Han Ruixian, Wang Yan, Yang Zhanming, Micklethwaite Stuart, Mondor Martin, Paximada Evi, Hernández-Álvarez Alan Javier
School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
School of Chemical and Process Engineering, University of Leeds, LS2 9JT, UK.
Curr Res Food Sci. 2025 Jul 22;11:101152. doi: 10.1016/j.crfs.2025.101152. eCollection 2025.
Legumes are emerging as sustainable protein sources that can replace animal proteins and help meet global dietary needs. This study systemically compared the compositional profiles, antinutritional factors, amino acid profiles, protein quality, structural characteristics, and techno-functional properties of fava bean, chickpea, and red lentil flours, along with their dry- and wet-fractionated protein-enriched fractions (PFs). Wet-fractionated PFs exhibited higher protein content (58.36 - 83.79 g/100 g), while dry-fractionated PFs retained more total dietary fibre (7.62 - 14.64 g/100 g). Wet-fractionated fava bean (84.12 %) and red lentil (84.06 %) showed the highest protein digestibility (IVPD), while dry-fractionated chickpea showed the highest IVPDCAAS at 62.43 %. The protein composition was generally preserved after fractionation, though changes in secondary structure varied depending on legume source. Surface hydrophobicity (H 62,739 - 99,381) increased following wet fractionation. In terms of functionality, wet-fractionated PFs showed the highest water-holding capacity (2.83 g/g, red lentil), foaming capacity (139.1 %, fava bean) and emulsifying capacity (108.1 m/g, red lentil), but with relatively poor foaming and emulsifying stability. Conversely, dry-fractionated PFs exhibited higher protein solubility, lower least gelation concentration (8-10 %), and superior oil-holding capacity (3.98 g/g, Chickpea), likely due to reduced structural disruption, which limited protein aggregation and denaturation. Despite higher levels of antinutritional factors, dry fractionation emerges as a promising, cost-effective, and sustainable technology to produce legume protein concentrates with improved functionality and nutritional quality comparable to those obtained by wet-fractionated.
豆类正逐渐成为可持续的蛋白质来源，可替代动物蛋白并有助于满足全球饮食需求。本研究系统地比较了蚕豆、鹰嘴豆和红小扁豆粉及其干、湿分级富含蛋白质的组分（PFs）的成分概况、抗营养因子、氨基酸概况、蛋白质质量、结构特征和技术功能特性。湿分级的PFs表现出较高的蛋白质含量（58.36 - 83.79克/100克），而干分级的PFs保留了更多的总膳食纤维（7.62 - 14.64克/100克）。湿分级的蚕豆（84.%)和红小扁豆（84.06%）表现出最高的蛋白质消化率（体外蛋白质消化率，IVPD），而干分级的鹰嘴豆表现出最高的基于化学评分的体外蛋白质消化率（IVPDCAAS），为62.43%。分级后蛋白质组成总体上得以保留，不过二级结构的变化因豆类来源而异。湿分级后表面疏水性（H 62,739 - 99,381）增加。在功能方面，湿分级的PFs表现出最高的持水能力（2.83克/克，红小扁豆）、起泡能力（139.1%，蚕豆）和乳化能力（108.1毫/克，红小扁豆），但起泡和乳化稳定性相对较差。相反，干分级的PFs表现出较高的蛋白质溶解度、较低的最低凝胶浓度（8 - 10%）和优异的持油能力（3.98克/克，鹰嘴豆），这可能是由于结构破坏减少，从而限制了蛋白质的聚集和变性。尽管抗营养因子含量较高，但干分级仍是一种有前景、经济高效且可持续的技术，可生产出功能和营养质量与湿分级相当的豆类浓缩蛋白。
