Food Microstructure and Starch Digestion - Advances in Food and Nutrition Research - page 148

D

Starchy matrix

Electron dense
granular material

500 nm

E

Degraded cell wall
microfibrils

Intercellular space

1000 nm

Figure 4.5 (A-E) Transmission electron micrographs (TEM) of cooked tuber parenchyma
cells from Nadine potato cultivar showing the loss of cell wall integrity after cooking.
A decrease in cell wall thickness and loosened cell wall microfibrils was clearly observed.
Cytoplasm consisted of gelatinized starchy matrix along with cell wall remains and some
other granular structures. Reproduced from Bordoloi, Kaur, et al. (2012) with permission
from Elsevier.

3.1.2 Starch digestion in vitro and microstructure of digesta
Starch hydrolysis (%) in cooked potatoes from the above-discussed cultivars
was studied by Bordoloi, Singh, and Kaur (2012) during in vitro gastrointes-
tinal digestion and is presented in Fig. 4.6 . The first 30 min of hydrolysis
represented gastric conditions at pH 1.2 during which some percentage
of hydrolysis was observed possibly due to the acid hydrolysis. When the