Targeted hydrothermally induced cell biopolymer changes explain the digestion of starch and proteins in common bean () cotyledons

Digestion of macro-nutrients (protein and starch) in pulses is a consequence of the interplay of both extrinsic (process-related) and intrinsic (matrix-dependent) factors which influence their level of encapsulation and physical state, and therefore, their accessibility by the digestive enzymes. The current work aimed at understanding the consequences of hydrothermally induced changes in the physical state of cell biopolymers (cell wall, protein, and starch) in modulating the digestion kinetics of starch and proteins in common beans. The hydrothermal treatments were designed such that targeted microstructural/biopolymer changes occurred. Therefore, bean samples were processed at temperatures between 60 and 95 °C for 90 minutes. It was demonstrated that these treatments allowed the modulation of starch gelatinization, protein denaturation and cell separation. The specific role of hydrothermally induced starch gelatinization and protein denaturation, alongside enhanced cell wall permeability on the digestion kinetics of common bean starch and proteins is illustrated. For instance, bean samples processed at T > 70 °C were marked by higher levels of starch digestibility ( C f values above 47%) compared to the partially (un-)gelatinized samples (processed at T ≤ 70 °C) ( C f values below 35%). Similarly, samples processed at T > 85 °C exhibited significantly higher levels of protein digestibility ( C f values above 47%) resulting from complete protein denaturation. Moreover, increased permeability of the cell wall to digestive enzymes in these samples ( T > 85 °C) increased levels of digestibility of both gelatinized starch and denatured proteins. This study provides an understanding of the potential use of hydrothermal processing to obtain pulse-based ingredients with pre-determined microstructural and nutritional characteristics. Digestion of protein and starch in pulses is a consequence of the interplay of both extrinsic and intrinsic factors which influence their level of encapsulation and physical state, and therefore, their accessibility by the digestive enzymes.