Surface structural features control in vitro digestion kinetics of bean starches

Abstract

Although many studies have investigated the enzyme susceptibility of bean starches, the factors that reduce the lower hydrolysis of bean starch are not well understood. In the present study, we isolated starches from eight commercial bean varieties and established a causal relationship between micro and macro-structure with α-amylase susceptibility. The in vitro starch digestion kinetic profiles were monitored at a fixed enzyme concentration, and the data were fitted into the Logarithm of Slope model to obtain first-order rate coefficients and extent of digestion. Among eight varieties, pinto bean starch showed the lowest digestion rate (0.0013 min-1) and extent (40.7%), whereas red kidney bean starch has the highest rate (0.0042min-1) and extent (69.2%). In order to probe the interdependability of digestion kinetic parameters with starch microstructure, the enzyme binding capacity, molecular size, crystalline structure as well as thermal parameters of eight bean starches were correlated as Pearson's matrix. Whilst, significant correlation was not observed between digestion rate/extent and the structural parameters, the residual enzyme activity after binding with starch granules at non-hydrolyzing condition had significant negative correlation with the digestion rate and extent. Similarly, positive correlation was observed for degree of starch damage and enzyme susceptibility. Thus, it is concluded that for bean starches with similar biological origins, the available sites for initial binding of enzymes predominates the succeeding catalysis rate.

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

“…The controlled thermal treatment of starch lead to the decrease in the structural orders and increase in the digestion extent of the starch. These findings were found contrary to the results of Li et al (2017) [14], where no correlation was observed between the structural parameters of native bean starches and their digestibility. A strong positive correlation was observed in the viscosity (P.V.…”

“…The accountable reason was said to be the damaged starch granules and the internal crack of hilum. However, Li et al listed disruption of double-helical structure and crystallinity to be the determinants in the digestion of starches which is in accordance with our findings from FTIR and XRD as they also indicated the disruption in double helical structure and crystallinity [14]. The relation between starch structure and digestion is complex which depends on various factors such as amylose content, orientation of amylopectin, degree of crystallization and the particle size [42].…”

“…Hydrothermal treatment reduced the relative crystallinity to 12.07%, 9.09%, 7.20%, 2.69%, 2.33% and 1.16% due to gelatinization at 50, 60, 70, 80, 90 and 100 • C, respectively. The relative crystallinity of native mung bean starch was recorded much lower as compared to eight other bean starches from lowest in great split bean (27.9%) to highest in Pinto bean (35.1%) [14]. This difference was attributed to crystal size, amounts of crystalline regions, orientation of double helices and extent of interactions between double helices [37].…”

Cooperativismo E O Desenvolvimento Socioeconômico Da Agricultura Familiar No Baixo Tocantins, Amazônia Brasileira

“…O amido é a principal substância de reserva das leguminosas, e está presente em vários tipos de tecidos e órgãos nas plantas, como folhas, raízes, brotos, frutos, grãos e caules, como fonte de reserva energética (STEADMAN et al, 1996;AVÉROUS;HALLEY, 2014). A composição química do amido compreende cadeias predominantemente lineares de amilose e cadeias ramificadas de amilopectina, densamente empacotadas em uma estrutura granular semicristalina (LI et al, 2018). A grande maioria dos amidos contém de 20 a 30% de amilose e 70 a 80% de amilopectina e essa razão se altera conforme a fonte botânica (CORDENUNSI et al, 2006).…”

Interactions between starch source and gelatinisation degree on performance and small intestinal digestion in broiler chickens

“…However, faba bean use in broiler diet is limited due to a lower protein content compared to soybean meal (SBM) and to the presence of several anti-nutrients (Jezierny et al 2010). In addition, as the type of crystal structure present in starch granules may influence its digestibility (Ao et al 2007;Zhang et al 2006), in vitro studies (Hoover and Zhou 2003;Li et al 2018;Weurding 2002) showed that type-C starch from legumes is more slowly and to a lesser extent digested than type-A starch from cereals (Sun et al 2006). Similarly, studies with broiler chickens showed that legume starch is generally more resistant to intestinal degradation than cereal starch (Carre et al 1991;Carré et al 1998;Wiseman 2006).…”