1. Deepening the understanding of Gluten Friendly technology: Thermal properties, molecular mobility and starch digestibility of wheat flour from ancient and modern cultivars.
- Author
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Carini, Eleonora, Gigliotti, Marcello, Marinaro, Grazia, Severini, Carla, Derossi, Antonio, and Lamacchia, Carmela
- Subjects
WHEAT starch ,STARCH ,THERMAL properties ,MOLECULAR interactions ,GELATION ,FLOUR - Abstract
The changes of starch properties induced by "Gluten Friendly" (GF) technology in wheat kernels have been described for modern and ancient wheat cultivars by studying the matrix water-solids interactions at molecular level, starch thermal properties and digestibility. demonstrate an increase of mobility of the less mobile population related to non-exchanging protons of rigid domains (starch and gluten strands not in contact with water) due to the treatment. Moreover, a shift of protons from the intragranular to the extragranular starch phase was generally observed. These outcomes highlighted the significant structural changes starch underwent during the GF technology treatment. Interestingly, GF technology generated a significantly increase of starch digestibility, especially for the slowly digestible starch rather than the rapid, while the resistant starch reduced significantly. These changes were in agreement with the thermal properties where it was found a reduction in starch gelatinization following treatment. However, the extent of the GF technology on starch appeared to be contingent on the specific variety under consideration. The physical-chemical process used in the GF technology on wheat kernels significantly changed the structure of starch domain. Given these results, an important gap on the effect of the GF technology on the wheat kernels has been covered. • Starch properties induced by Gluten Friendly technology in wheat kernels were described. • An increase of mobility of the less mobile population due to GF technology was found. • The thermal properties showed a reduction in starch gelatinization after GF treatment. • GF technology exhibited a significant impact on the starch fractions. • Resistant starch was completely converted in rapidly and slowly digestible starch. [ABSTRACT FROM AUTHOR]
- Published
- 2025
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