Khazaei Hamid, Subedi Maya, Nickerson Mike, Martínez-Villaluenga Cristina, Frias Juana, Vandenberg Albert
Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
Foods. 2019 Sep 4;8(9):391. doi: 10.3390/foods8090391.
Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.
在全球范围内，豆类被广泛认为是膳食蛋白质的主要来源。小扁豆种子是植物性蛋白质的优质来源，是食品加工配方中动物蛋白和大豆蛋白的可行替代品。小扁豆蛋白不仅提供膳食氨基酸，也是具有健康益处的生物活性肽的来源。本综述重点关注小扁豆种子蛋白、提取和分离方法、生物活性肽以及小扁豆蛋白在食品中的应用的现有知识。小扁豆是直接供人类食用的增长最快的作物，作为食品加工应用的蛋白质来源具有更大的潜力。提高小扁豆蛋白质量、氨基酸组成和加工组分将提升这种在全球范围内迅速扩张的作物的营养品质。
