Project
Plant cell walls structure and porosity
Plant cell walls structure and porosity in relation to digestibility of legume and cereal proteins.
Aim
This project is aimed to assess the effect of food processing and digestion on cell wall integrity and protein release from fractured and intact cells.
Approach
We are currently working on better understanding of the relationship between intact / broken cells properties and protein digestibility in selected legumes and cereals. Several approaches can be used to alter cell wall integrity of samples. Treated samples will be digested using the COST INFOGEST protocol. The changes in cell wall structure after treatments and digestion will be assessed by chemical analyses and light microscopy. O-phthaldialdehyde (OPA) method will be used to quantify protein hydrolysis.
Future research
We expect that integration of particle size reduction and boiling will open a door to intercellular protein release, although final values varied will be depended on the degree of cell wall rapture or broken.
References 1.Dhital, S., Bhattarai, R.R., Gorham, J. and Gidley, M.J., 2016. Intactness of cell wall structure controls the in vitro digestion of starch in legumes. Food & function, 7(3), pp.1367-1379.
2. Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T.O.R.S.T.E.N., Bourlieu, C., Carriere, F., Boutrou, R., Corredig, M., Dupont, D. and Dufour, C., 2014. A standardised static in vitro digestion method suitable for food–an international consensus. Food & function, 5(6), pp.1113-1124.
3. Schasteen, C.S., Wu, J., Schulz, M.G. and Parsons, C.M., 2007. Correlation of an immobilized digestive enzyme assay with poultry true amino acid digestibility for soybean meal. Poultry science, 86(2), pp.343-348.