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中国精品科技期刊2020
孙冬阳, 呼鑫荣, 薛文通. 豌豆功效成分及其生理活性的研究进展[J]. 食品工业科技, 2019, 40(2): 316-320. DOI: 10.13386/j.issn1002-0306.2019.02.055
引用本文: 孙冬阳, 呼鑫荣, 薛文通. 豌豆功效成分及其生理活性的研究进展[J]. 食品工业科技, 2019, 40(2): 316-320. DOI: 10.13386/j.issn1002-0306.2019.02.055
SUN Dong-yang, HU Xin-rong, XUE Wen-tong. Research Progress of Efficacy Components and Physiological Activity of Pea[J]. Science and Technology of Food Industry, 2019, 40(2): 316-320. DOI: 10.13386/j.issn1002-0306.2019.02.055
Citation: SUN Dong-yang, HU Xin-rong, XUE Wen-tong. Research Progress of Efficacy Components and Physiological Activity of Pea[J]. Science and Technology of Food Industry, 2019, 40(2): 316-320. DOI: 10.13386/j.issn1002-0306.2019.02.055

豌豆功效成分及其生理活性的研究进展

Research Progress of Efficacy Components and Physiological Activity of Pea

  • 摘要: 豌豆是我国主要的食用豆类作物之一,营养价值高。豌豆中不但含有丰富的碳水化合物、蛋白质、维生素、矿物质等营养成分,还含有多肽、膳食纤维、胰蛋白酶抑制剂、酚类物质、植物凝集素等多种功效成分,具有抗菌、抗氧化、抗癌、降血压、降血糖、免疫调节等生理活性。目前豌豆主要作为高蛋白低能量的食品供人们食用,工业化生产也主要集中在豌豆淀粉、蛋白质的加工,而忽略掉其他功效成分的开发利用,使得豌豆的经济价值无法得到充分的体现。本文通过对豌豆中功效成分的提取方法、生理活性及其在食品工业中的应用进行较为全面的整理与总结,以期为豌豆在工业中的应用及功能性食品的开发与研究提供科学参考。

     

    Abstract: Pea is one of the main edible legume crops in China with high nutritional value. Pea is rich in carbohydrates, proteins, vitamins, minerals and other nutrients, but also contain peptides, dietary fiber, trypsin inhibitors, phenols, plant lectins, and other functional ingredients, with antibacterial, antioxidant, Anti-cancer, lower blood pressure, hypoglycemia, immune regulation and other physiological activities. At present, pea is mainly used as high protein and low energy food for human consumption, and industrial production is mainly concentrated in the processing of pea starch and protein, while ignoring the development and utilization of other functional components make the economic value of peas not fully reflected. In this article, the extraction method, physiological activity and its application in food industry of pea were summarized. In order to provide scientific reference for the application of pea in industry and the development and research of functional food.

     

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