杂豆的烹饪性能分析与品质提升技术研究进展  

Cooking Performance Evaluation and Quality Improvement Technologies of Food Legumes

作　　者：郭晨[1] 王稳航[1] Guo Chen;Wang Wenhang(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《中国粮油学报》2021年第6期151-157,共7页Journal of the Chinese Cereals and Oils Association

基　　金：宁夏自治区重点研发计划项目东西合作专项(2020-QY-215);天津市合成生物技术创新能力提升行动(TSBICIP-KJGG-004)。

摘　　要：杂豆具有高蛋白、低脂肪、富含维生素和矿物质等特点,是一种优质的植物性食物来源。杂豆结构致密、坚硬,不易蒸煮,其细胞壁作为一层天然的物理屏障,限制了蛋白质和淀粉的消化吸收。本文从植物细胞壁的结构组成以及形成机制入手,对比了杂豆种皮和子叶的细胞壁在结构上的异同,分析了杂豆不易蒸煮的原因,阐述了不同加工处理方式对杂豆的细胞壁结构、营养成分和活性物质的影响,以期为我国的杂豆健康食品的开发提供参考。Food legumes are characterized by high proteins,low fat,rich in vitamins and minerals,which are high-quality sources of plant food.The structure of legumes is dense and hard,making legumes hard to cook.Its cell wall acts as a natural physical barrier which limits the digestion and absorption of protein and starch.Starting with the structure and formation mechanism of plant cell walls,the structural similarities and differences of the cell walls of legumes between the seed coat and cotyledon were compared in this paper,the reasons why they were difficult to be soften were analyzed,and the effects of different processing methods on cell wall structure,nutrients and bioactive compounds were explained,aiming to lay the foundation for the development of health food of legume in China.

关 键 词：杂豆细胞壁 加工处理 营养成分 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]