Relations between digestibility and structures of pumpkin starches and pectins

摘要: Abstract Pumpkin has human nutritional benefits, arising from its high content of starch and dietary fibres such as pectins. Pectin been found to slow digestion in digesta, which is related the reduction propensity towards diet-related diseases diabetes, but whether un-extracted pectin could influence vitro digestibility situ vegetable unknown. In this paper, molecular structures 13 commercial pumpkin varieties were characterized (using HPLC size-exclusion chromatography), kinetics boiled flour measured. The structural kinetic data fitted models, correlation analysis applied resulting parameters find factors influencing digestibility. It was that (1) a particular feature proportion long amylopectin chains, (2) pectins exhibited wide diversity structure, (3) correlated with both (degree esterification) (average hydrodynamic radius). These results showed macromolecules affect digestibility, presence key component cell wall materials contribute provision barrier between amylase starch. Unlike pure starch, where structure major determinant depends also on complex network polysaccharides.