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Insights into the starch gelatinization behavior inside intact cotyledon cells
Peng Guo1, Jinglin Yu2, Shuo Wang3
1School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
International Journal of Biological Macromolecules
|July 3, 2020
Summary
The intact cell wall significantly slows down starch gelatinization in legumes. Starch within cells retains more crystalline structure during heating compared to pure starch.
Area of Science:
- Food Science
- Plant Biology
- Biochemistry
Background:
- Starch gelatinization is crucial for food processing and digestibility.
- The cellular environment's impact on starch gelatinization is not fully understood.
- Legume starches are important globally but exhibit complex behavior.
Purpose of the Study:
- To investigate the structural changes of starch within intact legume cotyledon cells during differential scanning calorimetry (DSC) heating.
- To compare the gelatinization behavior of starch within intact cells versus pure starch.
- To determine the effect of the intact cell wall on starch gelatinization.
Main Methods:
- Isolation of intact cotyledon cells from three legume species.
- Simulated DSC heating of cells to various temperatures.
- Analysis of swelling power, solubility, and gelatinization transition parameters.
- Microscopic observation of starch granule integrity.
Main Results:
- Intact cells showed lower swelling power and solubility than pure starches.
- Starch within intact cells retained more crystalline and double-helix structures post-heating.
- Starch granules remained partially intact even 15°C above the conclusion temperature.
- The cell wall significantly restricted starch swelling and disruption.
Conclusions:
- The intact plant cell wall acts as a physical barrier, retarding starch gelatinization.
- Cellular confinement influences starch structural transitions during thermal processing.
- Understanding these effects is key for optimizing legume-based food product development.
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