Cotyledon Cell Structure and In Vitro Starch Digestion in Navy Beans
作者： Jaspreet Singh , Thilo Berg , Allan Hardacre , Mike J. Boland
DOI: 10.1016/B978-0-12-404610-8.00008-6
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摘要: Abstract The physicochemical and microstructural characteristics of navy beans are important in relation to their starch digestibility. microstructure raw cooked consists hexagonal- or angular-shaped cotyledon cells (50–100 μm size) containing granules. flour obtained through milling the whole contains disrupted cells, granules, cell wall fragments. extent hydrolysis (%) after vitro gastrointestinal digestion differs among (≈60 %) milled bean (85–90%) due differences microstructure. Intact provide resistance whereas allow proper gelatinization enzymatic starch. structure is maintained quite well throughout gastric small intestinal period. storage freshly reduces levels retrogradation.
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