Changes in protein structural characteristics upon processing of gluten-free millet pasta

•Proso millet pasta displayed differences to commercial gluten-free and wheat pasta.•Cooked millet pasta had low protein solubility and high β-sheet content.•Millet protein profile and conformation affected functional properties of the pasta.•Protein solubility correlated with digestibility and cook...

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Veröffentlicht in:	Food chemistry 2020-10, Vol.327, p.127052-127052, Article 127052
Hauptverfasser:	Tyl, Catrin, Marti, Alessandra, Ismail, Baraem P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Gluten-free pasta Pasta processing Proso millet Protein secondary structure Protein solubility
Online-Zugang:	Volltext
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