Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells

Li Ding, Qiang Huang, Wenyu Xiang, Xiong Fu, Bin Zhang, Jian Yong Wu

Research output: Journal article publicationJournal articleAcademic researchpeer-review

3 Citations (Scopus)

Abstract

Intact parenchyma cells were successfully isolated from potato tuber and chemically cross-linked with 5–12 wt% sodium trimetaphosphate/sodium tripolyphosphate for investigating the effect of cross-linking on the structural characteristics and enzyme susceptibility of starch encapsulated within the cell walls. The results indicated that both starch and cell wall polysaccharides were cross-linked, and the swelling power of starch was significantly decreased with increasing degree of cross-linking. The cross-linking reaction also significantly reduced the rate and extent of starch digestion in both intact and disrupted cells after cooking. In addition, the cell-wall barrier effect on starch digestion increased with the degree of cross-linking, due probably to that limited starch swelling and pectin solubilization during cooking process partially protected cell wall integrity and thus decreased cell wall permeability. Overall, the study suggests that chemically cross-linking of cell wall polysaccharides can slow down the in vitro starch digestion of cooked potato foods.

Original languageEnglish
Article number107297
JournalFood Hydrocolloids
Volume124
Issue numberPart B
DOIs
Publication statusPublished - Mar 2022

Keywords

  • Cell wall barrier
  • Cross-linking degree
  • In vitro digestibility
  • Potato cells

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Fingerprint

Dive into the research topics of 'Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells'. Together they form a unique fingerprint.

Cite this