Mixing effect on prolamins solubility and rheological properties of corn dough during processing for tortilla production
DOI:
https://doi.org/10.18633/biotecnia.v23i2.1380Palabras clave:
Proteínas de maíz, mezclado, viscoelasticidadResumen
El estudio tiene como objetivo investigar los efectos del mezclado sobre la solubilidad de las proteínas del maiz y su estructura secundaria, en masas de maíz durante el procesamiento para la producción de tortillas. Para evaluar cómo el mezclado afecta la reología de la masa, se determinaron los módulos de almacenamiento (G´), los módulos de pérdida (G´´) y el ángulo de fase (Tan d) dependientes de la frecuencia y el perfil de textura (TPA). Los análisis cromatográficos (HPLC-SEC) mostraron una mayor proporción de proteínas poliméricas solubles (especies solubles de peso molecular alto). Los resultados de FT-IR revelaron que la mezcla promueve el aumento de la estructura de la hoja b y la reducción de la proporción de la hélice a, lo que sugiere la agregación de las proteínas. Los datos reológicos mostraron que en las masas de maíz prevaleció el comportamiento elástico sobre el viscoso (G´ > G´´), un material sólido, blando con una estructura ordenada y estable. El mezclado, un paso intermedio para la producción de masa, tuvo efectos importantes en la estructura de la proteína y las propiedades reológicas de la masa, el aumento de Tan d es consistente con un mayor carácter viscoso y agregación de polímeros que se demostró en este caso para las proteínas.
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Létang, C., Piau, M.,Verdier, C. 1999. Characterization of wheat flour–water doughs. Part I: Rheometry and microstructure. Journal of Food Engineering. 41, 121-132.
MacRitchie, F. 1975. Mechanical degradation of gluten proteins during high-speed mixing of doughs. Journal of Polymer Science Part C-Polymer Symposium. 49, 85-90.
Mejia, C.D., Mauer, L.J. & Hamaker, B.R. 2007. "Similarities and differences in secondary structure of viscoelastic polymers of maize α-zein and wheat gluten proteins. Journal of Cereal Science. 45, 353-359.
Platt-Lucero, L.C., Ramírez-Wong B., Torres-Chávez, P.I., López-Cervantes, J. Sánchez-machado, D.I., Reyes-Moreno, C., Milán -Carrillo, J., Morales-Rosas. 2010. Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour. Journal of Texture Studies. 41, 736-755.
Pflugfelder, R. L., Rooney, L.W., Waniska, R.D. 1988. Fractionation and Composition of commercial corn masa. Cereal Chemistry. 65, 262-266.
Ramirez-Wong, B., Sweat, V., Torres, P., Rooney, L.W. 1993. Development of two instrumental methods for corn masa texture evaluation. Cereal Chemistry. 70, 286-290.
Ramírez-Wong, B., Sweat, V., Torres, P., Rooney, L.W. 1994. Cooking time, grinding and moisture content effect on fresh corn masa texture. Cereal Chemistry.71, 337-343.
Santos, E.M., Quintanar-Guzman, A., Solorza-Feria, J., Sanchez-Ortega, I., Rodriguez, J.A., Wang, Y. 2014. Thermal and rheological properties of masa from nixtamalized corn subjected to a sequential protein extraction. Journal of Cereal Science. 60, 490-496.
Schober, T.J., Bean, S.R., Boyle, D.L., Park, S. 2008. Improved viscoelastic zein–starch doughs for leavened gluten-free breads: Their rheology and microstructure. Journal of Cereal Science. 48, 755-767.
Wellner, N., Belton, P., Tatham, A. 1996. Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of omega-gliadins. Biochemical Journal. 319, pp. 741-747.
Zheng, H., Morgenstern, M.P., Campanella, O.H., Larsen, N.G. 2000. Rheological properties of dough during mechanical dough development. Journal of Cereal Science. 32, 293-306.
Allain, A., Paquin, P., Subirade, M. 1999, Relationships between conformation of β-lactoglobulin in solution and gel states as revealed by attenuated total reflection Fourier transform infrared spectroscopy. International Journal of Biological Macromolecules, 26,
337-344.
Arámbula Villa, G., Barrón Ávila, L., González Hernández, J., Moreno Martínez, E., Luna Bárcenas, G. 2001. Efecto del tiempo de cocimiento y reposo del grano de maíz (Zea mayz L.) nixtamalizado, sobre las características fisicoquímicas, reológicas, estructurales y texturales del grano, masa y tortillas de maíz. Archivos Latinoamericanos de Nutrición. 51, 187-194.
Argos, P., Pedersen, K., Marks, M.D., Larkins, B.A. 1982. A structural model for maize zein proteins. Journal of Biological Chemistry. 257, 9984-9990.
Llop-Tous, I., Madurga, S., Giralt, E., Marzabal, P., Torrent, M., Ludevid, M.D. 2010. Relevant Elements of a Maize γ-Zein Domain Involved in Protein Body Biogenesis. The Journal of Biological Chemistry. 285: 35633-35644.
Barth, A., Zscherp, C. 2002. What vibrations tell us about proteins, Quarterly Reviews of Biophysics. 35, 369-430.
Barth, K.H., Strandberg, J.D., Starr III, F.L., Samphilipo, M.A., Anderson, J.H. 1984, Organ ablation by fluid emboli. An experimental study comparing two solidifying liquids. Investigative Radiology. 9, 517-522.
Bean, S.R., Lyne, R.K., Tilley, K.A., Chung, O.K., Lookhart, G.L. 1998. A rapid method for quantitation of insoluble polymeric proteins in flour, Cereal Chemistry. 75, 374-379.
Belton, P.S. 2005. New approaches to study the molecular basis of the mechanical properties of gluten. Journal of Cereal Science. 41, 203-211.
Bourne, M.C., Kenny, J.F., Barnard, J. 1978. Computer-assisted readout of data from texture profile curves. Journal of Texture Studies. 9, 481-494.
Campus-Baypoli, O.N., Rosas-Burgos, E.C., Torres-Chávez, P.I., Ramírez-Wong, B., Serna-Saldívar, S.O. 1999. Physiochemical Changes of Starch during Maize Tortilla Production. Starch-Stärke. 51, 173-177.
Chaidez-Laguna, L.D., Torres-Chavez, P., Ramírez-Wong, B., Marquez-Ríos, E., Islas-Rubio, A.R., Carvajal-Millan, E. 2016, Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography. Journal of Cereal Science. 69, 351-357.
Chirgadze Yu, N., Nevskaya, N.A. 1976. Infrared spectra and resonance interaction of amide I vibration of the antiparallel chain pleated sheet. Biopolymers. 15, 607-625.
Curley, D.M., Kumosinski, T.F., Unruh, J.J.,Farrell Jr, H.M. 1998. Changes in the secondary structure of bovine sasein by Fourier transform infrared spectroscopy: Effects of calcium and temperature. Journal of Dairy Science. 81, 3154-3162.
Danno, G., Hoseney, R. 1982, Changes in flour proteins during dough mixing. 59, 249-253.
Figueroa-Espinoza, M., Morel, M., Rouau, X. 1998. Effect of lysine, tyrosine, cysteine, and glutathione on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase. Journal of Agricultural and Food Chemistry. 46, 2583-2589.
Ferry, J.D. 1980, Viscoelastic Properties of Polymers, John Wiley, NY.
Forato, L.A., Doriguetto, A.C., Fischer, H., Mascarenhas, Y.P., Craievich, A.F., Colnago, L.A. 2004. Conformation of the Z19 Prolamin by FTIR, NMR, and SAXS. Journal of Agricultural and Food Chemistry. 52, 2382-2385.
Gomez, M.H., Rooney, L.W.,Waniska, R.D., Pflugfelder, R. L. 1987. Dry corn masa flours for tortilla and snack processing. Cereal Foods World 32, 372-377.
Gracia-Amaya, R. Silva-Espinoza, B.A. 1992. Estudio de algunas variables de proceso de Producción de Tortilla de Maiz a Nivel Planta Piloto y de sus efectos en la Textura de la Masa y la Tortilla. Tesis de Ingeniería Química. Univesidad de Sonora, Hermosillo, Sonora, México.
Quintanar-Guzmán, A.Q., Jaramillo Flores, M.E., Feria, J.S., Méndez Montealvo, M.G., Wang, Y. 2011. Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization. Journal of Cereal Science. 53, 139-147.
Lawton, J.W. 2002. Zein: A history of processing and use. Cereal Chemistry. 79, 1-18.
Lending, C.R., Kriz, A.L., Larkins, B.A., Bracker, C.E. 1988. Structure of maize protein bodies and immunocytochemical localization of zeins. Protoplasm. 143, 51-62.
Létang, C., Piau, M.,Verdier, C. 1999. Characterization of wheat flour–water doughs. Part I: Rheometry and microstructure. Journal of Food Engineering. 41, 121-132.
MacRitchie, F. 1975. Mechanical degradation of gluten proteins during high-speed mixing of doughs. Journal of Polymer Science Part C-Polymer Symposium. 49, 85-90.
Mejia, C.D., Mauer, L.J. & Hamaker, B.R. 2007. "Similarities and differences in secondary structure of viscoelastic polymers of maize α-zein and wheat gluten proteins. Journal of Cereal Science. 45, 353-359.
Platt-Lucero, L.C., Ramírez-Wong B., Torres-Chávez, P.I., López-Cervantes, J. Sánchez-machado, D.I., Reyes-Moreno, C., Milán -Carrillo, J., Morales-Rosas. 2010. Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour. Journal of Texture Studies. 41, 736-755.
Pflugfelder, R. L., Rooney, L.W., Waniska, R.D. 1988. Fractionation and Composition of commercial corn masa. Cereal Chemistry. 65, 262-266.
Ramirez-Wong, B., Sweat, V., Torres, P., Rooney, L.W. 1993. Development of two instrumental methods for corn masa texture evaluation. Cereal Chemistry. 70, 286-290.
Ramírez-Wong, B., Sweat, V., Torres, P., Rooney, L.W. 1994. Cooking time, grinding and moisture content effect on fresh corn masa texture. Cereal Chemistry.71, 337-343.
Santos, E.M., Quintanar-Guzman, A., Solorza-Feria, J., Sanchez-Ortega, I., Rodriguez, J.A., Wang, Y. 2014. Thermal and rheological properties of masa from nixtamalized corn subjected to a sequential protein extraction. Journal of Cereal Science. 60, 490-496.
Schober, T.J., Bean, S.R., Boyle, D.L., Park, S. 2008. Improved viscoelastic zein–starch doughs for leavened gluten-free breads: Their rheology and microstructure. Journal of Cereal Science. 48, 755-767.
Wellner, N., Belton, P., Tatham, A. 1996. Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of omega-gliadins. Biochemical Journal. 319, pp. 741-747.
Zheng, H., Morgenstern, M.P., Campanella, O.H., Larsen, N.G. 2000. Rheological properties of dough during mechanical dough development. Journal of Cereal Science. 32, 293-306.
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Publicado
2021-07-01
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Chaidez-Laguna, L. D., Torres Chavez, P. I., Ramírez-Wong, B., Marquez-Ríos, E., Islas-Rubio, A. R., Carvajal-Millán, E., & Gerardo-Rodríguez, J. E. (2021). Mixing effect on prolamins solubility and rheological properties of corn dough during processing for tortilla production. Biotecnia, 23(2), 96–102. https://doi.org/10.18633/biotecnia.v23i2.1380
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