Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, United States.
School of Nutrition and Food Sciences, Louisiana State University AgCenter, 201 Animal and Food Sciences Laboratory Building, Baton Rouge, Louisiana 70803, United States.
J Agric Food Chem. 2020 Jun 10;68(23):6412-6419. doi: 10.1021/acs.jafc.0c00713. Epub 2020 May 29.
Beans provide a rich source of plant-based proteins and carbohydrates. It is well documented in the literature that the raffinose family of oligosaccharides (RFOs: raffinose, stachyose, and verbascose) is linked with flatulence issues. In this study, the soluble sugar content of 23 dry beans was investigated using a newly developed and validated analytical method with high-performance anion-exchange chromatography coupled to an amperometric pulse detection. All seven sugars (galactose, glucose, fructose, sucrose, raffinose, stachyose, and verbascose) showed good linearity ( ≥ 0.99) between 0.156 and 20 μg/mL. The limit of detection and quantification were determined as 0.01-0.11 μg/mL and 0.04-0.32 μg/mL, respectively. Significant variations in the profiles and concentrations of individual and total sugars were observed in 23 dry beans. Sucrose and stachyose were the two prominent soluble sugars combinedly representing an average of 86% of the total soluble sugars. Yellow split beans, large lima, and black eyed peas contained higher amounts of total soluble sugars (79.8-83.6 mg/g), whereas lower amounts were observed in speckled butter peas and lentils (53.6-56.6 mg/g). Garbanzo beans contained maximum levels of mono and disaccharides (MD), and yellow split beans showed the highest levels of RFOs. Based on the hierarchical cluster analysis of the total soluble sugars (TS), MD, RFOs, and MD/RFOs ratio, 23 beans can be classified into five groups. The average TS content and the MD/RFOs ratios of the five groups were determined as group 1 (TS = 55.1 mg/g and MD/RFOs = 0.30), group 2 (TS = 77.6 mg/g and MD/RFOs = 0.31), group 3 (TS = 78.3 mg/g and MD/RFOs = 0.51), group 4 (TS = 59.1 mg/g and MD/RFOs = 1.06), and group 5 (TS = 68.5 mg/g and MD/RFOs = 0.62). This information is useful for researchers, food industries, and consumers that are looking for plant-based protein source as an alternative to animal proteins with reduced flatulence problems.
豆类是植物蛋白和碳水化合物的丰富来源。文献中有大量记载表明，低聚果糖家族（RFO：棉子糖、水苏糖和毛蕊花糖）与胀气问题有关。在这项研究中，使用一种新开发的、经过验证的分析方法，通过高效阴离子交换色谱与安培脉冲检测相结合，研究了 23 种干豆的可溶性糖含量。在 0.156 至 20μg/mL 之间，所有七种糖（半乳糖、葡萄糖、果糖、蔗糖、棉子糖、水苏糖和毛蕊花糖）均表现出良好的线性关系（≥0.99）。检测限和定量限分别确定为 0.01-0.11μg/mL 和 0.04-0.32μg/mL。在 23 种干豆中，观察到个体和总糖的组成和浓度存在显著差异。蔗糖和水苏糖是两种主要的可溶性糖，共同占总可溶性糖的平均 86%。黄裂豆、大菜豆和黑眼豌豆含有较高量的总可溶性糖（79.8-83.6mg/g），而斑点蝴蝶豌豆和小扁豆则含量较低（53.6-56.6mg/g）。鹰嘴豆含有最高水平的单糖和二糖（MD），黄裂豆则显示出最高水平的 RFO。基于总可溶性糖（TS）、MD、RFO 和 MD/RFO 比值的层次聚类分析，23 种豆可分为五组。五组的平均 TS 含量和 MD/RFO 比值分别确定为组 1（TS=55.1mg/g 和 MD/RFO=0.30）、组 2（TS=77.6mg/g 和 MD/RFO=0.31）、组 3（TS=78.3mg/g 和 MD/RFO=0.51）、组 4（TS=59.1mg/g 和 MD/RFO=1.06）和组 5（TS=68.5mg/g 和 MD/RFO=0.62）。这些信息对于正在寻找植物蛋白作为动物蛋白替代品的研究人员、食品行业和消费者非常有用，可帮助他们减少胀气问题。
