Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment  

作　　者：Ping Li Bin Zhang Rui Liu Li Ding Xiong Fu Haiteng Li Qiang Huang Xiaowei He 

机构地区：[1]School of Food Science and Engineering,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,South China University of Technology,Guangzhou 510640,China [2]Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China [3]Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health(111 Center),Guangzhou 510640,China [4]Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs,Beijing 100081,China [5]Center for Nutrition and Food Sciences,The University of Queensland,St Lucia,QLD 4072,Australia

出　　处：《Food Science and Human Wellness》2023年第2期528-535,共8页食品科学与人类健康（英文）

基　　金：the National Natural Science Foundation of China(31701546);the Fundamental Research Funds for the Central Universities of China(2019ZD40);the 111 Project(B17018)for financial support;Pearl River Talent Recruitment Program of Guangdong Province(2017GC010229);the Pearl River Nova Program of Guangzhou(201906010079);the National Natural Science Foundation of China(32001691);the special fund for scientific innovation strategyconstruction of high-level academy of agriculture science(R2019YJYB1001);the Application-oriented Projects of Guangdong Province(2017B020232002)。

摘　　要：Natural foods,such as whole pulses,are recommended in the dietary guidelines of the US and China.The plant cell wall structure in whole pulses has important implications for the nutritional functionalities of starch.In this study,garbanzo bean cells with varying degrees of cell wall integrity were subjected to dry heat treatment(DHT)and used to elucidate the food structure-starch digestion properties of pulse food.The morphological features suggested that all cell samples do not exhibit remarkable changes after being subjected to DHT.Molecular rearrangement and the crystallite disruption of starch granules entrapped in cells occurred during DHT as assessed by the crystal structure and thermal properties.DHT decreased the inhibitory effects of enzymes of both the soluble and insoluble components,but the digestion rate and extent of slightly and highly damaged cell samples did not exhibit significant differences compared with their native counterparts.We concluded that the starch digestion of pulse cotyledon cells is primarily determined by the intactness of the cellular structure.This study reveals the role of food structure on the ability to retain the desirable nutritional properties of starch after subjection to physical modification.

关 键 词：Cell wall integrity In vitro starch digestion PULSE Dry heat treatment 

分 类 号：TS20[轻工技术与工程—食品科学]