Sandra L. Rodriguez-Ambriz

Gluten‐Free Snacks Using Plantain–Chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index

An increase in celiac consumers has caused an increasing interest to develop good quality gluten-free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep-frying of unripe plantain, chickpea, and maize flours blends produced gluten-free snacks with high dietary fiber contents (13.7-18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten-free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten-free snacks was similar to that chili-flavored commercial snack. It was possible to develop gluten-free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten-free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community.

Physicochemical and Enzyme Characterization of Small and Large Starch Granules Isolated from Two Maize Cultivars

ABSTRACT In this study, some morphological, physicochemical, and the initial characterization of the starch granule enzymes of blue and white maizes of small and large granules are described. Starch was isolated from blue and white maizes, and the small and large granules were separated. The efficiency of separation was higher in large granules than small of the blue maize starch. The amylose content was slightly greater (1.3%) in large granules than smaller in both starches studied. No differences in the average gelatinization temperature were found between large and small granules, but the enthalpy of gelatinization value was higher in the small granules. The electrophoretic pattern showed that the granule-bound starch synthase (GBSSI) had higher expression in large than small granules and that explain the higher amylose content in the former granules. The differences showed in the starch biosynthesis enzymes in small and large granules might explain partially the physicochemical and functional properti...

Blue Maize: Morphology and Starch Synthase Characterization of Starch Granule

The use of pigmented maize varieties has increased due to their high anthocyanins content, but very few studies are reported about the starch properties of these grains. The aim of this work was to isolate the starch granules from pigmented blue maize and carry out the morphological, physicochemical, and biochemical characterization studies. The proximate composition of starch granules showed high protein contents, after purification, the blue maize starch presented lower protein amount than starch from white maize (control). Although the purity of starch granules was increased, the damaged starch (determined for the Maltase cross absence) was also increased. Scanning electron microscopy showed the presence of some pores and channels in the blue maize starch. The electrophoretic protein profiles showed differences in the bands that correspond to the enzymes involved in the starch biosynthesis; these differences could explain the variation in morphological characteristics of blue maize starches against starch from white maize.

The N-terminal strand modulates immunoglobulin light chain fibrillogenesis

It has been suggested that the N-terminal strand of the light chain variable domain (V(L)) protects the molecule from aggregation by hindering spurious intermolecular contacts. We evaluated the impact of mutations in the N-terminal strand on the thermodynamic stability and kinetic of fibrillogenesis of the V(L) protein 6aJL2. Mutations in this strand destabilized the protein in a position-dependent manner, accelerating the fibrillogenesis by shortening the lag time; an effect that correlated with the extent of destabilization. In contrast, the effect on the kinetics of fibril elongation, as assessed in seeding experiments was of different nature, as it was not directly dependant on the degree of destabilization. This finding suggests different factors drive the nucleation-dependent and elongation phases of light chain fibrillogenesis. Finally, taking advantage of the dependence of the Trp fluorescence upon environment, four single Trp substitutions were made in the N-terminal strand, and changes in solvent exposure during aggregation were evaluated by acrylamide-quenching. The results suggest that the N-terminal strand is buried in the fibrillar state of 6aJL2 protein. This finding suggest a possible explanation for the modulating effect exerted by the mutations in this strand on the aggregation behavior of 6aJL2 protein.

Solubilization Effects on Molecular Weights of Amylose and Amylopectins of Normal Maize and Barley Starches

ABSTRACT Structural characteristics of starches have been important to determine their physicochemical and functional properties. Solubilization procedures were tested to find a higher solubilization percentage and thereafter to study the structural characteristics of amylose and amylopectin. Size-exclusion chromatography with refractive index (SEC-RI) system using a pullulan standard curve was tested to study the amylose molar mass. Also, a microbatch system using a MALLS detector was used to determine the molar mass and gyration radius of starch and amylopectin. Microwave heating produced higher solubility percentages than autoclaving, and there was a difference between both starches. The sample solubilized with microwave heating presented higher molar mass and gyration radius values than autoclave samples, showing that this process for structural studies provided information representative of the initial starch sample. When starch components were separated, amylose showed lower purity than amylopectin....

The Structural Determinants of the Immunoglobulin Light Chain Amyloid Aggregation

The extracellular deposition of a monoclonal immunoglobulin light chain (LC) as insoluble fibrillar aggregates is the cause of the primary systemic amyloidosis, also known as light chain-derived (AL) amyloidosis. In this chapter the structural factors determining the potential of the LC to aggregate into amyloid fibrils are analyzed. In the first two sections, the relationship between protein aggregation and disease, as well as the causes and characteristics of the human amyloidoses are discussed. The role of protein misfolding in the fibril assembly pathway and the structural bases of the amyloid fibrils stability are also addressed. Then, the chapter focuses on the molecular causes of the amyloid aggregation of LC. The contribution of the somatic mutations and the identity of the variable gene segment encoding the LC to the propensity to form amyloid fibrils are discussed. The chapter summarizes the experimental evidence supporting the role of partially folded intermediates in the mechanism of AL fibril assembly, as well as the modulatory effect played by the variable region gene sequence on the aggregation behavior of the LC. Finally, the results of a recent study aimed to identify fibrillogenic regions in the λ6 recombinant variable domain protein 6aJL2 are presented.