TY - JOUR
T1 - Modifications of the protein characteristics of pacaya caused by thermal treatment
T2 - A spectroscopic, electrophoretic and morphological study
AU - Hernández-Castillo, Jocelyn Blanca Esthela
AU - Bernardino-Nicanor, Aurea
AU - de los Ángeles Vivar-Vera, María
AU - Montañez-Soto, José Luis
AU - Teniente-Martínez, Gerardo
AU - Juárez-Goiz, José Mayolo Simitrio
AU - González-Cruz, Leopoldo
N1 - Publisher Copyright:
© 2020 by the authors.
PY - 2020/5/1
Y1 - 2020/5/1
N2 - The inflorescences of Chamaedorea tepejilote Liebm. are consumed as food in Central America and southern Mexico but is an underutilized food because of its sensory characteristics, principally due to its bitter taste. However, the inflorescences of Chamaedorea tepejilote Liebm. are nutritionally promising due to their high protein content (approximately 25%). Protein isolates from pacaya were modified via three different thermal treatments to determine the effect of the treatments on the protein structures. Scanning electron microscopy indicated that the pacaya protein isolate particles had less rough and irregular surfaces with larger particle sizes due to an aggregation process when a thermal treatment was used compared to those when no thermal treatment was used. An increase in the intensity of the low molecular weight protein fractions (≤20 kDa) in the electrophoretic pattern of the proteins was observed, which was generated by the hydrolysis of the proteins by heat treatment. The modifications in the FT-IR spectra showed that thermal treatment of pacaya affected the secondary structure of its proteins, mainly when microwave treatment was used. Raman spectroscopy revealed that the α-helical structure was dominant in the proteins of pacaya and that thermal treatment increased the fraction of the β-sheet structure at the expense of the α-helical structure.
AB - The inflorescences of Chamaedorea tepejilote Liebm. are consumed as food in Central America and southern Mexico but is an underutilized food because of its sensory characteristics, principally due to its bitter taste. However, the inflorescences of Chamaedorea tepejilote Liebm. are nutritionally promising due to their high protein content (approximately 25%). Protein isolates from pacaya were modified via three different thermal treatments to determine the effect of the treatments on the protein structures. Scanning electron microscopy indicated that the pacaya protein isolate particles had less rough and irregular surfaces with larger particle sizes due to an aggregation process when a thermal treatment was used compared to those when no thermal treatment was used. An increase in the intensity of the low molecular weight protein fractions (≤20 kDa) in the electrophoretic pattern of the proteins was observed, which was generated by the hydrolysis of the proteins by heat treatment. The modifications in the FT-IR spectra showed that thermal treatment of pacaya affected the secondary structure of its proteins, mainly when microwave treatment was used. Raman spectroscopy revealed that the α-helical structure was dominant in the proteins of pacaya and that thermal treatment increased the fraction of the β-sheet structure at the expense of the α-helical structure.
KW - Pacaya
KW - Protein modification
KW - Thermal treatment
UR - http://www.scopus.com/inward/record.url?scp=85085547991&partnerID=8YFLogxK
U2 - 10.3390/POLYM12051016
DO - 10.3390/POLYM12051016
M3 - Artículo
SN - 2073-4360
VL - 12
JO - Polymers
JF - Polymers
IS - 5
M1 - 1016
ER -