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Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

Journal of Food Science and Technology volume 49, pages 50–57 (2012)Cite this article

Abstract

Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.

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Acknowledgment

The authors are greatly indebted to Dr.G.Venkateswara Rao, Head, Flour Milling, Baking and Confectionery Technology Department for his valuable suggestions and encouragement. The authors are also indebted to Mr.K.Anbalagan Central Instrumentation Facility Services, Central Food Technological Research Institute (CFTRI), Mysore, for technical help in carrying out scanning electron microscopy. Authors thank the Director, CFTRI for encouragement and permission to publish the work.

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  1. Flour Milling Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, 570 020, India

    C. Purnima, P. R. Ramasarma & P. Prabhasankar

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  1. C. Purnima
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  2. P. R. Ramasarma
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  3. P. Prabhasankar
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Correspondence to P. Prabhasankar.

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Purnima, C., Ramasarma, P.R. & Prabhasankar, P. Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta. J Food Sci Technol 49, 50–57 (2012). https://doi.org/10.1007/s13197-011-0258-7

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  • DOI: https://doi.org/10.1007/s13197-011-0258-7

Keywords

  • Pasta
  • Emulsifiers
  • Wheat proteins
  • Scanning electron microscopy
  • Electrophoresis
  • Gel filtration