Presence and stability of a protein network was evaluated by fluorescence spectroscopy, by protein solubility studies, and by assessing the accessibility of protein thiols in samples of commercial Italian semolina pasta made in industrial plants using different processes. The pasting properties of starch in each sample were evaluated by means of a viscoamylograph. Magnetic resonance imaging (MRI) was used to evaluate water distribution and water mobility in dry pasta, and at various cooking times. The molecular information derived from these studies was related to sensory indices, indicating that protein reticulation was dependent on the process conditions, which affected water penetration, distribution, and mobility during cooking. Products with a crosswise gradient of water mobility once cooked had the best sensory scores at optimal cooking time, whereas products with a less compact protein network performed better when slightly overcooked.

Structure–quality relationship in commercial pasta: a molecular glimpse / F. Bonomi, M.G. D’Egidio, S. Iametti, M. Marengo, A. Marti, M.A. Pagani, E.M. Ragg. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 135:2(2012), pp. 348-355.

Structure–quality relationship in commercial pasta: a molecular glimpse

F. Bonomi
Primo
;
S. Iametti
;
M. Marengo;A. Marti;M.A. Pagani
Penultimo
;
E.M. Ragg
Ultimo
2012

Abstract

Presence and stability of a protein network was evaluated by fluorescence spectroscopy, by protein solubility studies, and by assessing the accessibility of protein thiols in samples of commercial Italian semolina pasta made in industrial plants using different processes. The pasting properties of starch in each sample were evaluated by means of a viscoamylograph. Magnetic resonance imaging (MRI) was used to evaluate water distribution and water mobility in dry pasta, and at various cooking times. The molecular information derived from these studies was related to sensory indices, indicating that protein reticulation was dependent on the process conditions, which affected water penetration, distribution, and mobility during cooking. Products with a crosswise gradient of water mobility once cooked had the best sensory scores at optimal cooking time, whereas products with a less compact protein network performed better when slightly overcooked.
Pasta ; Proteins ; Starch ; Water mobility ; MRI
Settore BIO/10 - Biochimica
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore CHIM/06 - Chimica Organica
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/176313
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