Study on the properties and nutrient digestion characteristics of different legume protein powders
For the purpose of effectively screening out raw legume proteins in experimental study and initial stage of product development,this paper analyzed 5 types of legume protein powder in terms of their amino acid distribution,nutritional value,mobility,solubility,color difference,protein digestibility,and antioxidant ability to gain a comprehensive understanding of the practical and nutritional properties of each protein powder.The results indicated pea protein contained the richest lysine and presented the most intense brightness;chickpea protein powder had the amino acids proportions of which reached adult amino acid scoring mode requirements and the highest nutritional value;soybean protein powder also met adult amino acid scoring mode requirements with the highest solubility,digestibility,and good antioxidant ability;broad bean protein powder showed the best mobility;and mung bean protein powder was less soluble and digestive.
万方数据
维普
