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American Journal of Clinical Nutrition, Vol 43, 25-29, Copyright © 1986 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Cell structure and starch nature as key determinants of the digestion rate of starch in legume

P Wursch, S Del Vedovo and B Koellreutter

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.


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