Protein enriched pasta: structure and digestibility of its protein network - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food and Function Year : 2016

Protein enriched pasta: structure and digestibility of its protein network


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 [degree]C, LT) vs. very high temperature (90 [degree]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 [small beta]-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.
No file

Dates and versions

hal-02641217 , version 1 (28-05-2020)



Karima Laleg, Cecile Barron, Véronique Santé-Lhoutellier, Stéphane Walrand, Valerie Micard. Protein enriched pasta: structure and digestibility of its protein network. Food and Function, 2016, 7 (2), pp.1196-1207. ⟨10.1039/C5FO01231G⟩. ⟨hal-02641217⟩
36 View
0 Download



Gmail Mastodon Facebook X LinkedIn More