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Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean.三种豆类种子分离蛋白功能特性的比较研究：小豆、豌豆和大豆。
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Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut.绿豆、黑豆和兵豆分离蛋白的化学成分和性质比较研究。
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四种豆科植物蛋白质的物理化学特性、抗氧化及抗癌活性

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species.

作者信息

Chen Zhongqin, Wang Jingya, Liu Wei, Chen Haixia

机构信息

Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 People's Republic of China.

出版信息

J Food Sci Technol. 2017 Mar;54(4):964-972. doi: 10.1007/s13197-016-2390-x. Epub 2016 Nov 12.

DOI:10.1007/s13197-016-2390-x
PMID:28303047
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5336452/
Abstract

The physicochemical, functional, antioxidant and anticancer properties of protein isolates from the seeds of Soybean (SP), Black soybean (BSP), Adzuki bean (ABP), and Mung bean (MBP) were comparatively characterized. The difference was found in the protein composition and physicochemical properties of the four types of legume proteins, which affected the functional properties and bioactivities. BSP and SP had six predominant proteins with a molecular weight (M) range of 20-95 kDa, whereas ABP and MBP showed the most intense bands of 48 kDa. ABP with higher essential amino acids content and the highest solubility exhibited the highest antioxidant activities among the four types of proteins. While BSP with higher content of acidic amino acids, low content of the hydrophobic amino acids and higher WHC, may have potential nutraceutical uses.

摘要

对大豆种子（SP）、黑豆（BSP）、小豆（ABP）和绿豆（MBP）的蛋白质分离物的物理化学、功能、抗氧化和抗癌特性进行了比较表征。发现这四种豆类蛋白质的蛋白质组成和物理化学性质存在差异，这影响了其功能特性和生物活性。BSP和SP有六种主要蛋白质，分子量（M）范围为20-95 kDa，而ABP和MBP显示出最强的48 kDa条带。四种蛋白质中，ABP的必需氨基酸含量较高且溶解度最高，表现出最高的抗氧化活性。而BSP的酸性氨基酸含量较高，疏水氨基酸含量较低且持水能力较高，可能具有潜在的营养保健用途。