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Analytical and Nutritional Implications of Limited Enzymic Availability of Starch in Cooked Red Kidney Beans

Tovar, Juscelino LU orcid ; Björck, Inger M. LU and Asp, Nils-Georg LU (1990) In Journal of Agricultural and Food Chemistry 38(2). p.488-493
Abstract

Measured with an enzymic method, the starch content of a raw red kidney bean (Phaseolus vulgaris) flour (RBF) was higher than that of a cooked and blended (CBB) and of a cooked, freeze-dried, and milled (CBF) preparation of the seeds. Wet homogenization as well as pepsin pretreatment of CBF increased the starch yield, indicating that starch in the cooked samples is not completely available to enzymic degradation unless cell wall entrapped granules are released by mechanical or enzymatic disruption of the fibrous walls. Solubilization of resistant starch in CBF with 2 N KOH resulted in a further increase in measured starch, which reached the RBF value. Influence of encapsulated and resistant starch fractions on dietary fiber... (More)

Measured with an enzymic method, the starch content of a raw red kidney bean (Phaseolus vulgaris) flour (RBF) was higher than that of a cooked and blended (CBB) and of a cooked, freeze-dried, and milled (CBF) preparation of the seeds. Wet homogenization as well as pepsin pretreatment of CBF increased the starch yield, indicating that starch in the cooked samples is not completely available to enzymic degradation unless cell wall entrapped granules are released by mechanical or enzymatic disruption of the fibrous walls. Solubilization of resistant starch in CBF with 2 N KOH resulted in a further increase in measured starch, which reached the RBF value. Influence of encapsulated and resistant starch fractions on dietary fiber values was also noticed. CBF showed remarkably low values of in vitro amylolysis rate and starch digestibility index in a digestion/dialysis system, features that seemed to depend also on the integrity of cell walls.

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type
Contribution to journal
publication status
published
subject
in
Journal of Agricultural and Food Chemistry
volume
38
issue
2
pages
6 pages
publisher
The American Chemical Society (ACS)
external identifiers
  • scopus:33751553643
ISSN
0021-8561
DOI
10.1021/jf00092a034
language
English
LU publication?
yes
id
39203060-9da6-48db-9152-a93d0601c472
date added to LUP
2018-10-05 16:41:58
date last changed
2024-01-15 02:54:06
@article{39203060-9da6-48db-9152-a93d0601c472,
  abstract     = {{<p>Measured with an enzymic method, the starch content of a raw red kidney bean (<i>Phaseolus vulgaris</i>) flour (RBF) was higher than that of a cooked and blended (CBB) and of a cooked, freeze-dried, and milled (CBF) preparation of the seeds. Wet homogenization as well as pepsin pretreatment of CBF increased the starch yield, indicating that starch in the cooked samples is not completely available to enzymic degradation unless cell wall entrapped granules are released by mechanical or enzymatic disruption of the fibrous walls. Solubilization of resistant starch in CBF with 2 N KOH resulted in a further increase in measured starch, which reached the RBF value. Influence of encapsulated and resistant starch fractions on dietary fiber values was also noticed. CBF showed remarkably low values of in vitro amylolysis rate and starch digestibility index in a digestion/dialysis system, features that seemed to depend also on the integrity of cell walls.</p>}},
  author       = {{Tovar, Juscelino and Björck, Inger M. and Asp, Nils-Georg}},
  issn         = {{0021-8561}},
  language     = {{eng}},
  month        = {{02}},
  number       = {{2}},
  pages        = {{488--493}},
  publisher    = {{The American Chemical Society (ACS)}},
  series       = {{Journal of Agricultural and Food Chemistry}},
  title        = {{Analytical and Nutritional Implications of Limited Enzymic Availability of Starch in Cooked Red Kidney Beans}},
  url          = {{http://dx.doi.org/10.1021/jf00092a034}},
  doi          = {{10.1021/jf00092a034}},
  volume       = {{38}},
  year         = {{1990}},
}