Immunological determination of gliadin 33‐mer equivalent peptides in beers as a specific and practical analytical method to assess safety for celiac patients

BACKGROUND: Cereals used for beer manufacturing contain gluten, which is immunotoxic for celiac patients. The gluten remaining after processes of malting and brewing is mostly hydrolyzed, which makes practical evaluation of the immunotoxicity of the gluten pools challenging. RESULTS: We analyzed the presence of gluten peptides equivalent to the major immunotoxic protease‐resistant gliadin 33‐mer in 100 Belgium beers, using monoclonal antibodies (G12/A1). Immunochromatographic strips and enzyme‐linked immonosorbent assay G12/A1 methods estimated at least 20 ppm gluten equivalents in 90 beers and gluten‐free in 10 beers. The G12/A1 reactivity of beer high‐performance liquid chromatographic fractions correlated to the presence of T‐cell‐reactive epitopes identified by peptide sequencing. CONCLUSION: The determination of equivalent gliadin 33‐mer epitopes in beers has been shown to be practical, specific, and sensitive for the measurement of potential immunotoxicity for celiac patients. Copyright © 2012 Society of Chemical Industry     

Two milling time regimes in the evolution of magnetic anisotropy of mechanically alloyed soft magnetic powders

The milling time evolution of magnetic anisotropy of ball milled powders can be described considering two regimes. First, for short milling times, the main factor affecting the magnetic behavior of the alloy is the accumulation of internal stresses. Second, for long milling times, magnetic anisotropy can be explained using three contributions: long-range magnetoelastic, averaged short-range magnetoelastic and averaged magnetocrystalline anisotropies.     

Effect of Temperature on the Viscosity of Honey

Influence of temperature on the viscosity of honeys was analysed in the present work. The viscosity value decreased with the increase of temperature. The effect caused by temperature in the range studied was more important in the low range of temperature, whereas at high temperature, the viscosity showed less variation. Water activity and glass transition temperature was determined to relate these characteristics. Four experimental viscosity models were checked using the experimental data to correlate the influence of temperature upon honey viscosity.     

Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta

Physicochemical properties and water status of fresh pasta (both extruded and laminated) produced with recently designed mixers (Premix^® and Bakmix^®) that induce a uniform hydration of the solids and allow the formation of a dough in 1–2 s were evaluated.     

Carob Fruit Polyphenols Reduce Tocopherol Loss,Triacylglycerol Polymerization and Oxidation in Heated Sunflower Oil

Heated oils may contain potentially toxic altered compounds. A denatured carob fiber, very rich in non-extractable tannins (Exxenterol^®), exhibits antioxidant activities in in vitro experiments. The present study was designed to evaluate in sunflower oil (SO) heated to frying temperature, the protective effect on oil thermal oxidation and polymerization of adding 10 mg Exxenterol/kg oil (SO-10) and 50 mg Exxenterol/kg oil (SO-50). After 2, 8 and 16 h at 180 °C, SO displayed a relevant increase in triacylglycerol-derived polar material (PM) and polymer contents and a decrease in α-tocopherol concentrations. Thermal oxidation changes were significantly checked in SO-50 throughout the 16-h heating, while SO-10 only displayed protection from thermal oxidation during the first 2 h of heating. Oil frying-life was doubled because formation of PM and polymers was inhibited by more than 50%. Results clearly show that this non-extractable tannin-rich fiber can be successfully employed as an additive to significantly prolong sunflower oil frying-life, and thus decrease the potential toxicity of the heated oil.     

Stopped flow kinetic-spectrophotometric determination of Diquat in waters

Using the measures of initial reaction rate, a kinetic-photometric method is developed that uses the reaction of Diquat with H2O2 in basic medium. The reaction rate is very high and therefore the stopped-flow mixing technique is required in order to make kinetic measurements. The reaction rate is obtained in 20 s after the reactants are mixed and it allows the simple application of the method proposed to the routine analyses. The sensitivity of the method is very high being the detection limit 0.44 microgmL(-1) and the application range between 1 and 16 microgmL(-1). The time of measure per sample is 90s. The proposed kinetic-photometric method has been applied to the direct determination of this compound in river water, in the water of laundry of the olives, and in a commercial product. The results are very acceptable.