Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

被引：148
作者：
Petitot, Maud [1 ,2 ]
Abecassis, Joel [1 ]
Micard, Valerie [1 ]
机构：
[1] INRA CIRAD UMII SupAgro, UMR Ingn Agropolymeres & Technol Emergentes 1208, F-34000 Montpellier, France
[2] Crecerpal, Panzani, F-13013 Marseille, France
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2009年 / 20卷 / 11-12期
关键词：
PERFORMANCE LIQUID-CHROMATOGRAPHY; WHEAT-FLOUR PROTEINS; IN-VITRO DIGESTION; DRYING TEMPERATURE; GLYCEMIC RESPONSE; PHYSICOCHEMICAL CHARACTERISTICS; MAILLARD REACTION; COOKED SPAGHETTI; BREAD DOUGH; DURUM;
D O I：
10.1016/j.tifs.2009.06.005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Pasta is a staple food known to have a low glycaemic index. This interesting nutritional property can be attributed to its specific structure, obtained after successive structural changes of its two main components, i.e. starch and proteins. This paper describes the state of art on protein and starch structuring during pasta processing and the inherent consequences on starch digestibility but also on protein digestibility and allergenicity. This review highlights the need for a multidisciplinary approach for the rational design of pasta, in order to control digestion and nutrient absorption through the food structure.
引用
收藏
页码：521 / 532
页数：12
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