Impacto de la adición de L-cisteína en la masa de maíz nixtamalizado: proteínas y viscoelasticidad

Autores/as

  • Patricia Isabel Torres Chavez Universidad de Sonora
  • Leslie Denisse Chaidez-Laguna
  • Benjamín Ramírez-Wong
  • Enrique Márquez-Rios
  • Alma Rosa Islas-Rubio
  • Elizabeth Carvajal-Millán
  • Josué Elías Juárez-Onofre

DOI:

https://doi.org/10.18633/biotecnia.v24i1.1564

Palabras clave:

L-cisteína, masa de maíz, solubilidad de proteínas, FT-IR, propiedades reológicas

Resumen

Se investigó el efecto de la L-cisteína en la solubilidad, estructura proteica, características reológicas y texturales de masas de maíz. La masa  se preparó con l-cisteína a dos niveles (0,25, 0,50%). La cromatografía de exclusión por tamaño y la espectroscopia infrarroja por transformada de Fourier se utilizaron para la caracterización de proteínas. Se realizaron análisis de reología dinámica y perfil de textura.  Hubo una diferencia significativa en la solubilidad relativa entre el control y las masas que contienen l-cisteína. Los tratamientos con l-cisteína aumentaron la solubilidad relativa. La determinación de FT-IR reveló que la adición de la l-cisteina no tuvo  efecto en la estructura secundaria de la proteína. Los datos también mostraron diferencias significativas en las propiedades de textura. Masas con l-cisteína mejoraron la elasticidad, adhesividad y cohesión. Esta investigación revela que la l-cisteína puede mejorar la elasticidad o los módulos de almacenamiento,  características importantes de las masas.

Biografía del autor/a

Patricia Isabel Torres Chavez, Universidad de Sonora

Profesora del Posgrado en Ciencia y Tecnología de Alimentos,

Universidad de Sonora

Citas

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Publicado

2022-03-04

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