Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization

Agricultura y biología

• nixtamalization 100%
• masa 98%
• corn protein 94%
• rheological properties 62%
• thermal properties 62%
• proteins 21%
• starch granules 18%
• calcium 17%
• sampling 12%
• protein bodies 11%
• corn 11%
• gel strength 11%
• thermal analysis 10%
• gelatinization temperature 10%
• disulfide bonds 9%
• cohesion 9%
• dough 9%
• differential scanning calorimetry 8%
• crosslinking 8%
• cooking 8%
• adhesion 7%
• scanning electron microscopy 6%
• polymers 6%
• starch 6%
• gels 6%
• lipids 4%
• seeds 4%
• cells 2%

Medicina y ciencias biológicas

• Zea mays 78%
• Hot Temperature 48%
• Proteins 23%
• lime 22%
• Starch 17%
• Calcium 10%
• Polyacrylamide Gel Electrophoresis 9%
• Gels 8%
• Adhesiveness 7%
• Cooking 6%
• Differential Scanning Calorimetry 6%
• Disulfides 5%
• Electron Scanning Microscopy 5%
• Polymers 4%
• Temperature 3%
• Lipids 3%

Química

• Rheology 56%
• Protein 26%
• Starch 19%
• SDS Polyacrylamide Gel Electrophoresis 14%
• Gel 8%
• Thermoanalysis 5%
• Disulfide 5%
• Calcium(0) 5%
• Differential Scanning Calorimetry 5%
• Lipid 4%
• Shape 4%
• Strength 4%
• Scanning Electron Microscopy 4%