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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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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 |
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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 |
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