Adelaide joins with Italy to develop 'super spaghetti'

August 29, 2012
Spaghetti bolognese. University of Adelaide researchers are working on two projects to produce 'super spaghetti'. Photo by iStock.

University of Adelaide researchers are working with colleagues in Italy to produce better quality pasta that also adds greater value to human health.

Two research projects - being conducted by the ARC Centre of Excellence in Walls at the University's Waite Campus - will start next month in collaboration with researchers from the Italian universities of Bari and Molise.

The aim of the ARC Centre of Excellence is to look at the fundamental role of cell walls (biomass) in plants and discover how they can be better utilised. Both of these new projects will investigate key aspects of the cell walls in , which is commonly used for making pasta.

The first project, in conjunction with the University of Bari, will investigate how the growth of durum wheat affects the levels of starch and dietary fibre within it, and how the fibre levels in pasta can be improved. The second project, in conjunction with the University of Molise, will investigate the important roles played by two major components of - arabinoxylans and beta-glucans - in the quality of pasta and bread dough.

"The term 'super spaghetti' is beginning to excite scientists, nutritionists and around the world," says Associate Professor Rachel Burton, Program Leader with the ARC Centre of Excellence in Plant Cell Walls and chief investigator on both projects.

"In simple terms, 'super spaghetti' means that it contains a range of potential health benefits for the consumer, such as reducing the risk of heart disease or colorectal cancer. Our research - in collaboration with our Italian colleagues - is aimed at achieving that, but we're also looking to improve the quality of pasta as well as its health properties," Associate Professor Burton says.

The centre's Director, Professor Geoff Fincher, says: "These new projects highlight one of the great strengths of our Centre of Excellence, which is the ability to bring together complementary expertise and resources from across the globe to work towards a common goal. Our centre has the opportunity to address key scientific issues and produce results that are meaningful to industries and communities worldwide."

Professor Fincher says these new projects could help pasta manufacturers in South Australia and Italy to carve a niche by supplying domestic markets with specialist pasta products that will benefit the health of consumers.

"Being able to sell high-quality South Australian durum wheat within a competitive market like Italy could bring economic benefits. Approximately 27kg of is consumed per year per person in Italy, compared with just 4kg per person in Australia," he says.

Both of these projects have received funding and support from the South Australian Government, local governments in Italy, the University of Adelaide and the ARC Centre of Excellence in .

Explore further: Researchers develop highest yielding salt tolerant wheat

Related Stories

Researchers develop highest yielding salt tolerant wheat

April 15, 2010

( -- In a major breakthrough for wheat farmers in salt-affected areas, CSIRO researchers have developed a salt tolerant durum wheat that yields 25 per cent more grain than the parent variety in saline soils.

'Healthier' grains product of research collaboration

December 17, 2010

Four of Australia’s leading research institutions will collaborate closely over the next three years to fast-track development of new, ‘healthier’, strains of three of the world’s most widely cultivated ...

'Super-spaghetti' with heart-healthy label now possible

September 14, 2011

Consumers could soon see packages of pasta labeled "good source of dietary fiber" and "may reduce the risk of heart disease" thanks to the development of a new genre of pasta made with barley—a grain famous for giving ...

Recommended for you

Study finds 'rudimentary' empathy in macaques

December 1, 2015

(—A pair of researchers with Centre National de la Recherche Scientifique and Université Lyon, in France has conducted a study that has shown that macaques have at least some degree of empathy towards their fellow ...

Scientists overcome key CRISPR-Cas9 genome editing hurdle

December 1, 2015

Researchers at the Broad Institute of MIT and Harvard and the McGovern Institute for Brain Research at MIT have engineered changes to the revolutionary CRISPR-Cas9 genome editing system that significantly cut down on "off-target" ...

Which came first—the sponge or the comb jelly?

December 1, 2015

Bristol study reaffirms classical view of early animal evolution. Whether sponges or comb jellies (also known as sea gooseberries) represent the oldest extant animal phylum is of crucial importance to our understanding of ...


Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.