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<p>This study aimed to investigate the molecular interactions and their effect on modulating the digestibility of pasta made from durum wheat semolina fortified with grasshopper flour at incorporation levels of 10% and 20% (w/w). The incorporation of grasshopper flour significantly increased the protein content without adversely affecting the cooking characteristics or the textural properties of the pasta. Analyses by differential scanning calorimetry and attenuated total reflectance Fourier transform infrared spectroscopy confirmed the formation of starch-protein and starch-lipid complexes in the fortified pasta. The pasting profile corroborated these interactions by reflecting their effects on rheological properties. Additionally, disulfide bond formation was observed, which contributed to greater stabilization of the protein network and reinforced the structural integrity of the matrix. These molecular arrangements had a marked impact on digestibility: starch hydrolysis decreased by up to 60%, the resistant starch fraction increased by 49%, and protein digestibility decreased by up to 75%, likely due to compact protein aggregates and starch-protein interactions that act as barriers to enzymatic hydrolysis. In conclusion, the incorporation of grasshopper flour into pasta formulations represents a promising approach for developing functional pasta foods with modulated digestibility, which could provide benefits for metabolic health, such as improved glycemic response and enhanced satiety.</p>

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Molecular interactions and modulation of starch and proteins digestibility in pasta made of wheat semolina durum fortified with grasshopper flour

  • 期刊论文

  • 发表日期：

    2026年2月19日

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  • Daniel Edivaldo García-Valle,
  • Madai López-Silva,
  • Juan José Figueroa-González,
  • Bernabé Laureano-López

摘要

This study aimed to investigate the molecular interactions and their effect on modulating the digestibility of pasta made from durum wheat semolina fortified with grasshopper flour at incorporation levels of 10% and 20% (w/w). The incorporation of grasshopper flour significantly increased the protein content without adversely affecting the cooking characteristics or the textural properties of the pasta. Analyses by differential scanning calorimetry and attenuated total reflectance Fourier transform infrared spectroscopy confirmed the formation of starch-protein and starch-lipid complexes in the fortified pasta. The pasting profile corroborated these interactions by reflecting their effects on rheological properties. Additionally, disulfide bond formation was observed, which contributed to greater stabilization of the protein network and reinforced the structural integrity of the matrix. These molecular arrangements had a marked impact on digestibility: starch hydrolysis decreased by up to 60%, the resistant starch fraction increased by 49%, and protein digestibility decreased by up to 75%, likely due to compact protein aggregates and starch-protein interactions that act as barriers to enzymatic hydrolysis. In conclusion, the incorporation of grasshopper flour into pasta formulations represents a promising approach for developing functional pasta foods with modulated digestibility, which could provide benefits for metabolic health, such as improved glycemic response and enhanced satiety.