Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography

Leslie Denise Chaidez-Laguna, Patricia Torres-Chavez, Benjamin Ramírez-Wong, Enrique Marquez-Ríos, Alma Rosa Islas-Rubio, Elizabeth Carvajal-Millan

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

© 2016 Elsevier Ltd. Changes in the solubility of corn proteins occurring during traditional nixtamalization and extrusion processes used to produce tortillas were studied using size exclusion chromatography, SDS-PAGE and the Dumas method to measure 50% propanol-insoluble protein. Size exclusion chromatography (HPL-SEC) studies furthered the understanding of protein solubility changes during both processes. Extrusion caused more protein aggregation in tortilla intermediate and final products than traditional nixtamalization. Mixing during extrusion and in the intermediate step of masa production in the traditional nixtamalization process was critical in reducing protein solubility. Baking tortillas also considerably reduced the protein solubility for the traditional nixtamalization process. Baking produced aggregation that could not be disrupted with a reducing agent.
Original languageAmerican English
Pages (from-to)351-357
Number of pages7
JournalJournal of Cereal Science
DOIs
StatePublished - 1 May 2016

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