Resumo

CHAIDEZ-LAGUNA, LD et al. Impact of L-cysteine addition on nixtamalized corn dough: proteins and viscoelasticity. Biotecnia [online]. 2022, vol.24, n.1, pp.151-156.  Epub 13-Jun-2022. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v24i1.1564.

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.

Palavras-chave : L-cysteine; corn masa; proteins solubility; FT-IR; rheological properties.

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