Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal Treatment
Chickpeas have attracted wide attention of researchers owing to their high nutritional value and low glycemic index. In present study, intact cells isolated from Desi chickpeas were set as the whole chickpea food model to reveal the structure and in vitro digestion kinetics changes of starches in De...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050336 |
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| author | Yueyue YAO Yuanyuan DENG Zhencheng WEI Yan ZHANG Xiaojun TANG Guang LIU Pengfei ZHOU Zhihao ZHAO Ying LIU Ping LI |
| author_facet | Yueyue YAO Yuanyuan DENG Zhencheng WEI Yan ZHANG Xiaojun TANG Guang LIU Pengfei ZHOU Zhihao ZHAO Ying LIU Ping LI |
| author_sort | Yueyue YAO |
| collection | DOAJ |
| description | Chickpeas have attracted wide attention of researchers owing to their high nutritional value and low glycemic index. In present study, intact cells isolated from Desi chickpeas were set as the whole chickpea food model to reveal the structure and in vitro digestion kinetics changes of starches in Desi chickpeas subjected to different thermal treatments. The results showed that starch granules in all cell samples were not fully gelatinizatized with certain amounts of relative crystallinity remained, indicating the strong resistance of cells to the thermal treatment. With the temperature of thermal treatment increased, the gelatinization temperature of starches in cell samples enhanced and the enthalpy value decreased. And no significant changes was observed for the enthalpy value of cell samples treated with 100 ℃ including 100D and 70D-100 (ΔH<1.0 J/g), whereas two endothermic peaks were observed for the pressure-heated cell samples (Pre-D). The results of Fourier transform infrared spectroscopy and in vitro digestion kinetics showed that cell samples with lower methyl esterification degree exhibited relatively higher digestion rate and extent. This result indicated that the cell wall structural changes induced by different thermal processing would cause a remarkable impact on the enzyme susceptibility to starch substrates in cells when compared with the remained crystal structure of starches. This study would provide a theoretical basis for the processing of slowly digested chickpea foods. |
| first_indexed | 2024-04-10T02:18:15Z |
| format | Article |
| id | doaj.art-2909b04c32fb49c7ba71b6e10d8a897f |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T02:18:15Z |
| publishDate | 2023-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-2909b04c32fb49c7ba71b6e10d8a897f2023-03-13T08:20:00ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-03-01446748110.13386/j.issn1002-0306.20220503362022050336-6Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal TreatmentYueyue YAO0Yuanyuan DENG1Zhencheng WEI2Yan ZHANG3Xiaojun TANG4Guang LIU5Pengfei ZHOU6Zhihao ZHAO7Ying LIU8Ping LI9College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, ChinaSericultural & 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, ChinaSericultural & 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, ChinaSericultural & 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, ChinaSericultural & 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, ChinaSericultural & 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, ChinaSericultural & 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, ChinaSericultural & 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, ChinaCollege of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, ChinaSericultural & 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, ChinaChickpeas have attracted wide attention of researchers owing to their high nutritional value and low glycemic index. In present study, intact cells isolated from Desi chickpeas were set as the whole chickpea food model to reveal the structure and in vitro digestion kinetics changes of starches in Desi chickpeas subjected to different thermal treatments. The results showed that starch granules in all cell samples were not fully gelatinizatized with certain amounts of relative crystallinity remained, indicating the strong resistance of cells to the thermal treatment. With the temperature of thermal treatment increased, the gelatinization temperature of starches in cell samples enhanced and the enthalpy value decreased. And no significant changes was observed for the enthalpy value of cell samples treated with 100 ℃ including 100D and 70D-100 (ΔH<1.0 J/g), whereas two endothermic peaks were observed for the pressure-heated cell samples (Pre-D). The results of Fourier transform infrared spectroscopy and in vitro digestion kinetics showed that cell samples with lower methyl esterification degree exhibited relatively higher digestion rate and extent. This result indicated that the cell wall structural changes induced by different thermal processing would cause a remarkable impact on the enzyme susceptibility to starch substrates in cells when compared with the remained crystal structure of starches. This study would provide a theoretical basis for the processing of slowly digested chickpea foods.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050336desi chickpeathermal treatmentcell wallstarch structurein vitro digestion properties |
| spellingShingle | Yueyue YAO Yuanyuan DENG Zhencheng WEI Yan ZHANG Xiaojun TANG Guang LIU Pengfei ZHOU Zhihao ZHAO Ying LIU Ping LI Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal Treatment Shipin gongye ke-ji desi chickpea thermal treatment cell wall starch structure in vitro digestion properties |
| title | Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal Treatment |
| title_full | Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal Treatment |
| title_fullStr | Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal Treatment |
| title_full_unstemmed | Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal Treatment |
| title_short | Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal Treatment |
| title_sort | changes of structure and in vitro digestion properties of starches in desi chickpea cells induced by thermal treatment |
| topic | desi chickpea thermal treatment cell wall starch structure in vitro digestion properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050336 |
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