Thermal and viscoelastic properties of starch gels from maize varieties

The aim of this work was to determine the thermal, functional and rheological properties of maize (Zea mays) starch isolated from seven varieties. Chemical analysis was undertaken in all starch samples. The gelatinization and retrogradation temperature at different storage times, as well as the enthalpy of the isolated starches, were determined using differential scanning calorimetry (DSC). Swelling and solubility were also measured in individual samples. Dynamic oscillatory tests (amplitude and frequency sweeps) were undertaken on starch samples with 10% (w/v) of total solids during a cycle of three stages (kinetics) of heating/cooling, using a strain‐controlled rheometer. The samples presented an amylose content which ranged from 22% to 29%, typical in normal starches, the lipid values were under 1%, while the protein contents were just over 1%. The calorimetric profile for the studied starches showed a peak temperature (gelatinization) over the temperature range from 72.5 to 75.7 °C and enthalpy values between 13.68 and 17.58 J g^?1. Four starches presented enthalpy values of the retrogradation transition that increased with the storage time, showing differences among the starches analysed. Maximum swelling and solubility were usually found at the second stage of the above‐mentioned cycle. The rheological profile showed that the gels formed during the first stage of the above‐mentioned kinetics presented the behaviour of weak viscoelastic gels with the storage or elastic modulus (G′) higher than the loss or viscous modulus (G″) over the applied strain and frequency ranges. All samples showed a more elastic character as the kinetics progressed. Starches isolated from diverse maize varieties showed differences in their characteristics studied, and might produce different functional properties in the products where they are used. Copyright © 2006 Society of Chemical Industry     

Antifungal activity of Mexican oregano (Lippia berlandieri Shauer)

Antifungal and sensorial properties of spices have been recognized for years. The antifungal compounds are products of the plant's secondary metabolism, and the action of those compounds could be used to inhibit the growth of spoilage and pathogenic microorganisms in food. Mexican oregano (Lippia berlandieri) grows wildly in the desert zone of Mexico and is usually added to regional foods. The goal of this study was to evaluate the antifungal activity of Mexican oregano versus food-contaminant fungi. Fungi were isolated from spoiled fruit and vegetables and identified according to morphological characteristics. The antifungal activity of oregano was evaluated by radial growth measurement on potato dextrose agar added with dried oregano (0.25 to 4.0%). The essential oil antifungal activity of oregano was also evaluated by the diffusion well test. Twenty-one fungal strains were isolated, which included Penicillium, Geotrichum, Aspergillus, and Bipolaris. In seven of the 21 strains, no inhibitory effect was observed at either concentration of oregano. An increase in growth at the lower or higher concentrations of oregano, when compared to the control, was observed in two fungal strains; in 12 strains, a strong inhibitory effect of oregano was evident. The oregano essential oil was inhibitory to all fungal strains, but there were differences in the extent of the effect. Although the antifungal effect of oregano is strongly established, there was a differential effect with the fungal strains studied. Besides pathogenic fungi and bacteria, microbial spoilage flora should be considered when the addition of spices for food preservation is proposed.     

Antiphospholipid Antibodies and Lipids in Hematological Malignancies

One of the main groups of lipids is phospholipids, which are mainly involved in forming cell membranes. Neoplastic processes such as cell replication have increased lipid synthesis, making tumor cells dependent on this synthesis to maintain their requirements. Antiphospholipid antibodies attack phospholipids in the cell membranes. Three main types of antiphospholipid antibodies are recognized: anti-β2 glycoprotein I (anti-β2GP-I), anticardiolipin (aCL), and lupus anticoagulant (LA). These types of antibodies have been proven to be present in hematological neoplasms, particularly in LH and NHL. This review on antiphospholipid antibodies in hematological neoplasms describes their clinical relationship as future implications at the prognostic level for survival and even treatment.     

Behavior of Ni20Cr Alloy in Molten Nitrate Salts

This study reports the behavior of the Ni20Cr alloy in molten nitrate salts. Its behavior was evaluated in the eutectic mixture called Solar Salt (binary salt) and in a ternary mixture (90% Solar Salt and 10% lanthanum nitrate). The addition of lanthanum nitrate was performed to determine if the presence of the La³⁺ cation could act as a corrosion inhibitor. Through mass loss and potentiodynamic polarization studies, the effects of both electrolytes on the corrosion resistance of the alloy at 300, 400, and 500 °C and at exposure times of 250, 500, 750, and 1000 h were determined. The results showed an increase in the corrosivity of the ternary salt, due to a decrease in its melting point and an increase in the concentration of nitrate ions. However, it was observed that the La³⁺ cations formed a protective layer (La₂O₃) on the alloy surface. In both corrosive media, the Ni20Cr alloy showed excellent corrosion resistance, due to its ability to form protective layers of Cr₂O₃, NiO, and NiCr₂O₄, in addition to the presence of a layer of La₂O₃ in the case of the ternary salt.