Probing gluten versus gluten-free pasta using small-angle neutron scattering with contrast variation
Scattering techniques have been used to unravel the structure of starches samples but so far these techniques have not been employed a the full of their potential in food science. The case of pasta is emblematic, confocal microscopy highlighted how the presence of a continuous gluten matrix is a fundamental characteristic that determines the fact that the assumption of pasta results in only a small increase in sugar released in the blood. The structures formed were directly related to the kinetics of digestion and have a central role on the metabolic process. Our goal is to understand the effects of using gluten-alternatives on the micro- and macro-structure of pasta, and then eventually relate these to their role in digestion. SANS with contrast variation will be used to study the internal structure of commercial- and gluten-free pasta. The structures will be characterized before and after cooking, and with different amounts of salt in the water used to cook the pasta. By means of scattering and contrast variation we aim to relate the macroscopic properties with microscopic structural differences depending on the presence of gluten and on the cooking conditions.
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Judith E. Houston; SCHWEINS Ralf and Andrea Scotti. (2021). Probing gluten versus gluten-free pasta using small-angle neutron scattering with contrast variation. Institut Laue-Langevin (ILL) doi:10.5291/ILL-DATA.9-13-982
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