Intactness of cell wall structure controls the in vitro digestion of starch in legumes

Dhital, Sushil, Bhattarai, Rewati R., Gorham, John and Gidley, Michael J. (2016) Intactness of cell wall structure controls the in vitro digestion of starch in legumes. Food and Function, 7 3: 1367-1379. doi:10.1039/C5FO01104C

Author Dhital, Sushil
Bhattarai, Rewati R.
Gorham, John
Gidley, Michael J.
Title Intactness of cell wall structure controls the in vitro digestion of starch in legumes
Journal name Food and Function   Check publisher's open access policy
ISSN 2042-6496
Publication date 2016-01-11
Year available 2016
Sub-type Article (original research)
DOI 10.1039/C5FO01104C
Open Access Status Not Open Access
Volume 7
Issue 3
Start page 1367
End page 1379
Total pages 13
Place of publication Cambridge, United Kingdom
Publisher Royal Society of Chemistry
Language eng
Subject 1106 Food Science
Abstract Increasing the level of starch that is not digested by the end of the small intestine and therefore enters the colon (‘resistant starch’) is a major opportunity for improving the nutritional profile of foods. One mechanism that has been shown to be successful is entrapment of starch within an intact plant tissue structure. However, the level of tissue intactness required for resistance to amylase digestion has not been defined. In this study, intact cells were isolated from a range of legumes after thermal treatment at 60 °C (starch not gelatinised) or 95 °C (starch gelatinised) followed by hydrolysis using pancreatic alpha amylase. It was found that intact cells, isolated at either temperature, were impervious to amylase. However, application of mechanical force damaged the cell wall and made starch accessible to digestive enzymes. This shows that the access of enzymes to the entrapped swollen starch is the rate limiting step controlling hydrolysis of starch in cooked legumes. The results suggest that a single cell wall could be sufficient to provide an effective delivery of starch to the large intestine with consequent nutritional benefits, provided that mechanical damage during digestion is avoided.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Centre for Nutrition and Food Sciences Publications
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Citation counts: TR Web of Science Citation Count  Cited 13 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 15 times in Scopus Article | Citations
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Created: Wed, 30 Mar 2016, 05:57:40 EST by Mr Sushil Dhital on behalf of Centre for Nutrition and Food Sciences