Effect of tortilla chip preparation on the protein fractions of quality protein maize, regular maize and sorghum
In: Journal of Cereal Science, Jg. 12 (1990-11-01), S. 289-296
Online
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Zugriff:
Protein solubility, molecular weight distribution and pepsin-digestibilities of tortilla chips prepared from quality protein maize (QPM), regular maize and sorghum kernels were determined. QPM products contained higher amounts of extractable albumins plus globulins than regular maize and sorghum. Tortilla chip preparation decreased the solubility of proteins in salt-water (albumins plus globulins) and alcohol (prolamins) and increased the amount of unextractable proteins. Polyacrylamide gel electrophoresis in the presence of sodium dodecylsulfate exhibited fewer bands for albumins plus globulins in all grains and for prolamins in sorghum. Processing all grains into tortilla chips decreased protein digestibilities as estimated using the pepsin assay. Sorghum was the cereal most negatively affected by processing and possessed the lowest protein digestibility.
Titel: |
Effect of tortilla chip preparation on the protein fractions of quality protein maize, regular maize and sorghum
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Autor/in / Beteiligte Person: | Waniska, R.D. ; Serna-Saldivar, S.O. ; Vivas-Rodriguez, N.E. ; Rooney, Lloyd W. |
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Zeitschrift: | Journal of Cereal Science, Jg. 12 (1990-11-01), S. 289-296 |
Veröffentlichung: | Elsevier BV, 1990 |
Medientyp: | unknown |
ISSN: | 0733-5210 (print) |
DOI: | 10.1016/s0733-5210(09)80111-2 |
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