| 郑雁，林江涛，岳清华.鹰嘴豆和鹰嘴豆蛋白的特性及应用研究进展[J].中国油脂,2024,49(4):.[ZHENG Yan，LIN Jiangtao，YUE Qinghua.Research progress on characteristics and application of chickpea and chickpea protein[J].China Oils and Fats,2024,49(4):.] |
| 鹰嘴豆和鹰嘴豆蛋白的特性及应用研究进展 |
| Research progress on characteristics and application of chickpea and chickpea protein |
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| DOI： |
| 中文关键词: 鹰嘴豆 鹰嘴豆蛋白 营养特性 生物活性 功能特性 |
| 英文关键词:chickpea chickpea protein nutrition characteristics biological activity function property |
| 基金项目:河南省重大科技专项项目“小麦全产业链融合发展关键技术研发与示范应用”（221100110700）；青年科学基金项目（32101985） |
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| 中文摘要: |
| 鹰嘴豆是一种营养价值丰富且分布广泛的豆科植物，为推进鹰嘴豆及其蛋白的高值化利用和深加工产业发展，综述了鹰嘴豆的营养特性、生物活性，鹰嘴豆蛋白的组成和结构、功能特性，以及鹰嘴豆和鹰嘴豆蛋白在食品中的应用，并对今后的研究方向进行了展望。鹰嘴豆是优质蛋白质、脂肪以及微量元素的良好来源，含有多种生物活性物质，具有抗氧化、降血糖、抗疲劳、抗癌、预防心血管疾病等生物活性；鹰嘴豆蛋白具有溶解性、吸水/吸油性、乳化性、凝胶性和起泡性等功能特性。鹰嘴豆及鹰嘴豆蛋白广泛应用于面制品、肉制品、饮料及乳制品等食品领域。未来，应加大鹰嘴豆蛋白的开发力度，深入研究鹰嘴豆蛋白与小麦粉之间的相互作用机制，同时加强对鹰嘴豆加工副产物的开发利用。 |
| 英文摘要: |
| Chickpea is a nutritious and widely distributed legume. In order to promote the high-value utilization and the development of further processing industry of chickpea and chickpea protein, the nutritional characteristics and biological activity of chickpea, and the composition and structure, functional properties of chickpea protein, and their application in food were reviewed, as well as the future research directions were expected. Chickpea is a good source of high-quality proteins, fats and trace elements. Chickpea contains a variety of bioactive substances with biological activity such as antioxidant, hypoglycemic, anti-fatigue, anti-cancer, and preventing cardiovascular diseases.Chickpea protein has functional properties such as solubility, water absorption, oil absorption, emulsification, gelability and foamability. Chickpea and chickpea protein are widely used in the food industry, including flour products, meat products, beverages and dairy products. In the future, efforts should be made to increase the development of chickpea protein, conduct in-depth research on the interaction mechanism between chickpea protein and wheat flour, and strengthen the development and utilization of by-products from chickpea processing. |
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