Enzymes decreasing barrels

In theory, the antidigestive properties of Pi s combined with the above enzyme-based defenses should provide "double-barrel negative resistance, since the first increases the need for sulphur amino acids, and the second has the potential to decrease the availability of these and other amino acids. However, in order to jointly utilize these two defenses effectively, a deeper knowledge of their chemical interrelationships is necessary. Potential complications in the use of proteinase inhibitors will be discussed below. 

Heat and shear within the extruder barrel denature proteins thus many enzymes are inactivated. As a function of denaturation, protein solubility in water or dilute salt solutions is reduced, thereby changing protein functionality. SME may influence solubility more than does barrel temperature (Della Valle et aL, 1994). Wheat protein solubility decreases even at the relatively low temperatures (< 100°C) used for pasta extrusion (Um-madi et aL, 1995a). Large proteins may become dissociated into smaller subunits. Denaturation also exposes enzyme-susceptible sites, thus improving digestibility. 

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