Journal of Food Processing & Technology

Abstract

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 and Lamacchia C

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.