Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta.

Wheat storage proteins play a vital role in pasta
making quality. In the present study, SDS-PAGE, Gel
filtration chromatography and Scanning electron microscopy
techniques were employed to understand the changes in the
wheat protein fractions and their interactions with additives
namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate
(GMS) and Hydroxy Propyl Methyl Cellulose (HPMC)
during processing of pasta. SDS-PAGE studies indicated
changes inHighMolecularWeight Glutenin (HMW) fractions
during drying stages of pasta preparation and in cooked pasta
samples. In uncooked pasta, gel filtration patterns showed
four peaks corresponding to different storage proteins whereas
in the case of cooked pasta, these peaks were merged into
three peaks. Pasta quality characteristics studies indicated that
pasta with HPMC was found to have minimum percentage of
cooking loss (5.6%), increased cooked weight (82 g),
firmness (2.97 N) and high overall quality score (27) than
GMS, SSL and control. Microstructure studies confirm the
beneficial effect of HPMC. The present study indicated that
HPMC is better additive for pasta manufacture followed by
GMS. This could be due to interaction of HPMC with starch
and protein matrix is different from that of GMS and SSL.