摘要
食用豆类是重要的食品资源。豆类多糖作为豆类中重要的生物活性组分,成为豆类食品领域的研究热点。豆类多糖具有良好的抗氧化、降血糖、降血脂、抗肿瘤、免疫调节和抑菌等生物活性,具有良好的功能性食品开发价值。基于现有的国内外研究现状,文章从豆类多糖的提取纯化技术、结构特征表征和生物活性研究3个方面全面综述了豆类多糖的研究概况。豆类多糖种类多且结构复杂,导致其生物活性的作用机制尚不明确。豆类多糖生物活性与结构的构效关系是今后豆类多糖领域的研究重点。发酵和发芽等传统加工技术对豆类多糖结构和生物活性的影响也具有重要的研究价值。该综述为豆类食品开发的理论研究和应用研究都提供了重要的理论参考。
Edible legumes are important food resources.As important bioactive components in edible legumes,legume polysaccharides become a research hotspot in the field of legume food.Legume polysaccharides have good bioactivities such as antioxidation,lowering blood sugar,lowering blood lipid,anti-tumor,immunoregulation and anti-bacteria,and have good value in the development of functional foods.Based on the current research status at home and abroad,the research status of legume polysaccharides are comprehensively reviewed from three aspects:extraction and purification technologies,characterization of structural characteristics and bioactivities.Due to the multiple types and complex structures of legume polysaccharides,the mechanism of bioactivities is still unclear.The structure-activity relationship between the bioactivities and structure of legume polysaccharides will be the research focus in the field of legume polysaccharides in the future.The effects of traditional processing techniques such as fermentation and germination on the structure and bioactivities of legume polysaccharides also have important research value.This review has provided important theoretical references for both theoretical research and applied research on the development of legume foods.
作者
屈雅宁
吴子龙
陈禅友
万何平
王亚珍
曾长立
王红波
QU Ya-ning;WU Zi-long;CHEN Chan-you;WAN He-ping;WANG Ya-zhen;ZENG Chang-li;WANG Hong-bo(Research Center of Food Nutrition and Safety,School of Life Sciences,Jianghan University,Wuhan 430056,China;Hubei Province Engineering Research Center for Legume Plant,Wuhan 430056,China;Hubei Enterprise-School Joint Innovation Center of Healthy Sugar Substitute Product,Wuhan 430056,China;Hubei Engineering Technology Research Center for Protection,Utilization and Development of Special Biological Resources in the Hanjiang River Basin,Wuhan 430056,China)
出处
《中国调味品》
CAS
北大核心
2024年第7期200-207,共8页
China Condiment
基金
市属高校产学研项目(CXY202202)
湖北省高价值知识产权培育工程项目(鄂知发[2021]2号)
湖北省重点研发计划项目(2022BBA0064)
江汉大学一流学科建设重大专项资助计划(2023XKZ023)。
关键词
食用豆类
豆类多糖
提取纯化
结构特征
生物活性
edible legumes
legume polysaccharides
extraction and purification
structural characteristics
bioactivities
