| Literature DB >> 3484604 |
P Würsch, S Del Vedovo, B Koellreutter.
Abstract
The factors responsible for the slow digestibility of starch in leguminous seeds have been studied by examining microscopically the cooked seeds after various treatments and by measuring starch digestion in vitro. Starch in leguminous seeds is entrapped in parenchyma cells and swells only partially during cooking. The alpha-amylase cannot easily penetrate within the gelatinized starch granules due to steric hindrance and the physical nature of the leguminous starch. Disruption of the cells, especially before cooking increases the susceptibility of starch to alpha-amylase digestion.Entities:
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Year: 1986 PMID： 3484604 DOI： 10.1093/ajcn/43.1.25
Source DB: PubMed Journal: Am J Clin Nutr ISSN： 0002-9165 Impact factor: 7.045