Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
Food Res Int. 2023 Nov;173(Pt 1):113264. doi: 10.1016/j.foodres.2023.113264. Epub 2023 Jul 10.
Faba bean is an ancient legume that is regaining interest due to its environmental and nutritional benefits. Very little is known on the protein quality of the new faba bean varieties. In this study, the digestibility and the Digestible Indispensable Amino Acid Score (DIAAS) of the protein quality of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were compared to pea and soy using the harmonized in vitro digestion procedure developed by the International Network of Excellence on the Fate of Food in the Gastrointestinal Tract (INFOGEST). The impact of boiling on the nutritional quality of faba bean flours was also ascertained. Protein content in faba bean (28.7-32.5%) was lower than defatted soy (56.6%) but higher than pea (24.2%). Total phenolics and phytate content were higher (p < 0.05) in faba bean (2.1-2.4 mg/g and 11.5-16.4 mg/g respectively) and soy (2.4 mg/g and 19.8 mg/g respectively) comparatively to pea (1.3 mg/g and 8.9 mg/g). Trypsin inhibitor activity was significantly higher (p < 0.05) in soy (15.4 mg/g) comparatively to pea (0.7 mg/g) and faba bean (0.8-1.1 mg/g). The digestibility of free amino acids of raw faba bean flours ranged from 31 to 39% while the digestibility of total amino acids ranged from 38 to 39%. The in vitro Digestible Indispensable Amino Acid Score (IV-DIAAS) of raw faba bean flours ranged from 13 to 16 (when calculated based on free amino acid digestibility) to 32-38 (when calculated based on total amino acid digestibility) and was in a similar range to pea (13-31) and soy (11-40). Boiling modified the protein electrophoretic profile and decreased trypsin inhibitor activity (30-86% reduction), while total phenolics and phytate content were unaffected. The IV-DIAAS significantly decreased in all boiled legumes, possibly due to an increased protein aggregation leading into a lower protein digestibility (18-32% reduction). After boiling, the nutritional quality of faba bean was significantly lower (p < 0.05) than soy, but higher than pea. Our results demonstrate that faba bean has a comparable protein quality than other legumes and could be used in similar food applications.
兵豆是一种古老的豆类，由于其环境和营养益处，正重新受到关注。对于新型兵豆品种的蛋白质质量，人们知之甚少。在这项研究中，使用由国际卓越网络 Fate of Food in the Gastrointestinal Tract（INFOGEST）开发的标准化体外消化程序，比较了三种加拿大兵豆品种（Fabelle、Malik 和 Snowbird）、豌豆和大豆的蛋白质质量的消化率和可消化必需氨基酸评分（DIAAS）。还确定了煮沸对兵豆粉营养价值的影响。兵豆的蛋白质含量（28.7-32.5%）低于脱脂大豆（56.6%），但高于豌豆（24.2%）。总酚和植酸含量分别较高（p<0.05），兵豆（2.1-2.4mg/g 和 11.5-16.4mg/g）和大豆（2.4mg/g 和 19.8mg/g）高于豌豆（1.3mg/g 和 8.9mg/g）。与豌豆（0.7mg/g）和兵豆（0.8-1.1mg/g）相比，大豆（15.4mg/g）中的胰蛋白酶抑制剂活性显著更高（p<0.05）。生兵豆粉游离氨基酸的消化率范围为 31-39%，总氨基酸的消化率范围为 38-39%。生兵豆粉的体外可消化必需氨基酸评分（IV-DIAAS）范围为 13-16（基于游离氨基酸消化率计算）至 32-38（基于总氨基酸消化率计算），与豌豆（13-31）和大豆（11-40）相似。煮沸改变了蛋白质的电泳图谱，并降低了胰蛋白酶抑制剂活性（降低 30-86%），而总酚和植酸含量不受影响。所有煮沸的豆类中的 IV-DIAAS 均显著降低，可能是由于蛋白质聚集增加导致蛋白质消化率降低（降低 18-32%）。煮沸后，兵豆的营养价值显著低于（p<0.05）大豆，但高于豌豆。我们的结果表明，兵豆的蛋白质质量与其他豆类相当，可用于类似的食品应用。
