Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment

Xiong, Weiyan; Zhang, Bin; Dhital, Sushil; Huang, Qiang; Fu, Xiong

doi:10.1016/j.jff.2019.103500

Cited by 24 publications

(14 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The emerging interest in pulses has resulted in a major body of evidence demonstrating similarities in terms of process-induced softening (microstructure) and retarded digestion kinetics of pulses as a group [ 25 , 32 , 33 , 34 ] when compared to, e.g., cereals. However, most insights gained at the level of processing and digestion have been established on common beans, and ICC [ 5 , 18 , 28 , 35 ].…”

Section: Introductionmentioning

confidence: 99%

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Pälchen

Wouwer

Duijsens

et al. 2022

Foods

View full text Add to dashboard Cite

Processing results in the transformation of pulses’ structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors. In this work, we aimed to investigate the interrelated effect of intrinsic and extrinsic factors on pulses’ structural architecture and resulting digestive consequences. Three commercially relevant pulses (chickpea, pea, black bean) were selected based on reported differences in macronutrient and cell wall composition. Starch and protein digestion kinetics of hydrothermally processed whole pulses were assessed along with microstructural and physicochemical characteristics and compared to the digestion behavior of individual cotyledon cells isolated thereof. Despite different rates of hardness decay upon hydrothermal processing, the pulses reached similar residual hardness values (40 N). Aligning the pulses at the level of this macrostructural property translated into similar microstructural characteristics after mechanical disintegration (isolated cotyledon cells) with comparable yields of cotyledon cells for all pulses (41–62%). We observed that processing to equivalent microstructural properties resulted in similar starch and protein digestion kinetics, regardless of the pulse type and (prolonged) processing times. This demonstrated the capacity of (residual) hardness as a food structuring parameter in pulses. Furthermore, we illustrated that the digestive behavior of isolated cotyledon cells was representative of the digestion behavior of corresponding whole pulses, opening up perspectives for the incorporation of complete hydrothermally processed pulses as food ingredients.

show abstract

Section: Introductionmentioning

confidence: 99%

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Pälchen

Wouwer

Duijsens

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Pulse samples with promising potential as novel ingredients, consisting exclusively of individual cotyledon cells, have been generated by distinct authors in recent years using diverse isolation techniques (Bhattarai, Dhital, Wu, Chen, & Gidley, 2017; Dhital, Bhattarai, Gorham, & Gidley, 2016; Do, Singh, Oey, & Singh, 2019; Edwards et al., 2020; Gwala, Pallares Pallares, Pälchen, Hendrickx, & Grauwet, 2020; Li et al., 2020; Li, Gidley, & Dhital, 2019; Li, Zhang, & Dhital, 2019; Pallares Pallares et al., 2018; Rovalino‐Córdova, Fogliano, & Capuano, 2018, 2019; Xiong et al., 2018; Xiong, Zhang, Dhital, Huang, & Fu, 2019). As a result of these studies, a better understanding of the effect of isolation conditions on digestive, physicochemical, and/or technofunctional properties of pulse cotyledon cells has been obtained.…”

Section: Introductionmentioning

confidence: 99%

Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook

Pallares

Gwala

Pälchen

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Pulse seeds are nutritious and sustainable matrices with a high level of intrinsic microstructural complexity. They contain high‐quality plant‐based protein and substantial amounts of slowly digestible starch and dietary fiber. Starch and protein in pulses are located inside cotyledon cells that survive cooking and subsequent mechanical disintegration, hence preserving natural nutrient bioencapsulation. In this context, several authors have explored a number of techniques to isolate individual cotyledon cells from these seeds, aiming to unveil their digestive and physicochemical properties. In recent years, isolated pulse cotyledon cells are also being highlighted as promising novel ingredients that could improve the nutritional properties of traditionally consumed food products. Even more, they could enable to implement a strategy for increasing pulse intake in populations where these seeds have not been traditionally consumed. This review mainly focuses on the reported digestive, physicochemical, and technofunctional properties of pulse cotyledon cells isolated through different techniques, preceded by a descriptive summary of the nutritional properties, structural organization, and traditional process chain of pulse seeds. It also offers an outlook of research directions to take, based on the identified research gaps. All in all, it is clear that isolation of pulse cotyledon cells using diverse techniques constitutes a promising strategy for the development of pulse‐based ingredients where natural bioencapsulation of macronutrients is preserved. However, much more research is needed at the level of ingredient characterization to better understand the effect of starting pulse seed material, isolation technique, and isolation conditions on the nutritional and functional properties of the finished product(s) where the isolated cells are (to be) used.

show abstract

“…The cell wall permeability of adzuki bean powder cells can be damaged irreversibly by steamed treatment. In addition, the strength, porosity and stiffness of the cell wall can also be disrupted after thermal treatment, enabling Protamax and Viscozyme to pass through [6], leading to a higher in vitro digestion rate and eGI values in adzuki bean powder. following experiments were conducted with the samples produced with the SC method in order to further study the possible effects of the internal components (fiber and protein) in the outer cell wall of granules on estimating the glycemic index of adzuki beans during in vitro digestion.…”

Section: Microstructure Of Deproteined and Defibered Adzuki Bean Powder Under Steamed Cookingmentioning

confidence: 99%

“…Regular consumption of the adzuki bean can improve the metabolic function of the human body, and especially the glucose and lipid metabolism of diabetic patients, which is beneficial to their health [1][2][3][4]. The adzuki bean has been processed and consumed in different forms for a better taste, such as adzuki bean powder and paste [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

“…Epidemiological and clinical studies reported that whole cereals and pulses have relatively low glycemic index (GI), which could better reduce the risk of chronic diseases, such as obesity and type 2 diabetes [6]. It is evident that protein plays a vital role in reducing GI in cereals, due to the fact that protein has an embedding effect on starch, which limits the contact between amylase and starch, making it difficult to digest, and hence reducing the glucose response [16,17].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder

Ren

Yang

Wang

et al. 2021

Foods

View full text Add to dashboard Cite

The estimated glycemic index (eGI) value of adzuki bean powder prepared by steamed cooking (SC), extruded cooking (EC) and roller cooking (RC) was studied comparatively. Results showed that RC had the highest eGI, with 80.1, and both EC and SC resulted in a lower eGI value of 70.0 and 49.7, respectively. Compared with the EC and RC methods, the SC method provided a more intact physical barrier for starch digestion, resulting in a less destroyed cell structure. As the essential components that form the cell wall, the study further investigated the effects of protein and fiber on physicochemical properties, in vitro starch digestibility and the eGI of adzuki bean powder processed with the SC method. Viscozyme and Protamax were used to obtain the deprotein and defiber samples. Results showed that the SC treatment with Viscozyme and Protamax, respectively, had significant effects on in vitro starch digestibility. The eGI of different samples were given as follows: steamed cooking adzuki bean powder (49.7) < deproteined adzuki bean powder (60.5) < defibered adzuki bean powder (83.1), which indicates that fiber may have a greater influence on the eGI than protein.

show abstract

Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment

Cited by 24 publications

References 43 publications

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook

Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder

Contact Info

Product

Resources

About