黄豌豆营养成分和功能研究进展  

Nutritional components and functional properties of yellow pea

作　　者：张乾元[1] 韩冬[1] 李铎[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310029

出　　处：《食品科技》2012年第6期141-144,共4页Food Science and Technology

基　　金：国家自然科学基金资助项目(30972464);国家基础研究项目(2011CB504002)

摘　　要：黄豌豆属一年生豆荚类作物,在我国的种植较为广泛。黄豌豆含有60%～65%的碳水化合物,23%～25%的蛋白质,少量的脂肪以及丰富的矿物质和维生素。黄豌豆蛋白含有丰富的必需氨基酸,例如赖氨酸含量为7.2%,而蚕豆和羽扁豆分别为5.9%和4.7%,可作为必需氨基酸的良好来源。黄豌豆蛋白可以降低肥胖、动脉粥样硬化以及恶性肿瘤之类的发病率,其生物活性肽具有抗幽门螺杆菌和抗氧化作用等。黄豌豆淀粉可以预防结肠癌,降低血糖以及胆固醇含量。黄豌豆具有很好的应用前景及推广价值,本文综述了黄豌豆的营养成分和生物学功能,为黄豌豆在各种食品中的应用及其制品的开发与研究提供了参考。Yellow pea （Pisum Sativum L） is annually grown legume crop which is widely planted in China, containing 60%, 65% carbohydrate, 23%, 25% protein with low fat content and abundant vitamins and minerals. Yellow pea protein is rich in essential amino acids such as 7.2% lysine compared with faba bean, 5.9% and lupin, 4.7% respectively and could be a valuable source of essential amino acids. Yellow pea protein have been associated with a reduction in the ratio of obesity, atherosclerosis, and malignancy and its bioactive peptides have anti-properties against Helicobacter pyloti and oxidation. Starch in yellow pea could be used in the prevention of colon cancer, lowing the content of blood glucose and cholesterol. The nutritional components and bioactive properties of yellow pea were reviwed in this paper for its great application and popularization prospect, with the aim to provide reference for application of yellow peas in different foods and development and research of yellow pea products.

关 键 词：黄豌豆 营养 功能 蛋白质 淀粉 

分 类 号：TS201.4[轻工技术与工程—食品科学]