Abstract：
Faba bean is an ancient legume that is regaining interest due to its environmental and nutritional benefits. Very little is known on the protein quality of the new faba bean varieties. In this study, the digestibility and the Digestible Indispensable Amino Acid Score (DIAAS) of the protein quality of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were compared to pea and soy using the harmonized in vitro digestion procedure developed by the International Network of Excellence on the Fate of Food in the Gastrointestinal Tract (INFOGEST). The impact of boiling on the nutritional quality of faba bean flours was also ascertained. Protein content in faba bean (28.7-32.5%) was lower than defatted soy (56.6%) but higher than pea (24.2%). Total phenolics and phytate content were higher (p < 0.05) in faba bean (2.1-2.4 mg/g and 11.5-16.4 mg/g respectively) and soy (2.4 mg/g and 19.8 mg/g respectively) comparatively to pea (1.3 mg/g and 8.9 mg/g). Trypsin inhibitor activity was significantly higher (p < 0.05) in soy (15.4 mg/g) comparatively to pea (0.7 mg/g) and faba bean (0.8-1.1 mg/g). The digestibility of free amino acids of raw faba bean flours ranged from 31 to 39% while the digestibility of total amino acids ranged from 38 to 39%. The in vitro Digestible Indispensable Amino Acid Score (IV-DIAAS) of raw faba bean flours ranged from 13 to 16 (when calculated based on free amino acid digestibility) to 32-38 (when calculated based on total amino acid digestibility) and was in a similar range to pea (13-31) and soy (11-40). Boiling modified the protein electrophoretic profile and decreased trypsin inhibitor activity (30-86% reduction), while total phenolics and phytate content were unaffected. The IV-DIAAS significantly decreased in all boiled legumes, possibly due to an increased protein aggregation leading into a lower protein digestibility (18-32% reduction). After boiling, the nutritional quality of faba bean was significantly lower (p < 0.05) than soy, but higher than pea. Our results demonstrate that faba bean has a comparable protein quality than other legumes and could be used in similar food applications.
摘要：
Faba豆是一种古老的豆类，由于其环境和营养益处而重新引起人们的兴趣。对新蚕豆品种的蛋白质质量知之甚少。在这项研究中,三个加拿大蚕豆品种（Fabelle，使用国际胃肠道食物命运卓越网络（INFOGEST）开发的统一体外消化程序，将Malik和Snowbird）与豌豆和大豆进行了比较。还确定了煮沸对蚕豆粉营养品质的影响。蚕豆中的蛋白质含量（28.7-32.5％）低于脱脂大豆（56.6％），但高于豌豆（24.2％）。蚕豆（分别为2.1-2.4mg/g和11.5-16.4mg/g）和大豆（分别为2.4mg/g和19.8mg/g）中的总酚和植酸含量高于豌豆（1.3mg/g和8.9mg/g）。大豆(15.4mg/g)中胰蛋白酶抑制剂活性显著高于豌豆(0.7mg/g)和蚕豆(0.8-1.1mg/g)(p<0.05)。原蚕豆粉的游离氨基酸的消化率为31％至39％，而总氨基酸的消化率为38％至39％。生蚕豆粉的体外可消化不可缺少氨基酸评分(IV-DIAAS)范围为13至16(当基于游离氨基酸消化率计算时)至32-38(当基于总氨基酸消化率计算时),并且在与豌豆(13-31)和大豆(11-40)相似的范围内。煮沸改变了蛋白质电泳图谱并降低了胰蛋白酶抑制剂活性（减少30-86％），而总酚和植酸含量不受影响。所有煮豆类的IV-DIAAS显着降低，可能是由于蛋白质聚集增加导致蛋白质消化率降低（减少18-32％）。煮沸后,蚕豆的营养品质显著低于大豆(p<0.05)，但比豌豆高。我们的结果表明，蚕豆具有与其他豆类相当的蛋白质质量，可用于类似的食品应用。
