alexa Polymeric Proteins Formation During Pasta-making with Einkorn (Triticum monococcum) and Semolina Mixtures and Effects on Cooking Behaviour and Acceptability
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 Date: December 11, 2015; Accepted Date: December 29, 2015; Published Date: 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.

 

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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