现代食品科技2026，Vol.42Issue(3)：116-125,10.DOI:10.13982/j.mfst.1673-9078.2026.3.1917
常压水热处理下红芸豆细胞中淀粉颗粒及其体外消化特性的变化
Changes in Starch Granules and in vitro Digestibility Properties of Red Kidney Bean Cells under Atmospheric Hydrothermal Treatment
摘要
Abstract
Red kidney bean cells were isolated under atmospheric hydrothermal treatment with varying temperatures and incubation periods to elucidate how these conditions affect the structure and in vitro digestibility of starch in bean cells.A comprehensive analysis was conducted using a combination of morphological,X-ray diffraction,thermal property,and in vitro simulated digestion analyses.Results indicated that red kidney bean cells isolated at 80-100℃maintained their morphological integrity.The starch within these cells was not fully gelatinized,and the crystal structure was partially disrupted,retaining a degree of relative crystallinity(12.97%～16.54%).Compared to processing duration,temperature imposed a more significant impact on the starch crystal structure.With an increase in heat treatment temperature(80～100℃)and incubation period(25～45 min),increases were observed in the fluorescence intensity of the intracellular dextran isothiocyanate probe,in vitro digestion rate of starch(0.004 6～0.006 6 min-1),and degree of digestion(56.25%～69.25%).Between 80 and 90℃,cell wall permeability was the major influencing factor of starch digestibility;both cell wall permeability and starch crystallinity simultaneously affected starch digestibility in cells when the temperature rose to 100℃.Therefore,by modulating the temperature and duration of atmospheric hydrothermal treatment,the digestive properties of starch contained in red kidney bean cells can effectively be regulated.This study identified changes in the nutritional characteristics of starch components in legumes during thermal processing,providing theoretical guidance for the development of legume-based functional foods.关键词
红芸豆子叶细胞/常压水热处理/细胞壁/淀粉/体外消化特性Key words
red kidney bean cells/atmospheric hydrothermal treatment/cell wall/starch/in vitro digestibility properties引用本文复制引用
肖艳,刘莹,邓媛元,张雁,唐小俊,刘光,周鹏飞,赵志浩,曾嘉锐,李萍..常压水热处理下红芸豆细胞中淀粉颗粒及其体外消化特性的变化[J].现代食品科技,2026,42(3):116-125,10.基金项目
国家自然科学基金青年项目(32001691) （32001691）
国家自然科学基金区域联合项目(U22A20539) （U22A20539）
科技创新战略专项资金(高水平农科院建设)(R2020PY-JX009 （高水平农科院建设）
R2019YJ-YB1001 （）
R2021PY-QF007) （）
