Impact of L-cysteine addition on nixtamalized corn dough: proteins and viscoelasticity
2022
Chaidez-Laguna,LD | Torres-Chávez,PI | Ramírez-Wong,P | Márquez-Ríos,E | Islas-Rubio,AR | Carvajal-Millán,E | Juárez-Onofre,JE
Abstract The effect of L-cysteine on the solubility, protein structure, rheological and textural characteristics of corn masa was investigated. Corn masa was prepared by adding L-cysteine at two levels (0.25, 0.50 %). Size exclusion chromatography and Fourier transform infrared spectroscopy were utilized for protein characterization. Dynamic rheology and textural profile analysis were carried out on corn masa. There was a significant difference in relative solubility between the control and masa containing L-cysteine. Treatments with L-cysteine increased the relative solubility of proteins. FT-IR spectroscopy revealed that addition of L-cysteine did not affect the secondary structure of protein. Results also showed significant differences in textural properties. Masas with L-cysteine improved masa springiness, adhesiveness and cohesiveness. This investigation revealed that L-cysteine, improves the elasticity or storage modulus, important characteristics of corn masa.
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