Aim: This study applies a multidisciplinary approach to investigate at the molecular level the relationship between product structure (defined by composition and processing) and nutritional functionality, an issue only marginally addressed in literature. Method: Wholemeal semolina of different protein content (12% and 15%) weas used to produce pasta in a pilot-scale plant. Two different drying diagrams (low and high temperature) were applied to each semolina sample. The overall protein organization and the phenolics profile were investigated as described by Borgonovi et al. (10.3390/foods12102047). Differential scanning calorimetry and thermogravimetric analysis were used to assess the conformational stability changes and solvation state of macromolecules as in Emide et al. (10.1016/j.foodchem.2022.134675), whereas pasting properties were assessed as in Marti et al (10.1016/j.lwt.2013.05.008). Results: Proteins in the two raw materials share a similar macromolecular organization, if not for a very different distribution of hydrophobic patches on the protein surface. The drying diagram had a significant impact on the aggregation state of proteins. Increasing temperatures facilitated covalent cross-linking between storage proteins and induced thermal coagulation in cytoplasmic ones. The phenolics profile was also similar between the raw materials and was essentially insensible to changes in the drying diagram. Instead, starch gelatinization properties and water distribution among phases already appeared to be different in the two raw materials, and such thermal properties were further affected by the different drying diagrams. Conclusion: These results represent a first step towards a holistic view of the role of ingredients and processing in the definition of pasta sensory and nutritional properties. This study is part of PRIN 2020 project (Grant Number 2022SCYHWK) “Combined Approaches to expLore the Impact of wholemeal semolina and pasta processing on MEtabolic RespOnses (CALIMERO)”
Wholemeal pasta: Impact of drying temperature on the molecular features of macro/micro components / M. DI NUNZIO, A. Barbiroli, F. Saitta, D. Russo, D. Fessas, S. Iametti, A. Marti. ((Intervento presentato al 38. convegno EFFoST International Conference tenutosi a Bruges nel 2024.
Wholemeal pasta: Impact of drying temperature on the molecular features of macro/micro components
M. DI NUNZIO
;A. Barbiroli;F. Saitta;D. Russo;D. Fessas;S. Iametti;A. Marti
2024
Abstract
Aim: This study applies a multidisciplinary approach to investigate at the molecular level the relationship between product structure (defined by composition and processing) and nutritional functionality, an issue only marginally addressed in literature. Method: Wholemeal semolina of different protein content (12% and 15%) weas used to produce pasta in a pilot-scale plant. Two different drying diagrams (low and high temperature) were applied to each semolina sample. The overall protein organization and the phenolics profile were investigated as described by Borgonovi et al. (10.3390/foods12102047). Differential scanning calorimetry and thermogravimetric analysis were used to assess the conformational stability changes and solvation state of macromolecules as in Emide et al. (10.1016/j.foodchem.2022.134675), whereas pasting properties were assessed as in Marti et al (10.1016/j.lwt.2013.05.008). Results: Proteins in the two raw materials share a similar macromolecular organization, if not for a very different distribution of hydrophobic patches on the protein surface. The drying diagram had a significant impact on the aggregation state of proteins. Increasing temperatures facilitated covalent cross-linking between storage proteins and induced thermal coagulation in cytoplasmic ones. The phenolics profile was also similar between the raw materials and was essentially insensible to changes in the drying diagram. Instead, starch gelatinization properties and water distribution among phases already appeared to be different in the two raw materials, and such thermal properties were further affected by the different drying diagrams. Conclusion: These results represent a first step towards a holistic view of the role of ingredients and processing in the definition of pasta sensory and nutritional properties. This study is part of PRIN 2020 project (Grant Number 2022SCYHWK) “Combined Approaches to expLore the Impact of wholemeal semolina and pasta processing on MEtabolic RespOnses (CALIMERO)”Pubblicazioni consigliate
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