Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography
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- 作者：Leslie Denise Chaidez-Lagunaa ; dhnz07@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Patricia Torres-Chavezb ; pitorres@guayacan.uson.mx" class="auth_mail" title="E-mail the corresponding author ; Benjamin Ramí ; rez-Wongb ; bramirez@guaymas.uson.mx" class="auth_mail" title="E-mail the corresponding author ; Enrique Marquez-Rí ; osb ; emarquez@guayacan.uson.mx" class="auth_mail" title="E-mail the corresponding author ; Alma Rosa Islas-Rubioc ; aislas@ciad.mx" class="auth_mail" title="E-mail the corresponding author ; Elizabeth Carvajal-Millanc ; ecarvajal@ciad.mx" class="auth_mail" title="E-mail the corresponding author
- 关键词：Corn ; Protein ; Prolamin ; Tortilla ; Solubility ; Nixtamalization ; Extrusion
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：351-357
- 全文大小：727 K
文摘
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Corn prolamins are highly aggregated, and they further aggregate during processing.
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Masa mixing and tortilla baking are critical reducing protein solubility.
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Size exclusion chromatography allowed the study of corn proteins solubility changes.