Am J Clin Nutr-1985-Wong-38-43

7/28/2019 Am J Clin Nutr-1985-Wong-38-43

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38

Fac to rs a ffec ting th e ra te o f h yd ro lys is1o f s ta rch in legum es

Susan W ong , BSc(hons), K a thy T raianedes, BApp iSc i, and K erin O D ea, PhD

ABSTRACT In an a ttem p t to und erstand the m echan ism fo r the ex trem ely s low rate o fd iges tion and ab sorp tion o f ca rbohydra te from legum es , w e have ex am in ed a num ber of fac to rsw hich cou ld po ten tia lly a ffec t the process in v itro . Th e ra te o f hydro ly sis o f legum e s ta rch in v itrow as no t a ffec ted b y the p resence o f fa t (as e ith e r bu tter o r an em ulsion) . H ow ev er , it w ass ign ifican tly in creased in comm erc ia lly av ailab le cann ed bean prepara tions , sugges tin g th at th eh ig h tem pera tu res used in the cann ing process m ay a lte r the av ailab ility o f s tarch in legum es . Inv itro s tarch hydro lys is ra te w as a lso sign if ican tly inc reased b y grind ing legum es fine ly p rio r tocook ing . F ina lly , the slow rate o f d iges tio n an d absorp tion o f legum e carbohydra te do es no t appearto be due to v iscos ity s ince a) inc reasing th e sh ak in g ra te o f v iscous m ix tu re o f e ith e r red k idneyb ean s or len tils from 0 to 120 osc illa tions per m in u te d id no t a ffec t the hy dro lys is ra te , and b) ath ick v iscous m ix tu re o f e ithe r o f these legum es d id no t re ta rd the d iffus ion of free g lu cose from ad ia lys is sac in to the d ia lysa te. Am I C lin N u ir l985 ;42 :38-43 .

K EY W ORDS Legum es, s ta rch hydro lys is , fa t, v iscos ity , p rocessing , phys ica l fo rm

IntroductionT he o ral ing es tion o f ca rb oh yd rate o f leg -

um in ou s o rig in g ive s rise to ve ry low po s t-p rand ia l g lucose an d in su lin re spo nse s (1 )an d , as a con seq uence, h as b een recom -m ended fo r inc lu s io n in the d ie t o f d iabe tic s(2 , 3 ). It ha s been gene rally a ssum ed th a tsuch foo ds co n ta in v isco us o r g ell ing fib ersw h ich inc re ase the v isco s ity o f the un s tirredlaye r b etw een the fo od an d th e b rush b ord ersu rfa ce o f th e in te st ine , the reby re tard ingn u trien t ab so rp tion (4 ). H ow eve r, w e recen tlyd em on stra ted tha t v iscos ity w as n o t an im -p o rtan t fa c to r in fluen cin g in v itro s tarch h y -d ro ly s is ra tes in len tils (5) . In deed , tho sefa cto rs p rev iou s ly sh ow n to be im portan t ind e term in ing s tarch h yd ro ly s is ra te in ce rea ls(6 ) (p hy sica l fo rm , coo k in g ) w e re also sh ow nto be o pe rating in the ca se o f len tils (5 ).

W e hav e now ex tend ed th ese in itia l o bse r-v ation s w ith len tils to o th er leg um es a s p arto f a la rge r s tu dy o f n um ero us fac to rs (v isco s-ity , ph ys ic a l fo rm , add itio n o f fa t, and com -m erc ia l p roce ss in g ) w h ich co u ld p o ten t ia llya ffe ct th e ra te o f d ige s tio n o f legum inou sca rbo hydra te in v itro .

M ate ria ls and methodsD eterm ina tion o f ava ilab le carboh yd ra te

The carbohydra te con ten t o f th e leg um es and o therfo ods used in th is s tudy w as m easured as prev iou slydesc ribed (6 ) an d is based on the m etho d of H udson e tal (7 ). A portion o f fo od con ta in ing app rox im ately 0 .2 gcarb ohyd ra te w as g e la tin ized by bo iling in 2 0 m l of 0 .2M sod ium ace ta te bu ffe r(pH 5 .0 ) fo r 4 h w ith in term itten tshak ing . A fte r ge la tin iza tion 2 m l of an enzym e m ix tu reco n ta in in g 20 m g er-am ylase (H alcyon C hem ica ls , A u s-tra lia ) an d 20 U am ylog luco sidase (S igm a, S t. L ou is,M O ) w as ad ded and the sam ple incuba ted w ith shak inga t 5 0# {1 76 }Cv ern igh t. A fte r enzym ic hydro lysis , the sam p lew as ana lyzed fo r g lucose by reac ting w ith para -hy droxybenzo ic ac id hydraz ide (Pahbah) . T he co lo red arom atich ydraz ide fo rm ed had an absorb an ce at 415 nm pro por-tion a l to th e m onosaccharide co ncen tra tion . T he resu ltw as la te r co rrec ted to s ta rch by m ultip ly ing b y 0 .9 andexp ressed as a percen tag e of the dry w eig h t o f food .D esicca ted D -g lucose (M ay and B ak er) w as used as as tan dard . A ny m onosacch ar id e presen t in a sam ple w asd ete rm ined by fo llow in g th e sam e p rocedure w ithou t th e

F rom the B ak er M ed ica l R esearch Institu te , C om -m erc ia l R oad , P rahran , V ic 3181 , A ustra lia (SW ) andthe U nivers ity o f M elbo urne D epartm en t o f M ed ic ine ,R epa tria tion G enera l H o sp ita l, H eide lberg , V ic 3081 ,A u stra lia (K I, K O ).

R ece ived Sep tem ber 25 , 19 84 .A ccep ted fo r p ub lication D ecem ber 18 , 198 4 .

The Am erican Jou rna l o f C lin ica l N u tr itio n 42 : JULY 1985 , pp 38-43 . P rin ted in U SA 1985 Am erican So cie ty fo r C lin ica l N utritio n


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STARCH HYDROLY SIS IN LEGUMES 39add ition of am ylases . S ucrose in a sam ple w as de tec tedby se tting u p separa te incub ation s con ta in ing invertase .

Rate ofhydrolysis ofstarch in foodsThe foo d w as cooked by bo iling in d is tilled w ater fo ron e hou r. Por tion s of coo ked leg um es, each con ta in ing

abou t 0 .2 g s tarch , w ere accu rate ly w eig hed ou t and theexp erim en t in itia ted b y add ition o f the enzym e so lu tio n(a -amylase an d am ylog lucos idase as abo ve) fo r 30 mma t 5 0# {1 76 }C .am ples w ere no t ge la tin ized as the aim was tod ete rm ine the ra te o f hydro ly sis o f s ta rch in the legum esafte r cook in g in the u sua l w ay . T he am ount o f s tarchhydro lyzed afte r a g iv en in cu ba tio n p erio d w as m easuredco lo rim etr ica lly as descr ib ed above . In som e experim en tsthe bean p repara tio ns w ere incuba ted u nder th ree co n-ditions: a) w ithou t enzym e, b) w ith am ylase and am y-log lu cosidase, and c) w ith invertase to de term in e sepa-rate ly the ra te o f re lease of m onosaccharide , po lysaccha-rid e, an d d isa cc ha rid e.

E ffect o f vi sco si tyThese stud ies w ere d es igned to d e te rm ine whether the

slow ra te o f ca rb ohydrate abso rp tio n fo llow in g ora lingestion of leg um inous food s w as du e to v isco sity . Inthe firs t s tudy 0 .1 g g lu co se w as incuba ted in a d ia lysissac in the presence an d absen ce of a p ortion of cooked ,m ashed legum es (red k idney b eans) con ta in ing 1 .0 gcarbohydra te and the ra te o f re lease of free g lucose fromthe d ia lys is sac in to the d ialysa te w as m easured . T h isw as don e b y sub trac ting the g lu co se re leased from ad ia lysis sac con ta in ing k idney beans a lone from tha tcon ta in ing k id ney beans p lus free g lucose and com parin git w ith the ra te o f release of g lucose from a d ia lysis saccon ta in ing g lucose a lo ne . If the presen ce of m ashedk idney b eans w as in creas ing the v iscos ity o f the g lu co seso lu tion w e would h av e expec ted a reduc tion in the rateo f re lease of g lu cose in to the d ia lysa te in the presence ofthe legum es . In the seco nd s tudy portio ns of red k idneybeans con ta in in g 0 .2 g carbohydra te w ere incuba ted a td iffe ren t shak ing ra tes (0 , 60 , 120 oscilla tio ns per m inu te(OPM )) fo r 30 mm and the ra te o f s tarch hyd ro lysis tog lucose m easu red . I f v iscos ity w as an im portan t de ter -m inan t o f the ra te o f h ydro lys is o f the s ta rch in redk idn ey beans , th en the inh ib ito ry effec t ( ie inc reasedbarrie r to d iffu sion be tw een enzym e and sta rch ) w ouldbe red uced by increasing th e shak ing ra te o f th e reac tionmix tu re .Effect of physical form

The effect o f phy sica l fo rm of beans on th e ra te o fsta rch h ydro lys is w as stud ied by com paring hydro ly sisra te in w ho le red k id ney beans wh ich h ad been m ashedw ith a fo rk afte r co ok ing to sim ula te chew ing , w ith tha tin beans w hich h ad been fine ly g roun d in an e lec tr icg rind er p rio r to coo k ing .E ffect of added fat

The ra te o f sta rch hyd ro lys is in portions o f co okedfoods (po ta toes , legum es) con ta in ing 0 .2 g sta rch w asm easured in the presence and absence of 0 .1 g fa t in thefo rm of bu tte r o r an em ulsion (In tra lip id ). In tra lip id

(V itrium , Sw ed en ) is a fa t em u ls ion con ta in ing 20%frac tion ated so ybean o il, 1 .2% frac tiona ted lec ith in , 2 .5%glycerin and w ate r. 0 .5 m l of th is em u lsion con ta ins 0 .1g fa t.E ffect ofcommer ci al pr ocessi ng

Com par isons w ere m ade be tw een comm erc ially av ail-ab le (canned) and hom e-m ad e prepara tions of legum esw ith respec t to to tal ava ilab le carbohyd ra te co n ten t,s ta rch con ten t, sugar con ten t and ra te o f release ofm onosaccharide in v itro af te r incub ation w ith a -am ylaseand am ylog lu cosidase in the presence and ab sence ofinvertase. T he com merc ially ava ilab le bean p repara tion sused in th is s tudy w ere H einz V ege ta rian B ak ed B eansan d M aste rfoo ds R ed K idney B eans. T he hom e-coo kedb ak ed beans co n tained harico t (n av y) beans , tom ato es ,m u sta rd , an d m o lasses and the hom e-co oked red k idneybeans con ta ined on ion s, tom ato es, ch ili, and sp ices . Inbo th cases the b ean s w ere soak ed overn ig h t an d co okedco nven tiona lly by bo iling o r bak ing . T h ey w ere no tp ressu re -cooked .

Resu l t sT he m ean ( SD ) ava ilab le carb oh yd rate

con ten ts o f the foo ds used in th is s tud y areg iven in T ab le 1 a s m ono -, d i- , an d po lysac -cha ride s . T he va lue s fo r s tarch con ten t ob -ta ined fo r red k idn ey b eans , h arico t b eans ,and red and b row n len tils w ere o n ly abou ttw o-th ird s th at g iven in the lite ra tu re (8 ).T h e d isc rep an cy is p rob ab ly d ue to m eth od -o log ic al d iffe ren ces in d e term in atio n o f car-b oh yd rate con ten t. T he foo d tab le va lu esw e re ob ta ined in d ire c tly by d iffe ren ce a fteran aly s is fo r w ate r, fa t, p ro te in fibe r, and ash .In the p re sen t stud y , ava ilab le ca rbo hyd rateco n ten t w as m easu red d ire ctly by in cu ba tio nw ith d ige st ive enzym es (7 ). C arb ohyd rateco n ten ts o f leg um es d eterm ined by d ifferencem ay inc lu de a) som e sta rch w h ich is u nava il-ab le to the s ta rch d ige s tive en zym es du e toits chem ica l a sso cia tio n w ith p ro te in , and b)d ie ta ry fibe r no t a cco un ted fo r by ea rly c rudefib er a na ly se s.

The in v itro sys tem used in th is study w ascheck ed to ensu re tha t a ll ava ilab le ca rb o -hy d ra te w as h yd ro ly zed . T h is w as d on e us in gpu re s ta rch . A 100% reco ve ry o f the starcha s g lu co se in d ic ated th e va lid i ty o f the m ethodused . T he en zym es used w ere also checkedregu larly to b e ce rta in th at m ax im al ac tiv ityw as m ain ta ined . Incub a tion o f su cro se w itha -am yla se an d am y log lucos id ase d id n o t re -su lt in any m easu rab le m ono sacch arid e re -


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40 W ONG ET ALTABLE 1Availab le ca rbo hydra te con ten t (m ono-, d i- , and po lysaccharide ) o f a varie ty of legum es (m ean SD percen taged ry w eig ht)

n Mono sa cch a r id e S ucrose S ta rc hHarico t (n av y beans) 6 - - 34 .0 2. 0B row n l en tils 12 - - 43 .0 2. 6R ed len tils 8 - - 47 .2 2. 0R ed kid ney beans 6 - - 34 .8 0. 2Comm erc ia lly canned beans

R ed k idney beans 6 0 .9 0 .1 7 .5 0 .1 3 4 .6 1. 0B akedbeans 6 11 .6 0 .1 7 .7 0 .8 3 1 .4 0 .4

H om e-co oked equ iva len tsR ed kidney beans 6 5. 9 0 .1 2 .9 0 .5 30 .0 0. 2B aked beans 6 5 .1 0 .1 5 .7 0.5 25 .2 0. 2

le a se . T he p re sen ce o f inv ertase in th e incu -ba tion m ix tu re w as necessary fo r the de te ctiono f an y su cro se in a sam ple .

T he p ercen t starch h yd ro ly zed in a v arie tyo f legum es w hich h ad b een p rep a red a s ifthey w e re to be ea ten and th en su b je cted toa 30 -m m in cu ba tio n w ith a-am y la se an dam ylo g lucos id ase is repo rted in T ab le 2 . T hes ta rch in all o f the se legum e p rep ara tio ns w ash yd ro ly zed s ig n ifican t ly m ore s low ly than fo rce rea ls (eg spagh ett i) o r ro o t veg etab les (eg

TABLE 2P er ce nt s ta rc h hydro lysed an d p ercen t to ta lca rbohydra te ava ilab le a fte r incuba tio n of hom e-coo kedor cann ed beans a t 50 #{176}Cor 3 0 mm (m ean SD )

Tota lava i lab le

L egum es n S ta rch carb ohyd ra tesB rown lentils 11 12 .1 1 .4 -Re d lentils 10 11 .61 .0 -Har ico tbeans 8 11 .42 .2 -R ed kidney b eans 8 9. 9 0. 7 -Canned b ean s

Baked beans (harico t) 8 46 .9 2 .1 67 .1Re d k id ne y b ea ns 8 44.1 0. 9 55.1

H om e-cook ed vers ion sBaked beans (harico t) 8 8 .0 0. 9 34 .9R ed k idney b eans 6 7.4 0. 8 28 .3

N on -le gu me c ar bo hy dr ate sPotato 10 63 .3 4. 8Sw ee t p o tato 8 64 .6 0. 6 -W h ol em e al s pa gh et ti 10 69 .8 2. 4 -Plainspaghetti 10 72 .01 .2 -

Tota lava i lab leca rbohydra te inc ludrsmono .andd isaccha t idein add itio n to sta rch .

po ta toe s , sw ee t po ta to e s) w h ich have b eeninc lud ed in T ab le 2 fo r the p u rp ose s o fcom pa rison . H ow eve r, it is in te res tin g tono te th at th e starch from canned bean s w ashyd ro lyzed m uch fas te r th an th at from anequ iv alen t hom e-coo ked ve rsion . T h e to ta lav ailab le ca rbo hydra te in c lud es an y m ono -sacch arid e an d d isa ccha rid e (su ga r) in th esauce s in ad d itio n to th e s tarch from theb eans . A ny m onosaccha ride s w e re im m ed i-a te ly ava ilab le and any add ed su cro se w asrap id ly and com p lete ly hyd ro lyzed by inv e r-tase . H ow eve r, ev en w hen th e co n tribu tion so f add ed m ono -an d d isa ccha rid e w e re co r-re cted fo r, the actua l ra te o f s tarch hydro lys isw as m uch fa s te r in the cann ed b eans th an inth ose coo ked co nv en tio na lly by bo ilin g .

T he rele a se o f fre e g lucose from a d ialy s issac w as no t re ta rded by the p resence o f ath ick v isco us m ix tu re o f red k id ney beans inth e sac (F ig 1 ). T he ra te o f re le a se o f g lucosefrom th e sac co n ta in ing b o th the free g lucoseand th e m ashed k idn ey b eans w as the sam eas the sum of th e ra tes from th e sac s co n -t aming g lucose a lo ne and k id ney b eans alon e.S im ila r resu lts w ere ob ta ined w hen m ashedred len tils w e re sub sti tu ted fo r m ash ed redk idn ey b eans in th e d ia ly s is sac .

T he rate s o f s tarch hydro lys is in m ashedred k idney b eans w ere no t a ffec ted b y in -c rea s ing th e sh ak ing ra te from 0 to 1 20O PM . W ith no shak in g 9 . 1 0 .7% sta rchw as h yd ro ly zed in 3 0 mm , a t 60 O PM 10 .4 0 .3% and a t 12 0 O PM 10 .4 0.2% (n= 6 ). W hen red k idn ey bean s and len tilsw ere g rou nd fine ly p rio r to co ok ing , the


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/ gLucose + red kidney beans

0 1 8

0 1 6

0 1 4

0 1 20 1 0

00 8

/,61

//

//

/I ,iTgLucose

- - -i- - red kidn ey be ans

-I -/

3 0 6 0 9 0

m ore rap id lym ash ed af ter

S T A R CH H Y D R O L Y S IS IN L EGUM E S 41

0I4-UInU

Ca U )0L I

01

01

T im e (m inute s)1 2 0

FIG 1 . T im e co urse o f the g lucose re leased f rom d ialy sis sacs con tain ing 0 .1 g g lucose , o r 1 .0 g carbo hy drate asred k idney b ean s, o r bo th .

s tarch w as h y d ro ly z ed m uchth an w hen they w ere s im plycoo k in g (T ab le 3).

T A B L E 3E f f ec t o f phy s ical f o rm o n the rate o f s tarch hy dro ly sisin red len tils and red k idney beans af te r incub ation at5 0 # {1 7 6 }Cor 30 m m . M ean S D (num b er o fde te rmina t ions )

P e r c e n t s ta rc h h y dr ol y ze d

R ed len tils 11 .6 1 .0 0 (1 0)R ed k idney bean s 9 .9 0.74 (8 )G roun d red len tils 83 .5 2 .09 (5 )G roun d red k id ney beans 75 .6 3 .70 (6 )

T he p resence o f f at , e ith er as bu tter o r asth e em u ls ion In tralip id , d id no t af f e ct therate o f hy dro ly s is o f starch f rom eithe r groundor w ho le len tils or po tato es , w h ich w erein clu ded f or th e pu rpo ses o f com pariso n(T ab le 4 ).

Dis cus s ionT he re su lts o f th is stu dy con f irm and ex -

tend our p rev iou s f ind ing s w ith b row n len tils(5 ) in d icating that the s low rate o f d ig es tio no f legum inou s s tarch w as no t du e to h ighv isco s ity . H ad v iscosity been re sponsib le , in -


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42 W ONG ET ALTABLE 4Effec t o f fa t on th e ra te o f s ta rch h ydro lys is in len tilsand p o ta to es a fte r in cu ba tio n a t 5 0#{176}Co r 30 mm .(M ean SD (n) percen t starch hydro lysed)

Food W ithout fa t W ith butte r W i t h i ntr a lip idB row n lentils 12 .8 1 .4 (3 ) 12 .1 0 .3 (3 ) -G round len tils 83 .5 2 .1 (4 ) - 81 .3 2 .1 (4 )Po ta to 60. 1 3. 0 (4 ) 62 .2 2. 0 (4 ) 61 .2 1. 5 (4)

c rea s ing the sh ak ing ra te o f the re ac tio nm ix tu re w ou ld h av e d im in ished the d iffu s io nb arrie r b e tw een the en zym es an d s tarch m ol-e cu le s, the reb y ra is ing th e s tarch h ydro ly sisra te . T h is d id no t happ en eithe r w ith len ti ls(5 ) o r w ith red k idn ey b eans . G elling fibe rssuch a s g ua r gum hav e b een show n to s lowth e passage o f fre e g lucose ou t o f a d ia ly s issa c in to th e d ia ly sate du e to inc re as in g thev iscos ity o f th e m ed ium . H ow ev er, w e w ereunab le to dem onstra te a s im ila r retardat ionof g lu co se d iffu s io n in the p re sen ce o f th ickv iscou s so lu tion s o f e ithe r len tils (5 ) o r redk id ney b eans . T hu s, a lth ou gh it w as an a t-tra c tiv e hy po the s is th at legum in ou s fibe rac ted l ike gu ar gum to inc rea se the v isco s ityo f in te st ina l con ten ts to su ch an ex ten ttha t c a rbo hydra te d ige s tion an d ab so rp tionw ou ld be red uced (4 ) o u r find in gs do no t sup -p o rt it.

T h ese resu lts p rov ide fu rth er supp ort fo rthe h ypo th es is tha t, as fo r c ere als, th e p hys ic a lfo rm of legum es is a c ritic a l fa cto r de te rm in -in g th e ra te o f s ta rch h yd ro ly s is . F in e ly g rind -in g red k idn ey bean s o r len ti ls p rio r to co ok-in g re su lted in a 7 -fo ld inc rea se in s tarchh yd ro ly s is ra te s .

T he co -in ge st ion o f fa t w ith a c a r b o h y d r a t elo ad ha s been show n to resu lt in a fla t ten ingo f the po stp rand ia l g lu co se resp on se (9 , 10 ).O u r resu lts show ed no effe c t o f fa t o n thera te o f d ig e st ion o f starch from e ith er p o ta toe so r legum es , e ithe r w h en add ed d irec tly a sb u tter o r w hen ad ded a s an em u ls ion ino rde r to in teg rate it in to th e re ac tio n m ix tu re .T h us , th e m o st lik ely exp lana tion fo r th e inv ivo re su lts is a fa t-ind uced d elay in ga s tricempty ing .

T rad itio na l m e tho ds o f b ean co ok ery aretim e -co nsum in g , usua lly invo lv ing so ak ingo ve rn ig h t and pro lon ged co ok ing . F o r th is

rea son , m o st beans con sum ed in w esterncou n trie s l ike A ustra lia and the U S a re inth e co nv en ien t, p re -p repa red , cann ed fo rm .In add itio n to the se p rocessed fo rm s of b ean shav in g u nn ece ssa ry ad ded sa lt an d suga r, ou rd ata sh ow tha t the ir s tarch is h yd ro ly zedm uch m o re rap id ly than th at in b ean s p re -pa red b y trad it ion al m e th ods . It is p oss ib letha t the h ig h tem pera tu res an d /o r p re ssu re sto w h ich the beans a re sub je cted d u rin g thecann in g p ro ce ss a ffec t th e s tru ctu re o f thepo lysaccha rid e in the beans to m ake it m oreaccess ib le fo r en zym ic hy dro lys is . It is in ter-es tin g to n o te in th is co n tex t tha t th e tex tu reo f cann ed bean s is co ns id erab ly so fter thantha t o f th e hom e-coo ked b eans . A t p resen tw e do no t kn ow w he the r the m ore rap id lyd ig es ted can ned beans g iv e rise to g reate rpostp ran d ia l g lucose and insu lin responsesfo llow ing o ral ing es tion . W e h av e p rev iou s lysh ow n th at g rin d in g len tils p rio r to coo k in gw as a ssoc ia ted w ith a 5 -fo ld inc rea se in thera te o f s ta rch d ig es tion in v itro , bu t o n ly a2 -fo ld in cre ase in th e po stp rand ia l g lu cosere spon se a fte r o ra l in ge s tion , an d n o in cre asein the m agn itud e o f the in su lin re sp on se (1 1 ).T he se resu l ts sugg e sted th at fa c to rs o th e rthan rate o f starch d ige st ion w e re im po rtan tin de te rm in ing the p articu larly low g lu co sean d insu lin resp on se s to legum es . H ow eve r,Jenk in s an d cow o rke rs d id show tha t on efo rm o f p ro cess ing in vo lv in g h igh tem pe ratu reb ak ing d id resu lt b o th in an in cre ase in th era te o f s ta rch hydro lys is in v itro and a h ig he rg ly cem ic respo nse in v iv o . T h is raises th ep oss ib i lity tha t h igh tem pe ratu re s do m od ifyth e struc tu re o f p o ly sacch aride s in b eans ,p oss ib ly b y d is ru p tin g the p ro te in -c a rbo hy-d ra te in teg ration , and tha t th is d oe s, a t lea s tp artia lly , n eg ate the p u rp o rted b en e fi t a sso -c ia ted w ith pa rticu la rly s low d ige st ion o fd ried b eans , on ce th ey have b een proce ssedb y can nin g.

Re fe rence s1 . Jen k ins D JA , W olever TM S , T ay lo r RH , B arker

HM , F ie lden H . E xcep tiona lly low blood g lucoseresponse to dried b ean s: com parison w ith the o therca rboh ydra te food s. B r M ed J l9 80 ;28 l:578 -80 .

2 . Jen k ins D JA . S low re lease carbohydra te and thet rea tmen t o f d iabe tes. P roc N utr S oc 198 l;40 :227-35 .


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STARCH HYDROLY SIS IN LEGUM ES 433 . Jenk ins D JA , W olever TM S , Jenk ins A L , Ct a l. T he

g lycaem ic in dex o f foo ds tested in d iab etic p atien ts:a new bas is fo r ca rbo hydra te exch an ge favo uring theu se of legum es . D iabe te lo l l98 3 ;24 :257 -64 .

4 . Jen k ins D JA , W olever TM S , Leeds A R , e t a l. D ie ta ryf ib res, fib re ana lo gues and g lucose to le rance: im po r-tan ce of v iscosity . B r M ed J l9 78 ;l: 139 2-4 .

5 . W ong 5 , O D ea K . Im por tance of p hys ica l fo rmrather than v iscos ity in d ete rm in ing the ra te o fsta rch hydro ly sis in legum es. Am J G in Nu trl983 ;37 :66-70 .

6 . S now P , O D ea K . Fac to rs a ffec tin g the rate o fsta rch h ydro lys is in food . Am J G in Nu tr 198 1 ;34 :2721-7 .

7 . H ud son G J , Jo hn PM V , B ailey BS , Sou th ga te DAT .T he au tom ated de term in ation of ca rbohydra te. D e-

ve lopm en t o f a m etho d fo r ava ilab le ca rb ohyd ra teand its app lica tion to foods tu ffs . J Sc i F d A gric19 76 ;27 :68 1 -7 .

8 . C om pos itio n of Foods. B e thesda , MD : U S Dep ar t-m en t o f A g ricu ltu re, 1975 :3 7 .

9 . C o llie r G , O D ea K . T h e effec t o f co -in gestion o f fa to n the g lucose , insu lin an d gas tric inh ib ito ry po ly -pep tide respo nses to carbo hydra te and pro te in . AmJ G in N utr 1983 ;3 7 :94 l-4 .

1 0 . C o llie r G , M cL ean A , O D ea K . T he effect o f co -ing estion o f fa t on the m etabo lic responses to s low lyan d rap id ly absorbed carbo hydra tes D iabe to log ial984 ;26 :50-4 .

11 . O D ea K , W ong S . T he ra te o f s ta rch hyd ro lys is inv itro does no t p red ic t the m etabo lic respon ses tolegum es in v ivo . Am J C lin N utr 1983 ;3 8 :382-7 .

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Am J Clin Nutr-1985-Wong-38-43