Cargando…

Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study

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 pro...

Descripción completa

Detalles Bibliográficos
Autores principales: Hernández-Castillo, Jocelyn Blanca Esthela, Bernardino-Nicanor, Aurea, Vivar-Vera, María de los Ángeles, Montañez-Soto, José Luis, Teniente-Martínez, Gerardo, Juárez-Goiz, José Mayolo Simitrio, González-Cruz, Leopoldo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285206/
https://www.ncbi.nlm.nih.gov/pubmed/32365750
http://dx.doi.org/10.3390/polym12051016
_version_ 1783544646110019584
author Hernández-Castillo, Jocelyn Blanca Esthela
Bernardino-Nicanor, Aurea
Vivar-Vera, María de los Ángeles
Montañez-Soto, José Luis
Teniente-Martínez, Gerardo
Juárez-Goiz, José Mayolo Simitrio
González-Cruz, Leopoldo
author_facet Hernández-Castillo, Jocelyn Blanca Esthela
Bernardino-Nicanor, Aurea
Vivar-Vera, María de los Ángeles
Montañez-Soto, José Luis
Teniente-Martínez, Gerardo
Juárez-Goiz, José Mayolo Simitrio
González-Cruz, Leopoldo
author_sort Hernández-Castillo, Jocelyn Blanca Esthela
collection PubMed
description 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.
format Online
Article
Text
id pubmed-7285206
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-72852062020-06-18 Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study Hernández-Castillo, Jocelyn Blanca Esthela Bernardino-Nicanor, Aurea Vivar-Vera, María de los Ángeles Montañez-Soto, José Luis Teniente-Martínez, Gerardo Juárez-Goiz, José Mayolo Simitrio González-Cruz, Leopoldo Polymers (Basel) Article 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. MDPI 2020-04-30 /pmc/articles/PMC7285206/ /pubmed/32365750 http://dx.doi.org/10.3390/polym12051016 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hernández-Castillo, Jocelyn Blanca Esthela
Bernardino-Nicanor, Aurea
Vivar-Vera, María de los Ángeles
Montañez-Soto, José Luis
Teniente-Martínez, Gerardo
Juárez-Goiz, José Mayolo Simitrio
González-Cruz, Leopoldo
Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study
title Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study
title_full Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study
title_fullStr Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study
title_full_unstemmed Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study
title_short Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study
title_sort modifications of the protein characteristics of pacaya caused by thermal treatment: a spectroscopic, electrophoretic and morphological study
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285206/
https://www.ncbi.nlm.nih.gov/pubmed/32365750
http://dx.doi.org/10.3390/polym12051016
work_keys_str_mv AT hernandezcastillojocelynblancaesthela modificationsoftheproteincharacteristicsofpacayacausedbythermaltreatmentaspectroscopicelectrophoreticandmorphologicalstudy
AT bernardinonicanoraurea modificationsoftheproteincharacteristicsofpacayacausedbythermaltreatmentaspectroscopicelectrophoreticandmorphologicalstudy
AT vivarveramariadelosangeles modificationsoftheproteincharacteristicsofpacayacausedbythermaltreatmentaspectroscopicelectrophoreticandmorphologicalstudy
AT montanezsotojoseluis modificationsoftheproteincharacteristicsofpacayacausedbythermaltreatmentaspectroscopicelectrophoreticandmorphologicalstudy
AT tenientemartinezgerardo modificationsoftheproteincharacteristicsofpacayacausedbythermaltreatmentaspectroscopicelectrophoreticandmorphologicalstudy
AT juarezgoizjosemayolosimitrio modificationsoftheproteincharacteristicsofpacayacausedbythermaltreatmentaspectroscopicelectrophoreticandmorphologicalstudy
AT gonzalezcruzleopoldo modificationsoftheproteincharacteristicsofpacayacausedbythermaltreatmentaspectroscopicelectrophoreticandmorphologicalstudy