Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study
The inflorescences of <i>Chamaedorea tepejilote</i> 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 <i>Chamaedorea tepejilote&...
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| Format: | Article |
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MDPI AG
2020-04-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/12/5/1016 |
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| author | Jocelyn Blanca Esthela Hernández-Castillo Aurea Bernardino-Nicanor María de los Ángeles Vivar-Vera José Luis Montañez-Soto Gerardo Teniente-Martínez José Mayolo Simitrio Juárez-Goiz Leopoldo González-Cruz |
| author_facet | Jocelyn Blanca Esthela Hernández-Castillo Aurea Bernardino-Nicanor María de los Ángeles Vivar-Vera José Luis Montañez-Soto Gerardo Teniente-Martínez José Mayolo Simitrio Juárez-Goiz Leopoldo González-Cruz |
| author_sort | Jocelyn Blanca Esthela Hernández-Castillo |
| collection | DOAJ |
| description | The inflorescences of <i>Chamaedorea tepejilote</i> 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 <i>Chamaedorea tepejilote</i> 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. |
| first_indexed | 2024-03-10T20:08:03Z |
| format | Article |
| id | doaj.art-0390c27ad3064789981bcf14b2187a3e |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T20:08:03Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-0390c27ad3064789981bcf14b2187a3e2023-11-19T23:05:34ZengMDPI AGPolymers2073-43602020-04-01125101610.3390/polym12051016Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological StudyJocelyn Blanca Esthela Hernández-Castillo0Aurea Bernardino-Nicanor1María de los Ángeles Vivar-Vera2José Luis Montañez-Soto3Gerardo Teniente-Martínez4José Mayolo Simitrio Juárez-Goiz5Leopoldo González-Cruz6Doctorado en Ciencias en Ingeniería Bioquímica, Tecnológico Nacional de México/IT de Celaya, Antonio García Cubas Pte. #600 esq. Av. Tecnológico, Celaya 38010, Guanajuato, MexicoTecnológico Nacional de México/IT de Celaya, Antonio García Cubas Pte. #600 esq. Av. Tecnológico, Celaya 38010, Guanajuato, MexicoTecnológico Nacional de México/IT de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N Col. 5 de Mayo, Tuxtepec 68350, Oaxaca, MexicoCentro Interdisciplinario de Investigación para el Desarrollo Integral Regional del Instituto Politécnico Nacional, Unidad Michoacán, Justo Sierra N°28, Jiquilpan 59510, Michoacán, MexicoTecnológico Nacional de México/IT de Celaya, Antonio García Cubas Pte. #600 esq. Av. Tecnológico, Celaya 38010, Guanajuato, MexicoTecnológico Nacional de México/IT de Celaya, Antonio García Cubas Pte. #600 esq. Av. Tecnológico, Celaya 38010, Guanajuato, MexicoTecnológico Nacional de México/IT de Celaya, Antonio García Cubas Pte. #600 esq. Av. Tecnológico, Celaya 38010, Guanajuato, MexicoThe inflorescences of <i>Chamaedorea tepejilote</i> 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 <i>Chamaedorea tepejilote</i> 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.https://www.mdpi.com/2073-4360/12/5/1016pacayathermal treatmentprotein modification |
| spellingShingle | Jocelyn Blanca Esthela Hernández-Castillo Aurea Bernardino-Nicanor María de los Ángeles Vivar-Vera José Luis Montañez-Soto Gerardo Teniente-Martínez José Mayolo Simitrio Juárez-Goiz Leopoldo González-Cruz Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study Polymers pacaya thermal treatment protein modification |
| 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 | pacaya thermal treatment protein modification |
| url | https://www.mdpi.com/2073-4360/12/5/1016 |
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