Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-18 DOI:10.1007/s10068-024-01777-9

Jong Hyun Choi, Ji-Eun Bae, Moo-Yeol Baik, Seon Hye Yang, Lei Cao, Hyun-Seok Kim

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Abstract

In tuber crops, starch granules are enveloped in parenchyma cells (PCs) which are bound together by pectin-rich middle lamella. Flour and intact PCs were isolated from sweet potato (Shinyulmi cultivar) and potato (Dejima cultivar). Starch granules and PCs of potato were larger than those of sweet potato. PCs from both species had lower contents of crude ash, crude protein, and crude lipid compared to their flour counterparts. As temperatures rose, the solubility patterns varied between flour and PC of sweet potato, while remaining consistent for potato. Potato PC had higher gelatinization temperatures compared to its flour counterpart, while sweet potato PC had lower temperatures than its flour, possibly due to the considerable loss of non-starch polysaccharide during its PC preparation. Compared to cooking, baked PCs showed a more evident inhibition on digestion. This study suggests that such species differences need to be considered when utilizing PCs in food processing.

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甘薯和马铃薯的面粉和薄壁细胞：理化性质和可消化性的比较研究

在块茎作物中，淀粉颗粒包裹在薄壁细胞（pc）中，薄壁细胞由富含果胶的中间薄片结合在一起。从甘薯（Shinyulmi品种）和马铃薯（Dejima品种）中分离出面粉和完整的pc。马铃薯淀粉粒数和pc数均大于甘薯。两个品种的粗灰分、粗蛋白质和粗脂肪含量均低于同品种的粗面粉。随着温度的升高，甘薯中PC与面粉的溶解度存在差异，而甘薯中PC的溶解度基本一致。马铃薯PC的糊化温度高于面粉，而甘薯PC的糊化温度低于面粉，这可能是由于在制备PC过程中大量损失了非淀粉多糖。与烹饪相比，烘焙pc对消化的抑制作用更明显。这项研究表明，在食品加工中使用pc时需要考虑这种物种差异。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.