Mixing effect on prolamins solubility and rheological properties of corn dough during processing for tortilla production
Abstract The study aims to investigate the effects of mixing on the protein solubility and secondary structure in corn dough during processing for tortilla production. To evaluate how mixing affects dough rheology, the storage moduli (G´), loss moduli (G´´) and tangent of the phase angle (Tan δ) 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 mixing promotes an increase of the β-sheet structure and a reduction of α-helix proportion, which suggests protein aggregation. Rheological data showed that the elastic prevailed over the viscous behavior (G´ > G´´) in the corn dough, with a soft solid material and an ordered and stable structure. Mixing, an intermediate step for dough production had important effects in protein structure and dough rheological properties. The increased Tan δ ( G´´/ G´) is consistent with an increased viscous character and polymers aggregation that was demonstrated in this case for proteins.
| Main Authors: | , , , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad de Sonora, División de Ciencias Biológicas y de la Salud
2021
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| Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1665-14562021000200096 |
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