Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment
Intact pinto bean cotyledon cells were isolated and hydrothermally treated at three different moisture contents (15%, 25% and 35%) at 100 °C for 8 h to investigate the effect of cell wall encapsulation on starch molecular re-arrangement during heat-moisture treatment (HMT). Compared to the intact ce...
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| Format: | Article |
| Language: | English |
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Elsevier
2019-10-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619304244 |
| _version_ | 1818667280226058240 |
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| author | Weiyan Xiong Bin Zhang Sushil Dhital Qiang Huang Xiong Fu |
| author_facet | Weiyan Xiong Bin Zhang Sushil Dhital Qiang Huang Xiong Fu |
| author_sort | Weiyan Xiong |
| collection | DOAJ |
| description | Intact pinto bean cotyledon cells were isolated and hydrothermally treated at three different moisture contents (15%, 25% and 35%) at 100 °C for 8 h to investigate the effect of cell wall encapsulation on starch molecular re-arrangement during heat-moisture treatment (HMT). Compared to the intact cells, HMT had a more pronounced effect on isolated starch as deduced from damage on the surface as well as an increase in crystallinity and thermal stability, suggesting that intact cell wall structure can limit the molecular mobility of starch polymers within granules. The different digestion results between isolated starches and intact cells suggested that cellular structure may control starch digestion rate and extent. Furthermore, the diffusion experiments using the amylase-sized FITC dextran probe revealed the mechanisms behind the differential effect of HMT on isolated starches and intact cells, and findings can be useful in green processing of whole pulse foods. |
| first_indexed | 2024-12-17T06:17:55Z |
| format | Article |
| id | doaj.art-da6056e40a964be391f3497cdd165f89 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T06:17:55Z |
| publishDate | 2019-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-da6056e40a964be391f3497cdd165f892022-12-21T22:00:27ZengElsevierJournal of Functional Foods1756-46462019-10-0161Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatmentWeiyan Xiong0Bin Zhang1Sushil Dhital2Qiang Huang3Xiong Fu4School of Food Science and Engineering, National Joint Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Science and Engineering, National Joint Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; Corresponding authors at: School of Food Science and Engineering, National Joint Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.Center for Nutrition and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia; Department of Chemical Engineering, Monash University, Clayton, VIC 3800, AustraliaSchool of Food Science and Engineering, National Joint Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519175, ChinaSchool of Food Science and Engineering, National Joint Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519175, China; Corresponding authors at: School of Food Science and Engineering, National Joint Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.Intact pinto bean cotyledon cells were isolated and hydrothermally treated at three different moisture contents (15%, 25% and 35%) at 100 °C for 8 h to investigate the effect of cell wall encapsulation on starch molecular re-arrangement during heat-moisture treatment (HMT). Compared to the intact cells, HMT had a more pronounced effect on isolated starch as deduced from damage on the surface as well as an increase in crystallinity and thermal stability, suggesting that intact cell wall structure can limit the molecular mobility of starch polymers within granules. The different digestion results between isolated starches and intact cells suggested that cellular structure may control starch digestion rate and extent. Furthermore, the diffusion experiments using the amylase-sized FITC dextran probe revealed the mechanisms behind the differential effect of HMT on isolated starches and intact cells, and findings can be useful in green processing of whole pulse foods.http://www.sciencedirect.com/science/article/pii/S1756464619304244Heat-moisture treatmentPulseCell wallsIn vitro starch digestion kineticsStructural features |
| spellingShingle | Weiyan Xiong Bin Zhang Sushil Dhital Qiang Huang Xiong Fu Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment Journal of Functional Foods Heat-moisture treatment Pulse Cell walls In vitro starch digestion kinetics Structural features |
| title | Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment |
| title_full | Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment |
| title_fullStr | Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment |
| title_full_unstemmed | Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment |
| title_short | Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment |
| title_sort | structural features and starch digestion properties of intact pulse cotyledon cells modified by heat moisture treatment |
| topic | Heat-moisture treatment Pulse Cell walls In vitro starch digestion kinetics Structural features |
| url | http://www.sciencedirect.com/science/article/pii/S1756464619304244 |
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