Techno-functional properties of quality protein maize (QPM) (Zea mays L.) protein concentrates

International Food Research Journal, Journal Year: 2024, Volume and Issue: 31(2), P. 423 - 432

Published: April 30, 2024

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

Language: Английский

Genetics of Plant Metabolism

International Journal of Molecular Sciences, Journal Year: 2023, Volume and Issue: 24(8), P. 6890 - 6890

Published: April 7, 2023

This Special Issue is aimed to collect scientific papers that support holistic methodological approaches, both top-down and horizontal, for the correct application of various omics sciences because, when well-integrated, they can contribute our understanding genotypic plasticity plant species [...].

Language: Английский