Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 548913
Title The effect of cell wall encapsulation on macronutrients digestion : A case study in kidney beans
Author(s) Rovalino-Córdova, Ana M.; Fogliano, Vincenzo; Capuano, Edoardo
Source Food Chemistry 286 (2019). - ISSN 0308-8146 - p. 557 - 566.
DOI https://doi.org/10.1016/j.foodchem.2019.02.057
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Cell walls - Food structure - In-vitro protein digestion - Kidney beans - Protein-starch interactions
Abstract

Cotyledon cells in kidney beans naturally encapsulate starch and proteins limiting the access of digestive enzymes to their substrates. In this study, we investigated the effect of cell wall on bean protein digestibility and its relationship with starch digestion. Results showed that proteins contained in the cytoplasmic matrix influence the rate at which starch is digested in-vitro. Confocal laser scanning microscopy revealed that storage proteins in the cytoplasm act as a second encapsulation system preventing starch digestion. This microstructural organization only affected starch since no changes in protein digestion rate or extent were observed due to the presence of starch granules. Fourier transform infrared spectroscopy revealed that cellular entrapment limited protein denaturation induced by thermal treatments. High concentrations of a fraction resistant to digestion were found in proteins that were heated when entrapped within intact cotyledon cells, compared to those thermally treated as bean flour.

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