豆类水溶性多糖研究进展

Advances in soluble polysaccharides from legumes

中文关键词:  豆类  水溶性多糖  结构  生物活性  应用

英文关键词:legume  water soluble polysaccharide  structure  bioactivity  application

中文摘要:

      豆类作为蛋白和食用油脂的优良来源, 已经被广泛研究报道。豆类中的多糖近年来也有较多报道, 现有研究中报道较多的是大豆多糖。随着人们对健康的日益重视, 杂豆也越来越多地被人们所关注。本文综述了豆类水溶性多糖的结构、生物活性、以及在食品工业中应用的研究概况。大豆水溶性多糖是一种酸性多糖, 结构与果胶相似, 具有抗肿瘤、抑菌、抗氧化等活性, 在食品工业中应用广泛。黑豆多糖、菜豆多糖和豇豆多糖等杂豆多糖的部分结构信息已被一些研究者解析, 其中黑豆多糖和菜豆多糖分别具有促进骨组织中骨髓细胞的生成和预防结肠癌等生物活性, 而关于其他杂豆类多糖的报道不多。

英文摘要:

      Legumes, as sources of protein and oil with better quality, have been widely investigated, and also legume polysaccharides have been reported recently, especially from the soybean. Legumes are becoming more and more popular with consumers’ increasing attention to health. The legume soluble polysaccharides’ structures, bioactivities, and applications in food industry have been summarized in this paper. The soybean soluble polysaccharides are acidic polysaccharides and have a pectin-like structure. Soybean soluble polysaccharides possess antitumor, antibacterial and antioxidant activities, and have been widely used in food industry. The partial structures of the polysaccharides from the black soybean (Glycine max), the com-mon bean (Phaseolus vulgaris) and the mung bean (Vigna unguiculata) have been reported. The first two polysaccharides have good bioactivities such as promoting myelopoiesis activity in the bone marrow and preventing the colon cancer, respectively, however, the reports on polysaccharides of other pulses are limited.