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Textural Images Analysis of Pasta Protein Networks to Determine Influence of Technological Processes

¹Institut National de la Recherche Agronomique, Laboratoire des Fonctions digestives et de Nutrition Humaine Rue de la Géraudière, B.P.71627, 44316 Nantes Cédex 03, France. ²INRA, Laboratoire de Biochimie et Technologie des Glucides ³INRA, Laboratoire de Physique et Technologie des Végétaux ⁴Corresponding author. E-mail: barry@nantes.inra.fr Phone: +33 (0) 2 02 40 67 50 20. Fax: +33 (0) 2 02 40 67 50 12.

The structure of pasta is largely governed by the presence of a structured protein network. This work analyzed the protein network textures of various cooked pasta products through textural image analysis. Six different pasta types were investigated: reference pasta made from durum semolina; pasta enriched with gluten proteins from soft wheat flour at 10 and 20%; autoclaved pasta; soft wheat flour pasta; and pasta made from reconstituted flour fractions. Pasta samples were sectioned, and each crosssection consisted of three distinct zones (central, intermediate, and external) based on the state of swelling of starch granules for each pasta product. Digital images of the protein network in each zone were acquired using confocal laser scanning microscopy. Textural image analysis was then performed. Similarities and differences in protein network texture were assessed by principal component, stepwise discriminant, and variance analyses. With the exception of autoclaved pasta, protein network structure differed greatly with the position in the pasta. Furthermore the effect of technological treatments was greatly influenced by the position in pasta. The most significant differences in protein network structure were obtained with the autoclaved and 20% protein-enriched samples.