RT info:eu-repo/semantics/article
T1 Biophysical features of cereal endosperm that decrease starch bioaccessibility
A1 Roman Rivas, Laura
A1 Gómez Pallarés, Manuel
A1 Li, Chen
A1 Hamaker, Bruce R.
A1 Martínez Martínez, Mario
K1 Endosperm
K1 Maize
K1 Starch
K1 Digestion
K1 Flour
K1 Plant tissue
K1 Cell walls
AB The influence of the physical structure of cereal endosperm on the natural structuralintegrity (intact cells) and starch bioaccessibility of the resultant flours was studiedusing maize as example. Endosperm hardness, defined by its intracellular (proteinmatrix) and extracellular (cell walls) constituents, affected the granular and moleculardamage of the starch of the resultant flours leading to higher digestibility of raw hardthan soft endosperm flours, but comparatively lower digestibility after cooking. Aftermilling, hard endosperm possessed more damaged starch (radial splitting ofamylopectin clusters) in the periphery of the resultant particles that increased in vitrostarch digestibility of raw flours. Conversely, the hard endosperm plant tissue matrixsignificantly limited water availability and heat transfer on starch gelatinisation, therebydecreasing the digestion rate after hydrothermal processing (in particle size flours >80μm). This study provides a unique mechanistic understanding to obtain cereal flourswith slow digestion property for commercial utilisation
YR 2017
FD 2017
LK http://uvadoc.uva.es/handle/10324/22717
UL http://uvadoc.uva.es/handle/10324/22717
LA spa
NO Carbohydrate Polymers.
DS UVaDOC
RD 25-abr-2024