不同干制蚕豆化学成分差异与蛋白功能特性变化的关联性分析

Correlation Between Differences in Chemical Composition and Protein Functionality in Broad Beans Dried by Different Methods

摘要:

为了明确五种不同干制（真空干燥、真空冷冻干燥、鼓风干燥、自然风干、炒干）蚕豆化学成分和蛋白质功能特性的影响差异。以新鲜蚕豆为原料，采用上述5种方法对蚕豆进行干制，分析各方法对蚕豆粗纤维、多糖、必需氨基酸、总多酚等化学成分含量及蛋白质溶解性、起泡性、乳化稳定性、持水力和粘度等功能特性的影响。结果表明，真空干燥干制蚕豆产品中粗纤维含量、多糖含量、必需氨基酸含量占比最大，分别为3.79%、3.75 mg/g、20.37%；炒干干制产品总多酚含量最高，为3.83 mg/g；真空冷冻干燥方式下的可溶性蛋白含量最多，达到12.77%。此外，真空冷冻干燥对蚕豆蛋白的功能特性影响最小，其溶解性（0.087 mg/mL）、起泡性（27.95%）、吸油性（10.00 mg/mL）和持凝胶性（19.17 g）均显著优于其他四种干燥方法（P<0.05）。研究揭示了真空干燥在营养成分保留和真空冷冻干燥在蛋白质功能维持方面的差异化优势，为豆类加工中干燥技术的精准选择提供了科学依据，同时为功能性蚕豆制品的定向开发奠定了理论基础。

Abstract:

Fresh broad beans were processed to clarify the differential effects of five drying methods (vacuum drying, vacuum freeze-drying, blow drying, natural air drying, and pan drying) on the chemical composition and protein functionality. The effects on chemical components (including crude fiber, polysaccharides, essential amino acids, and total polyphenols) and protein functionality (including solubility, foaming capacity, emulsifying stability, water-holding capacity, and viscosity) were systematically analyzed. The vacuum-dried products demonstrated the highest contents of crude fiber (3.79%), polysaccharides (3.75 mg/g), and essential amino acids (20.37%). Pan-dried samples exhibited the highest maximum total polyphenol level (3.83 mg/g), whereas vacuum freeze-dried beans demonstrated the highest soluble protein content (12.77%). Vacuum freeze-drying minimally affected protein functionality, resulting in products that demonstrated superior solubility (0.087 mg/mL), foaming capacity (27.95%), oil absorption (10.00 mg/mL), and gel retention (19.17 g) compared to beans dried using other methods (P<0.05). There are distinct advantages to using vacuum drying for nutrient preservation, as well as vacuum freeze-drying for maintaining protein functionality. The findings of this study provide scientific guidance for selecting appropriate drying technologies in bean processing and establish the theoretical foundation for targeted production of functional broad bean products.