Behavior of Triticum durum Desf. arabinoxylans and arabinogalactan peptides during industrial pasta processing

Three industrial pasta processing lines for different products (macaroni, c apellini and instant noodles) were sampled at three subsequent stages (semo lina, extruded, and dried end products) in the process. Arabinoxylans (AX) and arabinogalactan peptides (AGP) were analyzed. Although very low endoxyl anase activities were measured, the level of water-extractable AX (WE-AX) i ncreased, probably because of mechanical forces. No change was observed in the level and structural characteristics of AGP. The WE-AX molecular weight (MW) profiles showed a very small shift toward lower MW profiles; those of AGP revealed no changes as a result of the production process. After separ ation of WE-AX and AGP, H-1 NMR analysis and gas chromatography of the aldi tol acetates obtained following hydrolysis, reduction, and acetylation reve aled no changes in the arabinose substitution profile of the WE-AX samples during pasta processing. At optimal cooking times, WEAX losses in the cooki ng water are small (maximally 5.9%). However, the loss of AGP is more prono unced (maximally 25.0%). Overcooking led to more losses of both components.