Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas
Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas
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DOI：
10.1016/j.foodres.2014.11.009
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发表时间：
2015-01-01
影响因子：
8.1
通讯作者：
Tosh, Susan M.
中科院分区：
文献类型：
--
作者：
Brummer, Yolanda;Kaviani, Mina;Tosh, Susan M.
为了更好地了解膳食纤维在豆类对健康的益处中所起的作用，对豆类的细胞壁多糖进行了表征。为了能够将这些数据与营养研究进行比较，使用了煮熟的鹰嘴豆、小扁豆、豆子和豌豆，而不是生的种子。不溶性纤维、可溶性纤维、抗性淀粉和低聚糖组分在37℃下用消化酶分离出来。益生菌半乳低聚糖，包括棉籽糖、水苏糖和马鞭草糖，占煮熟豆子的3.5%到6.9%(干重)。脉搏纤维富含果胶，大部分存在于可溶纤维部分。可溶性纤维部分是不同大小的多糖的不同混合物，可溶性纤维溶液根据脉搏类型表现出不同的粘度范围。组成不溶纤维部分的糖表明，煮熟的整个豆类中含有大量的纤维素成分，显微镜检查显示，大部分淀粉部分糊化并包含在完整的细胞壁中，而煮熟的面糊中几乎没有未糊化的颗粒。在模拟上肠道消化后，一些淀粉仍无法被消化酶消化。豆类的细胞壁调节淀粉的糊化并减少酶的水解，这可能是豆类引起的低血糖反应的原因。皇冠版权所有(C)2014由爱思唯尔有限公司出版。保留所有权利。
To better understand the role that dietary fibre plays in the health benefits of pulses, the cell wall polysaccharides of pulses were characterized. To allow comparison between this data and nutritional studies, cooked chickpeas, lentils, beans and peas were used rather than raw seeds. Insoluble fibre, soluble fibre, resistant starch and oligosaccharide fractions were isolated using digestive enzymes at 37 degrees C. Prebiotic galacto-oligosaccharides, including raffinose, stachyose and verbascose made up between 3.5 and 6.9% of the cooked pulses (dry weight basis). Pulse fibre is pectin rich, with most being found in the soluble fibre fraction. The soluble fibre fraction is a diverse mixture of polysaccharides of varying sizes and solutions of soluble fibre exhibit a range of viscosities depending on the pulse type. The sugars which make up the insoluble fibre fraction suggest a large cellulose component Microscopic examination of cooked whole pulses showed that a large fraction of the starch was partially gelatinized and contained within intact cell walls whereas boiled flour pastes had few ungelatinized granules. After simulated upper-gut digestion, some starch remained inaccessible to digestive enzymes. Cell walls of pulses modulate starch gelatinization and reduce enzymatic hydrolysis, which may account for the low glycemic response attributed to pulses. Crown Copyright (C) 2014 Published by Elsevier Ltd. All rights reserved.