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

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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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Acknowledgements

This research was funded by the New Zealand Foundation for Research, Science and Technology under contract C02X0401, Lifestyle Foods for Energy Balance.

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Authors and Affiliations

  1. New Zealand Institute for Crop & Food Research, Private Bag 4704, Christchurch, New Zealand

    Esther H.-J. Kim, Jane R. Petrie, Lidia Motoi, Marco P. Morgenstern, Kevin H. Sutton, Suman Mishra & Lyall D. Simmons

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  1. Esther H.-J. Kim
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  2. Jane R. Petrie
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  3. Lidia Motoi
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  4. Marco P. Morgenstern
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  5. Kevin H. Sutton
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  6. Suman Mishra
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  7. Lyall D. Simmons
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Correspondence to Esther H.-J. Kim.

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Kim, E.HJ., Petrie, J.R., Motoi, L. et al. Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility. Food Biophysics 3, 229–234 (2008). https://doi.org/10.1007/s11483-008-9066-7

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  • DOI: https://doi.org/10.1007/s11483-008-9066-7

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