Structure/function relationships of bean polysaccharides: A review

作者：He Liu, Jiaxin Xu, Xinyue Xu, Zhiheng Yuan, Hong Song, Lina Yang, Danshi Zhu · 发表于：Critical Reviews in Food Science and Nutrition · 年份：2021 · DOI：10.1080/10408398.2021.1946480 · 被引用次数：53 · 研究领域：Polysaccharides and Plant Cell Walls、Polysaccharides Composition and Applications、Proteins in Food Systems

Beans are a rich source of high quality protein and oil, and have attracted increasing interest from both nutrition researchers and health-conscious consumers. This review aims to provide a foundation for the future research and development of bean polysaccharides, by summarizing the sources, structure, and functions of bioactive bean polysaccharides. Structure/function relationships are described, for biological activities, such as immunological, antioxidant and anti-diabetes. This will provide useful guidance for further optimization of polysaccharide structure and the development of bean polysaccharides as a novel functional material.