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Variation in structural and in vitro starch digestion of pulse cotyledon cells imposed by temperature-pressure-moisture combinations

文献类型： 外文期刊

作者： Yao, Yueyue 1 ; Li, Ping 1 ; Deng, Yuanyuan 1 ; Wei, Zhencheng 1 ; Zhang, Yan 1 ; Tang, Xiaojun 1 ; Liu, Guang 1 ; Zhao, Zhihao 1 ; Zhou, Pengfei 1 ; Zhang, Mingwei 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Sericultural & Agri Food Res Inst, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China

2.Tianjin Univ Sci & Technol, Coll Biotechnol, Tianjin 300457, Peoples R China

关键词： Pulse; Cell wall; In vitro starch digestion; High-pressure steam

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 18 卷

页码：

收录情况： SCI

摘要： Starch digestibility in whole pulses is affected by food structural characteristics, which in turn can be modulated by processing methods. In present study, high-pressure steam (HPS) and hydrothermal treatment (HT) with different moisture content were applied to clarify the mechanisms of processing variables affecting in vitro starch digestibility in pulse cells. Based on thermal and X-ray results, the relative crystallinity of cells decreased after HPS and HT treatments. However, HPS-treated cells under higher (>50%) moisture content showed insignificant discrepancies in crystallinity than HT samples. Starch digestion in HPS-treated cells increased with higher moisture content but was still lower than in HT samples. Results of FITC-dextran diffusion and methyl esterification of cell walls indicated that cells with higher wall permeability exhibited relatively higher starch digestibility. This study suggests that the enzyme susceptibility to starch in cells is dominantly influenced by cell wall structure, which could be optimized through processing variables.

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