[1] WEN C T, LIU G Y, REN J Y, et al.Current progress in the extraction, functional properties, interaction with polyphenols, and application of legume protein[J].Journal of Agricultural and Food Chemistry, 2022, 70(4):992-1002.
[2] NAKAMURA A, OHBOSHI H, SAKAI M, et al.Extraction of water-soluble polysaccharides from kidney beans and examination of their protein dispersion and stabilization properties under acidic conditions[J].Food Research International, 2021, 144:110357.
[3] KAMBABAZI M R, OKOTH M W, NGALA S, et al.Evaluation of nutrient content in red kidney beans, amaranth leaves, sweet potato roots and carrots cultivated in Rwanda[J].African Journal of Food, Agriculture, Nutrition and Development, 2021, 21(4):17801-17814.
[4] HAN F, MOUGHAN P J, LI J T, et al.Digestible indispensable amino acid scores (DIAAS) of six cooked Chinese pulses[J].Nutrients, 2020, 12(12):3831.
[5] CHOE U, OSORNO J M, OHM J B, et al.Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds[J].Food Chemistry, 2022, 382:132570.
[6] RATNAWATI L, DESNILASARI D, SURAHMAN D N, et al.Evaluation of physicochemical, functional and pasting properties of soybean, mung bean and red kidney bean flour as ingredient in biscuit[J].IOP Conference Series:Earth and Environmental Science, 2019, 251:012026.
[7] 汪云吉, 刘丽娅, 佟立涛, 等.无凝集活力花芸豆α-淀粉酶抑制剂提取物的制备及其对主食eGI的影响[J].食品与发酵工业, 2021, 47(13):112-118.
WANG Y J, LIU L Y, TONG L T, et al.Preparation of α-amylase inhibitor without lectin activity from kidney bean and its effect on eGI of staple food[J].Food and Fermentation Industries, 2021, 47(13):112-118.
[8] SCHUTYSER M A I, VAN DER GOOT A J.The potential of dry fractionation processes for sustainable plant protein production[J].Trends in Food Science & Technology, 2011, 22(4):154-164.
[9] ROY M, SARKER A, AZAD M A K, et al.Evaluation of antioxidant and antimicrobial properties of dark red kidney bean (Phaseolus vulgaris) protein hydrolysates[J].Journal of Food Measurement and Characterization, 2020, 14(1):303-313.
[10] YANG Y F, HE S D, ZHANG Y, et al.Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality[J].Food Chemistry, 2021, 357:129748.
[11] UDEH C, IFIE I, AKPODIETE J, et al.Kidney bean protein products as potential antioxidative and antihypertensive alternatives for non-pharmacological inhibition of angiotensin-converting enzymes[J].Scientific African, 2021, 11:e00693.
[12] 陈晓萌, 王常青, 訾艳, 等.2种红芸豆蛋白的提取及组分分析[J].食品科学, 2015, 36(2):149-154.
CHEN X M, WANG C Q, ZI Y, et al.Extraction and analysis of proteins from red kidney beans from different growing regions[J].Food Science, 2015, 36(2):149-154.
[13] FERREIRA K C, BENTO J, CALIARI M, et al.Dry bean proteins:Extraction methods, functionality, and application in products for human consumption [J].Cereal Chemistry, 2022, 99(1):67-77.
[14] TABTABAEI S, KONAKBAYEVA D, RAJABZADEH A R, et al.Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation[J].Food Chemistry, 2019, 283:101-110.
[15] TABTABAEI S, VITELLI M, RAJABZADEH A R, et al.Analysis of protein enrichment during single- and multi-stage tribo-electrostatic bioseparation processes for dry fractionation of legume flour[J].Separation and Purification Technology, 2017, 176:48-58.
[16] SAAD A M, OSMAN A O M, MOHAMED A S, et al.Enzymatic hydrolysis of Phaseolus vulgaris protein isolate:Characterization of hydrolysates and effect on the quality of minced beef during cold storage[J].International Journal of Peptide Research and Therapeutics, 2020, 26(1):567-577.
[17] LIANG H N, TANG C H.Emulsifying and interfacial properties of vicilins:Role of conformational flexibility at quaternary and/or tertiary levels[J].Journal of Agricultural and Food Chemistry, 2013, 61(46):11140-11150.
[18] ZHU X Q, ZENG J H, SUN B Y, et al.Extraction, conformation characteristics and functional properties of soybean lipophilic proteins[J].Food Bioscience, 2022, 49:101907.
[19] MA K K, GREIS M, LU J K, et al.Functional performance of plant proteins[J].Foods, 2022, 11(4):594.
[20] SHEVKANI K, KAUR R, SINGH N, et al.Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours[J].Current Research in Food Science, 2022, 5:619-628.
[21] GE J, SUN C X, MATA A, et al.Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans[J].Food Hydrocolloids, 2021, 112:106288.
[22] MIRZANAJAFI-ZANJANI M, YOUSEFI M, EHSANI A.Challenges and approaches for production of a healthy and functional mayonnaise sauce[J].Food Science & Nutrition, 2019, 7(8):2471-2484.
[23] GE J, SUN C X, CHANG Y Y, et al.Understanding the differences in heat-induced gel properties of twelve legume proteins:A comparative study[J].Food Research International, 2023, 163:112134.
[24] 杨豫斐. 芸豆醇溶蛋白粗提物组成鉴定及电纺成膜特性研究[D].合肥:合肥工业大学, 2021.
YANG Y F. Identification of crude prolamin extract from kidney bean (Phaseolus vulgaris L.) and study on its electrospinning characteristics[D].Hefei:Hefei University of Technology, 2021.
[25] CHOE U, CHANG L Y, OHM J B, et al.Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments[J].Food Hydrocolloids, 2022, 133:108000.
[26] HOJILLA-EVANGELISTA M P, SUTIVISEDSAK N, EVANGELISTA R L, et al.Composition and functional properties of saline-soluble protein concentrates prepared from four common dry beans (Phaseolus vulgaris L.)[J].Journal of the American Oil Chemists’ Society, 2018, 95(8):1001-1012.
[27] TANG C H, MA C Y.Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean[J].Food Chemistry, 2009, 115(3):859-866.
[28] SHEVKANI K, SINGH N, KAUR A, et al.Structural and functional characterization of kidney bean and field pea protein isolates:A comparative study[J].Food Hydrocolloids, 2015, 43:679-689.
[29] 杨柳, 覃小丽, 李依灿, 等.超声处理对肾豆蛋白乳化活性和结构的影响[J].食品与发酵工业, 2018, 44(11):117-123.
YANG L, QIN X L, LI Y C, et al.Effects of ultrasonic treatment on emulsifying activity and structure of kidney bean protein[J].Food and Fermentation Industries, 2018, 44(11):117-123.
[30] SHEN L, TANG C H.Emulsifying properties of vicilins:Dependence on the protein type and concentration[J].Food Hydrocolloids, 2014, 36:278-286.
[31] LIU F, CHEN Z, TANG C H.Microencapsulation properties of protein isolates from three selected Phaseolus legumes in comparison with soy protein isolate[J].LWT - Food Science and Technology, 2014, 55(1):74-82.
[32] MUNDI S, ALUKO R E.Physicochemical and functional properties of kidney bean albumin and globulin protein fractions[J].Food Research International, 2012, 48(1):299-306.
[33] WANI I A, ANDRABI S N, SOGI D S, et al.Comparative study of physicochemical and functional properties of flours from kidney bean (Phaseolus vulgaris L.) and green gram (Vigna radiata L.) cultivars grown in Indian temperate climate[J].Legume Science, 2020, 2(1):e11.
[34] 郭增旺, 陆涛, 瞿东杨, 等.四种芸豆蛋白的理化与功能特性分析[J].中国食品添加剂, 2016(8):199-204.
GUO Z W, LU T, QU D Y, et al.Analysis of physicochemical and functional properties of four kinds of kidney bean protein[J].China Food Additives, 2016(8):199-204.
[35] 陈玲, 唐传核.热致芸豆7S球蛋白透明凝胶性能研究[J].现代食品科技, 2010, 26(5):433-436.
CHEN L, TANG C H.Heat-induced transparent gels of 7S globulin storage proteins from red kidney bean[J].Modern Food Science and Technology, 2010, 26(5):433-436.
[36] MESFIN N, BELAY A, AMARE E.Effect of germination, roasting, and variety on physicochemical, techno-functional, and antioxidant properties of chickpea (Cicer arietinum L.) protein isolate powder[J].Heliyon, 2021, 7(9):e08081.
[37] GUO Z W, HUANG Z X, GUO Y N, et al.Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins[J].Food Hydrocolloids, 2021, 119:106835.
[38] KUMAR M, TOMAR M, PUNIA S, et al.Plant-based proteins and their multifaceted industrial applications[J].LWT, 2022, 154:112620.
[39] SINGH M, BYARS J A, LIU S X.Navy bean flour particle size and protein content affect cake baking and batter quality [J].Journal of Food Science, 2015, 80(6):E1229-E1234.
[40] CERRO D A, MALDONADO A P, MATIACEVICH S B.Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise[J].Grasas y Aceites, 2021, 72(4):e439.
[41] KAMANI M H, SEMWAL J, MOUSAVI KHANEGHAH A.Functional modification of grain proteins by dual approaches:Current progress, challenges, and future perspectives[J].Colloids and Surfaces B:Biointerfaces, 2022, 211:112306.
[42] NINGTYAS D W, BHANDARI B, PRAKASH S.Modulating the fat globules of plant-based cream emulsion:Influence of the source of plant proteins[J].Innovative Food Science & Emerging Technologies, 2021, 74:102852.
[43] WANI I A, SOGI D S, SHIVHARE U S, et al.Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates[J].Food Research International, 2015, 76:11-18.
[44] ALICE A, KAYODE A, SUBUOLA F, et al.Assessment of physico-chemical, micro-biological and sensory properties of seasoning developed from mushroom and locust bean[J].Australian Journal of French Studies, 2012, 6:524-528.
[45] WANG F, MENG J, SUN L, et al.Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing[J].LWT, 2020, 117:108441.
[46] KUREK M A, ONOPIUK A, POGORZELSKA-NOWICKA E, et al.Novel protein sources for applications in meat-alternative products:Insight and challenges[J].Foods, 2022, 11(7):957.
[47] SUN C X, DAI L, LIU F G, et al.Simultaneous treatment of heat and high pressure homogenization of zein in ethanol-water solution:Physical, structural, thermal and morphological characteristics[J].Innovative Food Science & Emerging Technologies, 2016, 34:161-170.
[48] 周荣荣, 庄柯瑾, 梁得福, 等.不同热处理方式对芸豆蛋白提取及其体外消化性能的影响[J].食品科技, 2021, 46(12):186-190.
ZHOU R R, ZHUANG K J, LIANG D F, et al.Effects of different heat treatments on extraction and in vitro digestibility of kidney bean protein[J].Food Science and Technology, 2021, 46(12):186-190.
[49] BYANJU B, RAHMAN M M, HOJILLA-EVANGELISTA M P, et al.Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean[J].International Journal of Biological Macromolecules, 2020, 145:712-721.
[50] KILICLI M, TOKER O S.Some physicochemical and technological properties of cooking water of pulses as a canned industry waste:Effect of ultrasound treatment during soaking[J].International Journal of Food Engineering, 2022, 18(2):105-118.
[51] AHMED J, AL-RUWAIH N, MULLA M, et al.Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate[J].LWT, 2018, 91:191-197.
[52] 王馨, 郭亚男, 曹铭, 等.射流空化处理对芸豆蛋白的影响[J].粮食科技与经济, 2020, 45(2):63-65;73.
WANG X, GUO Y N, CAO M, et al.Effect of jet cavitation on kidney bean protein[J].Grain Science and Technology and Economy, 2020, 45(2):63-65;73.
[53] WANG Y F, HE S D, ZHOU F L, et al.Detection of lectin protein allergen of kidney beans (Phaseolus vulgaris L.) and desensitization food processing technology[J].Journal of Agricultural and Food Chemistry, 2021, 69(49):14723-14741.
[54] 吴海涛, 富天昕, 张舒, 等.改性芸豆蛋白添加量对香肠品质影响的研究[J].农产品加工, 2019(17):10-15.
WU H T, FU T X, ZHANG S, et al.Study on the effect of modified kidney bean protein addition on sausage quality[J].Farm Products Processing, 2019(17):10-15.
[55] 冯玉超, 王长远, 李玉琼, 等.芸豆蛋白与糖基化芸豆蛋白结构与功能特性研究[J].中国食品学报, 2019, 19(7):99-107.
FENG Y C, WANG C Y, LI Y Q, et al.Studies on the structure and functional characteristics of the kidney bean protein and the modified kidney bean protein[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(7):99-107.
[56] 林巍, 刘晓兰, 任健, 等.3种还原糖对芸豆清蛋白糖基化改性产物乳化性及结构的影响[J].食品与机械, 2019, 35(10):170-173.
LIN W, LIU X L, REN J, et al.Effect of three reducing sugars on emulsifying property and structure of Maillard products of kidney bean protein[J].Food & Machinery, 2019, 35(10):170-173.
[57] 李杨, 闫世长, 齐宝坤, 等.绿原酸改性黑芸豆蛋白抗氧化活性与乳化性能研究[J] 农业机械学报, 2020, 51(5):356-362.
LI Y, YAN S C, QI B K, et al.Emulsifying properties and antioxidant activities of black kidney bean protein modified by chlorogenic acid[J].Transactions of the Chinese Society for Agricultural Machinery, 2020, 51(5):356-362.
[58] 刘妍兵, 陶阳, 苗雪, 等.芸豆加工过程中蛋白-多酚复合物功能性质的变化[J].中国粮油学报, 2021, 36(11):57-64.
LIU Y B, TAO Y, MIAO X, et al.Changes of functional properties of protein-polyphenol complex during processing of kidney bean[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(11):57-64.
[59] 刘杰, 周浩, 黄郁芳, 等.聚乙二醇化学改性的大豆分离蛋白凝胶[J].高等学校化学学报, 2018, 39(2):390-396.
LIU J, ZHOU H, HUANG Y F, et al.Polyethylene glycol chemically modified soy protein isolate hydrogel[J].Chemical Journal of Chinese Universities, 2018, 39(2):390-396.
[60] HE Q, SUN X B, HE S D, et al.PEGylation of black kidney bean (Phaseolus vulgaris L.) protein isolate with potential functironal properties[J].Colloids and Surfaces B:Biointerfaces, 2018, 164:89-97.
[61] YANG Y F, HE Q, SUN H J, et al.PEGylation may reduce allergenicity and improve gelling properties of protein isolate from black kidney bean (Phaseolus vulgaris L.)[J].Food Bioscience, 2018, 25:83-90.
[62] YIN S W, TANG C H, WEN Q B, et al.The relationships between physicochemical properties and conformational features of succinylated and acetylated kidney bean (Phaseolus vulgaris L.) protein isolates[J].Food Research International, 2010, 43(3):730-738.
[63] 左锋, 王振忠, 钱丽丽, 等.乙酰化改性对芸豆分离蛋白凝胶特性的影响[J].中国农业大学学报, 2018, 23(8):95-100.
ZUO F, WANG Z Z, QIAN L L, et al.Effects of acetylated modification on the gel properties of red kidney bean protein isolation[J].Journal of China Agricultural University, 2018, 23(8):95-100.
[64] OHARA A, CASON V G, NISHIDE T G, et al.Improving the antioxidant and antidiabetic properties of common bean proteins by enzymatic hydrolysis using a blend of proteases[J].Biocatalysis and Biotransformation, 2021, 39(2):100-108.
[65] SAAD A M, SITOHY M Z, AHMED A I, et al.Biochemical and functional characterization of kidney bean protein alcalase-hydrolysates and their preservative action on stored chicken meat[J].Molecules, 2021, 26(15):4690.
[66] 毛小雨, 许馨予, 杨鹄隽, 等.紫花芸豆蛋白体外消化产物的抗氧化活性及结构特征分析[J].食品科学, 2021, 42(3):56-62.
MAO X Y, XU X Y, YANG H J, et al.Antioxidant activity and structural characteristics of in vitro digestion products of purple speckled kidney bean(Phaseolus vulgaris L.) protein[J].Food Science, 2021, 42(3):56-62.
[67] TANG C H, SUN X, YIN S W, et al.Transglutaminase-induced cross-linking of vicilin-rich kidney protein isolate:Influence on the functional properties and in vitro digestibility[J].Food Research International, 2008, 41(10):941-947.
[68] 何庆燕, 洪永祥, 周红, 等.鸡肉蛋白与芸豆蛋白酶联重组及其功能性质的研究[J].中国食品学报, 2018, 18(7):83-89.
HE Q Y, HONG Y X, ZHOU H, et al.Enzyme-linked restructuring of myofibrillar/kidney bean proteins and functional properties[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(7):83-89.
[69] CAN KARACA A.Modification of Legume Proteins for Improved Functionality[M].Grain and Seed Proteins Functionality.IntechOpen, 2021:1-13.
[70] AL-RUWAIH N, AHMED J, MULLA M F, et al.High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties[J].LWT, 2019, 100:231-236.