Abstract:Kidney bean is an important legume in China and is also plant-based resource with highly edible and medicinal value. Kidney bean proteins are complete proteins, which are rich in functional glycoprotein with hypoglycemic or immune activity. Kidney bean also contains abundant polysaccharides with intestinal physiological regulation and other functions. In recent years, the development of kidney bean-based diet foods has attracted much attention, and the rise of plant-based diet style has aroused intensive researches on this valuable bean resource conducted by domestic and foreign scholars. The structural characteristics, substance compositions, physiological functions and processing properties of macromolecular components in the different varieties of kidney beans were introduced. The interactions and functional characteristics of macromolecules in kidney beans were also summarized to provide the theoretical basis for the study of health regulatory mechanism of kidney bean macromolecules and to provide references for the development of novel nutritional and healthy foods.
