TY - JOUR
T1 - Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta
AU - Garcia-Valle, Daniel E.
AU - Bello-Pérez, Luis A.
AU - Agama-Acevedo, Edith
AU - Alvarez-Ramirez, Jose
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/10/30
Y1 - 2021/10/30
N2 - The influence of the pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta was studied. The hydrated starch structures (995/1022 FTIR ratio) increased in semolina and reduced in chickpea pasta. The processing stages in semolina pasta led to a significant increase of β-sheet structures (~50% to ~68%). The β-sheet structures content in chickpea pasta was lower (~52%), and was most affected by sheeting and cooking. The water structure was assessed by the analysis of the OH fingerprint FTIR region (3700–2800 cm−1) and showing that water molecules (~90%) are strongly and moderately bound. The chickpea pasta displayed the highest content of strongly bonded water (about 55%) in contrast to the semolina pasta (~48%). A principal component analysis showed that the molecular organization of semolina pasta was mostly affected by dough formation and cooking; the molecular organization of chickpea pasta was determined by the cooking stage.
AB - The influence of the pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta was studied. The hydrated starch structures (995/1022 FTIR ratio) increased in semolina and reduced in chickpea pasta. The processing stages in semolina pasta led to a significant increase of β-sheet structures (~50% to ~68%). The β-sheet structures content in chickpea pasta was lower (~52%), and was most affected by sheeting and cooking. The water structure was assessed by the analysis of the OH fingerprint FTIR region (3700–2800 cm−1) and showing that water molecules (~90%) are strongly and moderately bound. The chickpea pasta displayed the highest content of strongly bonded water (about 55%) in contrast to the semolina pasta (~48%). A principal component analysis showed that the molecular organization of semolina pasta was mostly affected by dough formation and cooking; the molecular organization of chickpea pasta was determined by the cooking stage.
KW - Gluten-free pasta
KW - Protein secondary structure
KW - Starch structure
KW - Water structure
UR - http://www.scopus.com/inward/record.url?scp=85105495711&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2021.129993
DO - 10.1016/j.foodchem.2021.129993
M3 - Artículo
C2 - 33984560
AN - SCOPUS:85105495711
SN - 0308-8146
VL - 360
JO - Food Chemistry
JF - Food Chemistry
M1 - 129993
ER -