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Research Article | Open Access

Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment

Ping Lia,b, Bin Zhanga,c( ), Rui Liud( ), Li Dinga, Xiong Fua,c, Haiteng Lie, Qiang Huanga,c, Xiaowei Hea,d
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, 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, China
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
Center for Nutrition and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

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.

Keywords

Cell wall integrityIn vitro starch digestionPulseDry heat treatment

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Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 528-535
DOI: 10.1016/j.fshw.2022.07.055
Cite this article:
Li P, Zhang B, Liu R, et al. 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, 2023, 12(2): 528-535. https://doi.org/10.1016/j.fshw.2022.07.055

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Received: 23 November 2020
Revised: 03 December 2020
Accepted: 28 December 2020
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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