杂豆营养成分和抗营养因子及其生物学功能研究进展

综述了杂豆的营养成分和抗营养因子，并概况了杂豆的生物学功能研究现状，以期为杂豆品质研究和产业发展提供理论依据和研究方向。     

加拿大杂豆食品开发研究概况

加拿大是世界上第一大杂豆出口国,近年来在杂豆食品领域的研究逐渐增多。概述了加拿大杂豆协会等机构在杂豆及其食品方面研究开发的概况,包括杂豆的营养特性、添加了杂豆粉的小麦食品的开发、杂豆制粉方式对杂豆粉品质及添加杂豆粉后的食品品质的影响、杂豆品质检验技术等领域的研究和开发现状,旨在为我国杂豆食品的研发提供参考。     

影响大豆饼(粕)营养品质的主要因素

论述了影响大豆营养品质的因素有加工工艺和抗营养因子，主要因素是抗营养因子的作用。对饲料中抗营养因子的种类、性质、抗营养作用及灭活方法作一综述，并提出对今后研究的展望。     

杂豆质量安全问题及对策

杂豆是一种低脂肪、高蛋白质含量、富含复合碳水化合物、低致敏性的环境友好型作物,2016年被联合国命名为"国际杂豆年"。我国种植和食用杂豆的历史悠久,是世界杂豆生产大国。杂豆的推广与综合利用对我国食物的营养安全和可持续发展具有重要意义。然而我国杂豆产业的发展仍处于初级阶段,杂豆作为一种健康的食物资源,在膳食结构中的作用并没有得到足够的关注。从杂豆质量安全角度,探讨了其抗营养因子等质量安全问题并提出了解决对策建议,以期推动我国杂豆的消费及杂豆产业的健康可持续发展。     

杂豆主食化研究进展

杂豆是除大豆之外的小宗淀粉质豆类的总称,也叫食用豆类,主要包括绿豆、豌豆、蚕豆等。杂豆营养丰富,还具有特殊的药用价值。我国杂粮谷类和薯类主食化研究已日趋广泛,杂豆主食化研究也取得一些进展。该文从杂豆的营养与加工特性、现代加工工艺和产品应用等方面综述杂豆主食化研究现状,同时提出今后杂豆主食化研究的建议和展望。     

湿热处理对杂豆馒头风味感官品质淀粉消化特性及风味品质消化特性的影响?

目的 为研究湿热处理对杂豆淀粉结构、性质变化和杂豆馒头消化特性及风味品质的影响。方法 选取湿热处理豌豆、红豆、白芸豆三种3种杂豆,采用对湿热杂豆馒头的色度、比容、感官评分等进行对湿热杂豆馒头进行评价,通过固相微萃取-气相色谱-质谱联用（SPME-GC-MS） 结合分析了湿热粉杂豆馒头挥发性风味物质变化规律,并对馒头进行体外淀粉消化实验。结果 杂豆粉的添加降低了馒头的比容,改变了馒头的色度。对豌豆馒头和白芸豆馒头感官评分没有影响,但可显著提高红豆馒头的感官评分（P＜0.05）。SPME-GC-MS从湿热杂豆馒头中共检出47种挥发性成分,主要为醛类、醇类、酯类、酮类、芳香族类烷烃类及杂环类。淀粉体外消化特性表明三种3种杂豆馒头的抗性淀粉含量显著高于小麦馒头,淀粉水解率显著低于小麦馒头。结论 湿热处理可使杂豆馒头风味品质改善,使红豆馒头和白芸豆馒头抗性淀粉含量提高和淀粉水解率降低,但对豌豆馒头的没有影响。研究结果为淀粉基杂豆营养健康食品的加工提供数据支撑。     

大豆预处理方式对豆浆品质的影响

为了最大程度地降低抗营养因子含量,同时保证其品质优良,试验探究不同预处理方式及浸泡介质对豆浆中抗营养因子及其营养品质的影响。结果表明,在降低胰蛋白酶抑制因子活性方面,高温处理﹥萌发处理﹥浸泡处理,高温处理下的胰蛋白酶抑制因子活性仅为(3.12±0.70)TIU/mg,相对于未处理组降低了95.35%;3种处理方式下单宁含量均显著增高(P<0.05),萌发处理﹥高温处理﹥浸泡处理;在降低植酸方面,萌发处理﹥浸泡处理﹥高温处理,最低含量仅为(3.66±0.19)mg/mL;品质方面,浸泡方法为最优方法,保证了豆浆的高蛋白含量和低沉淀率。浸泡介质中,NaHCO3在某些条件下降低胰蛋白酶抑制因子的效果较好,同时较好地保持了豆浆品质;而柠檬酸在降低植酸含量上表现出色,但品质方面表现较差。综上,对豆浆进行预处理宜选择浸泡处理,在保持豆浆品质的同时,可以最大限度降低豆浆中抗营养因子含量。     

豆粕质量及其鉴定

分析了豆粕中的抗营养因子以及涉及到豆粕品质的各种营养素，并分析了尿酶活性和蛋白KOH溶解度在检测豆粕加热不足和加热过度中不同的灵敏性，阐明了适度加工的豆粕所应具有的品质特征。     

大豆不同前处理方式对豆浆品质的影响

为探讨大豆不同前处理方式对豆浆品质的影响,选择5 种前处理方式,对所制得豆浆的感官品质、色泽、稳定性、主要营养成分及抗营养因子含量进行对比分析。结果表明：大豆不同前处理方式对豆浆品质有不同的影响。干豆直接制浆虽方便快捷,但所得豆浆品质较差,其感官品质、稳定性均差于浸泡大豆,且主要营养成分如蛋白质、多糖得率低,抗营养因子含量高;高温高压蒸煮大豆制浆,其感官品质、稳定性及抗营养因子的去除效果均差于浸泡大豆,且色泽偏暗,蛋白质损失严重,含量低于干豆制浆;与干豆直接制浆相比,浸泡处理大豆可明显改善豆浆感官品质及其稳定性,且其蛋白质、可溶性固形物、多糖含量显著提高（P＜0.05）,抗营养因子含量显著下降（P＜0.05）;免浸泡豆和NaHCO3溶液泡豆制得豆浆色泽最亮,综合品质最好。     

不同预处理方法对豆浆中抗营养因子的影响

豆类中除营养成分外也含有多种抗营养因子,制作豆浆时不同预处理方法可能影响到豆浆中抗营养因子的残留量。本文就浸泡、萌发和去皮3种不同预处理方法对豆浆中胰蛋白酶抑制剂、植酸、单宁等抗营养成分的影响进行综述。与干豆制浆相比,浸泡和萌发处理均可降低所制豆浆中抗营养因子的含量,其中萌发大豆处理去除抗营养因子的效果最佳。     

Pulse-based snacks as functional foods: Processing challenges and biological potential

Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers’ demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat–fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.     

PHYSICOCHEMICAL AND NUTRITIONAL ATTRIBUTES IN 20 BLACK SOYBEAN LINES (GLYCINE MAX L.) OF HIMALAYAN REGION, INDIA

ABSTRACT

The physicochemical compositions of 20 black‐seeded soybean lines were analyzed for different nutritional and cooking quality parameters. The range of variation for different characteristics was 1.04–1.20 g/mL for density, 17.34–30.20 kg for hardness, 72.7–214.4 µg/seed for hydration capacity, 1.06–1.24 for hydration index, 75.6–203.4 µL/seed for swelling capacity, 0.99–1.58 swelling index, 32.1–39.8% for protein, 10.8–19.6% for oil, 3.93–6.15% for total minerals, 131–205 mg/100 g for phosphorus, 6.4–13.9 mg/100 g for iron, 0.49–0.89 mg/g for trypsin inhibitor, 2.1–6.4 mg/g for phytic acid and 60.4–13.4 µg/g for polyphenols. Based on 18 physicochemical and nutritional attributes, 20 black soybean germplasm lines were grouped into four clusters using nonhierarchical Euclidean cluster analysis. The DARL‐BK‐615 and VRB‐PS‐1453 were found to be more diverse than others. The DARL‐BK‐615 was found best for low trypsin inhibitor and high mineral contents (Zn, Mn, Cu), while VRB‐PS‐1453 was found best for protein content and required the lowest time for cooking. The selection for the improvement of physicochemical nutritional attributes and antinutritional factors can be independently effective in black soybean genotypes.

PRACTICAL APPLICATIONS

This study has shown that sufficient variability for cooking quality, protein, oil, micronutrients and antinutritional factors exist in black soybean germplasm lines of the Himalayan region of India, which can be independently improved by the breeders. Different genotypes in four diverse groups may be used to develop improved lines with better nutritional and cooking quality coupled with low antinutritional factors for consumption as pulses. Germplasm lines with high protein, low levels of antinutrients and superior nutritional and cooking quality are useful materials for the improvement of quality in high‐yielding soybean lines.     

Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes

Whole grains and legumes are important sources of nutrients and have essential influences in the human diet. However, the consumption of whole grains and legumes faces many challenges, such as their poor edible and cooking qualities. Antinutritional factors and allergens also affect consumption of whole grains and legumes. High hydrostatic pressure (HHP) treatment is a recent non-thermal processing technology, which can improve the edible quality of whole grains and legumes. HHP also preserves the natural nutrition and freshness of food by lowering the concentration of antinutritional elements and sensitizing allergens while minimally altering the color and scent of the food components. This review summarized the principle of HHP treatment technology, the effects of HHP treatment on the nutritional components, antinutritional factors, and cooking qualities of whole grains and legumes. This review also described the potential effects of HHP-treated whole grains and legumes on some diseases. This review is expected to provide references for the application of HHP treatment in whole grains and legumes.     

Changes in Nutritional Characteristics of the Horse-Eye Bean [Mucuna Urens (L.) Medik] Subjected to Different Processing Methods

The effect of processing methods (autoclaving, cooking, roasting, and germination) on the nutritional characteristics of seeds of Mucuna urens are evaluated. Results indicate that processing methods significantly (p < 0.05) affect the crude protein content of Mucuna beans. Thermal processing results in low levels of methionine, cystine, lysine, and antinutritional factors (HCN, oxalate, phytate, and tannins), but increases the levels of copper and zinc. Proximate compositions differ significantly (p < 0.05) among processing treatments. The benefits of the processing methods in terms of the food value, and/or properties, of the horse-eye bean are discussed.     

Effect of cooking and germination on antioxidant activity,total polyphenols and flavonoids,fiber content,and digestibility of lentils (Lens culinaris L.)

The aim of this work was to evaluate the effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.). Seven commercialized samples of lentils (brown, red, dark green, French green, Beluga, dehulled and split red, and dehulled yellow) obtained from the Czech market were analyzed. Lentils were assessed for basic chemical analyses (dry matter and ash content), total phenolic and flavonoid contents (Folin‐Ciocalteu and AlCl₃·6H₂O spectrophotometric methods, respectively), antioxidant analysis (DPPH assay), crude and neutral‐detergent fiber contents and in vitro digestibility. Germination caused an increase in total phenolic and flavonoid contents, antioxidant activity, and digestibility and, contrariwise, a decrease in both crude and neutral‐detergent fiber contents. Cooking resulted in the rising of digestibility and the reduction of total phenolic and flavonoid contents, antioxidant activity, and both crude and neutral‐detergent fiber contents.

Practical applications

Lentils, among other legumes, exert valuable nutritional composition (including high amounts of protein, fiber, and bioactive compounds with antioxidant activity, such as polyphenols). However, lower digestibility together with some antinutritional factors results in very low consumption of lentils in western diet. Lentils need to be processed prior to consumption. The most widely used processing methods represent thermal processing (cooking) and germination. These processing techniques can influence nutritional quality of lentils since antinutritional factors are reduced. It is crucial to monitor the changes occurring during the culinary processes and to ensure that these processes implicate positive affection of nutritive value of lentils. According to our results, both processing techniques resulted in enhanced digestibility of lentils. Furthermore, germination proved to be more efficient in the antioxidant activity improvement caused mainly by the increased amounts of polyphenols and flavonoids.     

Effect of household processing on the in vitro bioavailability of iron in mungbean (Vigna radiata)

BACKGROUND: Mungbean (Vigna radiata) is a major source of energy and protein in developing countries, especially for the vegetarian population. Improvement of the bioavailability of iron in mungbean by common household processes could make a significant contribution to the nutrition of people in countries where iron-deficiency anemia is widespread. OBJECTIVE: The study was conducted to determine the effect of common household processes on nutritional and antinutritional factors as well as in vitro bioavailability of iron in mungbean. METHODS: Mungbean was subjected to various domestic processes such as dehulling, pressure cooking, germination, and fermentation. The effects of these processes on proximate composition, antinutritional factors (phytin phosphorus, polyphenols, and neutral detergent), and iron, including ionizable iron, were determined. RESULTS: No significant change in crude protein content was observed. There was a significant (p < or = .05) increase in fiber content after germination. Ash content decreased significantly (p < or = .05) after all processing methods. The processing methods resulted in a significant (p < or = .05) reduction in phytin phosphorus and polyphenols. Pressure cooking significantly (p < or = .05) decreased the neutral detergent fiber, whereas fermentation and germination increased it. The phytate:iron molar ratio of processed mungbean revealed that the maximum reduction was in germinated and fermented samples. Ascorbic acid content increased significantly (p < or = .05) after germination. The in vitro bioavailability of iron in raw mungbean was 7.32%. All of the processing methods resulted in an increase in iron bioavailability in vitro; the maximum bioavailability was in germinated cooked mungbean (12.52%), followed by fermented cooked mungbean and germinated raw mungbean (both 11.04%). CONCLUSIONS: Suitable processing techniques can improve the in vitro bioavailability of iron from mungbean. If mungbean products with enhanced iron bioavailabilty are developed, they could help improve the iron status of the population.     

Twin-screw extrusion of two pea varieties: Effects of temperature and moisture level on antinutritional factors and protein dispersibility

A series of tests was made with two varieties of pea (Pisum satirum L) to measure the effects of extrusion temperature (105–140°C) and moisture level (14-33%) on the level of antinutritional factors (ANF). Twin-screw extrusion cooking of peas showed the dependence of proteinaceous ANF (such as trypsin inhibitors and lectins) on the processing variables used. For the round-seeded pea variety (Finale), the moisture level as well as the temperature proved to be an important variable, although inactivation of trypsin inhibitor activity was complete for all processing conditions investigated. For the wrinkle-seeded pea (var C306), the temperature used during extrusion cooking largely inactivated ANF. The costs of extrusion vary considerably according to the processing conditions and are confined to the desired objectives of extrusion cooking. The objectives, in terms of the inactivation rates for pea ANF, must therefore, be clearly defined and based on threshold levels established from experiments with monogastric animals. Regression models for the inactivation of ANF are given to facilitate the choice of twin-screw extrusion-cooking variables for the upgrading of the nutritional value of pea protein.     

稻米食味品质影响因素研究进展

随着生活质量与消费水平的提高,消费者稻米消费观念已从“吃得好”转变为“吃得健康”,对稻米食味品质和营养品质提出更高要求。稻米食味品质是衡量稻米品质的重要指标,受多种因素的影响。稻米中各营养组分的含量、结构、相互作用及其呈现的理化性质是导致稻米食味品质差异的主要原因,此外,不同蒸煮方法下采用不同的米水比、蒸煮压力、蒸煮温度亦使稻米呈现出不同食味品质,显著影响着稻米可接受度。稻米食味品质虽与加工精度呈正比,但过度加工可导致稻米营养成分大量流失及人体糖分摄入过高,故平衡稻米食味品质与营养品质的适度加工技术成为了当前研究的重要方向。本文总结了稻米的营养组分、理化性质、蒸煮方法及加工精度等因素对稻米食味品质的影响规律,概述了未来稻米食味品质的研究与发展方向,为稻米食味品质的改善和稻米品种的改良提供了理论参考。     

Antinutritional factors in Moth Bean (Vigna aconitifolia): Varietal Differences and Effects of Methods of Domestic Processing and Cooking

Significant varietal differences were observed in the contents of phytic acid, saponin and trypsin inhibitor activity of four varieties of Moth bean (Vigna aconitifolia Jacq.). Tannins and lectins were absent. The dry seeds were given different treatments including soaking, sprouting and cooking and the changes in the level of the antinutritional factors were estimated. Soaking the seeds in plain water and mineral salt solution for 12 hr decreased phytic acid to the maximum (46–50%) whereas sprouting for 60 hr had the most pronounced saponin lowering effect (4466%). The other methods of processing were less effective in reducing the levels of these antinutritional factors. The processing methods involving heat treatment almost eliminated trypsin inhibitor activity while soaking and germination partly removed the activity.     

大豆中营养因子和抗营养因子研究进展

大豆中含有抗营养因子和营养因子,营养因子包括大豆磷脂、大豆异黄酮等,抗营养因子包括蛋白酶抑制因子、抗原蛋白、凝集素、植酸等,大豆低聚糖和皂甙具有营养和抗营养双重作用。对大豆中的营养因子和抗营养因子的生理功能,对动物的营养及危害作用进行了论述。