In common beans, starch is enclosed by natural (micro)structural barriers influencing its behaviour during processing and digestion. Such barriers and their process-induced modifications could modulate nutrient delivery if adequate processing variables could be selected. In this study, the potential of different processing variables for generating common bean microstructures with different susceptibilities to in vitro starch hydrolysis was assessed. A traditional thermal treatment (95 °C, 0.1 MPa) and two alternative treatments including high hydrostatic pressure at room temperature (25 °C, 600 MPa) and at high temperature (95 °C, 600 MPa) were applied to common beans following a kinetic approach. (Micro)structural properties of (mechanically disintegrated) common beans were evaluated at each processing time. Mostly free, non-swollen and birefringent starch granules were obtained after mechanical disintegration of samples subjected to high pressure at room temperature. In mechanically disintegrated samples obtained by processes involving high temperature, either in combination with high pressure or not, there was major presence of cell clusters at early processing times (7–15 min) and individual cells at intermediate and long times (≥ 45 min). Following, specific process-induced common bean microstructures were evaluated in terms of in vitro starch hydrolysis kinetics. Rate constants of all microstructures obtained after high temperature treatments were similar, whereas final values of digested starch and initial reaction rates exhibited differences. The variations observed in the later parameters were correlated with the starch bio-encapsulation degree. Furthermore, in samples with the same starch bio-encapsulation degree (individual cells), differences in final digested starch and initial reaction rate were hypothesised to originate from differences in cell wall porosity/fragility.

在普通豆类中，淀粉被天然（微）结构屏障所包围，这些屏障会影响淀粉在加工和消化过程中的行为。如果可以选择适当的加工变量，则这些障碍及其过程引起的修饰可以调节养分的输送。在这项研究中，不同加工变量产生具有不同体外敏感性的普通豆微结构的潜力评估淀粉水解。传统热处理（95°C，0.1 MPa）和包括室温（25°C，600 MPa）和高温（95°C，600 MPa）的高静水压力在内的两种替代处理均应用于普通咖啡豆。动力学方法。在每个加工时间评估（机械分解的）普通豆的（微）结构特性。在室温下经受高压的样品机械崩解后，获得了大部分游离，不溶胀和双折射的淀粉颗粒。在通过高温或不与高压相结合的过程中获得的机械分解样品中，在早期处理时间（7-15分钟）中主要存在细胞团，而在中长期（≥45分钟）中主要存在单个细胞。 。下列的，体外淀粉水解动力学。高温处理后获得的所有微结构的速率常数相似，而消化淀粉的最终值和初始反应速率则表现出差异。在后面的参数中观察到的变化与淀粉的生物包封度相关。此外，在具有相同淀粉生物包封度的样品（单个细胞）中，假设最终消化淀粉和初始反应速率的差异源自细胞壁孔隙率/脆性的差异。