Evaluation of the functionality of five different soybean proteins in hot-press wheat flour tortillas

Cereal Chemistry

Volumn 92, Issue 1, 2015, Pages 98-104

  Perez Carrillo, Esther ^a   Chew Guevara, Ana A ^a   Heredia Olea, Erick ^a   Chuck Hernández, Cristina ^a   Serna Saldivar, Sergio O ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

HOT PRESSING; PILOT PLANTS; PROTEINS; QUALITY CONTROL; WATER ABSORPTION;

COMPOSITE FLOUR; DISPERSIBILITIES; FARINOGRAPHS; PROPERTIES OF COMPOSITES; PROTEIN CONTENTS; PROTEIN SOURCES; RHEOLOGICAL PROPERTY; SOYBEAN PROTEINS; WHEAT FLOURS; WHEAT QUALITY;

PRESSES (MACHINE TOOLS);

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 84921640461     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-04-14-0085-R     Document Type: Article

References (47)

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 08-01.01.
2. Ash - Basic method. Approved April 13, 1961. Method 30-20.01.
3. Crude fat in grain and stock feeds. Approved April 13, 1961. Method 32-10.01.
4. Crude fiber in flours, feeds, and feedstuffs. Approved October 28, 1981. Method 32-45.01.
5. Total dietary fiber (Codex Alimentarius definition). Approved December 2009. Method 32-50.01.
6. Insoluble, soluble, and total dietary fiber (Codex definition) by an en-zymatic-gravimetric method and liquid chromatography. Approved August 2011. Method 38-12.02.
7. Wet gluten, dry gluten, water-binding capacity, and gluten index. Approved November 8, 2000. Method 44-15.02.
8. Moisture - Air-oven methods. Approved October 30, 1975. Method 46-13.01.
9. Crude protein - Micro-Kjeldahl method. Approved October 8, 1976. Method 46-30.01.
10. Crude protein - Combustion method. Approved November 8, 1995. Method 54-21.02.
11. Farinograph method for flour. Approved November 8, 1995. [Archived method.] Method 54-30.02.
12. Alveograph method for soft and hard wheat flour. Approved October 3, 1984. Method 56-60.01.
13. Sedimentation test for flour. Approved April 13, 1961. Available online only. AACCI: St. Paul, MN.
14. Ahn, H. J., Kim, J. H., and Ng, P. K. W. 2005. Functional and thermal properties of wheat, barley and soy flours and their blends treated with a microbial transglutaminase. J. Food Sci. 70:380-386.
15. Amaya-Guerra, C., Alanis-Guzman, M. G., and Serna-Saldivar, S. O. 2004. Effects of soybean fortification on protein quality of tortilla based diet from regular and quality protein maize. Plant Foods Hum. Nutr. 59(2):45-50.
16. Amaya-Guerra, C., Serna-Saldivar, S. O., and Alanis-Guzman, M. G. 2006. Soybean fortification and enrichment of regular and quality protein maize tortillas affects brain development and maze performance of rats. Br. J. Nutr. 96:161-168.
17. Anton, A. A., Ross, K. A., Lukow, O. M., Fulcher, R. G., and Arntfield, S. D. 2008. Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chem. 109:33-41.
18. AOAC. 2006. Official Methods of Analysis. Method 982.30 E(a), chapter 45.3.05, Acid hydrolysis. 23rd Ed. Association of Official Analytical Chemists: Gaithersburg, MD.
19. AOCS. 2011. Official Methods of Analysis, 6th Ed. Method Ba 10b-09.
20. Sampling and analysis of oilseed by-products, protein dispersibility index. Method Ba 11-65.
21. Nitrogen solubility index. AOCS: Champaign IL.
22. Bello, A. B., Serna-Saldivar, S. O., Waniska, R. D., and Rooney, L. W. 1991. Methods to prepare and evaluate wheat tortillas. Cereal Foods World 36:315-322.
23. Chavez, A., and de Chavez, M. 2004. La Tortilla de Alto Valor Nutritivo. McGraw Hill: Mexico, D.F.
24. Cheftel, J. C., Cuq, J. L., and Lorient, D. 1989. Propiedades funcionales de las proteínas. Pages 49-57 in: Proteínas Alimentarias. Acribia: Zaragoza, Spain.
25. Friend, C. P., Serna-Saldivar, S. O., Waniska, R. D., and Rooney, L. W. 1992. Increasing the fiber content of wheat tortillas. Cereal Foods World 37:325-328.
26. Gonzalez-Agramon, M. M., and Serna-Saldivar, S. O. 1988. Effect of defatted soybean meal and soybean isolate on the nutritional, physical, chemical, and sensory properties of wheat flour tortillas. J. Food Sci. 53:793-797.
27. Kelekci, N. N., Pascut, S., and Waniska, R. D. 2003. The effects of storage temperature on the staling of wheat flour tortillas. J. Cereal Sci. 37:377-380.
28. Kim, J. C., and De Ruiter, D. 1968. Bread from non-wheat flours. Food Technol. 22:867-878.
29. Maforimbo, E., Skurray, G., Uthayakumaran, S., and Wrigley, C. 2008. Incorporation of soy proteins into the wheat-gluten matrix during dough mixing. J. Cereal Sci. 47:380-385.
30. Mashayekh, M., Mahmoodi, M. R., and Enterazi, M. H. 2008. Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread. Int. J. Food Sci. Technol. 43:1693-1698.
31. Mis, A., Grundas, S., Dziki, D., and Laskowski, J. 2012. Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. J. Food Eng. 108:1-12.
32. Posner, E. S., Chew-Guevara, A. A., Mitre-Dieste, M., Perez-Carrillo, E., Heredia-Olea, E., Wilson, J. D., and Serna-Saldivar, S. O. 2014. Generation of a Mixolab profile after the evaluation of the functionality of different commercial wheat flours for hot-press tortilla production. Cereal Chem. 91:139-145.
33. Puppo, M. C., Lupano, C. E., and Añon, M. C. 1995. Gelation of soybean protein isolates in acidic conditions: Effect of pH and protein concentration. J. Agric. Food Chem. 43:2356-2361.
34. Ribotta, P. D., Ausar, S. F., Morcillo, M. H., Pérez, G. T., Beltramo, D. M., and León, A. E. 2004. Production of gluten-free bread using soybean flour. J. Sci. Food Agric. 84:1969-1974.
35. Scazzina, F., Del Rio, D., Serventi, L., Carini, E., and Vittadini, E. 2008. Development of nutritionally enhanced tortillas. Food Biophys. 3:235-240.
36. Serna-Saldivar, S. O. 2012. Production of chemical-leavened products: Crackers, cookies, cakes and related products, donuts and wheat flour tortillas. Pages 279-285 in: Cereal Grains: Laboratory Reference and Procedures Manual. CRC Press: Boca Raton, FL.
37. Serna-Saldivar, S. O., and Amaya-Guerra, C. A. 2008. El papel de la tortilla nixtamalizada en la nutrición y alimentación. Pages 105-151 in: Nixtamalización del Maíz a la Tortilla: Aspectos Nutrimentales y Toxicológicos. M. Rodriguez Garcia, S. O. Serna-Saldivar, and F. Sanchez Senecio, eds. Universidad de Querétaro, Series Ingeniería: Querétaro, Qro., Mexico.
38. Serna-Saldivar, S. O., Canett, R., Vargas, J., Gonzales, M., Bedolla, S., and Medina, C. 1988a. Effect of soybean and sesame addition on the nutritional value of maize and decorticated sorghum tortillas produced by extrusion cooking. Cereal Chem. 65:44-48.
39. Serna-Saldivar, S. O., Lopez-Ahumada, G., Ortega-Ramirez, R., and Abril-Dominguez, J. R. 1988b. Effect of sodium-stearoyl-2-lactylate on the rheological and baking properties of bread fortified with defatted soybean and sesame meal. J. Food Sci. 53:211-214.
40. Stylianopoulos, C., Serna Saldivar, S. O., and Arteaga MacKinney, G. 2002. Effects of fortification and enrichment of maize tortillas on growth and brain development of rats throughout two generations. Cereal Chem. 79:85-91.
41. Suhendro, E. L., Waniska, R. D., and Rooney, L. W. 1993. Effects of added proteins in wheat tortillas. Cereal Chem. 70:412-416.
42. Traynham, T. L., Myers, D. J., Carriquiry A. L., and Johnson, L. A. 2007. Evaluation of water-holding capacity for wheat-soy flour blends. J. Am. Oil Chem. Soc. 84:151-155.
43. Waggle, D. H., Steinke, F. H., and Shen, J. L. 1989. Isolated soy proteins. Pages 99-138 in: Legumes: Chemistry, Technology and Human Nutrition. R. H. Matthews, ed. Marcel Dekker: New York, NY.
44. Wang, H., Johnson, L. A., and Wang, T. 2004a. Preparation of soy protein concentrate and isolate from extruded-expelled soybean meals. J. Am. Oil Chem. Soc. 81:713-717.
45. Wang, H., Wang, T., and Johnson, L. A. 2004b. Refunctionalization of extruded-expelled soybean meals. J. Am. Oil Chem. Soc. 81:789-794.
46. Wang, L., and Flores, R. A. 1999. Effects of wheat starch and gluten on tortilla texture. Cereal Chem. 76:807-810.
47. Wang, X., Tang, C., Li, B., Yang, X., Li, L., and Ma, C. 2008. Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates. Food Hydrocolloids 22:560-567.