1. Intact endosperm cells in buckwheat flour limit starch gelatinization and digestibility in vitro.
- Author
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Chen Z, Huang Q, Xia Q, Zha B, Sun J, Xu B, and Shi YC
- Subjects
- Cooking, Digestion, Endosperm chemistry, Endosperm metabolism, Fagopyrum chemistry, Gelatin, Glycemic Index, Particle Size, Plant Cells chemistry, Plant Cells metabolism, Starch chemistry, Temperature, Endosperm cytology, Fagopyrum cytology, Fagopyrum metabolism, Flour analysis, Starch pharmacokinetics
- Abstract
The objective of this study was to determine the biophysical properties of buckwheat (BW) endosperm and their influences on detachment of intact cells, starch gelatinization and digestibility. The intact cells were isolated from BW kernels by dry milling and sieving. The microscopy and texture analysis showed intact endosperm cells could be detached easily due to the fragile structure and low hardness of BW endosperm. More than 70% intact cells were found in commercial light flour. The starch granules entrapped in intact cells exhibited a delay gelatinization and restricted swelling behavior (2-3 ℃ higher onset gelatinization temperature than isolated starch). Starch in BW flour had a markedly lower extent of digestion compared to the broken cells and isolated starch. This study provided a new mechanistic understanding of low glycemic index of BW food, and could guide the processing of BW flour to retain slow digestion properties., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Published
- 2020
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