Pigeon pea (Cajanus cajan L. Millsp) has been commonly consumed in human diet, and it is also a promising source of protein and dietary fibers. In this study, pigeon pea protein and non-starch polysaccharides (NSP) were sequentially extracted and fractionated. The amino acid profile of protein was characterized, and total sugars and uronic acid of non-starch polysaccharides were identified. Physicochemical properties of pigeon pea protein were compared with commercial soy protein isolates; meanwhile, pigeon pea NSP was compared with commercial citrus pectin. The results indicated that the viscosity of protein solution from pigeon pea is higher than that from soy protein isolates at all concentrations and exhibited shear-thinning behavior at shear rate range 0.1–500 s⁻¹. The emulsions prepared from pigeon pea protein at the concentrations of 0.5% and 2% (w/w) displayed significant higher emulsifying stability (p < 0.05) than those of soy protein. Pigeon pea polysaccharide exhibited higher surface activity than citrus pectin, with the 0.5% pigeon pea polysaccharide solution comparable with 1.5% citrus pectin solution. The results of this study have implied great potentials of application of pigeon pea protein and non-starch polysaccharide as novel ingredients for food industries.

木豆 ( Cajanus cajan L. Millsp) 已在人类饮食中普遍食用，它也是一种很有前途的蛋白质和膳食纤维来源。在这项研究中，木豆蛋白和非淀粉多糖 (NSP) 被依次提取和分级分离。对蛋白质的氨基酸谱进行了表征，并鉴定了非淀粉多糖的总糖和糖醛酸。将木豆蛋白的理化性质与商业大豆分离蛋白进行了比较；同时，将木豆 NSP 与商业柑橘果胶进行了比较。结果表明，木豆蛋白溶液的粘度在所有浓度下均高于大豆分离蛋白，并且在剪切速率范围为 0.1-500 s ^{-1时表现出剪切稀化行为。}. 由浓度为 0.5% 和 2% (w/w) 的木豆蛋白制备的乳液显示出显着高于大豆蛋白的乳化稳定性 (p < 0.05)。木豆多糖表现出比柑橘果胶更高的表面活性，0.5%木豆多糖溶液与1.5%柑橘果胶溶液相当。这项研究的结果暗示了木豆蛋白和非淀粉多糖作为食品工业新成分的巨大应用潜力。