王红波,魏蜜,徐媛,赵慧霞,陈禅友

• 1:江汉大学生命科学学院湖北省豆类(蔬菜)植物工程技术研究中心
• 2:湖北工程学院生命科学技术学院特色果蔬质量安全控制湖北省重点实验室

摘要(Abstract)：

豆类蛋白质营养丰富,且含有多种与人体健康密切相关的重要营养因子。其中γ-氨基丁酸作为豆类中的非蛋白质氨基酸,具有降血压、改善糖尿病、改善脑机能、增强记忆和抗焦虑等生理功能。发芽和发酵加工过程能显著提高豆类中γ-氨基丁酸的含量。文章综述了近年来富含γ-氨基丁酸豆类功能食品的研究进展,对指导豆类功能食品的开发和高效利用具有重要意义。

关键词(KeyWords)： 豆类;γ-氨基丁酸;功能食品

Abstract:

Keywords:

基金项目(Foundation): 湖北省教育厅科学研究计划指导性项目(B2018256)

作者(Author): 王红波,魏蜜,徐媛,赵慧霞,陈禅友

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