This study investigated the effect of Maccheronccini fortification with different levels (10, 30 ... more This study investigated the effect of Maccheronccini fortification with different levels (10, 30 and 50%) of broad bean flour (Vicia faba) on its nutritional and technological quality. Incorporation of the legume flour significantly increased protein, dietary fibre, and mineral contents of produced pasta (P<0.05). The mineral and protein dietary reference intake contributions (DRIs) were higher in enriched pasta considering an intake of 200g/day/person (cooked pasta). Cooking losses were relatively low regardless of the substitution level. Colour parameters of produced pasta indicated comparable brightness and higher redness values for enriched pasta. Higher levels of phytates were also found which could compromise iron bioavailability as was predicted through phytate/mineral molar ratios which remained higher the inhibitory threshold values for calcium (Ca) and iron (Fe) intestinal absorption. Enriched pasta showed significantly lower glycaemic index and slightly greater percent protein digestibility as regard to the control. Produced Maccheronccini pasta had good technological properties with regard to colour and cooking behaviour. Moreover, contribution to DRIs and nutritional value were enhanced upon broad bean flour addition.
RIASSUNTO I vitigni di varietà Bombino e Falanghina coltivati in vigneti situati nella regione Pu... more RIASSUNTO I vitigni di varietà Bombino e Falanghina coltivati in vigneti situati nella regione Puglia, Italia meridionale, sono stati diradati a due livelli (0% e 30%) per due anni consecutivi (2007 e 2008). Il diradamento è stato effettuato prima dell'invaiatura (fine luglio) eliminando i grappoli distali. Le proteine solubili delle bacche mature sono state estratte con acetone, acido tricloroacetico ed frazionate in elettroforesi bidimensionale. Circa 300 spot sono stati rivelati per le due varietà al livello 0% (t 0) e circa 200 spot per quelle al livello del 30% (t 30). Il volume totale degli spot per le due varietà era molto simile a t 0 , nel Bombino tuttavia si registrava un volume leggermente superiore, mentre a livello t 30 il volume totale degli spot rimaneva più alto nella Falaghina. Questi risultati hanno dimostrato che, a livello t 0 , il Bombino pur avendo un minor numero di spot rispetto alla Falanghina l'espressione proteica è stata maggiore mentre si riducev...
Genetic manipulation of durum wheats by tobacco rab-1 genes influence the trafficking of gluten p... more Genetic manipulation of durum wheats by tobacco rab-1 genes influence the trafficking of gluten proteins through the secretory system by up- or down-regulating the transport step from the ER to the Golgi apparatus which may in turn modify functional performance of the grain. Gluten proteins were extracted from two genetically manipulated lines - Svevo B730 1-1 and Ofanto B688 1-2 - and their control lines and were analyzed by two dimensional gel electrophoresis. When the two-dimensional maps were compared by image analysis no significant differences between the GM line with an up-regulated trafficking containing the wild type tobacco rab1 (Svevo B730 1-1) and its control (Svevo control). By contrast, significant differences were found between the GM line with a down-regulated trafficking due to the tobacco rab1 mutant form (Ofanto B688 1-2) and its control (Ofanto control). Of the new protein spots detected in the down-regulated Ofanto B688 1-2 map, only a beta-amylase was identified. The remaining spots were susceptible to chymotripsin action but not to trypsin one, as in the case of the gluten protein. Rheological measurements showed that gluten quality was enhanced in the down-regulated Ofanto B688 1-2 without an increase in the amount of gluten. Proteomics is a useful and powerful tool for investigating protein changes in GMOs and in understanding events in food science and technology.
ABSTRACT ABSTRACTA study on lipolysis of Southern Italy short-ripened dry-cured sausages manufact... more ABSTRACT ABSTRACTA study on lipolysis of Southern Italy short-ripened dry-cured sausages manufactured without and with starters was carried out. Samples were submitted to microbiological and chemical analysis during drying and ripening, whereas sensory analysis was performed at the end of the ripening. The starters, addition caused the inhibition of the Enterobacteriaceae. An increase of free fatty acids (FFAs) and diacylglycerols (DAGs) during the ripening was observed. The addition of starter did not affect FFA and DAG release. The DAG profile including 1,2- and 1,3-isomers was analyzed for the first time in dry-cured sausages. Oleic, linoleic and palmitic acids, and 1,2-, 1,3-palmitinolein, 1,2- and 1,3-diolein were the most abundant compounds in FFA and DAG, respectively. A decrease in the concentration of some 1,2-DAG and an increase of 1,3-OO and 1,3-OP species during the process was observed. Finally, the addition of starter cultures slightly influenced the sensory properties of sausages.PRACTICAL APPLICATIONSIn this work the development and application of an analytical method for the determination of free fatty acids (FFAs) and diacylglycerols (DAGs) in sausages was achieved. DAGs are intermediate products of hydrolysis and also constitute a substrate for hydrolysis reactions leading to FFA release. These latter compounds undergo a series of reactions leading to the formation of low-molecular-weight products responsible for sensory properties of dry-cured sausages. Therefore, the assessment of these lipolysis products is a useful tool for evaluating the ripening process of dry-cured sausages.
The aim was to study the effects of toasting of durum wheat kernels on the physical and mechanica... more The aim was to study the effects of toasting of durum wheat kernels on the physical and mechanical properties of bread containing increasing amounts of toasted wholemeal. Two toasting procedures were considered: heating of the kernels arranged on tin cans (TDW1) and the stubble burning (TDW2). The addition of toasted flour determined a decrease in volume (greater when TDW2 was used) and detrimental effects on mechanical properties caused by the thermal denaturation of the gluten-forming proteins and the interference of bran. Volume was negatively correlated with compressibility, gumminess, masticability and positively correlated with elasticity (0.824 < R < 0.971). The bread structural parameters were quantified by digital image analysis and correlated to the variations of the mechanical properties. The addition of increasing percentages of toasted wheat flour (especially, TDW1) determined significant increases of the cell density, and decreases of cell mean area, and cell equivalent diameter. Statistically significant correlations were obtained between cell density or equivalent diameter and the mechanical properties of all the bread types according to a second order polynomial regression but only the former allowed to predict approximately 60% of the variation of crumb compressibility and 87% of the variation of elasticity and gumminess both in bread produced with TDW1 and in bread produced with TDW2.
The rheological characteristics, static and dynamic mechanical properties of amaranth, quinoa and... more The rheological characteristics, static and dynamic mechanical properties of amaranth, quinoa and oat doughs and the relative size distribution of their polymeric proteins were evaluated. For the sake of comparison, semolina dough rheological and mechanical properties and the relative size distribution of proteins were also determined. From rheological results it was inferred that the tenacity of amaranth, oat and quinoa dough samples was lower than that of semolina dough. The elastic modulus (E c) of amaranth, oat and quinoa doughs was higher than that of semolina dough. Amaranth and quinoa G 0 was found to be similar and significantly higher (p < 0.05) with respect to that of oat dough at a moisture of 30%. The G 00 of amaranth, quinoa and oat doughs showed different values. The highest G 00 value was recorded for the amaranth dough while the lowest one was shown by oat. For semolina dough, the G 0 and G 00 values were significantly lower than those of all the other dough samples. Moreover, at low and medium frequencies, tan d values of oat and quinoa doughs were statistically comparable and significantly lower (p < 0.05) than that of amaranth and semolina doughs. At high frequencies, tan d values of investigated samples were different among them and the highest value was detected for amaranth, followed by semolina, quinoa and oat. Results of the size distribution of proteins in amaranth, quinoa, oat and semolina doughs were expressed as the proportion of ''unextractable polymeric protein" (UPP). Unextractability of semolina dough proteins (61%) was greater with respect to the others, followed by amaranth (40.7%), oat (24%) and quinoa (10.1%).
The characterization of the promoter of a wheat (Triticum aestivum) cv. Cheyenne high molecular w... more The characterization of the promoter of a wheat (Triticum aestivum) cv. Cheyenne high molecular weight glutenin subunit (HMW subunit) gene, Glu-1D-1 is reported. The nucleotide sequence of the promoter from position À1191 to À650 with respect to the transcription start site was determined, to add to that already determined. Analysis of this region of the promoter revealed the presence of an additional copy of part of the primary enhancer sequence and sequences related to regulatory elements present in other wheat seed protein genes. A chimaeric gene was constructed comprising the 59 flanking region of the Glu-1D-1 gene from position À1191 to q58, the coding region of the UidA (Gus) gene, and the nopaline synthase (Nos) gene terminator. This chimaeric gene was introduced into wheat (Triticum durum cv. Ofanto) by particle bombardment of inflorescence explants. Two independent transgenic lines were produced, and both showed expression of the Gus gene specifically in the endosperm during mid-development (first detected 10 ±12 d after anthesis). Histochemical analysis of homozygous T 2 seed confirmed this pattern of expression, and showed that expression was initiated first in the central lobes of the starchy endosperm, and then spread throughout the endosperm tissue, while no expression was detected in the aleurone layer. Native HMW subunit protein was detectable by Western analysis 12±14 d after anthesis, consistent with concurrent onset of activity of the native and introduced HMW subunit gene promoters.
The effects of the following additives on the amaranth (A), quinoa (Q) and oat (O) dough rheologi... more The effects of the following additives on the amaranth (A), quinoa (Q) and oat (O) dough rheological properties and the extruded tagliatelle dough mechanical characteristics were evaluated: carboxymethylcellulose of sodium (CMC), whey protein isolate (WPI), casein (CAS), chitosan (CHIT) and pregelatinized starch (PS). The amaranth, quinoa and oat rheological dough properties and amaranth, quinoa and oat tagliatelle mechanical characteristics were compared to those of their respective controls (ACTRL, QCTRL and OCTRL) and of the SEMOLINA sample. The storage modulus (G 0) and loss modulus (G 00) values of the quinoa and oat doughs with PS were similar to those of the semolina dough. For all tagliatelle samples, WPI reduced the elastic modulus or Young's modulus towards that of the semolina tagliatelle. Moreover, the additives did not have particular influence on the tenacity with the exception of the amaranth tagliatelle added with WPI.
Spaghetti produced in a pilot plant were made from semolina and semolina blended with 10%, 15%, 2... more Spaghetti produced in a pilot plant were made from semolina and semolina blended with 10%, 15%, 25% or 50% of defatted soy flour (DSF) or toasted soy flour (TSF). Proteins of spaghetti were characterized by size exclusion-high-performance liquid chromatography (SE-HPLC). Results showed that soy globulins interact with semolina proteins during pasta making, forming polymers of high molecular weight. Of these, the sodium dodecyl sulphate-unextractable components were significantly higher (p < 0.001) (up to 49% unextractable polymeric proteins) (UPP) than that of spaghetti made of semolina (24.6% UPP). The decrease of S-S bonds and the increase of-SH free groups in the DSF-semolina spaghetti, with respect to that made of only semolina, suggest that polymerization among the different classes of proteins involves interaction by sulphydryl residues in blends with above 15% of DSF and that soy proteins tend to disrupt own gluten S-S interchange system. In the TSF-semolina spaghetti the increase of S-S bonds was higher with respect to that of-SH free, suggesting that the heat treatment, to which the TSF proteins were subjected, allowed them to cross link to semolina proteins by disulphide bonds.
... b, Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25-7... more ... b, Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25-71100 Foggia, Italy. c, Dipartimento di Progettazione e Gestione dei Sistemi Agrozootecnici e Forestali, Università degli Studi di Bari, Via Amendola 165/A, 70126 Bari, Italy. ...
Nutritionally enriched fresh pasta was prepared from semolina fortified with Vicia faba flour. Th... more Nutritionally enriched fresh pasta was prepared from semolina fortified with Vicia faba flour. Three addition levels were tested (10, 30 and 50%) and plain pasta (100% semolina) was used as a control. Enriched pasta showed lower cooking time, and higher dry matter loss, but with a similar water uptake. The shape of the pasta was not significantly affected by the cooking process. Color parameters indicated comparable brightness between samples and higher redness values for enriched pasta. The incorporation of broad-bean flour resulted in a significant increase in protein levels (21% against 13.7% in 50% enriched pasta and the control, respectively), fiber, resistant starch (from 1.4% in the control to 2.5% in 50% pasta), ash and minerals (calcium, iron and zinc). The mineral dietary reference intake contributions were higher in fortified pasta, and the enrichment percentage of 30% was the highest level, allowing improved iron availability. In vitro percent protein digestibility increased proportionally with the broad-bean substitution level. The rate of starch hydrolysis was reduced upon broadbean enrichment, resulting in lower glycemic index (GI) for enriched pasta (91.9, 83.4 and 71.3 in 10%, 30% and 50% pasta, respectively) compared to traditional pasta (95.9) and white bread (100).
The Gluten Friendly TM Technology is an innovative method that induces structural changes in glut... more The Gluten Friendly TM Technology is an innovative method that induces structural changes in gluten proteins. In this paper a synbiotic fermented milk, containing Lactobacillus acidophilus La-5 and Gluten Friendly Flour (GFF), was proposed. A mixture design was used to combine flour, temperature and probiotic to study the effects of these variables on the acidification. The experiments were done on both GFF and control flour (CF). Thus, the following conditions were chosen to produce the fermented milk: L. acidophilus at 6.5 log cfu/ml; flour at 2.5 g/l; temperature at 37 • C. Then, the fermented milk was produced and stored at 4 • C for 90 days. The most important result was the positive effect of GFF on the viability of the probiotic, with a prolongation of the shoulder length to 20 days (12-13 days in the control). Moreover, GFF did not act on the sensory scores and on the physico-chemical parameters.
The main aim of this paper was to assess the in vitro response of healthy and coeliac human faeca... more The main aim of this paper was to assess the in vitro response of healthy and coeliac human faecal microbiota to gluten-friendly bread (GFB). Thus, GFB and control bread (CB) were fermented with faecal microbiota in pH-controlled batch cultures. The effects on the major groups of microbiota were monitored over 48 h incubations by fluorescence in situ hybridisation. Short-chain fatty acids (SCFAs) were measured by high-performance liquid chromatography (HPLC). Furthermore, the death kinetics of Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis, Staphylococcus aureus, and Salmonella Typhimurium in a saline solution supplemented with GFB or CB were also assessed. The experiments in saline solution pinpointed that GFB prolonged the survival of L. acidophilus and exerted an antibacterial effect towards S. aureus and S. Typhimurium. Moreover, GFB modulated the intestinal microbiota in vitro, promoting changes in lactobacilli and bifidobacteria members in coeliac subjects. ...
The main aim of this paper was to assess the impact of Gluten-Friendly™ (GF) technology (Italian ... more The main aim of this paper was to assess the impact of Gluten-Friendly™ (GF) technology (Italian priority patent n° 102015000084813 filed on 17th December 2015) on wheat kernel endosperm morphology and gluten protein structure, using SEM, light and immunofluorescent microscopy. Microscopy was combined with immunodetection with specific antibodies for gliadins, _-gliadins, LMW subunits and antigenic epitopes to gain a better understanding of the technology at molecular level. Results showed significant changes to gluten proteins after GF treatment; cross-reactivity with antibodies that recognize both the almost entire range of gluten proteins and antigenic epitopes through the sequences QQSF, QQSY, PEQPFPQGC and QQPFP was significantly reduced. The present study confirms the results from our previous and showed, Pagina 1 di 25 15/02/2018 file:///C:/Users/m.russi/Desktop/fra/Green%20Open%20Access%20manuscript%20L... for the first time, the mechanism by which a chemical-physical treatment abolishes the antigenic capacity of gluten.
This study investigated the effect of Maccheronccini fortification with different levels (10, 30 ... more This study investigated the effect of Maccheronccini fortification with different levels (10, 30 and 50%) of broad bean flour (Vicia faba) on its nutritional and technological quality. Incorporation of the legume flour significantly increased protein, dietary fibre, and mineral contents of produced pasta (P<0.05). The mineral and protein dietary reference intake contributions (DRIs) were higher in enriched pasta considering an intake of 200g/day/person (cooked pasta). Cooking losses were relatively low regardless of the substitution level. Colour parameters of produced pasta indicated comparable brightness and higher redness values for enriched pasta. Higher levels of phytates were also found which could compromise iron bioavailability as was predicted through phytate/mineral molar ratios which remained higher the inhibitory threshold values for calcium (Ca) and iron (Fe) intestinal absorption. Enriched pasta showed significantly lower glycaemic index and slightly greater percent protein digestibility as regard to the control. Produced Maccheronccini pasta had good technological properties with regard to colour and cooking behaviour. Moreover, contribution to DRIs and nutritional value were enhanced upon broad bean flour addition.
RIASSUNTO I vitigni di varietà Bombino e Falanghina coltivati in vigneti situati nella regione Pu... more RIASSUNTO I vitigni di varietà Bombino e Falanghina coltivati in vigneti situati nella regione Puglia, Italia meridionale, sono stati diradati a due livelli (0% e 30%) per due anni consecutivi (2007 e 2008). Il diradamento è stato effettuato prima dell'invaiatura (fine luglio) eliminando i grappoli distali. Le proteine solubili delle bacche mature sono state estratte con acetone, acido tricloroacetico ed frazionate in elettroforesi bidimensionale. Circa 300 spot sono stati rivelati per le due varietà al livello 0% (t 0) e circa 200 spot per quelle al livello del 30% (t 30). Il volume totale degli spot per le due varietà era molto simile a t 0 , nel Bombino tuttavia si registrava un volume leggermente superiore, mentre a livello t 30 il volume totale degli spot rimaneva più alto nella Falaghina. Questi risultati hanno dimostrato che, a livello t 0 , il Bombino pur avendo un minor numero di spot rispetto alla Falanghina l'espressione proteica è stata maggiore mentre si riducev...
Genetic manipulation of durum wheats by tobacco rab-1 genes influence the trafficking of gluten p... more Genetic manipulation of durum wheats by tobacco rab-1 genes influence the trafficking of gluten proteins through the secretory system by up- or down-regulating the transport step from the ER to the Golgi apparatus which may in turn modify functional performance of the grain. Gluten proteins were extracted from two genetically manipulated lines - Svevo B730 1-1 and Ofanto B688 1-2 - and their control lines and were analyzed by two dimensional gel electrophoresis. When the two-dimensional maps were compared by image analysis no significant differences between the GM line with an up-regulated trafficking containing the wild type tobacco rab1 (Svevo B730 1-1) and its control (Svevo control). By contrast, significant differences were found between the GM line with a down-regulated trafficking due to the tobacco rab1 mutant form (Ofanto B688 1-2) and its control (Ofanto control). Of the new protein spots detected in the down-regulated Ofanto B688 1-2 map, only a beta-amylase was identified. The remaining spots were susceptible to chymotripsin action but not to trypsin one, as in the case of the gluten protein. Rheological measurements showed that gluten quality was enhanced in the down-regulated Ofanto B688 1-2 without an increase in the amount of gluten. Proteomics is a useful and powerful tool for investigating protein changes in GMOs and in understanding events in food science and technology.
ABSTRACT ABSTRACTA study on lipolysis of Southern Italy short-ripened dry-cured sausages manufact... more ABSTRACT ABSTRACTA study on lipolysis of Southern Italy short-ripened dry-cured sausages manufactured without and with starters was carried out. Samples were submitted to microbiological and chemical analysis during drying and ripening, whereas sensory analysis was performed at the end of the ripening. The starters, addition caused the inhibition of the Enterobacteriaceae. An increase of free fatty acids (FFAs) and diacylglycerols (DAGs) during the ripening was observed. The addition of starter did not affect FFA and DAG release. The DAG profile including 1,2- and 1,3-isomers was analyzed for the first time in dry-cured sausages. Oleic, linoleic and palmitic acids, and 1,2-, 1,3-palmitinolein, 1,2- and 1,3-diolein were the most abundant compounds in FFA and DAG, respectively. A decrease in the concentration of some 1,2-DAG and an increase of 1,3-OO and 1,3-OP species during the process was observed. Finally, the addition of starter cultures slightly influenced the sensory properties of sausages.PRACTICAL APPLICATIONSIn this work the development and application of an analytical method for the determination of free fatty acids (FFAs) and diacylglycerols (DAGs) in sausages was achieved. DAGs are intermediate products of hydrolysis and also constitute a substrate for hydrolysis reactions leading to FFA release. These latter compounds undergo a series of reactions leading to the formation of low-molecular-weight products responsible for sensory properties of dry-cured sausages. Therefore, the assessment of these lipolysis products is a useful tool for evaluating the ripening process of dry-cured sausages.
The aim was to study the effects of toasting of durum wheat kernels on the physical and mechanica... more The aim was to study the effects of toasting of durum wheat kernels on the physical and mechanical properties of bread containing increasing amounts of toasted wholemeal. Two toasting procedures were considered: heating of the kernels arranged on tin cans (TDW1) and the stubble burning (TDW2). The addition of toasted flour determined a decrease in volume (greater when TDW2 was used) and detrimental effects on mechanical properties caused by the thermal denaturation of the gluten-forming proteins and the interference of bran. Volume was negatively correlated with compressibility, gumminess, masticability and positively correlated with elasticity (0.824 < R < 0.971). The bread structural parameters were quantified by digital image analysis and correlated to the variations of the mechanical properties. The addition of increasing percentages of toasted wheat flour (especially, TDW1) determined significant increases of the cell density, and decreases of cell mean area, and cell equivalent diameter. Statistically significant correlations were obtained between cell density or equivalent diameter and the mechanical properties of all the bread types according to a second order polynomial regression but only the former allowed to predict approximately 60% of the variation of crumb compressibility and 87% of the variation of elasticity and gumminess both in bread produced with TDW1 and in bread produced with TDW2.
The rheological characteristics, static and dynamic mechanical properties of amaranth, quinoa and... more The rheological characteristics, static and dynamic mechanical properties of amaranth, quinoa and oat doughs and the relative size distribution of their polymeric proteins were evaluated. For the sake of comparison, semolina dough rheological and mechanical properties and the relative size distribution of proteins were also determined. From rheological results it was inferred that the tenacity of amaranth, oat and quinoa dough samples was lower than that of semolina dough. The elastic modulus (E c) of amaranth, oat and quinoa doughs was higher than that of semolina dough. Amaranth and quinoa G 0 was found to be similar and significantly higher (p < 0.05) with respect to that of oat dough at a moisture of 30%. The G 00 of amaranth, quinoa and oat doughs showed different values. The highest G 00 value was recorded for the amaranth dough while the lowest one was shown by oat. For semolina dough, the G 0 and G 00 values were significantly lower than those of all the other dough samples. Moreover, at low and medium frequencies, tan d values of oat and quinoa doughs were statistically comparable and significantly lower (p < 0.05) than that of amaranth and semolina doughs. At high frequencies, tan d values of investigated samples were different among them and the highest value was detected for amaranth, followed by semolina, quinoa and oat. Results of the size distribution of proteins in amaranth, quinoa, oat and semolina doughs were expressed as the proportion of ''unextractable polymeric protein" (UPP). Unextractability of semolina dough proteins (61%) was greater with respect to the others, followed by amaranth (40.7%), oat (24%) and quinoa (10.1%).
The characterization of the promoter of a wheat (Triticum aestivum) cv. Cheyenne high molecular w... more The characterization of the promoter of a wheat (Triticum aestivum) cv. Cheyenne high molecular weight glutenin subunit (HMW subunit) gene, Glu-1D-1 is reported. The nucleotide sequence of the promoter from position À1191 to À650 with respect to the transcription start site was determined, to add to that already determined. Analysis of this region of the promoter revealed the presence of an additional copy of part of the primary enhancer sequence and sequences related to regulatory elements present in other wheat seed protein genes. A chimaeric gene was constructed comprising the 59 flanking region of the Glu-1D-1 gene from position À1191 to q58, the coding region of the UidA (Gus) gene, and the nopaline synthase (Nos) gene terminator. This chimaeric gene was introduced into wheat (Triticum durum cv. Ofanto) by particle bombardment of inflorescence explants. Two independent transgenic lines were produced, and both showed expression of the Gus gene specifically in the endosperm during mid-development (first detected 10 ±12 d after anthesis). Histochemical analysis of homozygous T 2 seed confirmed this pattern of expression, and showed that expression was initiated first in the central lobes of the starchy endosperm, and then spread throughout the endosperm tissue, while no expression was detected in the aleurone layer. Native HMW subunit protein was detectable by Western analysis 12±14 d after anthesis, consistent with concurrent onset of activity of the native and introduced HMW subunit gene promoters.
The effects of the following additives on the amaranth (A), quinoa (Q) and oat (O) dough rheologi... more The effects of the following additives on the amaranth (A), quinoa (Q) and oat (O) dough rheological properties and the extruded tagliatelle dough mechanical characteristics were evaluated: carboxymethylcellulose of sodium (CMC), whey protein isolate (WPI), casein (CAS), chitosan (CHIT) and pregelatinized starch (PS). The amaranth, quinoa and oat rheological dough properties and amaranth, quinoa and oat tagliatelle mechanical characteristics were compared to those of their respective controls (ACTRL, QCTRL and OCTRL) and of the SEMOLINA sample. The storage modulus (G 0) and loss modulus (G 00) values of the quinoa and oat doughs with PS were similar to those of the semolina dough. For all tagliatelle samples, WPI reduced the elastic modulus or Young's modulus towards that of the semolina tagliatelle. Moreover, the additives did not have particular influence on the tenacity with the exception of the amaranth tagliatelle added with WPI.
Spaghetti produced in a pilot plant were made from semolina and semolina blended with 10%, 15%, 2... more Spaghetti produced in a pilot plant were made from semolina and semolina blended with 10%, 15%, 25% or 50% of defatted soy flour (DSF) or toasted soy flour (TSF). Proteins of spaghetti were characterized by size exclusion-high-performance liquid chromatography (SE-HPLC). Results showed that soy globulins interact with semolina proteins during pasta making, forming polymers of high molecular weight. Of these, the sodium dodecyl sulphate-unextractable components were significantly higher (p < 0.001) (up to 49% unextractable polymeric proteins) (UPP) than that of spaghetti made of semolina (24.6% UPP). The decrease of S-S bonds and the increase of-SH free groups in the DSF-semolina spaghetti, with respect to that made of only semolina, suggest that polymerization among the different classes of proteins involves interaction by sulphydryl residues in blends with above 15% of DSF and that soy proteins tend to disrupt own gluten S-S interchange system. In the TSF-semolina spaghetti the increase of S-S bonds was higher with respect to that of-SH free, suggesting that the heat treatment, to which the TSF proteins were subjected, allowed them to cross link to semolina proteins by disulphide bonds.
... b, Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25-7... more ... b, Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25-71100 Foggia, Italy. c, Dipartimento di Progettazione e Gestione dei Sistemi Agrozootecnici e Forestali, Università degli Studi di Bari, Via Amendola 165/A, 70126 Bari, Italy. ...
Nutritionally enriched fresh pasta was prepared from semolina fortified with Vicia faba flour. Th... more Nutritionally enriched fresh pasta was prepared from semolina fortified with Vicia faba flour. Three addition levels were tested (10, 30 and 50%) and plain pasta (100% semolina) was used as a control. Enriched pasta showed lower cooking time, and higher dry matter loss, but with a similar water uptake. The shape of the pasta was not significantly affected by the cooking process. Color parameters indicated comparable brightness between samples and higher redness values for enriched pasta. The incorporation of broad-bean flour resulted in a significant increase in protein levels (21% against 13.7% in 50% enriched pasta and the control, respectively), fiber, resistant starch (from 1.4% in the control to 2.5% in 50% pasta), ash and minerals (calcium, iron and zinc). The mineral dietary reference intake contributions were higher in fortified pasta, and the enrichment percentage of 30% was the highest level, allowing improved iron availability. In vitro percent protein digestibility increased proportionally with the broad-bean substitution level. The rate of starch hydrolysis was reduced upon broadbean enrichment, resulting in lower glycemic index (GI) for enriched pasta (91.9, 83.4 and 71.3 in 10%, 30% and 50% pasta, respectively) compared to traditional pasta (95.9) and white bread (100).
The Gluten Friendly TM Technology is an innovative method that induces structural changes in glut... more The Gluten Friendly TM Technology is an innovative method that induces structural changes in gluten proteins. In this paper a synbiotic fermented milk, containing Lactobacillus acidophilus La-5 and Gluten Friendly Flour (GFF), was proposed. A mixture design was used to combine flour, temperature and probiotic to study the effects of these variables on the acidification. The experiments were done on both GFF and control flour (CF). Thus, the following conditions were chosen to produce the fermented milk: L. acidophilus at 6.5 log cfu/ml; flour at 2.5 g/l; temperature at 37 • C. Then, the fermented milk was produced and stored at 4 • C for 90 days. The most important result was the positive effect of GFF on the viability of the probiotic, with a prolongation of the shoulder length to 20 days (12-13 days in the control). Moreover, GFF did not act on the sensory scores and on the physico-chemical parameters.
The main aim of this paper was to assess the in vitro response of healthy and coeliac human faeca... more The main aim of this paper was to assess the in vitro response of healthy and coeliac human faecal microbiota to gluten-friendly bread (GFB). Thus, GFB and control bread (CB) were fermented with faecal microbiota in pH-controlled batch cultures. The effects on the major groups of microbiota were monitored over 48 h incubations by fluorescence in situ hybridisation. Short-chain fatty acids (SCFAs) were measured by high-performance liquid chromatography (HPLC). Furthermore, the death kinetics of Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis, Staphylococcus aureus, and Salmonella Typhimurium in a saline solution supplemented with GFB or CB were also assessed. The experiments in saline solution pinpointed that GFB prolonged the survival of L. acidophilus and exerted an antibacterial effect towards S. aureus and S. Typhimurium. Moreover, GFB modulated the intestinal microbiota in vitro, promoting changes in lactobacilli and bifidobacteria members in coeliac subjects. ...
The main aim of this paper was to assess the impact of Gluten-Friendly™ (GF) technology (Italian ... more The main aim of this paper was to assess the impact of Gluten-Friendly™ (GF) technology (Italian priority patent n° 102015000084813 filed on 17th December 2015) on wheat kernel endosperm morphology and gluten protein structure, using SEM, light and immunofluorescent microscopy. Microscopy was combined with immunodetection with specific antibodies for gliadins, _-gliadins, LMW subunits and antigenic epitopes to gain a better understanding of the technology at molecular level. Results showed significant changes to gluten proteins after GF treatment; cross-reactivity with antibodies that recognize both the almost entire range of gluten proteins and antigenic epitopes through the sequences QQSF, QQSY, PEQPFPQGC and QQPFP was significantly reduced. The present study confirms the results from our previous and showed, Pagina 1 di 25 15/02/2018 file:///C:/Users/m.russi/Desktop/fra/Green%20Open%20Access%20manuscript%20L... for the first time, the mechanism by which a chemical-physical treatment abolishes the antigenic capacity of gluten.
Uploads
Papers by C. Lamacchia