黔江肾豆营养品质研究  

Nutritional Quality of Qianjiang Grown Kidney Beans

作　　者：梁叶星[1] 彭佳莹[1] 邹泊羽[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2012年第13期271-275,共5页Food Science

摘　　要：以黔江肾豆为对象进行理化分析研究并运用Englyst法对其碳水化合物消化速度做进一步测定。结果表明:肾豆籽粒中蛋白质含量达(23.08±0.97)%、淀粉含量为(43.44±0.69)%、脂肪含量为(2.72±0.09)%、粗纤维含量为(3.90±0.04)%、灰分含量为(3.19±0.06)%、还原糖及非还原糖含量分别为(1.38±0.03)%、(0.29±0.05)%,钾镁含量高、而钠含量低,其中蛋白质评价必需氨基酸指数(EAAI)为0.87,氨基酸比值系数(RC)为0.91,是一种低脂高蛋白高矿物元素含量的优质食物资源。肾豆富含慢速消化淀粉,含量达(41.46±0.64)%(以干基淀粉计),加热糊化对其含量有降低作用。Kidney bean （Phaseolus vulgaris L.） is a featured crop grown in Qianjiang district, southeast Chongqing, China. The plant is commercially exploited due to its pleasant sensory characteristics and plentiful nutrients. In the present study, the chemical composition of Qianjiang grown kidney beans were determined. Moreover, the digestion rate of carbonhydrates from Qianjiang grown kidney beans was also explored by Englyst method. The results indicated that Qianjiang grown kidney beans contained protein （23.08 ± 0.97）%, starch （43.44 ± 0.69）%, crude fat （2.72 ± 0.09）%, crude fiber （3.90 ± 0.04）%, ash （3.19 ± 0.06）%, reducing sugar （1.38 ± 0.03）% and non-reducing sugar （0.29 ± 0.05）%. Meanwhile, high content of potassium and magnesium as well as low content of sodium were observed. The essential amino acid index （EAAI） was 0.87 and the ratio coefficient of amino acids （RC） was 0.91. These results suggest that kidney bean is a high-quality food source, and rich in slowly digestible starch （SDS） （（41.46 ± 0.64）%, relative to dry basic starch）. Heat gelatinization can result in a reduction in the SDS content.

关 键 词：黔江肾豆 营养品质 慢速消化淀粉 

分 类 号：TS201.4[轻工技术与工程—食品科学]