Techno-functional properties of quality protein maize (QPM) (Zea mays L.) protein concentrates

Garrido-Balam, M. and Chel-Guerrero, L. and Rodríguez-Canto, W. and Moguel-Ordóñez, Y. and Uribe-Calderón, J. A. and Betancur-Ancona, D. (2024) Techno-functional properties of quality protein maize (QPM) (Zea mays L.) protein concentrates. International Food Research Journal (Malaysia), 31. pp. 423-432. ISSN 2231 7546

Nowadays, new strategies and alternatives are being implemented to improve the protein quality of foods containing essential amino acids, like quality protein maize (QPM). The techno-functional properties of protein concentrate from QPM maize: Sac Beh (SB), Chichen Itza (ChI), and Blanco Uxmal (BU); non-nixtamalized (NN) and nixtamalized (N), were evaluated in the present work. The non-nixtamalized varieties showed higher amounts of protein in the QPM ChI (86.81%) and nitrogen solubility of 64.94% as the pH increased to 9. The emulsifying capacity was higher at pH 5 (60.74%). The nonnixtamalized SB samples showed higher foaming stability (1.82%) at pH 7, and the nonnixtamalized BU samples had higher foaming capacity at pH 5 (60.74%). Water holding capacities ranging from 1.2 to 3.13 g/g were achieved. The non-nixtamalized QPM concentrates had higher water and oil holding capacities. There was a predominance of elastic character over viscous character (G' > G'') in all treatments behaving as weak gels, which were affected in alkaline conditions by decreasing the modulus value. The technofunctional properties were affected by the processing method. These results could be beneficial for providing a better understanding of the properties of QPM proteins, allowing innovative ways of utilising these proteins as an ingredient in food systems.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(02)%202024/13%20-...

Abstract

Nowadays, new strategies and alternatives are being implemented to improve the protein quality of foods containing essential amino acids, like quality protein maize (QPM). The techno-functional properties of protein concentrate from QPM maize: Sac Beh (SB), Chichen Itza (ChI), and Blanco Uxmal (BU); non-nixtamalized (NN) and nixtamalized (N), were evaluated in the present work. The non-nixtamalized varieties showed higher amounts of protein in the QPM ChI (86.81%) and nitrogen solubility of 64.94% as the pH increased to 9. The emulsifying capacity was higher at pH 5 (60.74%). The nonnixtamalized SB samples showed higher foaming stability (1.82%) at pH 7, and the nonnixtamalized BU samples had higher foaming capacity at pH 5 (60.74%). Water holding capacities ranging from 1.2 to 3.13 g/g were achieved. The non-nixtamalized QPM concentrates had higher water and oil holding capacities. There was a predominance of elastic character over viscous character (G' > G'') in all treatments behaving as weak gels, which were affected in alkaline conditions by decreasing the modulus value. The technofunctional properties were affected by the processing method. These results could be beneficial for providing a better understanding of the properties of QPM proteins, allowing innovative ways of utilising these proteins as an ingredient in food systems.

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Item Type:	Article
AGROVOC Term:	maize
AGROVOC Term:	essential amino acids
AGROVOC Term:	protein sources
AGROVOC Term:	research
AGROVOC Term:	rheological properties
AGROVOC Term:	functional properties
AGROVOC Term:	food processing
AGROVOC Term:	plant protein
AGROVOC Term:	stability
Geographical Term:	Mexico
Uncontrolled Keywords:	protein concentrates, solubility, emulsification, foaming, rheological properties, quality protein maize
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 03:54
Last Modified:	23 Feb 2026 03:54
URI:	http://webagris.upm.edu.my/id/eprint/2595

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