De Angelis Davide, Pasqualone Antonella, Allegretta Ignazio, Porfido Carlo, Terzano Roberto, Squeo Giacomo, Summo Carmine
Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy.
Heliyon. 2021 Feb 5;7(2):e06177. doi: 10.1016/j.heliyon.2021.e06177. eCollection 2021 Feb.
Coarse (C) and Fine (F) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and C. Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g, whereas raffinose (39.9 mg g) was abundant in chickpea. Antinutritional factors were significantly enriched in F, whereas decreased in C. Total-reflection X-ray fluorescence identified potassium as the main macronutrient in pulses. Ca was highly variable, ranging from 0.92 to 0.28 g kg in pea and yellow lentil, respectively. A significant shift of minerals was observed in F, but despite the highest phytate content, phytate:Zn ratio of lentils was lower than RM, indicating that Zn was enriched more than phytates. Yellow lentil and pea F showed a protein content higher than 55 g 100g. Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.
通过对卡布利鹰嘴豆、绿豌豆、黄扁豆和红扁豆的原始微粉化面粉（RM）进行干法分级（空气分级）获得粗（C）级和细（F）级部分。豌豆在RM和C级部分中植酸含量最高。水苏糖是扁豆中的主要寡糖，含量超过50mg/g，而棉子糖（39.9mg/g）在鹰嘴豆中含量丰富。抗营养因子在F级部分中显著富集，而在C级部分中减少。全反射X射线荧光分析确定钾是豆类中的主要常量营养素。钙的含量变化很大，在豌豆和黄扁豆中分别为0.92至0.28g/kg。在F级部分中观察到矿物质有显著变化，但尽管扁豆的植酸含量最高，但其植酸与锌的比值低于RM，这表明锌的富集程度高于植酸。黄扁豆和豌豆F级部分的蛋白质含量高于55g/100g。干法分级显著影响了物理化学性质，表明各部分有不同的潜在用途。
