不同种类豆粉营养成分和功能性质的比较分析

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doi：10.13304/j.nykjdb.2024.1026

中图分类号：TS214.9 文献标志码：A 文章编号：1008-0864（2025）08-0144-11

Comparative Analysis of Nutritional Composition and Functional PropertiesofDifferentTypesofBeanPowder

YU Danrong'，SHANG Ziqi1，QIU Shizuo²，SONG Fengjing²，YU Zhihui 1 ZHANG Xiaoyu1*，ZHANG Xiaoyan2*

（1.CollegeofFood Science andEngineering，Shanxi Agricultural University，Shanxi TaiguO3O8O1，China; 2.Qingdao Academy of Agricultural Sciences，Shandong Qingdao 266ooO，China）

Abstract：Toinvestigatethenutrientcompositionand functional propertiesof proteinpowderand starch from3 legumes（chickpea，pea and soybean），themineral content，aminoacid composition，dietary fibercontent and functionalproperties（includingwater-holdingcapacity，oil-holding capacity，surfacehydrophobicity， emulsification，emulsion stability，foamingand foam stability）of thesefractions were systematicallyanalyzed.The results showed that chickpea protein powder had significantly higher Ca，Mgand Mncontents，as well asa higher proportion of essential amino acids （ 40% ），compared to the other 2 legumes.Moreover，chickpea protein powder exhibited the highest surface hydrophobicity（ .187.02μg ）and oil holding capacity （0.90g⋅g-1 ），while the soy protein powder had the highest water holding capacity （5.25g⋅g-1） . The chickpea starch possessed higher Ca， K ，Mg and Na contents than pea starch.A smallamount of residual cellulose was present in the starch fractions and the cellulosecontentof chickpea starch was172 times higher than that of peastarch.Inadition，protein powder generally exhibited beter emulsificationand foaming properties than starch，with chickpea protein powder showing the most remarkable emulsion stability and foaming stability.

Keywords：chickpea；pea；soybean；protein powder；starch；nutrient composition；functional propert

中国是大豆、花生、豌豆、芸豆、鹰嘴豆等豆科作物的主要生产地。（剩余18752字）