Impact of L-cysteine addition on nixtamalized corn dough: proteins and viscoelasticity
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https://doi.org/10.18633/biotecnia.v24i1.1564Palabras clave:
L-cisteína, masa de maíz, solubilidad de proteínas, FT-IR, propiedades reológicasResumen
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.
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