Yao Yueyue, Li Ping, Deng Yuanyuan, Wei Zhencheng, Zhang Yan, Tang Xiaojun, Liu Guang, Zhao Zhihao, Zhou Pengfei, Zhang Mingwei
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, PR China.
College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China.
Food Chem X. 2023 Mar 5;18:100625. doi: 10.1016/j.fochx.2023.100625. eCollection 2023 Jun 30.
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 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.
全粒豆类中的淀粉消化率受食物结构特征的影响，而食物结构特征又可通过加工方法进行调节。在本研究中，采用不同水分含量的高压蒸汽（HPS）和水热处理（HT）来阐明影响豆类细胞中淀粉消化率的加工变量机制。基于热分析和X射线结果，HPS和HT处理后细胞的相对结晶度降低。然而，水分含量较高（>50%）的HPS处理细胞在结晶度上与HT样品相比差异不显著。HPS处理细胞中的淀粉消化率随水分含量的增加而提高，但仍低于HT样品。FITC-葡聚糖扩散和细胞壁甲基酯化结果表明，细胞壁通透性较高的细胞淀粉消化率相对较高。本研究表明，细胞中淀粉对酶的敏感性主要受细胞壁结构影响，可通过加工变量进行优化。
