Details

Autor(en) / Beteiligte

• Würsch, P
• Del Vedovo, S
• Koellreutter, B

Titel

Cell structure and starch nature as key determinants of the digestion rate of starch in legume

Ist Teil von

• The American journal of clinical nutrition, 1986-01, Vol.43 (1), p.25-29

Ort / Verlag

Bethesda, MD: Elsevier Inc

Erscheinungsjahr

1986

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• The factors responsible for the slow digestibility of starch in leguminous seeds have been studied by examining microscopically the cooked seeds after various treatments and by measuring starch digestion in vitro. Starch in leguminous seeds is entrapped in parenchyma cells and swells only partially during cooking. The a-amylase cannot easily penetrate within the gelatinized starch granules due to steric hindrance and the physical nature of the leguminous starch. Disruption of the cells, especially before cooking increases the susceptibility of starch to a-amylase digestion.