Comparative Analysis of Nutritional Composition and Functional Properties of Different Types of Bean Powder

doi:10.13304/j.nykjdb.2024.1026

Abstract

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

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

CLC Number:

TS214.9

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.

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.

Figures/Tables 6

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

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

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.

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.

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.

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

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