豆类是仅次于谷物的人类第二重要的食物来源。它们在人类营养中占有重要地位。它们是蛋白质的丰富来源,复杂的碳水化合物,必需维生素,矿物质和植物化学物质,脂质含量低。脉冲也被认为是最适合制备蛋白质成分(浓缩物和分离物),因为它们的蛋白质含量高,广泛的可接受性和低成本。此外,脉冲蛋白表现出功能特性(起泡和乳化,水和脂肪的吸收和凝胶化)以及营养/健康有益的特性,使它们更健康,低成本地替代传统的蛋白质来源,如大豆,小麦和动物来自不同豆类的蛋白质(豆类,豌豆,扁豆,牛仔,鹰嘴豆,木豆,等。)它们的组成和结构不同,因此成品适用性不同。因此,本文旨在复习作文,不同脉冲蛋白的结构-功能关系及其在食品工业中的应用现状。
Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure-function relationship and current applications of different pulse proteins in the food industry.