Suchergebnisse

Nowadays, new strategies and alternatives are being implemented to improve the protein quality of foods containing essential amino acids, like quality protein maize (QPM). The techno-functional properties of protein concentrate from QPM maize: Sac Beh (SB), Chichen Itza (ChI), and Blanco Uxmal (BU); non-nixtamalized (NN) and nixtamalized (N), were evaluated in the present work. The non-nixtamalized varieties showed higher amounts of protein in the QPM ChI (86.81%) and nitrogen solubility of 64.94% as the pH increased to 9. The emulsifying capacity was higher at pH 5 (60.74%). The non-nixtamalized SB samples showed higher foaming stability (1.82%) at pH 7, and the non-nixtamalized BU samples had higher foaming capacity at pH 5 (60.74%). Water holding capacities ranging from 1.2 to 3.13 g/g were achieved. The non-nixtamalized QPM concentrates had higher water and oil holding capacities. There was a predominance of elastic character over viscous character (G' > G'') in all treatments behaving as weak gels, which were affected in alkaline conditions by decreasing the modulus value. The techno-functional properties were affected by the processing method. These results could be beneficial for providing a better understanding of the properties of QPM proteins, allowing innovative ways of utilising these proteins as an ingredient in food systems.