Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses

Xiong, Weiyan; Zhang, Bin; Huang, Qiang; Li, Chao; Pletsch, Elizabeth A.; Fu, Xiong

doi:10.1016/j.foodhyd.2018.05.022

Cited by 56 publications

(38 citation statements)

References 27 publications

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“…A previous study on wheat flour possessing various degrees of gelatinisation showed that beyond a degree of gelatinisation of just 6% there was no significant influence of gelatinisation level on the rates and extent of starch hydrolysis (Wang, Wang, Liu, Wang, & Copeland, 2017). Furthermore, starch structural features in cooked garbanzo beans and peas which include crystallinity, melting temperatures and enthalpy change, did not influence their starch digestion kinetics (Xiong et al, 2018). These authors concluded that starch digestion kinetics of pulses is limited by the cell wall and protein matrix, rather than the molecular ordering of starch.…”

Section: Accepted Manuscriptmentioning

confidence: 90%

Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels

Gwala

Wainana

Pallares

et al. 2019

Food Research International

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Particular storage conditions are described to promote the development of the hard-to-cook (HTC) phenomenon for most legumes. However, it is not clearly established whether the HTC phenomenon influences starch digestion kinetics. Therefore, this study explored how the HTC phenomenon influences in vitro starch digestion of Bambara groundnuts, taking into account three distinct HTC levels. Stored Bambara groundnuts required prolonged cooking times. Increasing storage time led to a decrease in the rate constant of texture degradation, signifying the development of the HTC phenomenon. For cooking times of 60 min and 120 min, high HTC level samples exhibited higher rate constants and extents of starch digestion compared to the fresh sample. The higher rate of digestion was attributed to the high hardness that resulted in greater cell rupture and faster access of amylase to starch. Adapting cooking times of Bambara groundnuts with distinct HTC levels to obtain equivalent hardness values and microstructures resulted in comparable starch digestion kinetics. Spectrophotometric analysis overestimated the amount of digested starch, in contrast to the more accurate HPLC analysis, which further provided more insight by quantifying multiple digestion products. This work demonstrates that it is the hardness and interlinked pattern of cell failure (microstructure) that determines starch digestion of Bambara groundnuts with distinct HTC levels.

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Section: Accepted Manuscriptmentioning

confidence: 90%

Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels

Gwala

Wainana

Pallares

et al. 2019

Food Research International

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“…Additionally, starch damage has a strong positive correlation (0.668) with digestion rate (k) and negative correlation with residual enzyme activity after binding (-0.620). This suggest that the initial binding interactions of enzyme on starch granules, which is strongly related to surface damage, is primary determinant for both rate and extent of enzymic catalysis of starches Digestion rate (i.e., apparent digestion rate coefficient) and extent (i.e., maltose equivalent released at 480 min of digestion) of starch granules, however, exhibited no significant correlations with structural parameters of starch such as crystallinity, melting temperatures and enthalpy change of starch granules, which means that the variation in digestion rate and extent is not determined by starch crystalline structural features (Xiong, et al, 2018). In addition, there is no significant correlation between molecular structure (i.e., DP AP1 , DP AP2 , DP AM1 , DP AM2 , amylose content,) and digestion kinetics (i.e., k and C 480 ) parameters.…”

Section: Pearson's Correlation Analysis Between Structural and Digestmentioning

confidence: 94%

Surface structural features control in vitro digestion kinetics of bean starches

Dhital

Zhang

et al. 2018

Food Hydrocolloids

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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.

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“…Starch samples were spread onto a circular metal stub covered with double-sided adhesive tape and were coated with platinum by a sputter coater (Cressington, UK). Images of starch granules were acquired using a scanning electron microscope (SEM, model EVO 18, Zeiss, Germany) under an accelerating voltage of 10 kV and at multiple magnifications [28].…”

Section: Methodsmentioning

confidence: 99%

Hierarchical Structure, Gelatinization, and Digestion Characteristics of Starch from Longan (Dimocarpus longan Lour.) Seeds

Zhao

et al. 2018

Molecules

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Starch was isolated from longan seeds of three widely distributed cultivars (Chuliang, Shixia, and Caopu) in China. Comparisons of the multi-level structure of the starch of longan seeds among various cultivars were made, and the relations between these structural and property characteristics are discussed. The isolated starch, accounting for 44.9–49.5% (w/w) in longan seeds, had an oval or an irregular polygonal shape with a smooth surface. Their chain-length distributions (CLDs) varied with longan cultivar; Chuliang showed a larger proportion of longer amylopectin chains with a degree of polymerization (DP) 30~100. This is attributed to the slightly higher relative crystallinity of Chuliang longan seed starch. Apparent differences were also detected in amylose structure. Caopu showed a higher amylose content than Chuliang and Shixia, resulting in its lower gelatinization temperatures and enthalpy change. All longan seed starch had a typical A-type crystal structure with relative crystallinity ranging 28.6–28.9%. For raw starch, Caopu showed the lowest digestion rate, followed by Chuliang; Shixia showed the highest. This is because Caopu had the highest amylose content. Chuliang had a more intact structure than Shixia, as suggested by its higher crystallinity, although they had similar amylose content. After being fully gelatinized, all starch showed a similar digestion process, indicating that the digestibility of gelatinized starch does not differ with starch source or structure.

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Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses

Cited by 56 publications

References 27 publications

Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels

Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels

Surface structural features control in vitro digestion kinetics of bean starches

Hierarchical Structure, Gelatinization, and Digestion Characteristics of Starch from Longan (Dimocarpus longan Lour.) Seeds

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