Dipartimento di Scienze Molecolari Agroalimentari, Università di Milano, Via Celoria 2, I-20133 Milano, Italy.
Food Chem. 2012 Nov 15;135(2):348-55. doi: 10.1016/j.foodchem.2012.05.026. Epub 2012 May 10.
Presence and stability of a protein network was evaluated by fluorescence spectroscopy, by protein solubility studies, and by assessing the accessibility of protein thiols in samples of commercial Italian semolina pasta made in industrial plants using different processes. The pasting properties of starch in each sample were evaluated by means of a viscoamylograph. Magnetic resonance imaging (MRI) was used to evaluate water distribution and water mobility in dry pasta, and at various cooking times. The molecular information derived from these studies was related to sensory indices, indicating that protein reticulation was dependent on the process conditions, which affected water penetration, distribution, and mobility during cooking. Products with a crosswise gradient of water mobility once cooked had the best sensory scores at optimal cooking time, whereas products with a less compact protein network performed better when slightly overcooked.
采用荧光光谱法、蛋白质溶解度研究和评估商业意大利粗粒小麦粉中蛋白质巯基的可及性，来评估蛋白质网络的存在和稳定性。使用不同工艺在工业工厂中制作的意大利粗粒小麦粉样品的淀粉糊化特性通过黏度计进行评估。磁共振成像 (MRI) 用于评估干意大利面以及在不同烹饪时间时的水分分布和水分迁移率。从这些研究中获得的分子信息与感官指数相关，表明蛋白质交联取决于工艺条件，这影响了烹饪过程中的水分渗透、分布和迁移。一旦煮熟，具有横截面上水分迁移率梯度的产品在最佳烹饪时间具有最佳的感官评分，而当稍微过度烹饪时，具有较不致密的蛋白质网络的产品表现更好。
