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Abstract：
Starch digestion in pulse cellular matrices is primarily determined by the hindrance of cell walls limiting enzyme diffusion as well as the retention of starch granular structure. However, the effect of hydrothermal treatment on structure and digestion properties of entrapped pulse starches is not fully elucidated. In present study, we reported the variations in structure and enzyme susceptibility of pulse cells isolated at 60 °C followed by heated at 70, 80, 90, 100 °C, which were higher than the starch gelatinization temperature. Based on the thermal and crystalline properties, entrapped starches in pulse cells were not fully gelatinized even treated at 100 °C. Whilst, the digestion of entrapped pulse starches increased with higher temperature, but still much lower than the isolated starch treated at the same temperature. In addition to physical barriers (intact cell wall) and starch structural features (partial ordered crystalline structure), the soluble/insoluble proteinaceous materials in cells also synergistically reduced the starch digestibility.
摘要：
脉冲细胞基质中的淀粉消化主要取决于限制酶扩散的细胞壁的阻碍以及淀粉颗粒结构的保留。然而,水热处理对截留脉冲淀粉的结构和消化性能的影响尚未完全阐明。在目前的研究中,我们报道了在60°C下分离的脉冲细胞的结构和酶敏感性的变化，然后在70、80、90、100°C下加热，高于淀粉糊化温度。基于热和结晶特性，即使在100°C下处理，脉冲细胞中的包埋淀粉也没有完全糊化。同时,截留的脉冲淀粉的消化随着温度的升高而增加，但仍远低于在相同温度下处理的分离淀粉。除了物理屏障（完整的细胞壁）和淀粉结构特征（部分有序的晶体结构），细胞中的可溶性/不溶性蛋白质物质也协同地降低了淀粉的可消化性。
