Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility

Abstract

Pasta is a popular carbohydrate-based food with a low glycemic response. A continuous protein matrix which entraps starch granules and/or limits/retards starch hydrolysis by α-amylase is thought to be an important factor in explaining the slow digestion of starch in pasta. The characteristics of the protein matrix may also play an important role in determining the rate of starch digestion in pasta and therefore its glycemic response. In this study, the structural and physicochemical characteristics of the protein matrix of pasta were modified by varying the number of passes through sheeting rollers to investigate their effect on in vitro starch digestibility. The results show that the proteins dissociated from the starch granules with increasing sheeting passes thereby allowing an increased degree of digestion of starch.

Improving Nutrition Through the Design of Food Matrices

“…Over-mixing could disrupt the gluten matrix producing an augmented rate of digestion; whereas higher heating temperatures produced a more compact structure (higher denaturation of gluten matrix) delaying digestion (Parada & Aguilera, 2011b). In agreement with these results, Kim et al (2008) found that the disruption of the starch-coating protein matrix could be responsible for the increase in starch digestibility in pasta. The degree of gelatinization and the gluten matrix conformation affect the digestibility of starch; the degree of gelatinization probably predominates in the extent of starch digestion, while the state of the gluten matrix is more related to the rate of digestion of starch.…”

“…Elevated glucose levels and high postprandial blood glucose cause a metabolic stress concentrations associated with increased risk of diseases, such as type II diabetes, cardiovascular disease and obesity (Kim et al, 2008;Parada & Aguilera, 2011a). The slow digestion of starch, in comparison with simple carbohydrates (e.g., glucose, fructose), involves a gradual release of glucose to the bloodstream, thus producing a low GR.…”

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

“…Previously, it was reported that, the presence of egg white powder in pasta influenced starch digestibility: the larger amounts of protein probably created a stronger network and, thus, reduced the availability of starch granules to digest enzymes (Hager, Czerny, Bez, Zannini, & Arendt, 2013). Similarly, Kim et al (2008) reported that the presence of starch-protein interactions in pasta dough may be important for reducing the digestibility of starch in pasta and that protein enrichment at a 20% significantly delayed the rate of dextrin release. The effect of protein on starch digestion in pasta could be due to changes in the three-dimensional structure of the protein network as well as potential encapsulation of starch by protein fractions, which reduce enzyme hydrolysis (Foschia 2015;Fardet et al, 1999Fardet et al, ,1998.…”

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

“…(1.0 ml, 0.05% w/v) and Rhodamine B (1.0 ml, 0.05% w/v), respectively (Kim, et al, 2008). Rhodamine stains the protein red and FITC stains both protein and starch granules green.…”