On the nature and the practical relevance of the molecular modifications induced in wheat proteins by high pressure treatment

Modifications induced by the combined application of pressure (up to 800 MP a) and temperature (up to 80 degreesC) were studied on wet and dry semolina , and on fresh pasta as such and after cooking. Rheological and immunochemi cal properties of the treated products were investigated, along with parame ters indicating the extent of protein denaturation. No modification occurs in semolina treated at less than 45% water, below 60 degreesC/800 MPa for 1 0 min. Egg noodles prepared from pressure/heat treated semolina had increas ed protein digestibility and low recognition by anti-gliadin antibodies eit her before or after cooking. The same effects were observed in heat/pressur e treated pasta, but were lost upon subsequent cooking, although we found d ecreased immunochemical reactivity after heat/pressure treatment of cooked pasta. No sensory difference was found between cooked and pressure-treated semolina products.