1021Effect of high hydrostatic pressure treatment on lectin conformational structures and starch digestion in intact pulse cells

Fengying Chen1, Zhuqing Xie1, Xiong Fu1,2,3 , Qiang Huang1,2,3, Shahid Ahmed Junejo1**, Bin Zhang1,2*

1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
2Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China

Consumption of unprocessed or undercooked excessive lectins can cause digestive issues and allergic reactions in sensitive individuals. Intact kidney bean cotyledon cells were used as a model for whole pulse food to investigate the effects of high hydrostatic pressure (HHP) treatment (100 to 500 MPa) on lectin content, activity, and in vitro digestion properties of starch. Compared with intact cells, cells treated with 500 MPa exhibited a significant reduction in lectin content (to 2.5 mg/g), lectin activity (to 1.0×10 4 HU/mg), and molecular weight. Meanwhile, the secondary structure showed a decrease in α-helix content and an increase in β-sheet content. Additionally, starch crystallinity was lowered to 2%, and in vitro starch digestibility was enhanced to 62%. Furthermore, when compared to cells treated with HHP of ≤ 400 MPa, those treated with 500 MPa exhibited higher cell wall permeability. These findings suggest that HHP treatment induces structural modifications within the cellular matrix, reducing the allergenicity of cellular lectins and affecting starch digestion in vitro, providing a theoretical basis for the modulation of allergenic potential and nutrient release in whole pulse models.

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Fig 1. SEM micrographs of (a) mucilage powder spray dried without maltodextrin and (b) mucilage powder spray dried with maltodextrin