Structure–function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility
作者： Cathrina H. Edwards , Cathrina H. Edwards , Peter R. Ellis , Peter J. Butterworth , Giuseppina Mandalari
DOI: 10.1038/S43016-021-00230-Y
关键词: Intracellular 、 Digestive enzyme 、 Food science 、 Cotyledon 、 Endosperm 、 Digestion 、 Chemistry 、 Cell wall 、 Starch 、 Plant cell
摘要: Positive health effects of dietary fibre have been established; however, the underpinning mechanisms are not well understood. Plant cell walls are the predominant source of fibre in the diet. They encapsulate intracellular starch and delay digestive enzyme ingress, but food processing can disrupt their structure. Here, we compare the digestion kinetics of chickpea (cotyledon) and durum wheat (endosperm), which have contrasting cell wall structures (type I and II, respectively), to investigate a cell wall barrier mechanism that may underpin the …
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