PDF(Pubmed)
Abstract：
Legumes are widely appreciated for their abundant reserves of insoluble dietary fiber, which are characterized by their high fiber content and diverse bioactive compounds. Insoluble dietary fiber in leguminous crops is primarily localized in the structural cell walls and outer integument and exhibits strong hydrophilic properties that enable water absorption and volumetric expansion, resulting in increased food bulk and viscosity. This contributes to enhanced satiety and accelerated gastrointestinal transit. The benefits of legume insoluble dietary fiber extend to its notable antioxidant, anti-inflammatory, and anti-cancer properties, as well as its ability to modulate the composition of the intestinal microbiota, promoting the growth of beneficial bacteria while suppressing the proliferation of harmful pathogens, thereby promoting optimal intestinal health. It is highly valued as a valuable thickening agent, stabilizer, and emulsifier, contributing to the texture and stability of a wide range of food products.
摘要：
豆类因其丰富的不溶性膳食纤维储备而受到广泛赞赏，其特点是高纤维含量和不同的生物活性化合物。豆科作物中的不溶性膳食纤维主要位于结构细胞壁和外皮中，并具有很强的亲水性，能够吸收水分和体积膨胀，导致食物体积和粘度增加。这有助于增强饱腹感和加速胃肠运输。豆类不溶性膳食纤维的好处延伸到其显著的抗氧化剂，抗炎,和抗癌特性，以及它调节肠道微生物群组成的能力，促进有益菌的生长，同时抑制有害病原体的增殖，从而促进最佳的肠道健康。它是一种有价值的增稠剂，稳定剂,和乳化剂，有助于各种食品的质地和稳定性。
