| Institution: | 1. Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;2. Institute of Sciences of Food Production (I.S.P.A.), C.N.R., via Monteroni, 73100 Lecce, Italy;3. Molini Tandoi S.p.A., 70033 Corato, Italy;1. USDA, Agricultural Research Service, Beltsville Agricultural Research Center, Food Quality Laboratory, 10300 Baltimore Avenue, Beltsville, MD, 20705-2350, USA;2. Universidad de Córdoba, Campus de Rabanales, 14071, Córdoba, Spain;3. USDA, Agricultural Research Service, Department of Agronomy, University of Nebraska, Lincoln, NE, 68583, USA;1. Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic;2. Department of Physical Chemistry, Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 77146 Olomouc, Czech Republic;1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China;2. Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457, China;3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China;4. Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, NSW 2006, Australia |
| Abstract: | Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment concentration, with a focus on the interaction and synergistic effects of protein content and vitreousness on durum quality. HVK level increases with higher protein content in the range of 9.5–12.5%, but this relationship is less evident in durum samples with high protein content (12.5–14.5%). Both protein content and kernel vitreousness can significantly affect durum milling quality. White starchy kernels (WSK) in low protein durum have a very detrimental impact on milling and pasta processing quality, but high protein content can mitigate the adverse impact of WSK on durum quality. Although protein content plays a dominant role, higher HVK might contribute positively to pasta firmness. There was no significant difference in yellow pigment content between HVK and WSK. However, pigment loss from semolina to dough was higher for WSK than HVK. Despite the difference in protein content, HVK and WSK have little difference in gluten strength. The monomeric protein was preferentially accumulated in HVK. The glutenin proteins of HVK and WSK were similar in the ratios of 1Bx/1By and HMW/LMW-GS. |
