How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells.
INFOGEST
amylolysis
digestion kinetics
individual cotyledon cell
lentil
proteolysis
thermal treatment
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
24 Jan 2023
24 Jan 2023
Historique:
received:
15
12
2022
revised:
13
01
2023
accepted:
20
01
2023
entrez:
11
2
2023
pubmed:
12
2
2023
medline:
12
2
2023
Statut:
epublish
Résumé
Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on microstructural and related digestive properties are lacking. Therefore, the effect of cooking time (15, 30, or 60 min) on in vitro amylolysis and proteolysis kinetics of lentil seeds (CL) and an important microstructural fraction, i.e., cotyledon cells isolated thereof (ICC), were studied. For ICC, cooking time had no significant effect on amylolysis kinetics, while small but significant differences in proteolysis were observed (
Identifiants
pubmed: 36766054
pii: foods12030525
doi: 10.3390/foods12030525
pmc: PMC9914867
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Research Foundation - Flanders
ID : 1S23321N
Organisme : Research Foundation - Flanders
ID : 1222420N
Organisme : European Union Framework Program For Research And Innovation (under the Marie Skłodowska-Curie Training Network "FOODENGINE")
ID : 765415
Organisme : KU Leuven
ID : internal research fund
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