Influence of Technological Modifications of the Protein Network from Pasta on in vitro Starch Degradation |
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| Institution: | 1. CREA - Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Foggia, Italy;2. Department of Food and Drug, University of Parma, Italy;3. Department of Human Sciences and Quality of Life Promotion, Telematic University San Raffaele Roma, Italy;4. Department of Life Sciences, University of Modena and Reggio Emilia, Italy;5. Biogest-Siteia, Centro per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari, University of Modena and Reggio Emilia, Italy.;6. Interdepartmental Center for Measurements, University of Parma, Italy;1. SIK — The Swedish Institute for Food and Biotechnology, Göteborg, Sweden;2. Department of Chemical and Biological Engineering, Chalmers University of Technology, Göteborg, Sweden;3. Swedish NMR Centre, Gothenburg University, Göteborg, Sweden;4. Department of Mathematical Sciences, Chalmers University of Technology, Göteborg, Sweden;5. Ian Wark Research Institute, University of South Australia, Mawson Lakes SA 5095, Australia;6. Lantmännen Cerealia, Järna, Sweden;7. Division of Physical Chemistry, Lund University, Lund, Sweden;8. Department of Food Science, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden |
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| Abstract: | The pasta protein network limits starch hydrolysis rate in vivo leading to low post-prandial glycemia. To better understand the mechanisms involved, various pasta products were processed to obtain protein network structures differing from that in reference pasta extruded at 40 °C and dried 17 h at 55 °C. After cooking, pasta strands were submitted to in vitro alpha -amylolysis. Compared to reference pasta, higher extrusion temperature (70 °C), high-temperature drying treatment (2 h at 90 °C) or autoclaving (115 °C for 15 or 40 min) had no marked effect on the rate of dextrin release from pasta particles. Protein enrichment at a 20%-level and flour fractionation-reconstruction with removal of insoluble fibre before pasta extrusion significantly (p<0·05) delayed (≥1 h) the rate of dextrin release (−14% at 8 h). Confocal laser scanning microscopy allowed the three-dimensional structure of the protein network from protein-enriched pasta to be observed, and suggested that increased starch encapsulation may explain the reduced accessibility of starch to alpha -amylases. A stronger cohesiveness between starch and protein, due to insoluble fibre removal, was probably responsible for the decrease of starch accessibility to alpha -amylase in fractionated-reconstructed flour pasta. Modified geometrical characteristics (e.gtortuosity) of the protein network were not correlated with starch degradation rates. |
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