期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 53, 期 3, 页码 735-746出版社
WILEY
DOI: 10.1111/ijfs.13649
关键词
Crystallinity; flour matrix; lentil; short-range ordering in starch; starch digestibility
资金
- Agriculture and Agri-Food Canada through an Agri-Innovation Project Grant (Pulse Cluster AIP) [CL-03]
Physicochemical and nutritional properties of flour and isolated starch from eight Canadian lentil cultivars were assessed to identify unique samples and key factors affecting starch digestion. The results showed that nearly half of apparent amylose in lentil flours was underestimated because it was complexed and embedded within the flour matrix, which led to slower starch digestion of cooked flour. Cooked red lentil flours showed significantly higher resistant starch content (11.0%) than flours from green lentils (6.8%) (P<0.05). Among green lentils, Asterix and Greenland were unique for their high slowly digestible starch content after cooking, possibly owing to their high phenolic content and -glucosidase inhibitory activity. Long- and short-range ordering in starch was more indicative of low starch digestion for raw or cooked lentil flour rather than for isolated starch. The results suggest the flour matrix protects the starch ordered structure from enzyme hydrolysis.
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