Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal Treatment
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摘要: 鹰嘴豆因其营养价值高，血糖生成指数低的特性，引起研究者的广泛关注。本研究以分离的Desi鹰嘴豆细胞为模拟鹰嘴豆全食品的模型，探究不同热加工处理下细胞内淀粉的结构及体外消化动力学的变化。结果表明，Desi鹰嘴豆细胞的抗热性较强，热处理后所有样品内淀粉的糊化均不彻底，存在一定的晶体结构。随着处理温度的升高，淀粉的糊化温度升高且焓值降低。100 ℃热处理的样品（100D，70D-100）未检测到明显的焓值变化（ΔH<1.0 J/g），而高压热处理的样品（Pre-D）却呈现两个吸热焓值变化。红外光谱和体外消化动力学结果显示，甲酯化程度低的细胞样品，其消化速率和消化程度相对较高。因此，相较于热加工后Desi鹰嘴豆细胞中残留的淀粉晶体结构，由加工过程引起的细胞壁完整性变化可能更大程度地影响其淀粉底物的体外消化特性。本研究为慢消化鹰嘴豆食品加工提供一定理论指导。Abstract: Chickpeas have attracted wide attention of researchers owing to their high nutritional value and low glycemic index. In present study, intact cells isolated from Desi chickpeas were set as the whole chickpea food model to reveal the structure and in vitro digestion kinetics changes of starches in Desi chickpeas subjected to different thermal treatments. The results showed that starch granules in all cell samples were not fully gelatinizatized with certain amounts of relative crystallinity remained, indicating the strong resistance of cells to the thermal treatment. With the temperature of thermal treatment increased, the gelatinization temperature of starches in cell samples enhanced and the enthalpy value decreased. And no significant changes was observed for the enthalpy value of cell samples treated with 100 ℃ including 100D and 70D-100 (ΔH<1.0 J/g), whereas two endothermic peaks were observed for the pressure-heated cell samples (Pre-D). The results of Fourier transform infrared spectroscopy and in vitro digestion kinetics showed that cell samples with lower methyl esterification degree exhibited relatively higher digestion rate and extent. This result indicated that the cell wall structural changes induced by different thermal processing would cause a remarkable impact on the enzyme susceptibility to starch substrates in cells when compared with the remained crystal structure of starches. This study would provide a theoretical basis for the processing of slowly digested chickpea foods.
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Key words:
- Desi chickpea /
- thermal treatment /
- cell wall /
- starch structure /
- in vitro digestion properties
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图 1 不同热处理Desi鹰嘴豆细胞的普通光及偏振光学显微图
Figure 1. Light and polarized light microscopic images of chickpea cells (Desi) treated with different heat process
注：70D：70 ℃热分离Desi鹰嘴豆细胞；80D：80 ℃热分离Desi鹰嘴豆细胞；100D: 100 ℃热分离Desi鹰嘴豆细胞；70D-80: 70 ℃热分离Desi鹰嘴豆细胞进行80 ℃热处理；70D-100: 70 ℃热分离Desi鹰嘴豆细胞进行100 ℃热处理；Pre-D：高压加热分离Desi鹰嘴豆细胞；标尺（50 μm）。
图 2 不同热处理Desi鹰嘴豆细胞中淀粉的X-射线衍射图
Figure 2. X-ray diffraction pattern of starches in chickpea cells (Desi) treated with different heat processes
图 3 不同热处理分离Desi鹰嘴豆细胞的红外光谱图
Figure 3. Fourier transform infrared spectra of chickpea cells (Desi) treated with different heat processes
图 4 不同热处理Desi鹰嘴豆细胞中淀粉的消化曲线
Figure 4. Digestion curve of starches in chickpea cells (Desi) treated with different heat processes
图 5 不同热处理Desi鹰嘴豆细胞中淀粉的一级动力学曲线
Figure 5. First order kinetics of starches in chickpea cells (Desi) treated with different heat processes
表 1 不同热处理Desi鹰嘴豆细胞中淀粉的相对结晶度
Table 1. Relative crystallinity of starches in chickpea cells (Desi) treated with different heat processes
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表 2 不同热处理Desi鹰嘴豆细胞中淀粉的热力学性质
Table 2. Thermal properties of starches in chickpea cells (Desi) treated with different heat processes
样品 峰Ⅰ 峰Ⅱ To（℃） Tp（℃） Tc（℃） ΔH（J/g） To（℃） Tp（℃） Tc（℃） ΔH（J/g） 70D 74.77±0.06b 82.60±0.70b 97.90±2.26a 3.15±0.12b ? ? ? ? 80D 82.85±0.07a 90.50±0.00a 99.10±0.00a 1.24±0.04d ? ? ? ? 100D ? ? ? ? ? ? ? ? 70D-80 83.95±0.07a 89.60±0.00a 96.65±0.92a 1.09±0.02d ? ? ? ? 70D-100 ? ? ? ? ? ? ? ? Pre-D 49.55±1.34d 57.80±0.71d 68.85±1.20c 2.34±0.03c 104.4±0.20 110.1±0.03 112.0±0.72 2.04±0.03 DS 62.40±0.10c 68.97±0.15c 76.53±0.31b 9.45±0.25a ? ? ? ? 注：“?”表示本样品中未检测到变化。 
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表 3 不同热处理Desi鹰嘴豆细胞的结构参数
Table 3. Fourier transform infrared spectra parameters of chickpea cells (Desi) treated with different heat process
样品 甲酯化程度 游离羧基 70D 1.23±0.01a 0.96±0.01a 80D 1.03±0.01b 0.94±0.01ab 100D 0.93±0.02c 0.83±0.01d 70D-80 1.03±0.03b 0.90±0.03c 70D-100 1.04±0.01b 0.91±0.03c Pre-D 1.01±0.01b 0.89±0.02c 
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表 4 不同热处理Desi鹰嘴豆细胞中淀粉的消化速率及消化程度
Table 4. Digestion rate and extent of starches in chickpea cells (Desi) treated with different heat processes
样品 消化速率（k, min?1） 消化程度（C300, %） 70D 0.0002 5.83±0.01d 80D 0.0002 5.87±0.01c 100D 0.0003 8.62±0.02b 70D-80 0.0002 5.89±0.03c 70D-100 0.0002 5.90±0.01c Pre-D 0.0004 11.35±0.01a 注：C300代表300 min淀粉的消化程度。 
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