Effects of polymerization changes in maize proteins during nixtamalization on the thermal and viscoelastic properties of masa in model systems

Agricultura y biología

• nixtamalization 94%
• masa 93%
• thermal properties 58%
• polymerization 54%
• corn 36%
• starch 36%
• cooking 23%
• proteins 20%
• retrogradation 10%
• rheometers 10%
• gel strength 10%
• heat 9%
• enthalpy 9%
• cooking quality 9%
• differential scanning calorimetry 8%
• food industry 7%
• sampling 6%
• water content 5%
• gels 5%
• calcium 5%
• temperature 3%
• testing 3%

Medicina y ciencias biológicas

• Zein 100%
• Zea mays 73%
• Polymerization 61%
• Starch 57%
• lime 48%
• Hot Temperature 45%
• Cooking 41%
• Proteins 21%
• Polyacrylamide Gel Electrophoresis 16%
• Gels 13%
• Transition Temperature 11%
• Food Industry 10%
• Differential Scanning Calorimetry 10%
• Calcium 5%

Química

• Polymerization Reaction 35%
• SDS Polyacrylamide Gel Electrophoresis 30%
• Starch 27%
• Protein 24%
• Gel 18%
• Enthalpy 11%
• Industry 10%
• Differential Scanning Calorimetry 10%
• Food 10%
• Strength 9%
• Mixture 6%
• Reaction Yield 6%