Functional differentiation of semolina gluten proteins from break and reduction passages in pasta making

The optimal design of durum wheat milling diagrams can influence the distribution of semolina gluten subunits across different milling passages. This study focused on the preparation of pasta using varying ratios of gliadin/glutenin (gli/glu) extracted from the primary break and reduction milling passages. Semolina samples were obtained from the second break (B2) and the first reduction (C1) passages, from which the glutenin and gliadin fractions were extracted. Five reconstituted treatments were then formulated. SDS-PAGE analysis revealed an increased band intensity of low-molecular-weight glutenins and gliadin in comparison with the control sample. Pasta incorporating glutenin and gliadin from the break passage cooked faster than that made from the reduction passage. Furthermore, the hardness of the pasta significantly decreased as the gliadin content from the break passage increased. The gliadin fraction from the reduction passage was more effective at water uptake. The peak (1814 mPa.s), breakdown (779.3 mPa.s), and final viscosities (3023 mPa.s) for the pasta supplemented with break passage gliadin were significantly higher than those of the other treatments. The starch granules in the gliadin-enriched pasta failed to adequately cover the proteins and peptides, resulting in noticeable protein aggregation.