Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods
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Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods. / Wang, Bingxu; Chen, Shaoyun; Huang, Chenhui; Lin, Yechun; Liang, Yongxin; Xiong, Weiyan; Zhang, Bin; Liu, Rui; Ding, Li.
In: International Journal of Biological Macromolecules, Vol. 223, No. Part A, 2022, p. 1443-1449.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods
AU - Wang, Bingxu
AU - Chen, Shaoyun
AU - Huang, Chenhui
AU - Lin, Yechun
AU - Liang, Yongxin
AU - Xiong, Weiyan
AU - Zhang, Bin
AU - Liu, Rui
AU - Ding, Li
N1 - Publisher Copyright: © 2022
PY - 2022
Y1 - 2022
N2 - To study the effects of cooking methods on the structure and digestion changes of starch encapsulated by cellular structure, intact potato parenchyma cells were successfully isolated and then subjected to different domestic cooking methods, including baking, frying, boiling, and autoclaving. The morphology, crystalline structure, thermal properties, and in vitro starch digestibility of cooked cell samples were investigated. Our results indicated that potato cell walls remained intact and performed as physical barriers preventing the diffusion/absorption of α-amylase to intracellular starch substrates after baking or frying treatment. However, boiling or autoclaving treatment destroyed cell wall structure, and the disrupted cellular structure reduced the digestion rate, likely by inhibiting diffusion of amylase through a weakened cell wall barrier, but could not lower the final digestion extent when compared to the pure starch. These findings suggested that potato products with lower glycemic index can be obtained by baking or frying treatment.
AB - To study the effects of cooking methods on the structure and digestion changes of starch encapsulated by cellular structure, intact potato parenchyma cells were successfully isolated and then subjected to different domestic cooking methods, including baking, frying, boiling, and autoclaving. The morphology, crystalline structure, thermal properties, and in vitro starch digestibility of cooked cell samples were investigated. Our results indicated that potato cell walls remained intact and performed as physical barriers preventing the diffusion/absorption of α-amylase to intracellular starch substrates after baking or frying treatment. However, boiling or autoclaving treatment destroyed cell wall structure, and the disrupted cellular structure reduced the digestion rate, likely by inhibiting diffusion of amylase through a weakened cell wall barrier, but could not lower the final digestion extent when compared to the pure starch. These findings suggested that potato products with lower glycemic index can be obtained by baking or frying treatment.
KW - Cooking methods
KW - Potato cells
KW - Starch digestibility
U2 - 10.1016/j.ijbiomac.2022.11.101
DO - 10.1016/j.ijbiomac.2022.11.101
M3 - Journal article
C2 - 36379284
AN - SCOPUS:85142443902
VL - 223
SP - 1443
EP - 1449
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
SN - 0141-8130
IS - Part A
ER -
ID: 336463950