Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree

Ding, Li; Xie, Zhuqing; Fu, Xiong; Wang, Zhigang; Huang, Qiang; Zhang, Bin

doi:10.1016/j.foodhyd.2020.106464

Cited by 24 publications

(12 citation statements)

References 34 publications

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“…Li et al suggested that the integrity of cell walls of pulse significantly affected starch digestion (27). Food processing yielded disorganization of cell walls, which in turn increased cell wall permeability and facilitated enzyme diffusion through the cell walls along with increased starch enzymatic digestion (27)(28)(29)(30)(31). Treatments with a higher temperature or a longer time promoted starch swelling, weakening the physical barriers, and increasing the degree of processinduced cell wall permeability, which in turn increased starch enzymatic digestion (29,31).…”

Section: Cell Walls Slow Starch Digestionmentioning

confidence: 99%

Dietary compounds slow starch enzymatic digestion: A review

et al. 2022

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Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell walls, proteins, lipids, non-starchy polysaccharides, and polyphenols on starch enzymatic digestion. Cell walls, proteins, and non-starchy polysaccharides restricted starch disruption during hydrothermal treatment and the retained ordered structures limited enzymatic binding. Moreover, they encapsulated starch granules and formed physical barriers for enzyme accessibility. Proteins, non-starchy polysaccharides along with lipids and polyphenols interacted with starch and formed ordered assemblies. Furthermore, non-starchy polysaccharides and polyphenols showed robust abilities to reduce activities of α-amylase and α-glucosidase. Accordingly, it can be concluded that dietary compounds lowered starch digestion mainly by three modes: (i) prevented ordered structures from disruption and formed ordered assemblies chaperoned with these dietary compounds; (ii) formed physical barriers and prevented enzymes from accessing/binding to starch; (iii) reduced enzymes activities. Dietary compounds showed great potentials in lowering starch enzymatic digestion, thereby modulating postprandial glucose response to food and preventing or treating type II diabetes disease.

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Section: Cell Walls Slow Starch Digestionmentioning

confidence: 99%

Dietary compounds slow starch enzymatic digestion: A review

et al. 2022

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“…In addition, reduced starch gelatinization could occur when fibers compete with starch granules for water adsorption. The effect of gelatinization on in vitro starch digestibility was widely studied previously, and data from the literature indicate that a higher degree of starch gelatinization generally leads to greater starch digestibility, since the gelatinization can disrupt the inherent starch structure, thereby increasing the susceptibility of starch to enzyme hydrolysis [ 21 ]. Furthermore, it was widely reported that phenols may inhibit α-amylases and α-glucosidases, contributing to reducing in vitro starch hydrolysis [ 22 ].…”

Section: Resultsmentioning

confidence: 99%

Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Lomuscio

Bianchi²,

Cervini³

et al. 2022

Foods

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Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product.

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“…Consistent results were found in the literature report on microwave‐treated corn starch (Wang et al, 2019). When the DG reached 88.5 g/100 g (DG‐5), the A‐type diffraction peak almost disappeared, representing the destruction of the long‐range ordered structure caused by the microwave pregelatinization effect, which might expose more hydrogen bonds to improve the interaction between starch and β‐glucose in oats (Ding et al, 2021; Kumar et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

Effects of microwave on microscopic, hydration, and gelatinization properties of oat and its application on noodle processing

Zhang

Chen

et al. 2022

Food Processing Preservation

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Oats are becoming increasingly popular due to their nutritional, but they were difficult to process, and unique characteristics. Therefore, this study established a model of microwave pregelatinization conditions between gelatinization degree (DG) of oat and investigated the characteristics of oat flour with different DG. Here, the results showed that the hydration (WSI and WAI increased to 5.43 g/100 g and 4.33 g/g, respectively) and thermodynamic properties of oat flour were improved, and the SEM and XRD results showed that the high‐frequency electromagnetic field and thermal effect of the microwave destroyed the crystal structure of the starch and formed an aggregate with lower gelatinization temperature and enthalpy. Compared with the natural oat flour that cannot be extruded into strips, the oat flour with a DG of 88.5 g/100 g was prepared into strips of noodles with improved qualities. The mentioned results proved the potential of microwaves in the development of oat products. Practical applications Oats which are rich in nutritional and β‐glucan ranked fifth in total output among the eight major food crops in the world. However, oats are of limited suitability for processing due to the characteristics of oat starch. Therefore, this study established a model of microwave pregelatinization conditions and gelatinization degree and described the characteristics of microwave‐pregelatinized oat flour with different gelatinization degrees, so that the oat flour with different gelatinization characteristics can be processed into different products. For example, the oat flour with a gelatinization degree of 88.5% mentioned in the study was applied to extruded whole oat noodles, and the noodles with good qualities were obtained. Therefore, this article provided references for the processing of oat products.

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Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree

Cited by 24 publications

References 34 publications

Dietary compounds slow starch enzymatic digestion: A review

Dietary compounds slow starch enzymatic digestion: A review

Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Effects of microwave on microscopic, hydration, and gelatinization properties of oat and its application on noodle processing

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