Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour

Journal of Cereal Science

Volumn 46, Issue 1, 2007, Pages 58-63

  Lamacchia, C ^a   Di Luccia, A ^b   Baiano, A ^a   Gambacorta, G ^a   la Gatta, B ^a   Pati, S ^a   La Notte, Ennio ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Cooking quality; Drying; Proteins; Stickiness

Indexed keywords

EID: 34250203197     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.12.004     Document Type: Article

References (45)

1. Andrews J.L., Hay R.L., Skerritt J.H., and Sutton K.H. HPLC and immunoassay-based glutenin subunit analysis: screening for dough properties in wheats grown under different environmental conditions. Journal of Cereal Science 20 (1994) 203-215
2. Aussenac T., Carceller J.L., and Kleiber D. Changes in SDS solubility of glutenin polymers during dough mixing and resting. Cereal Chemistry 78 (2001) 39-45
3. Baiano A., Conte A., and Del Nobile M.A. Influence of drying temperature on the spaghetti cooking quality. Journal of Food Engineering 76 (2006) 341-347
4. Bietz J.A., and Wall J.S. Wheat glutenin subunits: molecular weights determined by sodium dodecylsulphate-polyacrylamide gel electrophoresis. Cereal Chemistry 49 (1972) 416-430
5. Bradford M.M. A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 (1976) 248-254
6. Carceller J.L., and Aussenac T. SDS-insoluble glutenin polymer formation in developing grains of hexaploid wheat: the role of the ratio of high to low molecular weight glutenin subunits and drying rate during ripening. Australian Journal of Plant Physiology 26 (2001) 301-310
7. Cornish G.B., Bekes F., Allen H.M., and Martin D. Flour proteins linked to quality traits in an Australian doubled haploid wheat population. Australian Journal of Agricultural Research 52 (2001) 1339-1348
8. Cubadda R. Current research and future needs in durum wheat chemistry and technology. Cereal Foods World 34 2 (1989) 206-209
9. D'Egidio M.G., Mariani B.M., Nardi S., Novaro P., and Cubadda R. Chemical and technological variables and their relationship: a predictive equation for pasta cooking quality. Cereal Chemistry 67 (1990) 275-281
10. De Stefanis E., and Sgrulletta D. Effects of high temperature drying on technological properties of pasta. Journal of Cereal Science 12 (1990) 97-104
11. Dexter J.E., Matsuo R.R., and Morgan B.C. High temperature drying: effects on spaghetti properties. Journal of Food Science 46 (1981) 1741-1746
12. Eckert B., Amend T., and Belitz H.D. The course of the SDS and Zeleny sedimentation tests for gluten quality and related phenomena studied using the light microscope. Zeitschrift fur Lebensmittel Untersunchung und Forschung 196 (1993) 122-125
13. Feillet P., and Dexter J.E. Quality requirements of durum wheat for semolina milling and pasta production. In: Kruger J.E., Matsuo R.R., and Dick J.W. (Eds). Pasta and Noodle Technology (1996), AACC Inc., St. Paul, MN 95-123
14. Fisichella S., Alberghino G., Amato M.E., Lafiandra D., Mantarro D., Palermo A., Savarino A., and Scarlata G. Purification of wheat flour high- Mr glutenin subunits by Reactive Red 120-Agarose and reactive yellow 86-Agarose resin. Journal of Cereal Science 38 (2003) 77-85
15. Gobin P., Ng P.K.W., Buchanan B.B., and Kobrehel K. Sulphydryl-disulfide changes in proteins of developing wheat grain. Plant Physiology and Biochemistry 35 (1997) 777-783
16. Grosch W., and Wieser H. Redox reactions in wheat dough as affected by ascorbic acid. Journal of Cereal Science 29 (1999) 1-16
17. Grzybowsky R.A., and Donnelly B.J. Starch gelatinization in cooked spaghetti. Journal of Food Science 42 (1979) 1304-1305
18. Gupta R.B., Khan K., and MacRitchie F. Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science 18 (1993) 23-41
19. He G.Y., Rooke L., Steel S., Bekes F., Gras P., Tatham A.S., Fido R., Barcelo P., Shewry P.R., and Lazzeri P.A. Transformation of pasta wheat (Triticum turgidum L. var. durum) with high-molecular-weight glutenin subunit genes and modification of dough functionality. Molecular Breeding 5 (1999) 377-386
20. Hoseney R.C. The mixing phenomenon. Cereal Foods World 30 (1985) 453-457
21. Johansson E., Prieto-Linde M.L., and Jonsson J.O. Effects of wheat cultivar and nitrogen application on storage protein composition and breadmaking quality. Cereal Chemistry 78 (2001) 19-25
22. Kuktaite R., Johansson E., and Juodeikiene G. Composition and concentration of proteins in Lithuanian wheat cultivars: relationships with bread-making quality. Cereal Research Communications 28 (2000) 195-202
23. Kuktaite R., Larsson H., and Johansson E. Protein composition in different phases obtained by the ultracentrifugation of dough. Acta Agronomica Hungarica 51 (2003) 163-172
24. Lagrain B., Brijs K., Veraverbeke W.S., and Delcour J.A. the impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions. Journal of Cereal Science 42 (2005) 327-333
25. Larroque, O.R., Gianibelli, M.C., Batey, I.L., MacRitchie, F., 1996. Identification of elution subfractions from the first peak in SE-HPLC chromatograms of wheat storage proteins. In: Wrigley, C.W. (Ed.), Proceedings of the Sixth International gluten Workshop, Cereal Chemistry Division, Royal Australian Chemical Institute, North Melbourne, Australia, pp. 228-293.
26. Lavelli V., Guerrieri N., and Cerletti P. Controlled reduction study of modifications induced by gradual heating in gluten proteins. Journal of Agricultural and Food Chemistry 44 (1996) 2549-2555
27. Lee Y.K., Bekes F., Gras P., Ciaffi M., Mrell M.K., and Appels R. The low-molecular-weight glutenin subunit proteins of primitive wheats. IV. Functional properties of products from individual genes. Theoretical and Applied Genetics 98 (1999) 149-155
28. Malcolmson L.J., Matsuo R.R., and Balshaw R. Textural optimization of spaghetti using response surface methodology: effects of drying temperature and durum protein level. Cereal Chemistry 70 (1993) 417-423
29. Manser J. High temperature drying of pasta products. Buhler Diagram 69 (1980) 11-12
30. Matsuo R.R., and Irvine G.N. Effect of gluten on the cooking quality of spaghetti. Cereal Chemistry 47 (1970) 173-180
31. Matsuo R.R., Bradley J.W., and Irvine G.N. Effect of protein content on the cooking quality of spaghetti. Cereal Chemistry 49 (1972) 707-711
32. Matsuo R.R., Dexter J.E., Kosmolak F.G., and Leisle D. Statistical evaluation of tests for assessing spaghetti-making quality of durum wheat. Cereal Chemistry 59 (1982) 222-228
33. Matweef M. Influence du gluten des bles durus sur la valeur des pates alimentaires. Bull. Ancies Elevs Ecole Freanc. Meun. 213 (1966) 133-138
34. Metakovskii E.V., Wrigley C., Bekes F., and Gupta R.B. Gluten polypeptides as useful genetic markers of dough quality in Australian wheats. Australian Journal of Agricultural Research 41 (1990) 289-306
35. Michon T., Wang W., Ferrasson E., and Gueguen J. Wheat prolamine crosslinking through dityrosine formation catalyzed by peroxidases: improvement in the modification of a poorly accessible substrate by indirect catalysis. Biotechnology and Bioengineering 63 (1999) 449-458
36. Novaro P., D'Egidio M.G., Mariani B.M., and Nardi S. Combined effects of protein content and high temperature drying system on pasta cooking quality. Cereal Chemistry 70 (1993) 716-719
37. Patacchini, C., 2003. Structural characteristics of low molecular weight glutenin subunits and their influence in determining technological properties of durum wheat. Ph.D. Dissertation Thesis, University of Verona, Italy.
38. Payne P.I., Jackson E.A., and Holt L.M. The association between γ-gliadin 45 and gluten strength in durum wheat varieties. A direct casual effect on the result of genetic linkage. Journal of Cereal Science 2 (1984) 73-81
39. Schofield J.D. Flour proteins: structure and functionality in baked products. In: Blanshard J.M.V. (Ed). Chemistry and Physics of Baking (1986), Royal Society of Chemistry Inc., London 14-28
40. Schofield J.D., Bottomley R.C., Timms M.F., and Booth M.R. The effect of heat on wheat gluten and the involvement of sulfhydryl-disulphide interchange reactions. Journal of Cereal Science 1 (1983) 241-253
41. Singh H., and MacRitchie F. Changes in proteins induced by heating gluten dispersion at high temperature. Journal of Cereal Science 39 (2004) 297-301
42. Tilley K.A., Benjamin R.E., Bagorogoza K.E., Okot-Kotber B.M., Prakash O., and Kwen H. Tyrosine cross-links: molecular basis of gluten structure and function. Journal of Agriculture Food and Chemistry 49 (2001) 2627-2632
43. Walsh D.E., and Gilles K.A. The influence of protein composition on spaghetti quality. Cereal Chemistry 48 (1971) 544-554
44. Weegels P.L., Verhoek J.A., de Groot A.M.G., and Hamer R.J. Effects on gluten of heating at different moisture contents. I. Changes in functional properties. Journal of Cereal Science 19 (1994) 31-38
45. Weegels P.L., de Groot A.M.G., Verhoek J.A., and Hamer R.J. Effects on gluten of heating at different moisture contents. II. Changes in physico-chemical properties and secondary structure. Journal of Cereal Science 19 (1994) 39-47