Analysis of quality protein changes in nixtamalized QPM flours as a function of the steeping time
Por:
Rojas-Molina I., Gutiérrez E., Cortés-Acevedo M.E., Falcón A., Bressani R., Rojas A., Ibarra C., Pons-Hernández J.L., Guzmán-Maldonado S.H., Cornejo-Villegas A., Rodríguez M.E.
Publicada:
1 may 2008
Resumen:
This study showed the protein changes in Quality Protein Maize (QPM H-368C) during the traditional nixtamalization process as a function of the steeping time from 0 to 15 hr. Protein content (N x 6.25), pH, protein fractionation, reactive lysine, essential amino acids, and protein digestibility were analyzed to explain the protein quality modifications in nixtamalized corn flours (NQF). The thermoalkaline process increased significantly (P <= 0.05) the protein content (5.57 +/- 0.86%) in NQF obtained at 3, 5, 7, 9, 11, 13, and 15 hr of steeping time compared with native corn or corn without treatment (NC). The pH values of NQF were not proportional to the steeping time and significantly different (P <= 0.05) between them. At 5 hr critical steeping time, the total lysine and reactive lysine content decreased severely (36 and 32%, respectively) with statistical differences (P <= 0.05) compared with NC. On the other hand, the tryptophan content decreased significantly (P <= 0.05) at steep
Filiaciones:
Rojas-Molina I.:
Facultad de Ciencias Naturales, Licenciatura en Nutrición, Universidad Autónoma de Querétaro, Querétaro, Mexico
Posgrado en Ciencias Químicas, Universidad Nacional Autónoma de México, Campus Cuautitlán, Cuautitlán, Mexico
Gutiérrez E.:
Univ Nacl Autonoma Mexico, Fac Estudios Super Cuautitlan, Cuautitlan, Mexico
Cortés-Acevedo M.E.:
Facultad de Ciencias Naturales, Licenciatura en Nutrición, Universidad Autónoma de Querétaro, Querétaro, Mexico
Falcón A.:
Univ Nacl Autonoma Mexico, Inst Neurobiol, Lab Neurofarmacol Marina, Mexico City 04510, DF, Mexico
Bressani R.:
Centro de Ciencia Y Tecnología de Alimentos, Universidad del Valle de Guatemala
Rojas A.:
Facultad de Química, Departamento de Investigación en Productos Naturales, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, Mexico
Ibarra C.:
Facultad de Química, Departamento de Investigación en Productos Naturales, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, Mexico
Pons-Hernández J.L.:
Unidad de Biotecnología, Campo Experimental Bajío, INIFAP, Celaya Guanajuato, Mexico
Guzmán-Maldonado S.H.:
Unidad de Biotecnología, Campo Experimental Bajío, INIFAP, Celaya Guanajuato, Mexico
Cornejo-Villegas A.:
Univ Nacl Autonoma Mexico, Fac Estudios Super Cuautitlan, Cuautitlan, Mexico
Rodríguez M.E.:
Univ Nacl Autonoma Mexico, Ctr Fis Aplicada & Tecnol Avanzada, Queretaro 76230, Mexico
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