Impact of enrichment with egg constituents on water status in gluten-free rice pasta – nuclear magnetic resonance and thermogravimetric approach

Magdalena Witek , Ireneusz Maciejaszek , Krzysztof Surówka


Effects of freeze-dried egg white, yolk and whole egg enrichment on water behaviour in fresh pasta dough, dried and cooked rice pasta with respect to control samples were studied by 1H nuclear magnetic resonance (NMR) relaxometry and thermogravimetric analysis. Enrichments caused lower mobility of water (T2) localised within the starch-protein matrix in fresh dough as well as dried pasta. Water compartmentalization was also downgraded in cooked products. Water fractions with different T2 values were linked to temperature peaks at the first derivative of the thermogravimetric (DTG) curve. From the DTG curve strong interaction of water molecules with proteins of egg white was revealed. Egg proteins also influenced viscoelastic properties of dough, and enhanced the firmness and chewiness of cooked pasta. Structural changes induced by various types of enrichment were reflected in the different molecular mobility at the water-matrix interface (T1). The enrichments also altered the colour and cooking properties.
Author Magdalena Witek (FoFT / DoRaFC)
Magdalena Witek,,
- Department of Refrigeration and Food Concentrates
, Ireneusz Maciejaszek (FoFT / DoRaFC)
Ireneusz Maciejaszek,,
- Department of Refrigeration and Food Concentrates
, Krzysztof Surówka (FoFT / DoRaFC)
Krzysztof Surówka,,
- Department of Refrigeration and Food Concentrates
Journal seriesFood Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)
Issue year2020
Publication size in sheets0.5
Article number125417
Keywords in EnglishNMR relaxation, TGA/DTG, Gluten-free rice pasta, Eggs
ASJC Classification2700 General Medicine; 1106 Food Science; 1602 Analytical Chemistry
Languageen angielski
Score (nominal)200
Score sourcejournalList
Publication indicators WoS Citations = 2; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 2.17; WoS Impact Factor: 2018 = 5.399 (2) - 2018=5.488 (5)
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FinansowanieThis Research was financed by the Ministry of Science and HigherEducation of the Republic of Poland.
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