title: Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing.
abstract: The gluten protein network is of great importance for pasta cooking quality. Redox agents were used as a tool to impact the protein network formation during laboratory scale fresh pasta making (mixing and sheet rolling) and cooking. SE- and RP-HPLC data showed that disulphide bonds are formed in the pre-existing gluten protein network during cooking of fresh pasta and that, in the process, glutenin polymerisation occurs faster than gliadin-glutenin copolymerisation. The thiol blocking agent N-ethylmaleimide (245ppm, expressed on semolina, dry basis) and, to a lesser extent, the oxidising agent potassium iodate (70ppm), hindered glutenin polymerisation and gliadin-glutenin copolymerisation during cooking. However, the introduction of reactive thiol groups, by addition of the reducing agent glutathione (100ppm), resulted in faster gliadin-glutenin copolymerisation during cooking.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium. Electronic address: charlotte.bruneel@biw.kuleuven.be.
authors.forename: Charlotte
authors.initials: C
authors.lastname: Bruneel
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
authors.forename: Bert
authors.initials: B
authors.lastname: Lagrain
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
authors.forename: Kristof
authors.initials: K
authors.lastname: Brijs
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
keywords: Cooking quality; Fresh pasta processing; Gliadin–glutenin cross-linking; Protein network; Redox agents; SDS extractable protein; Thiol–disulphide exchange reaction