Protein enriched pasta: structure and digestibility of its protein network
作者： Karima Laleg , Cécile Barron , Véronique Santé-Lhoutellier , Stéphane Walrand , Valérie Micard
DOI: 10.1039/C5FO01231G
关键词:
摘要: Wheat (W) pasta was enriched in 6% gluten (G), 35% faba (F) or 5% egg (E) to increase its protein content (13% 17%). The impact of the enrichment on multiscale structure and vitro digestibility studied. Increasing (W- vs. G-pasta) strengthened at molecular macroscopic scales but reduced by 3% forming a higher covalently linked network. Greater changes were obtained varying nature used for enrichment. Proteins G- E-pasta highly (28–32%) resulting strong structure. Conversely, F-protein (98% SDS-soluble) altered diluting formed weak network (18% covalent link). As result, F-pasta significantly (46%) than E- (44%) G-pasta (39%). effect low (55 °C, LT) very high temperature (90 VHT) drying shown cause greater formulation. Whatever pasta, general strengthening structure, 33% 47% proteins β-sheet observed. However, these structural differences evened out after cooked, identical LT VHT pasta. Even drying, had best amino acid profile with highest digestibility, proof nutritional interest.
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