutricionales (grasa, azúcar, proteína, aminoácidos libres) antes y después de la fermentación.; Ensayo de sustancias activas que incluyen nattokinasa, vitamina K2, ácido gamma-aminobutírico (GABA) e isoflavonas.; Evaluación sensorial utilizando análisis de diferencia de color y análisis de textura (dureza, viscosidad, elasticidad).; Cromatografía de Gases-Espectrometría de Movilidad de Iones (GC-IMS) para el análisis de compuestos aromáticos volátiles.
Principales resultados:
- La fermentación disminuyó significativamente la grasa y los azúcares reductores, alteró el contenido de proteínas y aumentó las proteínas solubles en agua y los aminoácidos libres.; La actividad de la nattokinasa aumentó durante la fermentación y la post-maduración; las bacterias viables disminuyeron ligeramente durante la post-maduración.; Aumentó el contenido de isoflavonas de tipo aglicona, vitamina K2 y GABA.; Los cambios sensoriales incluyeron una disminución del brillo, un aumento del enrojecimiento (color amarillo-marrón), una reducción de la dureza y una mejora de la viscosidad y la elasticidad.; El análisis del aroma volátil reveló un aumento de ésteres y pirazinas, cambiando el sabor de herbáceo a afrutado y a nuez.
Conclusiones:
- Bacillus subtilis natto mejora la digestibilidad, el valor nutricional y la aceptación sensorial de la soja a través de la hidrólisis enzimática y la transformación metabólica.; La etapa de post-maduración es crítica para la maduración del sabor y la acumulación de ingredientes activos beneficiosos en el natto.
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