Unverified85% confidenceCautionTime unknown
纳豆的纳豆激酶活性对温度敏感，购买后冷藏保存并生食（拌饭/常温），加热超过50℃会破坏活性成分，不要用来炒菜煮汤
1
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85%
Confidence
Long-term
Relevance
-
First Seen
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Unverified纳豆激酶不耐高温，超过50℃活性快速下降，若为摄取纳豆激酶应生食或拌入温饭而非高温烹煮87% similarUnverified植酸酶活性对温度极敏感，绝大多数在60℃以上迅速失活，因此不能加入热汤、热粥或烹饪中使用，只能撒在凉/温食物或直接吞服83% similarUnverified纳豆激酶活性依赖活菌状态，加热超过70°C会使酶失活，食用时应避免高温烹调82% similarUnverified纳豆激酶活性对温度敏感，超过60℃即失活，应存放于阴凉干燥处避免高温，运输和保存不当会导致标注FU与实际不符79% similarUnverified选择低温冷榨（压榨温度＜60℃）而非热榨或浸出工艺，高温会破坏ALA并产生反式脂肪酸，冷榨保留更多活性成分71% similar
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