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Legume lipids.

H E Pattee, D K Salunkhe, S K Sathe

    Critical Reviews in Food Science and Nutrition
    |January 1, 1982
    PubMed
    Summary
    This summary is machine-generated.

    Legume seed lipids, crucial dietary fats, are well-studied in soybeans and peanuts but less so in other legumes. This review covers their chemistry, flavor, processing, and nutritional/toxicological aspects.

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    Area of Science:

    • Food Science
    • Nutritional Biochemistry
    • Agricultural Science

    Background:

    • Storage lipids in legume seeds are a primary dietary fat source.
    • Extensive research exists on soybean and peanut lipids due to their oil content and food industry importance.
    • Lipids in other food legumes are less studied due to lower lipid content and limited oil applications.

    Purpose of the Study:

    • To review the chemistry, nutritional, and toxicological aspects of lipids from soybean, peanut, and green pea.
    • To discuss the interactions of legume lipids with other food constituents.
    • To examine the role of lipids in flavor development and alterations during processing.

    Main Methods:

    • Literature review of biochemical, nutritional, and toxicological data on legume lipids.

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  • Analysis of published reports on lipid composition and properties.
  • Synthesis of information regarding processing effects and off-flavor management.

    • Main Results:

    • Soybean, peanut, and green pea lipids have distinct characteristics influencing food quality.
    • Lipid interactions with proteins and carbohydrates affect food texture and stability.
    • Processing methods can alter lipid profiles, impacting flavor and nutritional value.

    Conclusions:

    • Comprehensive understanding of legume lipids is vital for optimizing their use in food products.
    • Further research is needed on less-studied legume lipids to fully assess their nutritional and toxicological profiles.
    • Knowledge of lipid chemistry and processing is key to managing flavor and enhancing the health benefits of legume-based foods.