不同种类豆粉营养成分和功能性质的比较分析

doi:10.13304/j.nykjdb.2024.1026

摘要/Abstract

摘要：

为探究鹰嘴豆、豌豆和大豆3种豆类蛋白粉和淀粉的营养成分与功能特性差异，系统分析其矿物质含量、氨基酸组成、纤维素含量以及功能特性（包括持水性、持油性、表面疏水性、乳化性、乳化稳定性、起泡性和起泡稳定性）。结果表明，鹰嘴豆蛋白粉的Ca、Mg、Mn含量和必需氨基酸比例（40%）均显著高于其他2种豆类，且具有最高的表面疏水性（187.02 μg）和最高的持油性（0.90 g·g^-1），而大豆蛋白粉具有最高的持水性（5.25 g·g^-1）。鹰嘴豆淀粉较豌豆淀粉具有更高的Ca、K、Mg、Na含量。3种豆类提取的淀粉中均存在少量纤维素残留，其中鹰嘴豆淀粉的纤维素含量是豌豆淀粉的172倍。此外，蛋白粉普遍表现出优于淀粉的乳化性和起泡性，其中鹰嘴豆蛋白粉在乳化稳定性和起泡稳定性方面表现最优。

关键词: 鹰嘴豆, 豌豆, 大豆, 蛋白粉, 淀粉, 营养成分, 功能性质

Abstract:

To investigate the nutrient composition and functional properties of protein powder and starch from 3 legumes （chickpea， pea and soybean）， the mineral content， amino acid composition， dietary fiber content and functional properties （including water-holding capacity， oil-holding capacity， surface hydrophobicity， emulsification， emulsion stability， foaming and foam stability） of these fractions were systematically analyzed. The results showed that chickpea protein powder had significantly higher Ca， Mg and Mn contents， as well as a higher proportion of essential amino acids （40%）， compared to the other 2 legumes. Moreover， chickpea protein powder exhibited the highest surface hydrophobicity （187.02 μg） and oil holding capacity （0.90 g·g^-1）， while the soy protein powder had the highest water holding capacity （5.25 g·g^-1）. The chickpea starch possessed higher Ca， K， Mg and Na contents than pea starch. A small amount of residual cellulose was present in the starch fractions and the cellulose content of chickpea starch was 172 times higher than that of pea starch. In addition， protein powder generally exhibited better emulsification and foaming properties than starch， with chickpea protein powder showing the most remarkable emulsion stability and foaming stability.

Key words: chickpea, pea, soybean, protein powder, starch, nutrient composition, functional property

中图分类号:

TS214.9

于丹蓉, 尚子琪, 仇世佐, 宋凤景, 于智慧, 张晓宇, 张晓艳. 不同种类豆粉营养成分和功能性质的比较分析[J]. 中国农业科技导报, 2025, 27(8): 144-154.

Danrong YU, Ziqi SHANG, Shizuo QIU, Fengjing SONG, Zhihui YU, Xiaoyu ZHANG, Xiaoyan ZHANG. Comparative Analysis of Nutritional Composition and Functional Properties of Different Types of Bean Powder[J]. Journal of Agricultural Science and Technology, 2025, 27(8): 144-154.

图/表 6

图1 不同种类豆粉矿物质含量比较A：主成分分析；B基于主成分的bioplot图；C：热图分析

Fig. 1 Compare of mineral content of different types of bean powdersA： Principal component analysis； B： Bioplot based principal component； C： Heat map analysis

图2 不同种类豆粉氨基酸含量比较A：主成分分析；B基于主成分的bioplot图；C：热图分析

Fig. 2 Compare of amino acid content of different types of bean powdersA： Principal component analysis； B： Bioplot based principal component； C： Heat map analysis

图3 不同种类蛋白粉和淀粉的纤维素含量注：不同小写字母表示不同种类间在P<0.05水平差异显著；**表示在P<0.01水平差异显著。

Fig. 3 Cellulose content of different types of protein powders and starchNote：Different lowercase letters indicate significant differences between different types at P<0.05 level；**indicates significant at P<0.01 level.

图4 不同类型豆粉的持水性、持油性和表面疏水性注：不同小写字母表示不同种类间在P<0.05水平差异显著。

Fig. 4 Water-holding， oil-holding and surface hydrophobicity of different types of bean powderNote： Different lowercase letters indicate significant differences between different types at P<0.05 level.

图5 不同种类豆粉的乳化性和起泡性注：不同小写字母表示不同种类间在P<0.05水平差异显著。

Fig. 5 Emulsification and foaming of different types of bean powderNote：Different lowercase letters indicate significant differences between different types at P<0.05 level.

图6 不同种类豆粉的扫描电子显微镜图像

Fig. 6 Scanning electron microscope images of different varieties of bean powder

参考文献 47

[1]	张婷,袁艺,王鑫,等.杂豆分类、营养功效及其产品开发的研究进展[J].食品工业科技,2023,44(4):428-437.
	ZHANG T, YUAN Y, WANG X, et al.. Research progress on classification, nutritional efficacy and product development of miscellaneous beans [J]. Sci. Technol. Food Ind., 2023, 44(4): 428-437.
[2]	REN Y, YUAN T Z, CHIGWEDERE C M, et al.. A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization [J]. Compr. Rev. Food Sci. Food Saf., 2021, 20(3): 3061-3092.
[3]	卓晓沁.鹰嘴豆纳豆发酵菌种诱变及发酵条件优化[D].杭州:浙江大学,2018.
	ZHUO X Q. The strain mutagenesis and the optimization of chickpea natto fermentation [D]. Hangzhou: Zhejiang University, 2018.
[4]	WANG S, CHELIKANI V, SERVENTI L. Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented [J]. LWT-Food Sci. Technol., 2018, 97: 570-572.
[5]	WANG Y, WANG Y, LI K, et al.. Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate [J/OL]. LWT-Food Sci. Technol., 2020, 129: 109563 [2024-11-20]. .
[6]	XING Q, DEKKER S, KYRIAKOPOULOU K, et al.. Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation [J/OL]. Innov. Food Sci. Emerg. Technol., 2020, 59: 102269 [2024-11-20]. .
[7]	岳彭伟.豌豆蛋白-羧甲基纤维素复合纳米粒子的制备、表征及应用研究[D].沈阳:沈阳农业大学,2022.
	YUE P W. Preparation, characterization, and application of pea protein-carboxymethyl cellulose complex nanoparticles [D]. Shenyang: Shenyang Agricultural University, 2022.
[8]	STONE A K, KARALASH A, TYLER R T, et al.. Functional attributes of pea protein isolates prepared using different extraction methods and cultivars [J]. Food Res. Int., 2015, 76: 31-38.
[9]	李敏.豌豆淀粉3D打印研究及其在植物甾醇酯曲奇饼干中的应用[D].南昌:南昌大学,2024.
	LI M. Research on 3D printing of pea starch and its application in plant sterol ester cookies [D]. Nanchang: Nanchang University, 2024.
[10]	SUI X, ZHANG T, JIANG L. Soy protein: molecular structure revisited and recent advances in processing technologies [J]. Annu. Rev. Food Sci. Technol., 2021, 12: 119-147.
[11]	张婧.大豆对面筋蛋白与淀粉混合体系影响的研究[D].郑州:河南工业大学,2022.
	ZHANG J. Study on the effect of soybean on the mixture system of gluten protein and starch [D]. Zhengzhou: Hennan University of Technology, 2022.
[12]	贺坚,吴婷.大豆烹饪过程中营养成分的变化[J].中国调味品,2022,47(4):187-189.
	HE J, WU T. Changes of nutritional components in soybean cooking process [J]. China Condiment, 2022, 47(4): 187-189.
[13]	林海峰.不同品种豌豆的营养成分、体外抗氧化活性研究及豌豆凉粉开发[D].南昌:南昌大学,2021.
	LIN H F. Study on the nutritional composition and in vitro antioxidant activity of different varieties of pea and the development of pea jelly [D]. Nanchang: Nanchang University, 2021.
[14]	郑雁.鹰嘴豆蛋白对小麦粉品质特性的影响研究[D].郑州:河南工业大学,2024.
	ZHENG Y. Study on the effect of chickpea protein on quality characteristics of wheat flour [D]. Zhengzhou: Hennan University of Technology, 2024.
[15]	叶健明,石宁蕙,周建中,等.鹰嘴豆蛋白提取工艺优化及亚基组成分析[J].保鲜与加工, 2019,19(6): 126-132.
	YE J M, SHI N H, ZHOU J Z, et al.. Optimization of extraction technology and subunit composition analysis of chickpea protein [J]. Storage Process., 2019, 19(6): 126-132.
[16]	WANG N, SHI N, FEI H, et al.. Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction [J/OL]. Ultrason. Sonochem., 2022, 89: 106136 [2024-11-20]. .
[17]	胡广甫,葛永杰,张剑.常见杂粮豆矿物元素含量分析及营养价值评定[J].粮食与饲料工业,2018(3):23-27.
	HU G F, GE Y J, ZHANG J. Analysis of mineral elements content and evaluation of nutritional value of common coarse cereals and beans [J]. Cereal Feed. Ind., 2018(3): 23-27.
[18]	国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准食品中氨基酸的测定: [S].北京:中国标准出版社,2016.
[19]	国家卫生健康委员会,国家市场监督管理总局. 食品安全国家标准食品中膳食纤维的测定: [S].北京: 中国标准出版社, 2023.
[20]	ÇELIK M, GÜZEL M, YILDIRIM M. Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate [J]. J. Food Sci. Technol., 2019, 56(6): 3023-3032.
[21]	李钊.超声波协同氯化镁对鲤鱼肌原纤维蛋白凝胶特性的影响[D].新乡:河南科技学院,2022.
	LI Z. Effect of ultrasonic and magnesium chloride on the properties of carp myofibrillar protein gel [D]. Xinxiang: Henan Institute of Science and Technology, 2022.
[22]	丁小娜.超声协同离子液体调控大豆分离蛋白聚集结构及乳化性能研究[D].镇江: 江苏大学, 2019.
	DING X N. The aggregation, structures and emulsifying properties of soybean protein isolate induced by synergism between ultrasound and ionic liquids [D]. Zhenjiang: Jiangsu University, 2019.
[23]	SAMAEI S P, GHORBANI M, TAGLIAZUCCHI D, et al.. Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba L.) seed protein hydrolysates and fortified apple juice [J/OL]. Food Chem., 2020, 330: 127120 [2024-11-20]. .
[24]	石磊,刘超,周柏玲,等.粒度分布对绿豆粉流变学性质的影响研究[J].食品科技,2022,47(5):114-119.
	SHI L, LIU C, ZHOU B L, et al.. Effect of particle size distribution on rheological properties of mung bean powder [J]. Food Sci. Technol., 2022, 47(5): 114-119.
[25]	GUPTA R K, GUPTA K, SHARMA A, et al.. Health risks and benefits of chickpea (Cicer arietinum) consumption [J]. J. Agric. Food Chem., 2017, 65(1): 6-22.
[26]	RAMÍREZ-OJEDA A M, MORENO-ROJAS R, CÁMARA-MARTOS F. Mineral and trace element content in legumes (lentils, chickpeas and beans): bioaccesibility and probabilistic assessment of the dietary intake [J]. J. Food Compos. Anal., 2018, 73: 17-28.
[27]	JUKANTI A K, GAUR P M, GOWDA C L L, et al.. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review [J]. Br. J. Nutr., 2012, 108(S1): S11-S26.
[28]	王亚,黄丽俊,陈建勇,等.膳食纤维测定仪测定食品中膳食纤维[J].食品安全质量检测学报,2018,9(3):523-527.
	WANG Y, HUANG L J, CHEN J Y, et al.. Determination of dietary fiber in food by dietary fiber analyzer [J]. J. Food Saf. Qual., 2018, 9(3): 523-527.
[29]	李学红,李文举,郝楠楠,等.萌芽处理对鹰嘴豆粉营养成分及功能特性的影响[J].中国粮油学报,2021,36(10):43-49.
	LI X H, LI W J, HAO N N, et al.. Effect of germination treatment on nutritional components and functional characteristics of chickpea powder [J]. J. Chin. Cereals Oils Assoc., 2021, 36(10): 43-49.
[30]	KOTNALA B, PANNEERSELVAM V, VIJAYAKUMAR A K. Physicochemical, structural, and functional characterization of guar meal protein isolate (Cyamopsis tetragonoloba) [J/OL]. Heliyon, 2024, 10(3): e24925 [2024-11-20]. .
[31]	崔露平.鹰嘴豆蛋白的改性及乳液稳定性研究[D].阿拉尔:塔里木大学,2024.
	CUI L P. The modification of chickpea protein and the study of emulsion stability [D]. Aler: Tarim University, 2024.
[32]	MAHESHWARI R, DHATHATHREYAN A. Mucin at solution/air and solid/solution interfaces [J]. J. Colloid Interface Sci., 2006, 293(2): 263-269.
[33]	涂晶磊.蛋白质表面活性与表面疏水性的关系研究[D].柳州:广西科技大学,2023.
	TU J L. Study on the relationship between protein surface activity and surface hydrophobicity [D]. Liuzhou: Guangxi University Science and Technology, 2023.
[34]	WU Y, ZHANG Y, DUAN W, et al.. Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein [J/OL]. J. Food Eng., 2022, 319: 110908 [2024-11-20]. .
[35]	AHMAD MALIK M, SHARMA H K, SAINI C S. High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: effect on physicochemical and functional properties [J]. Ultrason. Sonochem., 2017, 39: 511-519.
[36]	LOVEDAY S M, HALIM C. Protein isolates made in the laboratory versus the factory: a case study with mung bean and chickpea [J]. Sustainable Food Proteins, 2024, 2(2): 89-98.
[37]	王喜波,梁亚茹,杨朔,等.改性大豆磷脂对豆粉结构和理化性质的影响[J].食品科学, 2020, 41(4): 52-58.
	WANG X B, LIANG Y R, YANG S, et al.. Effect of modified soybean phospholipids on the structure and physical and chemical properties of soybean flour [J]. Food Sci., 2020, 41(4): 52-58.
[38]	许琳.超声波处理对低嘌呤脱脂豆粉结构与功能性质的影响[D].大庆: 黑龙江八一农垦大学, 2015.
	XU L. Influence of ultrasonic treatment on structure and functional properties of low purine defatted soybean power [D]. Daqing: Heilongjiang Bayi Agricultural University, 2015.
[39]	顾楠,刘美艳,赵国华.鹰嘴豆淀粉与玉米淀粉性质的比较[J].中国粮油学报,2011,26(9):48-51.
	GU N, LIU M Y, ZHAO G H. Comparison of properties between chickpea starch and corn starch [J]. J. Chin. Cereals Oils Assoc., 2011, 26(9): 48-51.
[40]	李萍.杂豆细胞壁对胞内淀粉结构及消化性的影响机理研究[D].广州: 华南理工大学,2019.
	LI P. Mechanistic study of the structural features and digestion properties of starches in intact pulse cells [D]. Guangzhou: South University of Technology, 2019.
[41]	赵堂彦,孟茜,瞿恒贤,等.鹰嘴豆营养功能特性及其应用[J].粮油食品科技,2014(4):38-41.
	ZHAO T Y, MENG Q, QU H X, et al.. Nutritional function characteristics and application of chickpea [J]. Sci. Technol. Cereals Oils Foods, 2014(4): 38-41.
[42]	KAKAEI M, REHMAN F U, FAZELI F. The effect of chickpeas metabolites on human diseases and the application of their valuable nutritional compounds suitable for human consumption [J]. Cell. Mol. Biomedical. Reports, 2024, 4(1):30-42.
[43]	WANG X, GAO W, ZHANG J, et al.. Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese Kabuli and Desi chickpea (Cicer arietinum L.) cultivars [J]. Food Res. Int., 2010, 43(2): 567-572.
[44]	HANSON M, ZAHRADKA P, TAYLOR C G, et al.. Identification of urinary metabolites with potential blood pressure-lowering effects in lentil-fed spontaneously hypertensive rats [J]. Eur. J. Nutr., 2018, 57(1): 297-308.
[45]	张亚婷.大豆蛋白酶解/糖基化接枝复合改性制备微胶囊壁材的研究[D].无锡:江南大学,2015.
	ZHANG Y T. Research on microcapsule wll material preparation via soy protein isolate combined modification of enzymatic hydrolysis and glycosylation [D]. Wuxi: Jiangnan University, 2015.
[46]	DU M, XIE J, GONG B, et al.. Extraction, physicochemical characteristics and functional properties of Mung bean protein [J]. Food Hydrocoll., 2018, 76: 131-140.
[47]	韩莛璐.高压均质和超声处理对酪蛋白和乳清蛋白结构及功能特性的研究[D].济南:山东师范大学,2020.
	HAN T L. Study on structural and functional properties of casein and whey protein by high-pressure homogenization and ultrasonic treatment [D]. Ji’nan: Shandong Normal University, 2020.