Two different kinds of pasta, differing in botanical species (Triticum turgidum ssp. durum (cv. Saragolla), vs Triticum monococcum ssp. monococcum (cv. Monlis) and processing were studied to investigate a relationship between starch digestibility -enzymatically determined- and microstructure -MRI determined by T<sub>1</sub> and T<sub>2</sub> relaxation and diffusion (D). MRI experiments (4.7 T) were performed on cooked (11-15-20 min) pasta. Combined with<sup>1</sup>H NMR analysis (11.7 T) of the chemical compounds released during cooking, MRI data highlighted different microstructure for the two varieties: significantly shorter relaxation and D suggested a more compact structure for Saragolla. Relaxation showed a biexponential decay for T<sub>1</sub>, while a single decay for T<sub>2</sub>. To shed light on the MRI results, samples cooked in both water and D<sub>2</sub>O were compared, confirming the assumed models and showing up a different hydration level. Digestibility results highlighted a lower starch hydrolysis rate in Monlis. All results suggested the protein network to protect starch granules in Saragolla, so influencing the gelatinization process.
|Titolo:||Structural and nutritional properties of pasta from Triticum monococcum and Triticum durum species. A combined 1H NMR, MRI and digestibility investigation|
|Data di pubblicazione:||10-set-2013|
|Settore Scientifico Disciplinare:||Settore BIO/09 - Fisiologia|
Settore AGR/15 - Scienze e Tecnologie Alimentari
|Citazione:||Structural and nutritional properties of pasta from Triticum monococcum and Triticum durum species. A combined 1H NMR, MRI and digestibility investigation / M. Gussoni, F. Greco, G. Pasini, M.A. Cremonini, R. Consonni. ((Intervento presentato al 35. convegno FGMR Discussion Meeting & Joint Conference of the German, Italian and Slovenian Magnetic Resonance Societies tenutosi a Frauenchiemsee, Germany nel 2013.|
|Appare nelle tipologie:||14 - Intervento a convegno non pubblicato|