Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 61, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2019.103500
Keywords
Heat-moisture treatment; Pulse; Cell walls; In vitro starch digestion kinetics; Structural features
Categories
Funding
- National Natural Science Foundation of China [31701546]
- National Key Research and Development Program of China [2017YFD0400502]
- Natural Science Foundation of Guangdong Province [2017A030313207]
- Fundamental Research Funds for the Central Universities of China [x2skD2191320, 2018KZ13]
- 111 Project [B17018]
- Hong Kong Scholar Program [XJ2019049]
- Pearl River Talent Recruitment Program of Guangdong Province [2017GC010229]
- Pearl River Nova Program of Guangzhou [201906010079]
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Intact pinto bean cotyledon cells were isolated and hydrothermally treated at three different moisture contents (15%, 25% and 35%) at 100 degrees C for 8 h to investigate the effect of cell wall encapsulation on starch molecular rearrangement during heat -moisture treatment (HMT). Compared to the intact cells, HMT had a more pronounced effect on isolated starch as deduced from damage on the surface as well as an increase in crystallinity and thermal stability, suggesting that intact cell wall structure can limit the molecular mobility of starch polymers within granules. The different digestion results between isolated starches and intact cells suggested that cellular structure may control starch digestion rate and extent. Furthermore, the diffusion experiments using the amylase-sized FITC dextran probe revealed the mechanisms behind the differential effect of HMT on isolated starches and intact cells, and findings can be useful in green processing of whole pulse foods.
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