Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure

Zou, Wei; Sissons, Mike; Warren, Frederick J.; Gidley, Michael J.; Gilbert, Robert G.

doi:10.1016/j.carbpol.2016.06.016

Cited by 84 publications

(35 citation statements)

References 23 publications

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“…Overall, cooking loss (CL%) decreased slightly with LS (a desirable effect), although all samples had acceptable values (Figure ). This seemed in line with the increased grain protein (GP%) observed with LS, as higher GP% would be expected to make a tighter starch–protein matrix, assisting with the retention of solids during cooking (Cunin, Handschin, Walther, & Escher, ; Zou, Sissons, Warren, Gidley, & Gilbert, ).…”

Section: Resultsmentioning

confidence: 80%

Effects of heat exposure from late sowing on the agronomic and technological quality of tetraploid wheat

Sissons

Pleming²,

Taylor

et al. 2018

Cereal Chem

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Background and objectives Heat stress is a major limiting factor to wheat yield that also impacts on grain quality, and its incidence is likely to increase. Thirty‐seven durum wheats were grown in irrigated replicated field trials over two seasons in Australia, normal sown (NS) or a 2‐month late sown (LS). Agronomic and technological quality traits were examined. Findings Later sowing exposed the crop to more days at temperatures of 30°C and above indicating more heat stress while the irrigation ensured no drought stress. Relative to NS, LS reduced yield, grain weight, test weight, and milling yield but grain vitreousness and hardness either increased or decreased depending on the trial. However, LS had positive effects on increasing protein content, dough quality indicators, and increased the proportion of high molecular weight gluten polymer. LS also enhanced pasta end‐use traits, increasing pasta yellowness and firmness and decreasing cooking loss. Genotypes that showed relatively stable yield and grain characteristics under LS were identified (Caparoi, Jandaroi, Kalka, Kronos, Saintly, and WID802). Conclusions These findings suggest that the heat stress experienced enhanced dough and pasta quality, despite having a negative impact on yield and physical grain characteristics. Genotypes were identified that represent potential sources of heat tolerance that could be useful in breeding to help limit the undesirable effects of heat stress on durum production. Significance and novelty Late sowing of wheat is a good strategy to obtain exposure to heat stress in the Australian environment and can be used to select genotypes with better yield and quality stability.

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Section: Resultsmentioning

confidence: 80%

Effects of heat exposure from late sowing on the agronomic and technological quality of tetraploid wheat

Sissons

Pleming²,

Taylor

et al. 2018

Cereal Chem

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“…The small peaks in the range of 1–6 nm are assigned to protein residues, the amount of which was rather low, indicating an efficient deproteinization with these methods in high‐protein pulses. Compared to other grains such as barley and wheat, which show a separation between amylopectin and amylose molecules at R h ≈ 100 nm, [ 21,22 ] these chickpea starches had much smaller molecular sizes for both amylopectin and amylose. Among the 12 samples, CS‐SBG‐18‐NP had the smallest average molecular size (Table 4), which meant using mortar and pestle to grind seeds can degrade whole starch molecules.…”

Section: Resultsmentioning

confidence: 99%

Using Molecular Fine Structure to Identify Optimal Methods of Extracting Starch

Zhao

Tan

et al. 2020

Starch Stärke

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Obtaining relations between starch genetics/environment, its molecular structure, and its properties requires that the extraction of starch does not extract more small than large molecules and does minimal damage to molecular structure. There is no single study examining a range of techniques with more than one starch type and with clearly defined criteria for optimal extraction. Here two very different substrates are considered: rice and chickpeas. Eight different techniques are used, and the criteria for optimal extraction are that there should be the greatest number of longer chains (quantified by the average size of the debranched starch) and of larger molecules (quantified by the average size of the whole-undebranchedmolecules), these being the most susceptible to degradation and loss during extraction. Size-exclusion chromatography is used to obtain the requisite structural data. The optimal method of extraction from rice is found by using 0.45% sodium metabisulfite at 4°C for 0.5 h with protease addition, while that for chickpea starch extraction is by using 0.45% sodium bisulfite for 6 h and washing the starch repeatedly with water. The methodology for determining optimal methods can be readily used for other starch sources.

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“…Pasta glycemic index is far lower than that of bread. Additionally, pasta can possibly slow digestion rates and may contribute to longer satiety [10][11][12][13]. Pasta has also additional unquestionable advantages, such as ease of preparation, long shelf-life, low price and global consumption.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Melini¹,

Melini²,

Acquistucci³

2020

Antioxidants

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Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

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Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure

Cited by 84 publications

References 23 publications

Effects of heat exposure from late sowing on the agronomic and technological quality of tetraploid wheat

Effects of heat exposure from late sowing on the agronomic and technological quality of tetraploid wheat

Using Molecular Fine Structure to Identify Optimal Methods of Extracting Starch

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

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