No abstract

Celiac disease (CD) is mediated by IgA antibodies to wheat gliadins and tissue transglutaminase (tTG). As tTG is homologous to microbial transglutaminase (mTG) used to improve foodstuff quality, it could elicit the immune response of celiac patients. This study evaluated the reactivity of IgA of celiac patients to prolamins of wheat and gluten-free (maize and rice flours) breads mTG-treated or not. Prolamins extracted from wheat and gluten-free breads were analyzed by ELISA and immunodetected on membranes with individual or pooled sera from nine celiac patients recently diagnosed. Sera pool IgA titers were higher against prolamins of mTG-treated wheat or gluten-free breads than against mTG-untreated, mainly due to two individual patients' sera. The electrophoretic pattern of gluten-free bread prolamins was changed by the mTG treatment, and a new 31000 band originated in maize was recognized by three CD patients' IgA.

The objective of this work was to determine the optimum conditions for the production of extruded flour from hardened chickpeas (Cicer arietinum L). Hardened chickpeas were produced using accelerated storage at 33-35°C and 76% relative humidity for 160 days. Hardened chickpeas were broken, dehulled and softened with a salt solution (2.5 g l À1 NaCl þ 7.5 g l À1 NaHCO 3 in distilled water) prior to extrusion. The single-screw extruder operation conditions were selected from factorial combinations of process variables: extrusion temperature (ET, 130-160°C), feed moisture content (FMC, 200-300 g H 2 O kg À1 , wet basis) and screw velocity (SV,. Response surface methodology was applied as optimisation technique over four response variables: in vitro protein digestibility (PD), total colour difference (DE), water absorption index (WAI) and water solubility index (WSI). Predictive models for response variables were developed as a function of process variables. The conventional graphical method was applied to obtain maximum PD and WAI and minimum DE and WSI. Contour plots of each of the response variables were utilised, applying superposition surface methodology to obtain three contour plots for observation and selection of the best (optimum) combination of ET (150.5°C), FMC (265 g H 2 O kg À1 ) and SV (190.5 rpm) for the production of extruded flour from hardened chickpeas with a single-screw extruder. Extrusion significantly improved the in vitro protein digestibility (21.7%) and protein efficiency ratio (36.9%) of hardened chickpeas.

No abstract

Connective tissue (CT) proteins in jumbo squid (Dosidicus gigas) play an important role because they are the responsible for the union between various cells; hence, there is a close relationship between their functions and muscle firmness during ice storage. In this study, the thermal resistance and solubility of the CT extracted from the fins, mantle and arms of jumbo squid during ice storage (20 days) was evaluated. The CT was fractionated based on solubility [NaCl‐soluble (SSCT) and insoluble (ICT)]. The solubility of the CT was affected during ice storage. An increase in the thermal resistance of the SSCT after 10 days with a subsequent decrease was found in the mantle. Furthermore, the ICT was thermally more resistant than the SSCT in all the anatomical regions. Finally, the electrophoretic profile revealed that structural changes occurred, causing changes in its solubility, due to an increase in the thermal resistance. Practical Applications Jumbo squid (Dosidicus gigas) is an important seafood resource in Mexico, which is commercialized primarily iced and fresh‐frozen. Its muscle connective tissue (CT) has different physicochemical characteristics that differ from other seafood products; it is thermally more resistant and might be responsible for the textural changes during ice storage. Moreover, specific studies about the behavior of CT proteins in such organism may result in improved post‐catch management of jumbo squid muscle, focused on the processing of the species in the food industry or anywhere that CT proteins are used as raw material. The main objective of this research is to investigate solubility changes and thermal resistance of CT proteins of iced jumbo squid mantle.

Chickpeas (Cicer arietinum L) develop the hard-to-cook (HTC) defect during storage at high temperatures (>25°C) and high relative humidities (RH>65%). The objective of this work was to assess the tendency of chickpea varieties to become HTC. Three samples of chickpeas (Surutato 77, Mocorito 88 and Blanco Sinaloa 92) were grown under irrigation conditions. Two hardening procedures were used: (1) storage hardeningÐsamples were stored at 33±35°C and 76% relative humidity for 160 days; (2) chemical hardeningÐmaterials were soaked in 0.1 M acetate buffer (pH 4.0) at 37°C for 1±7 h. The cooking time curves generated by chemical hardening had shapes similar to those obtained by storage hardening; both procedures were equally capable of discriminating chickpea varieties based on their susceptibility to develop the HTC condition. Chemical hardening might be useful for screening new chickpea varieties; its advantage over the storage method is its rapidity.

The search for foods with biological potential for the prevention of chronic diseases has highlighted sorghum, and numerous studies have been conducted to determine the best processing conditions without compromising the nutritional, functional or sensory qualities. We conducted a review of the scientific literature on the techniques used in sorghum and their effects on phenolic compounds and antioxidant capacity. This review allowed us to conclude that the type and content of phenolic compounds in the different varieties of sorghum must be considered for the selection of adequate technologies that allow the retention of phenolic compounds with improved bioaccessibility and biological potential. The available information has been mostly focused on the content of total phenols and the antioxidant activity of sorghum, while the digestibility, absorption, utilization and excretion of phenolic compounds have been poorly studied. On this regard, there is a clear need for further studies on sorghum with the aim of including sorghum as part of a healthy diet.

No abstract