Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment
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 w...
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| Language: | English |
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001677 |
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| author | Ping Li Bin Zhang Rui Liu Li Ding Xiong Fu Haiteng Li Qiang Huang Xiaowei He |
| author_facet | Ping Li Bin Zhang Rui Liu Li Ding Xiong Fu Haiteng Li Qiang Huang Xiaowei He |
| author_sort | Ping Li |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-39f4dc7d45a24b58b53198dccf890504 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-39f4dc7d45a24b58b53198dccf8905042025-02-03T05:39:28ZengTsinghua University PressFood Science and Human Wellness2213-45302023-03-01122528535Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatmentPing Li0Bin Zhang1Rui Liu2Li Ding3Xiong Fu4Haiteng Li5Qiang Huang6Xiaowei He7School 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; 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, ChinaSchool 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; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; Corresponding authors.Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; Corresponding authors.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, ChinaSchool 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; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, ChinaCenter for Nutrition and Food Sciences, The University of Queensland, St Lucia, QLD 4072, AustraliaSchool 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; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, ChinaSchool 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; Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaNatural 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.http://www.sciencedirect.com/science/article/pii/S2213453022001677Cell wall integrityIn vitro starch digestionPulseDry heat treatment |
| spellingShingle | Ping Li Bin Zhang Rui Liu Li Ding Xiong Fu Haiteng Li Qiang Huang Xiaowei He Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment Food Science and Human Wellness Cell wall integrity In vitro starch digestion Pulse Dry heat treatment |
| title | Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment |
| title_full | Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment |
| title_fullStr | Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment |
| title_full_unstemmed | Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment |
| title_short | Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment |
| title_sort | insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment |
| topic | Cell wall integrity In vitro starch digestion Pulse Dry heat treatment |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001677 |
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