A theoretical and experimental approach to evaluate zein-calcium interaction in nixtamalization process.

Carlos Z Gómez-Castro, Jose A Rodriguez, Julian Cruz-Borbolla, Adriana Quintanar-Guzman, Irais Sanchez-Ortega, Eva M Santos

Journal: Food chemistry 2019;297():124995

PMID: 31253267

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Abstract

The possible interactions between α-zein and Ca in nixtamalization process were analyzed from a multidisciplinary approach, considering the effect of these interactions on the thermal properties of the nixtamalized flour. SDS-PAGE under reducing and non-reducing conditions did not reveal differences between patterns of zeins from nixtamalized and control samples. However, analysis from affinity capillary electrophoresis indicated an increment in protein volume when calcium is added to zein extracted from nixtamalized flour. In addition, the binding constant for the zein-calcium interaction was calculated indicating a higher affinity for calcium by zein from nixtamalized samples. Molecular dynamics simulations indicated that the interaction α-zein-Ca through C-ter was more favorable than Glu48. However, in excess of Ca ions, each site could bind one calcium atom at the same time, confirming that aggregation of α-zein through calcium bridges is possible, expanding the technological applications of this protein.

Address: CONACYT Research Fellow, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carretera Pachuca-Tulancingo, Km 4.5, CP. 42184 Mineral de la Reforma, Hidalgo, Mexico.; Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Crta Pachuca-Tulancingo, Km 4.5 s/n, CP. 42184 Mineral de la Reforma, Hidalgo, Mexico.; Adriana Consulting Services Incorporated, 2626 Topflite Dr. Akron, OH 44312, USA.; Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Crta Pachuca-Tulancingo, Km 4.5 s/n, CP. 42184 Mineral de la Reforma, Hidalgo, Mexico. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2019.124995

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MeSH Terms: Binding Sites, Calcium, Cooking, Electrophoresis, Polyacrylamide Gel, Flour, Models, Theoretical, Molecular Dynamics Simulation, Thermodynamics, Transition Temperature, Zea mays, Zein