Deciphering the gastrointestinal fate of four heat-treated legume proteins: Focus on digestive characteristics and peptide profiles

文献类型： 外文期刊

第一作者： Feng, Qiqian

作者： Feng, Qiqian;Lin, Jinquan;Ran, Hao;Zhao, Fen;Zhou, Sumei;Hou, Dianzhi;Yao, Yang;Sun, Yuanlin;Zhong, Fang

作者机构：

关键词： Legume proteins; In vitro digestion; Bioactive peptides

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 319 卷

页码：

收录情况： SCI

摘要： Legume proteins, as quintessential representatives of plant proteins, are important nutrient sources. However, the distinction in the gastrointestinal fate of legume proteins from different sources remains unclear, which limits their precise application in functional foods. This study investigated the digestive characteristics of four legume proteins, including black soybean protein (BSP), mung bean protein (MBP), white kidney bean protein (WKP), and faba bean protein (FBP) after heat treatment (95 degrees C for 15 min). BSP showed the lowest degree of hydrolysis (20.94 %), whereas FBP displayed the highest (35.98 %). High contents of low molecular weight fractions (81.66 %) and free amino acids (14,781.00 mg/100 g) were observed in the digestion products of MBP. Secondary structure variations significantly influenced the digestive behavior of the proteins. The elevated beta-sheet content (58.76 %) in BSP was identified as the primary factor contributing to its poor digestibility. Besides, BSP exhibited the highest number (583) and percentage of bioactive peptides (30.93 %). These findings imply that MBP and FBP exhibited enhanced digestibility, while BSP demonstrated a remarkable bioactive potential. In this study, the digestive properties among four legume proteins were innovatively compared, which provides support for the nutritional quality evaluation of legume proteins and their application in the food industry.

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