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.

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