Spaghetti produced in a pilot plant was dried using three different drying conditions: 60 1C for 7.5 h; 75 1C for 5.5 h; 90 1C for 5 h. Proteins of spaghetti were characterized by size-exclusion chromatography (SEC) and size-exclusion–high-performance liquid chromatography (SE-HPLC). As the temperature of the drying cycles increased, a progressive decrease of the small and large monomeric proteins and an increase in molecular size of the large polymeric proteins (LPPs) were observed. Drying temperature at 60 1C already induces a significant increase in the molecular size of the LPPs and a significant decrease of the other protein fractions. At 70 and 90 1C, large and small monomeric proteins as well as LPPs polymerized as seen by a progressive shift towards higher molecular weights in the SEC profile as temperature increased. The changes in the chromatographic profiles were accompanied by increasing amount of total unextractable polymeric protein (UPP). A decrease in stickiness and an increase in firmness corresponded to the formation of large and insoluble protein aggregates.

Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour

LAMACCHIA, CARMELA;DI LUCCIA, ALDO;BAIANO, ANTONIETTA;PATI, SANDRA;
2007

Abstract

Spaghetti produced in a pilot plant was dried using three different drying conditions: 60 1C for 7.5 h; 75 1C for 5.5 h; 90 1C for 5 h. Proteins of spaghetti were characterized by size-exclusion chromatography (SEC) and size-exclusion–high-performance liquid chromatography (SE-HPLC). As the temperature of the drying cycles increased, a progressive decrease of the small and large monomeric proteins and an increase in molecular size of the large polymeric proteins (LPPs) were observed. Drying temperature at 60 1C already induces a significant increase in the molecular size of the LPPs and a significant decrease of the other protein fractions. At 70 and 90 1C, large and small monomeric proteins as well as LPPs polymerized as seen by a progressive shift towards higher molecular weights in the SEC profile as temperature increased. The changes in the chromatographic profiles were accompanied by increasing amount of total unextractable polymeric protein (UPP). A decrease in stickiness and an increase in firmness corresponded to the formation of large and insoluble protein aggregates.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11369/15746
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