A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase

•Wild type and starch branching enzyme mutant pea varieties compared.•LOS analysis revealed effect of mutation on starch digestion kinetics.•Plant cells limit starch bioaccessibility in cooked r-mutant and WT peas.•Particle size following milling influences digestion kinetics of both WT and mutant....

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Bibliographic Details
Published in:Food chemistry 2018-04, Vol.244, p.386-393
Main Authors: Edwards, Cathrina H., Maillot, Marie, Parker, Roger, Warren, Frederick J.
Format: Article
Language:English
Subjects:
Animals
Cell Wall - chemistry
Digestion
Flour
Food Handling
Gelatin - chemistry
Kinetics
LOS plots
Pancreatic alpha-Amylases - metabolism
Particle Size
Pisum sativum - chemistry
Pisum sativum - metabolism
Pisum sativum L
Rugosus locus
Seeds - chemistry
Starch - chemistry
Starch - pharmacokinetics
Starch digestibility
Swine
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Summary:•Wild type and starch branching enzyme mutant pea varieties compared.•LOS analysis revealed effect of mutation on starch digestion kinetics.•Plant cells limit starch bioaccessibility in cooked r-mutant and WT peas.•Particle size following milling influences digestion kinetics of both WT and mutant. This study describes the impact of crop genetics and processing in two pea lines (Pisum sativum L.) on starch digestion kinetics. Mutation at the rugosus (r) locus leads to wrinkled pea seeds, a reduction in starch content and a lower extent of in vitro starch digestibility. The Logarithm of Slope (LOS) kinetic model was used to analyse digestion curves obtained using porcine pancreatic α-amylase for a range of particle size fractions. Changes in starch structure induced by the r mutation led to clear differences in starch digestion kinetics for purified starches and pea flours. Larger particle size fractions showed slower starch digestion relative to the purified starch, but significant differences still existed between r and wild type pea lines. It is expected that this work will help inform the design of future studies where both starch structure and food structure are important determinants of digestion behaviour.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.10.042