Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

Brummer, Y. and Kaviani, M. and Tosh, S.M. (2015) Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas. Food Research International, 67. pp. 117-125.

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To better understand the role that dietary fibre plays in the health benefits of pulses, the cell wall polysaccharides of pulses were characterized. To allow comparison between this data and nutritional studies, cooked chickpeas, lentils, beans and peas were used rather than raw seeds. Insoluble fibre, soluble fibre, resistant starch and oligosaccharide fractions were isolated using digestive enzymes at 37 °C. Prebiotic galacto-oligosaccharides, including raffinose, stachyose and verbascose made up between 3.5 and 6.9% of the cooked pulses (dry weight basis). Pulse fibre is pectin rich, with most being found in the soluble fibre fraction. The soluble fibre fraction is a diverse mixture of polysaccharides of varying sizes and solutions of soluble fibre exhibit a range of viscosities depending on the pulse type. The sugarswhich make up the insoluble fibre fraction suggest a large cellulose component. Microscopic examination of cookedwhole pulses showed that a large fraction of the starchwas partially gelatinized and contained within intact cell walls whereas boiled flour pastes had few ungelatinized granules. After simulated upper-gut digestion, some starch remained inaccessible to digestive enzymes. Cellwalls of pulses modulate starch gelatinization and reduce enzymatic hydrolysis, which may account for the low glycemic response attributed to pulses.

Item Type: Article
Uncontrolled Keywords: Beans, Peas, Chickpeas, Lentils, Cell wall polysaccharides, Dietary fibre
Author Affiliation: Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph N1G 5C9, Ontario, Canada
Subjects: Crop Improvement
Divisions: Chickpea
Depositing User: Mr B Krishnamurthy
Date Deposited: 04 Dec 2015 08:30
Last Modified: 04 Dec 2015 08:30

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