Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization

Guzmán, Adriana Quintanar; Jaramillo-Flores, M. E.; Solorza‐Feria, Javier; Montealvo, María Guadalupe Del Carmen Méndez; Wang, Ya Jane

doi:10.1016/j.jcs.2010.11.005

Cited by 28 publications

(12 citation statements)

References 21 publications

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“…The protein–calcium–protein complexes are all temperature‐consistent (Guzmán et al . ). The above two findings might represent a part of the reason for the increased C 2 , C 5 and the stability of the calcium hydroxide‐supplemented dough in comparison with those of the pure buckwheat dough sample.…”

Section: Resultsmentioning

confidence: 97%

“…Guzmán et al . () reported that calcium hydroxide promotes both calcium–protein and protein–calcium–protein interactions through calcium bridges during dough preparation. Protein cross‐linking, which compensates for the lack of gluten in buckwheat flour to some extent, enhanced the viscosity and water‐holding capacity while inhibiting the water hydration rate of the dough sample.…”

Section: Resultsmentioning

confidence: 99%

“…() and Guzmán et al . (), inhibited starch swelling and strengthened the structure of the gel, which is the primary reason for the decreased cooking yield of buckwheat noodle samples. Apart from the two above‐mentioned reasons, the strength and density of the KGM gel structure are also enhanced by calcium hydroxide addition.…”

Section: Resultsmentioning

confidence: 99%

“…) and calcium/protein (Guzmán et al . ), in addition to the enhanced gel structure of KGM in the alkali and heated environments (Pan et al . ).…”

Section: Resultsmentioning

confidence: 99%

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Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles

Han

Cheng

Zhang

et al. 2014

Journal of Texture Studies

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Based on the results of previous studies, 0.4% calcium hydroxide and varying proportions of konjac glucomannan (KGM) were used to optimize the rheological behavior of buckwheat flour and the quality of buckwheat noodles in this study. The results revealed that the thermomechanical properties of buckwheat flour were markedly improved by KGM and calcium hydroxide, as shown in detail by the increased stability and decreased degree of protein weakening in the buckwheat dough. Adding 1.5% KGM and 0.4% calcium hydroxide significantly improved the tensile strength and firmness of the cooked noodles. Microstructural analysis confirmed that 0.4% calcium hydroxide notably affected the development of the starch-gel and KGM-gel network in the cooked noodle samples. These results indicate that a combination of calcium hydroxide and KGM can be used to improve the properties of buckwheat flour for buckwheat-based food production and to improve the quality of buckwheat end products. PRACTICAL APPLICATIONSBuckwheat has been limited in noodle preparations by manufacturing difficulties and poor cooking and sensory qualities. These results indicate that a combination of calcium hydroxide and konjac glucomannan can be used to improve the properties of buckwheat flour for buckwheat-based food production and to improve the quality of buckwheat end products.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…) and calcium/protein (Guzmán et al . ), in addition to the enhanced gel structure of KGM in the alkali and heated environments (Pan et al . ).…”

Section: Resultsmentioning

confidence: 99%

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Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles

Han

Cheng

Zhang

et al. 2014

Journal of Texture Studies

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“…Pişirmeden sonra perikarp tabakasının uzaklaştırlması tanenin toplam antosiyanin ve fenolik madde içeriğinde azalmalara neden olmaktadır [33]. İşlem sonunda aleron tabakası endosperme bağlı olarak kalır ve bu tabaka protein kayıplarını azaltmaya yardımcı olan yarı geçirgen bir zar gibi davranır [12,27]. Moreno ve ark.…”

Section: Alkali̇ Pi̇şi̇rmeunclassified

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

Argun¹

2018

Akademik Gıda

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Alkali pişirme, mısır danelerinin kalsiyum hidroksit ilavesiyle pişirilmesi, pişirme suyu (nejayote) içinde bir müddet dinlendirilmesi ve daha sonra da yıkanmasını içeren bir işlemdir. Çok eski bir proses olan bu işlem ilk defa mısırın anavatanı olan Orta Amerika'da geliştirilmiş ve "Nikstamalizasyon" olarak bilinmektedir. Alkali pişirmeye tabi tutulmuş mısırlarda kabuk soyulması kolaylaşır, protein ve nişasta modifiye olur, reolojik ve termal özellikler değişir. Mısır, çölyak (gluten enteropatisi) hastaları tarafından da tüketilebildiği için bu uygulama mısırın kabuğunun soyulmasında sağladığı kolaylık ve bileşenleri üzerine söz konusu etkilerinden dolayı mısırdan üretilen gıdaların hazırlanmasında önemli bir aşamadır. Bu çalışmada alkali pişirmenin mısırın başlıca kısımları olan perikarp, nişasta, protein ve yağların üzerine etkileri derlenmiştir.

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

Moreno-Rivas

Medina-Rodríguez

Torres-Chávez

et al. 2014

Plant Foods Hum Nutr

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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.

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Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization

Cited by 28 publications

References 21 publications

Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles

Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

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

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