The characterisation of pasta structure reveals how the gluten network slows enzymic digestion rate

The compact structure of pasta protects the gluten from proteolysis.

Confocal scanning laser microscopy of a section of cooked pasta hydrolysed by a-amylase labelled with FITC and stained by Rhodamine B. Labels a, b, and c represent central, intermediate and external regions, respectively. Starch granules are indicated with S; partially digested starch granules with SD; FITC labelled a-amylase with a-F; and gluten with G.

Share on Facebook
Share on Twitter
Please reload

© 2023 by Scientist Personal. Proudly created with Wix.com

  • Twitter Clean Grey
  • LinkedIn Clean Grey
This site was designed with the
.com
website builder. Create your website today.
Start Now