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Effect of Cell Integrity on Soybean ...

Zahir, Mostafa.

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Effect of Cell Integrity on Soybean Protein Digestion and Fermentation: An In Vitro Study.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Effect of Cell Integrity on Soybean Protein Digestion and Fermentation: An In Vitro Study./
作者:	Zahir, Mostafa.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2021,
面頁冊數:	179 p.
附註:	Source: Dissertations Abstracts International, Volume: 83-04, Section: B.
Contained By:	Dissertations Abstracts International83-04B.
標題:	Soybeans. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28450815
ISBN:	9798728296409

Effect of Cell Integrity on Soybean Protein Digestion and Fermentation: An In Vitro Study.
Zahir, Mostafa.

Effect of Cell Integrity on Soybean Protein Digestion and Fermentation: An In Vitro Study. - Ann Arbor : ProQuest Dissertations & Theses, 2021 - 179 p.

Source: Dissertations Abstracts International, Volume: 83-04, Section: B.

Thesis (Ph.D.)--Wageningen University and Research, 2021.

This item must not be sold to any third party vendors.

Plant foods are organized into hierarchical structures that range in scale from centimeter dimensions of plant tissue to the nanometre scale of intracellular macronutrients (starch, lipid, and protein) inside plant cells. This natural encapsulation system may restrict the access of digestive enzymes to macronutrients during gastrointestinal digestion, particularly when the integrity of plant cell walls is preserved after food processing. Thus, addressing the effect exerted by the physical integrity of plant tissues on the bioaccessibility of plant protein is highly relevant to human nutrition, and health, especially in populations where minimal or no animal proteins are consumed as part of the daily diet. Moreover, a better understanding of the triangular relationship between plant food structure, food processing, and food digestion is of great importance and it is essential for designing and developing the strategies that could help to improve plant protein digestibility and utilization by the human body. In this thesis, we have provided more insights into the effect of cell wall integrity on plant protein digestion and colonic fermentation. The role of food processing, (e.g., milling, boiling, germination, and fermentation), in inducing structural changes in cell wall integrity and intracellular protein and the implications of these changes for protein digestibility was investigated. Soybean particles and intact cells were used as plant food models.Chapter 2 aimed to elucidate the impact of grinding alone or in combination with boiling on the fate of the cellular integrity of soybean tissues and its in vitro protein digestibility. Initially, different particle sizes of raw and boiled soybean (as whole cotyledon or flour) were prepared and used to compare the digestibility of protein between these different particles. The protein digestibility increases as the particle size decrease. This was also associated with the proportion of broken cells within the particle which in turn, was confirmed by the use of confocal microscopy to be determined by the degree of particle size reduction, and how cotyledons are treated, e.g. whether milled before or after boiling. The proportion of ruptured cells was greater for particle preparations of boiled flour compared to the particle preparations of boiled cotyledon or raw flour. To investigate the individual contribution of the cell wall in modulating protein digestibility, isolated intact cells and isolated protein were digested. It was observed that cell intactness limited protein digestibility, possibly via limiting the access of digestive enzymes to the protein within intact cells. Moreover, it was also found that the interaction of oil bodies and protein bodies inside soybean cells contributed to reducing protein digestion. These findings raise questions about the role of cell wall porosity and permeability of isolated cells from processed soybean cotyledons in modulating protein digestion.In Chapter 3, we investigated the effect of food processing on cell wall permeability of soybean cotyledon cells and the accessibility of trypsin to intracellular protein. The penetration of fluorescein isothiocyanate dextrans (FITC-dextran) probes into isolated cells from boiled seeds combined with either germination or fermentation was initially visualized by using confocal microscopy to determine the cell walls porosity and permeability of processed soybean cells.

ISBN: 9798728296409Subjects--Topical Terms:

790890
Soybeans.

Effect of Cell Integrity on Soybean Protein Digestion and Fermentation: An In Vitro Study.
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