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The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emulsions and the role of insoluble residues in emulsion stability were investigated. Droplet size distribution, flocculation index, microstructure, and protein coverage of the emulsions were evaluated. The insoluble fraction positively contributed to the pea proteins’ emulsifying properties, allowing the formation of emulsions with higher dispersion degree, especially at low isolate concentration, with an enhancement of the physical stability.

The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury tendency. Common wheat flours and grains (Triticum aestivum) were used as controls. Protein fractions such as glutenin and gliadin were extracted from Triticum turgidum ssp. dicoccum flours and studied by SDS-PAGE in order to make a comparison between the electrophoretic analyses and microstructural studies which were conducted on the same samples using Scanning Electron Microscopy (SEM and Cryo-SEM). The results obtained by SDS-PAGE showed that the gliadin patterns of both emmer samples were similar, while the common wheat gliadins showed a band at 90 kDa that was not present in the gliadin fraction of emmer. When the glutenin patterns were analysed, the autumn emmer did not show the low molecular weight protein bands (16-23 kDa) whilst spring emmer wheat appeared more similar to common wheat. Regarding the microstructural characteristics of the kernels, spring (vitreous tendency) emmer showed starch granules covered by protein to a higher extent than autumn emmer. These differences were also observed in flours. The gluten of spring emmer wheat was observed as a homogeneous structure showing similarities with common wheat gluten, while autumnal emmer gluten appeared more heterogeneous and lacking in structure.

The year 2015 will certainly be remembered as the Year of the Universal Exposition (EXPO) hosted in Milan, Italy, focusing on a hot theme in the current scenario: “Feeding the Planet, Energy for Life”. This event has drawn a wide international attention towards Italy as a country with peculiar and valuable food traditions, thus strengthening its reputation as “gastronomic capital of the world” rich in protected designation of origin products (PDOs) and characterised by a longstanding food culture.

This chapter contains sections titled: Introduction Experimental Results and Discussion Summary Acknowledgements