title: Protein enriched pasta: structure and digestibility of its protein network.
abstract: Wheat (W) pasta was enriched in 6% gluten (G), 35% faba (F) or 5% egg (E) to increase its protein content (13% to 17%). The impact of the enrichment on the multiscale structure of the pasta and on in vitro protein digestibility was studied. Increasing the protein content (W- vs. G-pasta) strengthened pasta structure at molecular and macroscopic scales but reduced its protein digestibility by 3% by forming a higher covalently linked protein network. Greater changes in the macroscopic and molecular structure of the pasta were obtained by varying the nature of protein used for enrichment. Proteins in G- and E-pasta were highly covalently linked (28-32%) resulting in a strong pasta structure. Conversely, F-protein (98% SDS-soluble) altered the pasta structure by diluting gluten and formed a weak protein network (18% covalent link). As a result, protein digestibility in F-pasta was significantly higher (46%) than in E- (44%) and G-pasta (39%). The effect of low (55 °C, LT) vs. very high temperature (90 °C, VHT) drying on the protein network structure and digestibility was shown to cause greater molecular changes than pasta formulation. Whatever the pasta, a general strengthening of its structure, a 33% to 47% increase in covalently linked proteins and a higher β-sheet structure were observed. However, these structural differences were evened out after the pasta was cooked, resulting in identical protein digestibility in LT and VHT pasta. Even after VHT drying, F-pasta had the best amino acid profile with the highest protein digestibility, proof of its nutritional interest.
authors.affiliation: Montpellier SupAgro-INRA-UMII-CIRAD, JRU IATE 1208 Agropolymers Engineering and Emerging Technologies, 2 Place Pierre Viala, F-34060 Montpellier, France. valerie.micard@supagro.fr and UMR 1019 INRA-UNH, Clermont Ferrand, France.
authors.forename: Karima
authors.initials: K
authors.lastname: Laleg
authors.affiliation: Montpellier SupAgro-INRA-UMII-CIRAD, JRU IATE 1208 Agropolymers Engineering and Emerging Technologies, 2 Place Pierre Viala, F-34060 Montpellier, France. valerie.micard@supagro.fr.
authors.forename: Cécile
authors.initials: C
authors.lastname: Barron
authors.affiliation: UR 370 INRA-QuaPA, F-63122 Saint-Genès Champanelle, France.
authors.forename: Véronique
authors.initials: V
authors.lastname: Santé-Lhoutellier
authors.affiliation: UMR 1019 INRA-UNH, Clermont Ferrand, France.
authors.forename: Stéphane
authors.initials: S
authors.lastname: Walrand
authors.affiliation: Montpellier SupAgro-INRA-UMII-CIRAD, JRU IATE 1208 Agropolymers Engineering and Emerging Technologies, 2 Place Pierre Viala, F-34060 Montpellier, France. valerie.micard@supagro.fr.
authors.forename: Valérie
authors.initials: V
authors.lastname: Micard
mesh_terms: D000596:Amino Acids / Q000032:analysis; D003296:Cooking; D004044:Dietary Proteins / Q000032:analysis*; D004063:Digestion; D004527:Egg Proteins / Q000737:chemistry; D005433:Flour / Q000032:analysis; D005511:Food Handling; D063427:Food Quality; D005527:Food, Fortified / Q000032:analysis*; D005983:Glutens / Q000737:chemistry; D006358:Hot Temperature; D017550:Spectroscopy, Fourier Transform Infrared; D014908:Triticum / Q000737:chemistry; D031307:Vicia faba / Q000737:chemistry
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D004527:Egg Proteins; D005983:Glutens