School of Food Science and Engineering, National Joint Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Center for Nutrition and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia.
Food Chem. 2020 Jun 15;315:126268. doi: 10.1016/j.foodchem.2020.126268. Epub 2020 Jan 21.
Starch digestion in pulse cellular matrices is primarily determined by the hindrance of cell walls limiting enzyme diffusion as well as the retention of starch granular structure. However, the effect of hydrothermal treatment on structure and digestion properties of entrapped pulse starches is not fully elucidated. In present study, we reported the variations in structure and enzyme susceptibility of pulse cells isolated at 60 °C followed by heated at 70, 80, 90, 100 °C, which were higher than the starch gelatinization temperature. Based on the thermal and crystalline properties, entrapped starches in pulse cells were not fully gelatinized even treated at 100 °C. Whilst, the digestion of entrapped pulse starches increased with higher temperature, but still much lower than the isolated starch treated at the same temperature. In addition to physical barriers (intact cell wall) and starch structural features (partial ordered crystalline structure), the soluble/insoluble proteinaceous materials in cells also synergistically reduced the starch digestibility.
豆类细胞基质中的淀粉消化主要取决于细胞壁对酶扩散的阻碍以及淀粉颗粒结构的保留。然而，湿热处理对包埋豆类淀粉结构和消化特性的影响尚未完全阐明。在本研究中，我们报道了在 60°C 下分离的豆类细胞的结构和酶敏感性的变化，随后在 70、80、90 和 100°C 下加热，其高于淀粉的糊化温度。基于热特性和结晶特性，即使在 100°C 下处理，包埋在豆类细胞内的淀粉也没有完全糊化。然而，包埋豆类淀粉的消化随着温度的升高而增加，但仍远低于在相同温度下处理的分离淀粉。除了物理屏障（完整的细胞壁）和淀粉结构特征（部分有序结晶结构）之外，细胞中的可溶性/不溶性蛋白质物质也协同降低了淀粉的消化率。
