Efecto del mezclado en la solubilidad de las prolaminas de maíz y en las propiedades reológicas de sus masas durante el procesamiento para la producción de tortilla
The study aims to investigate the effects of mixing on the protein solubility and secondary structure in corn masas during processing for tortilla production. To evaluate how mixing affects masa rheology, the storage moduli (G´), loss moduli (G´´) and phase angle (Tan d) dependent on frequ...
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| Päätekijät: | , , , , , , |
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| Aineistotyyppi: | Online |
| Kieli: | eng |
| Julkaistu: |
Universidad de Sonora
2021
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| Linkit: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1380 |
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| Yhteenveto: | The study aims to investigate the effects of mixing on the protein solubility and secondary structure in corn masas during processing for tortilla production. To evaluate how mixing affects masa rheology, the storage moduli (G´), loss moduli (G´´) and phase angle (Tan d) dependent on frequency and texture profile analysis (TPA) were determined. HPLC-SEC showed an increased proportion of soluble polymeric proteins (soluble high molecular weight species). FT-IR results revealed that the mixing promotes the increasing of the b-sheet structure and the reduction of o a-helix proportion, which suggests protein aggregation. Rheological data showed that in the corn masas the elastic behavior prevailed over the viscous (G´ > G´´) it is, a soft solid material with an ordered and stable structure. Mixing, an intermediate step for masa production, had important effects in protein structure and masa rheological properties. The incresed Tan d is consistent with an increased viscous character and polymers aggregation which was demonstrated in this case for proteins. |
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