Changes in the Solubility of Corn Proteins through Interaction with the Arabinoxylans in Extruded Nixtamalized Corn Flour Treated with Xylanase

Abstract

The extrusion process allows the production of nixtamalized corn flour rich in arabinoxylans, which help to prevent cardiovascular and intestinal diseases. During extrusion, physiochemical properties of nixtamalized corn flour are negatively modified. The use of enzymes such as xylanase in order to obtain nixtamalized corn flour using extrusion has been studied as an alternative to reduce these changes in corn flour tortilla. The aim of this research was to evaluate changes in protein solubility of extruded nixtamalized corn flour with and without different concentrations of xylanase enzyme (0.05, 0.075, and 0.1%, w/w). Soluble proteins of each corn flour were extracted and analyzed by SE-HPLC, while insoluble proteins were determined by the combustion method. In addition, each corn flour was analyzed by scanning electron microscopy (SEM). Results showed that the extruded nixtamalized corn flour, with and without xylanase, increased the protein solubility, and this effect was lower in extruded nixtamalized corn flour with xylanase. Insoluble protein diminished in corn flours either with or without xylanase enzyme. The addition of xylanase reduces the effect that the extrusion process has on the solubility proteins of extruded nixtamalized corn flour.

Leveraging the Potential of Sorghum as a Healthy Food and Resilient Crop in the South African Food System

“…Yet as a food, sorghum also faces marginalization since maize became the main staple of the country. "People think that maize 'pap' is traditional, but it isn't and we're also not eating it the right way by not nixtimilising it as maize was originally prepared in Americas (See Moreno-Rivas et al, 2014). We have the solution, but we don't use it.…”

Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity

“…The nixtamalization process consists of alkaline cooking of maize with lime and is used traditionally in Mexico as the primary process to produce tortillas, chips and tamales (Moreno-Rivas et al, 2014). Basically, the objective of nixtamalization is to improve some nutritional and sensorial characteristics of the products obtained.…”

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

“…Bu artış, farklı ksilanaz dozları ile takviye edilmiş ekstrüde nixtamalize unda daha düşüktür. Çünkü ksilanaz yoluyla mısırda bulunan arabinoksilanların depolimerizasyonu, serbest proteinlerin (esasen zeinler) arabinoksilanlar ile etkileşime girmesini sağlar ve böylece çözünmez proteinlerin fraksiyonunu arttırır ve bu da mısır unu ürünlerinin dokusunu iyileştirir [58].…”