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
DOI:
https://doi.org/10.18633/biotecnia.v23i2.1380Keywords:
Corn proteins, mixing, viscoelasticityAbstract
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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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.
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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.
Published
2021-07-01
How to Cite
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). 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. Biotecnia, 23(2), 96–102. https://doi.org/10.18633/biotecnia.v23i2.1380
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