品种、种植地点和年份对加拿大种植的蚕豆(Vicia faba)的成分、某些抗营养因子和功能的影响

IF 2.2 4区 农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2024-05-28 DOI:10.1002/cche.10803
Dora Fenn, Ning Wang, Lisa Maximiuk
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引用次数: 0

摘要

咖啡豆含有丰富的蛋白质、碳水化合物、维生素和矿物质。它是亚洲、非洲和地中海地区的主食。由于人们对可持续植物蛋白的兴趣,加拿大的蚕豆产量最近有所增加。确定能够在不同环境中生长并提供优质、营养和功能性的蚕豆品种非常重要。本研究旨在确定品种、种植地点和年份对加拿大种植的蚕豆品种的成分、某些抗营养素和功能性的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Effect of variety, growing location and year on composition, certain antinutritional factors, and functionality of faba beans (Vicia faba) grown in Canada

Background and Objectives

Faba bean is a rich source of proteins, carbohydrates, vitamins, and minerals. It serves as a staple food in Asia, Africa, and the Mediterranean region. Faba bean production in Canada has recently increased due to the interest in sustainable plant-based proteins. Identifying faba bean varieties that can grow across different environments and provide good quality, nutrition, and functionality is important. This study aimed to determine the effect of variety, growing location, and year on the composition, certain anti-nutrients, and functionality of the faba bean varieties grown in Canada.

Findings

Variety, growing location, and year had significant effects on the protein content, crude fat, ash, phytic acid, stachyose, verbascose, trypsin inhibitor activity, and functional properties of faba beans, including oil emulsion and water holding capacity. Starch content, total dietary fiber, and least gelling concentration were significantly affected by variety and growing location, whereas raffinose, oil absorption capacity, foaming capacity, and stability were significantly affected by variety and growing year. Significant interactions of variety, growing location, and year were observed for most characteristics. Environment played a greater role in affecting faba bean characteristics than variety except for starch content, total dietary fiber, oligosaccharides, and foaming stability.

Conclusions

It was found that varietal and environmental factors affected each trait differently. Selecting suitable varieties and growing conditions would improve the quality of faba bean.

Significance and Novelty

Information from this study will be useful to breeders, growers, and food manufacturers to improve the production and utilization of faba beans.

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来源期刊
Cereal Chemistry
Cereal Chemistry 工程技术-食品科技
CiteScore
5.10
自引率
8.30%
发文量
110
审稿时长
3 months
期刊介绍: Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili­zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil­seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
期刊最新文献
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