lt is now that semolina made from different wheat varieties produces spaghetti of widely different cooking quality. On the basis of chemical and physical parameters of wheat and semolina, it has been established that among the factors regarded as possibly responsible for spaghetti cooking quality, the protein content and gluten quality are two very important factors relating to pasta cooking quality. Wheat proteolytic enzymes are generally believed to be too low to affect the quality of doughs by alteration of gluten proteins. On the other hand, it is well known that proteolytic enzymes are poorly soluble in common buffers, difficult to extract and able to change the physical characteristics of gluten proteins if present in small amounts. It has been attempted also to relate BAPA-ase, the proteolytic enzyme hydrolyzing ?-benzoyl-L-arginine-p-nitroanilide, and protease activities changes during wheat maturation to breadmaking quality of flour. In view of these considerations, is cannot be excluded that proteolytic enzymes could affect significantly the ability of semolina to produce high quality spaghetti by enzymatic breakdown of only a few peptide bonds of semolina proteins. Moreover, the literature does not provide any easily measurable charactcnstics of durum wheat varieties by which their pasta making quality could be assessed. In our laboratory, studies have been undertaken to extract and measure semolina proteolytic enzymes. In the present paper, BAPA-ase activity in semolina from five Italian durum wheat varieties from two annual crops and with different spaghetti cooking quality have been examined. In addition, in order to obtain information on changes in the level of BAPA-ase; during Pasta processing. the enzymic activity has been determined in the same semolina samples mixed with 33% water and after storage at 37°C for 15 hr ( mixed semolina).
Technical note: Semolina BAPA-ase activity and its possible relationship to pasta cooking quality
1981
Abstract
lt is now that semolina made from different wheat varieties produces spaghetti of widely different cooking quality. On the basis of chemical and physical parameters of wheat and semolina, it has been established that among the factors regarded as possibly responsible for spaghetti cooking quality, the protein content and gluten quality are two very important factors relating to pasta cooking quality. Wheat proteolytic enzymes are generally believed to be too low to affect the quality of doughs by alteration of gluten proteins. On the other hand, it is well known that proteolytic enzymes are poorly soluble in common buffers, difficult to extract and able to change the physical characteristics of gluten proteins if present in small amounts. It has been attempted also to relate BAPA-ase, the proteolytic enzyme hydrolyzing ?-benzoyl-L-arginine-p-nitroanilide, and protease activities changes during wheat maturation to breadmaking quality of flour. In view of these considerations, is cannot be excluded that proteolytic enzymes could affect significantly the ability of semolina to produce high quality spaghetti by enzymatic breakdown of only a few peptide bonds of semolina proteins. Moreover, the literature does not provide any easily measurable charactcnstics of durum wheat varieties by which their pasta making quality could be assessed. In our laboratory, studies have been undertaken to extract and measure semolina proteolytic enzymes. In the present paper, BAPA-ase activity in semolina from five Italian durum wheat varieties from two annual crops and with different spaghetti cooking quality have been examined. In addition, in order to obtain information on changes in the level of BAPA-ase; during Pasta processing. the enzymic activity has been determined in the same semolina samples mixed with 33% water and after storage at 37°C for 15 hr ( mixed semolina).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
