数字农科院2.0

Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods

文献类型： 外文期刊

作者： Bingxu Wang;Shaoyun Chen;Chenhui Huang;Yechun Lin;Yongxin Liang;Weiyan Xiong;Bin Zhang;Rui Liu;Li Ding

作者机构：

关键词： Cooking methods;Potato cells;Starch digestibility

期刊名称： International Journal of Biological Macromolecules

ISSN： 0141-8130

年卷期： 2023 年 223 卷

页码：

收录情况： SCIE（2023版）

摘要： To study the effects of cooking methods on the structure and digestion changes of starch encapsulated by cellular structure, intact potato parenchyma cells were successfully isolated and then subjected to different domestic cooking methods, including baking, frying, boiling, and autoclaving. The morphology, crystalline structure, thermal properties, and in vitro starch digestibility of cooked cell samples were investigated. Our results indicated that potato cell walls remained intact and performed as physical barriers preventing the diffusion/absorption of α-amylase to intracellular starch substrates after baking or frying treatment. However, boiling or autoclaving treatment destroyed cell wall structure, and the disrupted cellular structure reduced the digestion rate, likely by inhibiting diffusion of amylase through a weakened cell wall barrier, but could not lower the final digestion extent when compared to the pure starch. These findings suggested that potato products with lower glycemic index can be obtained by baking or frying treatment.

分类号：

  • 相关文献

[1]Consumer preference, behaviour and perception about lamb meat in China. Shaobo Li,Xin Li,Qianli Ma,Zhenyu Wang,Fei Fang,Dequan Zhang. 2022

[2]Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage. Yu Song,Handan Zhang,Feng Huang,Xia Li,Jiqian Liu,Waris Mehmood,Jian Zheng,Chunhui Zhang. 2022

[3]Effect of different agricultural conditions, practices, and processing on levels of total arsenic and species in cereals and vegetables: A review. Yanfang Liu,Yatao Huang,Lin Li,Yangyang Xiong,Litao Tong,Fengzhong Wang,Bei Fan,Jiashun Gong. 2023

[4]Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat. Xijin Zhu,Chao Yang,Yu Song,Yu Qiang,Dong Han,Chunhui Zhang. 2023

[5]Effects of mutton with different cooking methods on intestinal flora and metabolites in the elderly based on in vitro fermentation. Jianing Fu,Meizhen Xu,Shaobo Li,Li Chen,Dequan Zhang. 2025

[6]Insights into molecular structure and digestion rate of oat starch. Xu, Jinchuan,Wang, Shuo,Wang, Shujun,Xu, Jinchuan,Kuang, Qirong,Zhou, Sumei,Liu, Xingxun,Wang, Kai.

[7]Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. Peisong Hu (2), Haijun Zhao , Zhiying Duan , Zhang Linlin , Dianxing Wu *. 2004

[8]Effect of Superfine Tea Powder on Quality and Starch Digestion Properties of Whole-Wheat Bread [超微茶粉对全麦面包品质及其淀粉消化特性的影响]. Wang Y.,Tu Z.,Ye Y.. 2021

[9]Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles. Dong-Hui Geng,Zexue Lin,Lu Liu,Wanyu Qin,Aixia Wang,Fengzhong Wang,Li-Tao Tong. 2021

[10]Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles. Dong Hui Geng,Lu Liu,Zexue Lin,Lin Zhu,Junlin Deng,Jian Chen,Zhuoya Xiang,Hanlin Yao,Xiaoping Su,Chen Xia,Li Tao Tong. 2021

[11]The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour. Yaning Tian,Lan Ding,Yonghui Liu,Li Shi,Tong Wang,Xueqing Wang,Bin Dang,Linglei Li,Guoyuan Gou,Guiyun Wu,Fengzhong Wang,Lili Wang. 2023

[12]The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch. Mengzi Nie,Jiaxin Li,Ran Lin,Xue Gong,Bin Dang,Wengang Zhang,Xijuan Yang,Lili Wang,Fengzhong Wang,Li Tao Tong. 2024

[13]Insights into the mechanism of hyaluronic acid and its derivatives reducing starch digestibility: Gelatinization, multiscale structures, and enzyme activity. Kangyu Wang,Xiaojie Qin,Yue Liu,Liwei Qi,Yujie Guo,Chunhui Zhang. 2025

[14]Germination duration modulates wheat composition, metabolic reprogramming, and processing functionality: Insights from metabolome and rheological profiling. Jiaqi Zhang,Xiaohan Shi,Chi Zhang,Chunwei Wang,Aixia Zhu,Jun Li,Haitao Yu. 2025

[15]Delayed effect of superfine particle size of oat bran on starch retrogradation and hydrolysis of gluten-free rice bread during short-term storage. Jincheng Zhang,Lijuan Wang,Litao Tong,Baocai Xu,Pengjie Wang,Changzhong Ren,Laichun Guo,Ju Qiu. 2025

[16]Age-related digestive capacity decline modulates the kinetic patterns of starch and protein digestion from varied diets: An in vitro study. Huilin Shen,Yimeng Shan,Dezhi Li,Kexin Li,Jing Wang,Yue Zhang,Yang Li,Li Tao Tong. 2026

作者其他论文 更多>>