Elhardallou S B, Walker A F
Department of Food Science and Technology, University of Reading, Whiteknights, UK.
Plant Foods Hum Nutr. 1993 Sep;44(2):171-9. doi: 10.1007/BF01088382.
The role of dietary fibre on the water-holding capacity (WHC), as a functional property of starchy legumes, was investigated. The WHCs of butter beans, broad beans and lentils were found to be in the range 1.35-1.82 g water/g in the raw forms, and in the range 1.81-2.63 g water/g for the cooked forms, with a contribution of 35.9-56.1% by the equivalent fibre-rich fractions (FRFs). Non-starch polysaccharides (NSPs) were found to be in the range 14.1-18.1 and 27.1-38.1 g/100 g for the three legumes and their FRFs, respectively. Arabinoxylans, which enhance the WHC, were found at levels of 8.6-11.6% concentration in the NSPs of the FRFs.
研究了膳食纤维作为淀粉类豆类的一种功能特性，对其持水能力（WHC）的作用。发现生的奶油豆、蚕豆和小扁豆的持水能力在1.35 - 1.82克水/克范围内，熟的在1.81 - 2.63克水/克范围内，富含纤维的等效部分（FRF）的贡献为35.9 - 56.1%。三种豆类及其FRF的非淀粉多糖（NSP）分别在14.1 - 18.1克/100克和27.1 - 38.1克/100克范围内。在FRF的NSP中，发现能提高持水能力的阿拉伯木聚糖浓度为8.6 - 11.6%。
