Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility |
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Authors: | Esther H.-J. Kim Jane R. Petrie Lidia Motoi Marco P. Morgenstern Kevin H. Sutton Suman Mishra Lyall D. Simmons |
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Affiliation: | (1) New Zealand Institute for Crop & Food Research, Private Bag 4704, Christchurch, New Zealand |
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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. |
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Keywords: | Glycemic response Pasta Protein matrix Starch digestibility Structure |
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