Würsch P, Del Vedovo S, Koellreutter B
Am J Clin Nutr. 1986 Jan;43(1):25-9. doi: 10.1093/ajcn/43.1.25.
The factors responsible for the slow digestibility of starch in leguminous seeds have been studied by examining microscopically the cooked seeds after various treatments and by measuring starch digestion in vitro. Starch in leguminous seeds is entrapped in parenchyma cells and swells only partially during cooking. The alpha-amylase cannot easily penetrate within the gelatinized starch granules due to steric hindrance and the physical nature of the leguminous starch. Disruption of the cells, especially before cooking increases the susceptibility of starch to alpha-amylase digestion.
通过对经过各种处理的煮熟种子进行显微镜检查以及测量体外淀粉消化率，研究了豆科种子中淀粉消化缓慢的相关因素。豆科种子中的淀粉被困在薄壁细胞中，在烹饪过程中仅部分膨胀。由于空间位阻和豆科淀粉的物理性质，α-淀粉酶不易穿透糊化的淀粉颗粒。细胞的破坏，尤其是在烹饪前，会增加淀粉对α-淀粉酶消化的敏感性。
