白芸豆淀粉的研究进展

Research progress of white kidney bean starch (Phaseolus vulgaris L.)

中文关键词:  白芸豆  淀粉  理化性质  淀粉改性  应用

英文关键词:white kidney bean  starch  physicochemical properties  starch modification  application

中文摘要:

      白芸豆是一种世界范围内广泛种植的食用豆类, 具有独特的口感和食用药用价值。近年来, 白芸豆各类活性成分的梯次利用备受重视, 其富含的α-淀粉酶抑制活性成分已被开发成为一类高附加值的健康食品配料。淀粉是白芸豆的主要组分, 具有显著的抗消化性能, 且白芸豆淀粉具有不同于玉米淀粉、马铃薯淀粉、木薯淀粉等常见淀粉的分子结构和加工性能, 在食品加工中可发挥填充、增稠、凝胶等作用, 是一种有待开发的淀粉新资源。基于此, 本文对白芸豆淀粉的提取、化学组成、颗粒形态、结晶结构、分子结构、理化性质、淀粉改性及相关食品应用等近年来的研究进行综述, 同时对白芸豆淀粉的未来研究进行了展望, 以期为推动白芸豆淀粉的开发利用提供参考。

英文摘要:

      White kidney bean (Phaseolus vulgaris L.) is a widely cultivated edible legume worldwide, with unique taste as well as edible and medicinal uses. In recent years, the sequential utilization of various active components in white kidney bean has attracted considerable attention. Its α-amylase inhibitory constituents have been developed into high-value food ingredients for health food formulations. Starch is the main component of white kidney bean, which has been found to have remarkable anti-digestive properties. Besides, white kidney bean starch shows molecular structures and processing characteristics different from common starches such as corn starch, potato starch, and cassava starch. Potentially, it could be used as filling, thickening, and gelling agents in food. White kidney bean has been considered as a new potential resource for starch. Based on this, this paper summarized the recent research on the extraction, chemical composition, granular morphology, crystalline structure, molecular structure, physicochemical properties, starch modification, and related food applications of white kidney bean starch. In the final section, this paper prospected the future research direction, so as to provide reference for promoting the development and utilization of white kidney bean starch.