alexa Polymeric Proteins Formation During Pasta-making with E
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Polymeric Proteins Formation During Pasta-making with Einkorn (Triticum monococcum) and Semolina Mixtures and Effects on Cooking Behaviour and Acceptability

Agnello PD, Landriscina L, Schiavulli A, Lamacchia C*
Department of Science of Agriculture, Food and Environmental, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
Corresponding Author : Lamacchia C
Dept. SAFE, Università degli Studi di Foggia
Via Napoli, 25-71122 Foggia, Italy
Tel: +39- 0881-589-125
E-mail: [email protected]
Received December 11, 2015; Accepted December 29, 2015; Published January 06, 2016
Citation: Agnello PD, Landriscina L, Schiavulli A, Lamacchia C (2016) Polymeric Proteins Formation During Pasta-making with Einkorn (Triticum monococcum) and Semolina Mixtures and Effects on Cooking Behaviour and Acceptability. J Food Process Technol 7: 548. doi:10.4172/2157-7110.1000548
Copyright: © 2016 Agnello PD, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Abstract

Pasta was produced in a pilot plant from semolina and semolina blended with increasing amounts of einkorn flour. According to size exclusion high-performance liquid chromatography (SE-HPLC), einkorn proteins interact with semolina proteins during pasta making, forming polymers of high molecular weight. Of these, the unextractable polymeric proteins (UPP) of pasta replaced with 50% einkorn were at significantly higher concentrations than in pasta made from semolina. The increase of S-S bonds and the decrease of –SH free groups in 50% einkorn pasta, with respect to that made of semolina, suggested that polymerization among the different class of proteins happen mainly through disulphide bonds. A decrease in stickiness and an increase in firmness in 50% einkorn pasta corresponded to the formation of large and insoluble protein aggregates.

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