Impact of L-cysteine addition on nixtamalized corn dough: proteins and viscoelasticity

Abstract The effect of L-cysteine on the solubility, protein structure, rheological and textural characteristics of corn masa was investigated. Corn masa was prepared by adding L-cysteine at two levels (0.25, 0.50 %). Size exclusion chromatography and Fourier transform infrared spectroscopy were utilized for protein characterization. Dynamic rheology and textural profile analysis were carried out on corn masa. There was a significant difference in relative solubility between the control and masa containing L-cysteine. Treatments with L-cysteine increased the relative solubility of proteins. FT-IR spectroscopy revealed that addition of L-cysteine did not affect the secondary structure of protein. Results also showed significant differences in textural properties. Masas with L-cysteine improved masa springiness, adhesiveness and cohesiveness. This investigation revealed that L-cysteine, improves the elasticity or storage modulus, important characteristics of corn masa.

Bibliographic Details

Main Authors:	Chaidez-Laguna,LD, Torres-Chávez,PI, Ramírez-Wong,P, Márquez-Ríos,E, Islas-Rubio,AR, Carvajal-Millán,E, Juárez-Onofre,JE
Format:	Digital revista
Language:	English
Published:	Universidad de Sonora, División de Ciencias Biológicas y de la Salud 2022
Online Access:	http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1665-14562022000100151
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