title: Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.).
abstract: The formation of resistant starch (RS) and the rate of starch hydrolysis were evaluated in vitro in a wild type of green-seeded pea genotype RRRbRb BC3 (33-Am) with 32.7% amylose content and in two mutants RRrbrb BC3 (23-Am) and rrRbRb BC3 (65-Am) with amylose contents of 23.3 and 65.1%, respectively. Pea samples were intact or homogenized and subjected either to autoclaving or to boiling at atmospheric pressure. The amount of RS (total starch basis) varied from 6.2 to 12.9% in the 23-Am products and from 31.2 to 33.4% in the 65-Am products. The RS level of the 33-Am product with a regular amylose content was 11.0%. Both the 23-Am and the 65-Am products were abundant sources of dietary fiber (39 and 34%, dry matter basis, respectively) versus 23% in the regular pea product. The amylose/amylopectin ratio was an important determinant of the rate of starch hydrolysis. The hydrolysis indices (HI) and predicted glycemic indices were lowest in the 65-Am peas (HI range = 42-59) as compared to the 23-Am peas (HI range = 53-84). It is concluded that the pea genotypes covered a wide range in starch availability, which is likely to affect nutritional parameters such as glycemic responses and colonic delivery of starch.
authors.affiliation: Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden. vida.skrabanja@bf.uni-lj.si
authors.forename: V
authors.initials: V
authors.lastname: Skrabanja
authors.forename: H G
authors.initials: HG
authors.lastname: Liljeberg
authors.forename: C L
authors.initials: CL
authors.lastname: Hedley
authors.forename: I
authors.initials: I
authors.lastname: Kreft
authors.forename: I M
authors.initials: IM
authors.lastname: Björck
mesh_terms: D000688:Amylose / Q000032:analysis; D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis; D005838:Genotype; D006358:Hot Temperature; D006868:Hydrolysis; D018532:Pisum sativum / Q000737:chemistry / Q000235:genetics*; D012639:Seeds; D013213:Starch / Q000032:analysis / Q000737:chemistry; D014908:Triticum
chemical_list: D004043:Dietary Fiber; D013213:Starch; D000688:Amylose