King's College London, Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutritional Sciences, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom.
King's College London, School of Cancer & Pharmaceutical Science, Institute of Pharmaceutical Science, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom.
Carbohydr Polym. 2021 May 1;259:117738. doi: 10.1016/j.carbpol.2021.117738. Epub 2021 Jan 30.
Starch is present in many prepared 'ready-meals' that have undergone processing and/or storage in frozen or chilled state. Hydrothermal processing greatly increases starch digestibility and postprandial glycaemia. Effects of different heating/drying and cooling regimes on amylolysis have received little attention. Hence, we examined the effects of different processing treatments on in vitro digestibility of starch in chickpea flour. Solid-state C NMR was used to estimate ordered double-helical structure in the starch. Native starch with 25 % double-helical content was the most resistant to digestion but hydrothermal processing (gelatinisation) resulted in >95 % loss of order and a large increase in starch digestibility. Air-drying of pre-treated flour produced slowly-digestible starch (C, 55.9 %). Refrigeration of gelatinised samples decreased ease of amylolysis coincident with increase in double-helical content. Freezing maintained the same degree of digestibility as freshly gelatinised material and produced negligible retrogradation. Chilling may be exploited to produce ready-meals with a lower glycaemic response.
淀粉存在于许多经过加工和/或冷冻或冷藏储存的预制“即食餐”中。湿热处理大大提高了淀粉的消化率和餐后血糖。不同的加热/干燥和冷却条件对淀粉水解的影响很少受到关注。因此，我们研究了不同加工处理对鹰嘴豆粉中淀粉体外消化率的影响。固态 C NMR 用于估计淀粉中有序双螺旋结构。具有 25%双螺旋含量的天然淀粉最难消化，但湿热处理（糊化）导致超过 95%的有序性丧失和淀粉消化率的大幅增加。预处理面粉的风干产生了缓慢消化的淀粉（C，55.9%）。糊化样品的冷藏降低了淀粉水解的容易程度，同时双螺旋含量增加。冷冻保持与新鲜糊化材料相同的消化率，几乎没有回生。冷藏可用于生产血糖反应较低的即食餐。
