Beans: high-quality alternative protein, multiple functions raw material

1. High-quality alternative protein Beans occupies a special place in the diet of the Chinese people, especially the good protein supplements for vegetarians, and are known as healthy "plant meat". Calculated by weight, protein accounts for about 20-25% of beans, which are twice and three times the protein content of wheat and rice, respectively. The content of basic amino acids in legume protein is relatively small, and the content of acidic amino acids such as glutamic acid and aspartic acid are relatively high. Among them, globulin is also the main component, and it is also rich in unsaturated fatty acids, calcium, phosphorus, iron, and dietary fiber. It does not contain cholesterol and has high nutritional value. https://eu.echemi.com/ https://eu.echemi.com/ Beans are low in fat and contain no cholesterol. In addition, the glycemic index (a measure of the impact on blood sugar) is also low and is an important source of dietary fiber. Because legumes are gluten-free, they are ideal foods for patients with celiac disease. In addition, legumes are rich in minerals and B vitamins necessary for maintaining health. With the fierce vegetable protein market, soy protein, pea protein, and chickpea protein have long become well-known high-quality alternative proteins, leading more plant-based food innovations. For example, the application of soy protein in the field of plant meat products accounts for 65%, followed by the field of hot pot ingredients, accounting for 30%; the application of protein beverages and health products accounts for 5%. Pea protein, because it is rich in lysine, arginine and branched-chain amino acids, has also received attention in the field of sports nutrition; coupled with a good taste, it is the most promising alternative protein in the market to meet the needs of allergens. Chickpea protein is a new and highly concerned alternative protein in recent years. Compared with soybeans, the ratio of essential amino acids to total amino acids of chickpeas is 0.41, which is the same as soy protein (0.41). The essential amino acid content is 353.1 mg/g, which is close to the ideal protein amino acid composition recommended by WHO/FAO (360 mg/g). In addition to these beans that can be used as a substitute for protein, there are some beans that have become "treasure" functional raw materials because of their "non-protein" ingredients. Carob is an ancient legume fruit that grows in the Mediterranean region. It is often mentioned in the Bible and was the main food source of ancient Mediterranean residents. It is rich in soluble fibers such as galactomannan, fructooligosaccharide (FOS), and other antioxidant compounds such as polyphenols. Managing metabolic syndrome A raw material called CSAT+ is a mixture of carob bean extracts launched by Pharmactive Biotech.

2. Researchers at the Universidad Autónoma de Madrid analyzed the effect of CSAT+ on the changes in cardiac metabolism associated with metabolic syndrome in mice. This research was published in the journal Antioxidants in 2020. Tests have found that carob fruit (CSAT+) extract can reduce blood sugar and insulin resistance, increase the levels of total cholesterol and low-density lipoprotein cholesterol in the blood, and improve the inflammatory marker called interleukin-6 (IL-6) in blood samples . Analysis of adipose tissue and skeletal muscle showed that CSAT+ can prevent insulin resistance induced by metabolic syndrome, reduce pro-inflammatory markers, and increase the level of antioxidant markers. In addition, studies have found that supplementation with CSAT+ seems to also prevent hypertension caused by metabolic syndrome, and is also related to endothelial dysfunction and increased blood vessel sensitivity to insulin. In the heart tissue of mice, the CSAT+ group showed reduced muscle cell death and prevented the decrease in cardiac contractility, which was related to the lower expression of pro-inflammatory and oxidative free radical markers in the heart and aorta. Researchers say that these and other studies support the multi-target and synergistic effect of CSAT+ on diseases related to metabolic changes by helping to regulate blood sugar levels and improve lipid metabolism. In addition, its ability to control blood sugar also contributes to the ability to control appetite. Therefore, it supports weight management, helps limit excessive calorie intake, reduces unhealthy eating habits, and prolongs satiety. The company said that in order to achieve weight control, it is recommended that consumers take the lowest daily dose of CSAT +300 mg, and the maximum daily dose is 1000 mg. Improve polycystic ovary syndrome (PCOS) Spain Euronutra company uses proprietary separation technology to separate D-pinitol from carob bean pods, and then chemically demethylates to produce D-chiral inositol.

3. In recent years, medical research has found that D-chiral inositol (DCI) not only has the function of inositol to promote liver lipid metabolism, but also has insulin sensitization, lowering blood sugar, improving ovulation in women with polycystic ovary syndrome, and regulating hormone balance. , Improve menstrual disorders, and special physiological functions of anti-oxidation, anti-aging and anti-inflammatory. Insulin resistance can lead to overall hormone imbalance and is a common symptom in women with polycystic ovary syndrome. DCI is used during insulin signaling, which is the body's response to insulin. If DCI is insufficient, insulin resistance will develop. Many women with polycystic disease are insulin resistant. This deficiency can cause too much testosterone hormone and various symptoms of polycystic. DCI can help women with PCOS increase insulin sensitivity, especially women with diabetes, effectively restore insulin sensitivity and balance hormones (especially the lh/fsh ratio). Studies have found that DCI has a significant effect on improving the quality of female oocytes and embryos and pregnancy rate. Improve athletic performance A study of Taekwondo athletes published in the journal Physiology and Behavior in June 2019. The carob flour used in the study came from pods in the Tabarka region of northwest Tunisia. They are dried and mixed into a powder, containing 90% pulp and 10% seeds. Each 40 grams of carob bean powder contains 208 mg of polyphenols and 14.4 mg of flavonoids. A total of 23 taekwondo athletes participated in this study, of which male and female subjects were from Tunisia and were about 22 years old. They were randomly divided into two groups (supplement group and placebo group). Researchers found that during 6 weeks of training, subjects who took ground carob pulp and carob seeds had significantly improved body mass index and aerobic performance compared with subjects who took placebo. . The combination of carob supplementation and sports training can undoubtedly improve the aerobic capacity and weight loss of Taekwondo athletes. However, more research is needed to explore the mechanisms behind these effects. In the Middle East and many Mediterranean countries, carob flour can be made into hot drinks or desserts. In the United States and other Western countries, people can find carob products that can be used as an alternative to cocoa in health food stores. In the future, carob extract will continue to receive attention in sports nutrition and women's health. White beans White kidney bean, the scientific name of kidney bean, also known as kidney bean, white bean, kidney bean, white rice bean, white kidney bean, is a bean crop that is widely planted in the world. It is rich in nutrients and has been used in the processing and utilization of white kidney

4. beans. There is more research. White kidney bean extract is an inhibitory enzyme extracted from white kidney beans, also called α -amylase inhibitor protein ( α -AI). By inhibiting the activity of saliva and amylase in the intestinal tract, it reduces the body's digestion and absorption of starch in food, and at the same time reduces starch decomposition and conversion to sugar. At present, scientists have extracted α-amylase inhibitor proteins from wheat, barley, sorghum, kidney beans, yam, etc. However, only the α-amylase inhibitor proteins in white kidney beans and wheat have an inhibitory effect on mammalian amylase. Compared with the low extraction rate of wheat and the high cost, the research and development and production technology of white kidney bean alpha-amylase inhibitory protein are more mature and have good development value and commercial promotion value. White kidney bean extract is the "protective cover" of starchy food digestive enzymes, which separates amylase and starch, so that starchy foods cannot be cut into small molecules that can be absorbed by the human body, but can only be excreted, thereby reducing the calories of starchy foods. Intake. In addition, because white kidney bean extract can inhibit or delay the decomposition of ingested carbohydrates and convert to sugar, thereby avoiding the increase in blood glucose concentration after meals, it also has a certain effect on assisting blood glucose management. This is also currently being studied by scientists. direction. As a common food, white kidney bean extract does not affect the absorption and metabolism of other nutrients, does not affect the nerve center, does not enter the blood circulation, and does not bring any burden to other organs of the body. The most important thing is that there is no need to deliberately control appetite, and there is no need to change the original eating habits. In the 1990s, the United States began to conduct research on the application of white kidney bean extract. In 2003, such products appeared in the North American market. Currently, there are a wide variety of weight management products with white kidney bean extract as the main ingredient. It has been widely used in meal replacement biscuits, meal replacement powders, meal replacement bars, solid drinks, coffee, tableted candies, soft sweets, milkshakes, meat products, pet foods and condiments that are more popular among young people on the market. In the fiercely competitive weight management food market, give your own brand more topicality and communication, making young people more willing to accept and share. Guar Guar is a species of the leguminous guar, an annual erect herb; it is a widely used industrial raw material crop. It is originally produced in the western part of the Indian and Pakistani subcontinent. It is widely cultivated all over the world and has a history of hundreds of years of cultivation. Guar fiber is made from natural guar beans. After a series of processes such as enzymolysis, separation and purification, the main component of guar fiber is galactomannan (20-30 kDa), which can effectively reduce product viscosity and increase product yield. Fermentability, promote the utilization of probiotics in the intestine.

5. The main functional component of guar fiber is galactomannan, which is a water-soluble and highly fermented dietary fiber component. It produces short-chain fatty acids through the action of microorganisms, improves intestinal health, and has a proliferation effect on beneficial intestinal flora. Improve the structure of the intestinal flora. The European Food Safety Authority (EFSA) approved the related health claims of galactomannan (foreign trade name PHGG) in 2011, including: Reduce potentially pathogenic gastrointestinal microorganisms; Regulate the production of short-chain fatty acids and adjust the pH of the gastrointestinal tract; Regulate bowel function; Reduce gastrointestinal discomfort The Canadian Food Inspection Agency has approved galactomannan (foreign trade name PHGG) as dietary fiber, and all standardized foods can be used except for infant formula. Of course, beans with "treasures" are not the only ones mentioned above. With the in-depth research and development of beans, people will gradually find more opportunities in diversified crops. We must not only use scientific methods to verify the efficacy of the products, but also apply increasingly sophisticated food processing technologies to transform these legumes into more novel and nutritious products.