鹰嘴豆功能活性及应用研究进展
鹰嘴豆是一种常见的豆类植物, 在自然界中广泛存在, 富含多种优质蛋白、脂肪、氨基酸、维生素、膳食纤维以及钙、镁、铁、锌、磷等多种微量元素, 营养价值高且具有多种功能活性。目前从鹰嘴豆中提取分离出来的生物活性物质就有20多种, 这类物质主要有多糖、皂苷、异黄酮、多肽、甾醇、酚类、有机酸等。研究发现, 鹰嘴豆活性成分具有抗氧化、免疫、降血糖、降血脂、降低胆固醇、抗癌等多种生理功效, 且因其天然无毒副作用, 因此有加工成具有食用和药用价值保健产品的潜力, 具有广阔的发展前景。本文综述了近年来国内外关于多糖、皂苷、黄酮、多肽等多种鹰嘴豆生物活性物质及鹰嘴豆应用方面的研究进展, 通过本文综述, 以期推进鹰嘴豆高值化利用, 促进鹰嘴豆深加工产业发展, 进一步为功能食品开发和农产品深加工提供理论依据。
Chickpea is a world widely planted legume, which is rich in protein, fat, amino acids, vitamins, dietary fiber and trace elements. Chickpea is a kind of high nutritional value plants with many functional activities. At present, there are more than 20 kinds of bioactive substances extracted from chickpeas, such as polysaccharides, saponins, isoflavones, peptides, sterols, phenols, organic acids and so on. The researchers found that chickpea active ingredients had antioxidant, immune, hypoglycemic, hypolipidemic, cholesterol lowering, anti-cancer and other physiological effects. Because of its natural and non-toxic side effects, it has potential for processing health products with edible and medicinal value, and has broad prospects for development. This paper reviewed recent advances in bioactive substances such as polysaccharides, saponins, flavonoids, peptides and other chickpea bioactive substances and the applications of chickpea. It can promote the high value utilization of chickpeas, promote the development of the deep processing industry of chickpeas, and further provide theoretical basis for the development of functional food and the deep processing of agricultural products.
标题：鹰嘴豆功能活性及应用研究进展
英文标题：Research Advance on the biological activity and application of chickpea
作者：
张旭娜 齐鲁工业大学食品科学与工程学院
么杨 中国农业科学院作物科学研究所
崔波 齐鲁工业大学食品科学与工程学院
任贵兴 中国农业科学院作物科学研究所
中文关键词:鹰嘴豆,多糖,皂苷,黄酮,多肽,功能活性,
英文关键词:chickpea,polysaccharides,saponins,flavonoids,peptides,functional activity,
发表日期：2018-02-08
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