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Search Results: 1 - 10 of 32172 matches for " Luis Chel-Guerrero "
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Protein Fortification of Corn Tortillas: Effects on Physicochemical Characteristics, Nutritional Value and Acceptance  [PDF]
Abril Lecuona-Villanueva, David A. Betancur-Ancona, Luis A. Chel-Guerrero, Arturo F. Castellanos-Ruelas
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.312217
Abstract: The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality and acceptance of corn cakes (tortillas) made either with a readymade commercial corn flour (CCF) or with a traditional way (nixtamal) both fortified with lys + tryp (L + T) or with a protein concentrate from Phaseolus lunatus added with L + T (PC + L + T). All treatments were analyzed to investigate the physical properties of the dough and tortillas as well as their physicochemical and nutritional quality. Results showed that cohesion was affected (p < 0.05) in the fortified tortillas made with CCF decreasing from 34.3 to 28.4 and 27.4 N for Control, L + T and PC + L + T, respectively; tortillas made with nixtamal showed no difference. Adhesion was not affected by treatments. Weight loss increased only in the fortified tortillas made with CCF (p < 0.05). Rolling capacity was not affected by fortification. The tension of tortillas increased with the fortification being the highest value 0.96 N. Color was not affected in tortillas made with CCF (p < 0.05); changes observed in those made with nixtamal remained in an acceptable range. In vitro digestibility was improved by the fortification obtaining the highest values in tortillas made with CCF and fortified with PC + L + T. Acceptance was greater for tortillas fortified with L+T alone. Protein fortification of tortillas made with either CCF or nixtamal is feasible using either L + T together or in combination with a PC from Phaseolus lunatus improving their nutritional value without negative effects on their physicochemical characteristics or acceptance.
ACE-I inhibitory peptide fractions from enzymatic hydrolysates of velvet bean (Mucuna pruriens)  [PDF]
Maira Rubi Segura-Campos, Carlos Paul Espadas-Alcocer, Luis Chel-Guerrero, David Betancur-Ancona
Agricultural Sciences (AS) , 2013, DOI: 10.4236/as.2013.412105

The hydrolysis of velvet bean (Mucuna pruriens) protein in the presence of Alcalase?-Flavourzyme? and Pepsin-Pancreatin was investigated. The results showed that Alcalase?-Flavourzyme? (29.08%) sequential system catalyzed the hydrolysis most efficiently that Pepsin-Pancreatin (24.78%). In addition, the higher ACE-I inhibitory activity was achieved with the sequential system Alcalase?-Flavourzyme? (33.13%). Furthermore, the concentration of peptides employing an ultrafiltration (UF) system or their purification by gel filtration chromatography showed that the oligomeric peptides with lower molecular weight registered the highest ACE-I inhibitory activity. It has been demonstrated that Mucuna pruriens protein hydrolysates could serve as a source of peptides with ACE inhibitory activity and this activity can be attributed mainly to the mixture of short peptides in the hydrolysate.

Chemical and Functional Properties of Hard-to-Cook Bean (Phaseolus vulgaris) Protein Concentrate  [PDF]
Maira R. Segura-Campos, Jimena Cruz-Salas, Luis Chel-Guerrero, David Betancur-Ancona
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.521220
Abstract: The objective of this research was to evaluate the chemical and functional properties of hard-to-cook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical applications. The respective protein concentrate was obtained from the flour using isoelectric precipitation and the protein content was 73.03%. Proximate composition and in vitro digestibility were measured to evaluate the chemical properties, and nitrogen solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and viscosity were measured to evaluate its functional properties. The proximate composition of the HTC bean (P. vulgaris) flour and protein concentrate registered values of moisture, ash, protein, fat, fiber and NFE of 8.92, 4.52, 21.71%, 4.41%, 4.11% and 65.25% for flour and of 2.68%, 2.54%, 73.03%, 2.77%, 1.31% and 20.35% for protein concentrate. The in vitro digestibility was of 76.7%. The hard-to-cook bean protein concentrate exhibited good functional properties suggesting its use as additive. This concentrate registered solubility values that are ranging from 2.5% to 71.81%. The emulsifying (EC) and foaming capacity (FC) registered values of 89% - 97% and of 7% - 53% at different pH levels, respectively as well as an emulsion (ES) and foaming stability (FS) pH- and time-dependent. The HTC bean (P. vulgaris) protein concentrate registered a viscosity profile dependent of shear rate. The results suggest that HTC bean (P. vulgaris) protein concentrate is a valuable food ingredient or additive.
Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry  [PDF]
Maira Rubi Segura-Campos, Lourdes Manrique-Reynoso, Luis Chel-Guerrero, David Betancur-Ancona
Agricultural Sciences (AS) , 2014, DOI: 10.4236/as.2014.513131

The objective of this research was to determine the physicochemical characteristics of fiber residues from Jack bean (Canavalia ensiformis L.) obtained by two technological processes. The proximal composition of the fiber residues from Canavalia ensiformis registered values of moisture, ash, protein, fat, fiber and nitrogen-free extract (NFE) of 7.14%, 3.17%, 9.14%, 1.34%, ?23.84% and 62.51% for residue A and 4.74%, 2.68%, 7.73%, 1.39%, 23.76% and 64.44% for residue B. Total dietary fiber (TDF) contents in the fiber residues were 47.06 (Residue A) and 54.96 (Residue B) g/100g sample, with most of this content represented by insoluble dietary fiber (IDF) 45.46 g/100g sample in Residue A and 52.75 g/100g of sample in Residue B. The remainder was constituted by soluble dietary fiber (SDF). The neutral detergent fiber (NDF) content was slightly higher in residue B (41.8 g/100g sample). Acid detergent fiber (ADF) that includes principally cellulose, lignin and cutin, and acid detergent lignin (ADL) that include lignin and cutin were higher in residue B (32.5 g/100g sample) and similar for both residues (1.0 (A) and 1.2 (B) g/100g sample), respectively. Resistant starch (RS) was higher in residue B (0.607%) than in residue A (0.358%). No statistical difference (p > 0.05) was registered in the tannins content of both residues. However, the phytates content was higher in the fiber residue obtained by the fists technological process (A residue). In vitro digestibility was higher in residue A (85.81%) than that in B residue (81.51%). The results of the present study suggest the potential use of C. ensiformis fiber residues as a functional ingredient in foods, especially in the development of reduced calorie food and dietary fiber enriched foods.

Lima Bean (Phaseolus lunatus) Protein Hydrolysates with ACE-I Inhibitory Activity  [PDF]
Luis Chel-Guerrero, Mario Domínguez-Maga?a, Alma Martínez-Ayala, Gloria Dávila-Ortiz, David Betancur-Ancona
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.34072
Abstract: Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibittory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed flours were hydrolyzed with Alcalase 2.4 L or pepsin-pancreatin sequential hydrolysis, and ACE inhibitory activity measured in the different hydrolysis treatments. Protein hydrolysate production was analyzed with a 23 factorial design with four replicates of the central treatment. Evaluated factors were protein concentrate source (ungerminated seeds, PC1; germinated seeds, PC2), enzyme/substrate ratio E/S (1/50 or 1/10) and hydrolysis time (0.5 or 2.0 h for Alcalase; 1 or 3 h for pepsin-pancreatin). Degree of hydrolysis (DH) was high for the Alcalase hydrolysates (24.12% 58.94%), but the pepsin-pancreatin hydrolysates exhibited the highest ACE inhibitory activity (IC50 = 0.250 0.692 mg/mL). Under the tested conditions, the hydrolysates with the highest ACE inhibitory activity were produced with sequential pepsin-pancreatin using either PC1 at 1 h hydrolysis time and a 1/10 E/S ratio or PC2 at 1 h hydrolysis time and a 1/50 E/S ratio. Lima bean protein hydrolysates prepared with Alcalase or pepsin-pancreatin are a potential ingredient in the production of physiologically functional foods with antihypertensive activity.
Physicochemical and Functional Properties of Dehydrated Japanese Quail (Coturnix japonica) Egg White  [PDF]
Maira Segura-Campos, Roberto Pérez-Hernández, Luis Chel-Guerrero, Arturo Castellanos-Ruelas, Santiago Gallegos-Tintoré, David Betancur-Ancona
Food and Nutrition Sciences (FNS) , 2013, DOI: 10.4236/fns.2013.43039

Physicochemical, functional and digestibility analyses were done of dehydrated quail egg white to determine its possible practical applications. Quail egg white was dehydrated by air convection using one of two temperatures and times: M1 (65, 3.5 h), M2 (65, 5.0 h), M3 (70, 3.5 h) and M4 (70, 5.0 h). Lyophilized quail egg white was used as a standard. All four air-dried treatments had good protein levels (92.56% to 93.96%), with electrophoresis showing the predominant proteins to be lysozyme, ovalbumin and ovotransferin. Denaturation temperatures ranged from 81.16 to 83.85 and denaturation enthalpy values from 5.51 to 9.08 J/g. Treatments M1-4 had lower water-holding (0.90 - 2.95 g/g) and oil-holding (0.92 - 1.01 g/g) capacities than the lyophilized treatment (4.5 g/g, 1.95 g/g, respectively). Foaming capacity was pH-dependent in all five treatments, with the lowest values at alkaline pH and the highest (153% to 222%) at acid pH (pH 2). Foam stability was lowest at acid pH and highest at alkaline pH. Emulsifying activity in the air-dried treatments was highest at pH 8 (41% - 46%). Emulsion stability was pH-dependent and

Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México  [PDF]
Maira Rubi Segura-Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, Luis Chel-Guerrero, David Betancur-Ancona
Agricultural Sciences (AS) , 2014, DOI: 10.4236/as.2014.53025

A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O2/kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.

Physicochemical and Functional Characterization of Mucuna pruries Depigmented Starch for Potential Industrial Applications  [PDF]
Maira Rubi Segura-Campos, Sonia Marina López-Sánchez, Arturo Castellanos-Ruelas, David Betancur-Ancona, Luis Chel-Guerrero
International Journal of Organic Chemistry (IJOC) , 2015, DOI: 10.4236/ijoc.2015.51001
Abstract: Starch is a very important biopolymer in the food industry. The velvet bean (M. pruriens) is an excellent potential starch source containing approximately 520 g starch per kg. The objective of this study was to evaluate the physicochemical and functional properties of velvet bean depigmented starch. The starch granules appear oval and spherical shaped. The colour registered L*, a*, b* values of 44.9, 0.324 and 0.341 respectively. The chemical composition registered values of moisture, ash, fat, protein, fibre and NFE of 110.5, 5.8, 5.7, 0.0, 34 and 954.5 g/kg respectively, as well as amylose levels of 215.3 g/kg. Gelatinization onset (To), peak (Tp) and final (Tf) temperatures were of 74.23°C, 80.57°C and 86.39°C. The solubility (3.1% - 16.2%), swelling power (SP) (2.86% - 16.17%) and water absorption capacity (WAC) (2.67 - 15.95 g water/g starch) were directly correlated to temperature (60°C - 90°C). The enthalpy values (4.10 - 13.47 j/g) were directly correlated to the time (1 - 21 days). The retrogradation increased as time increased. The viscosity of M. pruriens depigmented starch decreased slightly during the heating stages and then increased during cooling and the refrigeration and freezing stability registered syneresis ranges from 17.65 to 23.18 mL/50mL and from 16.4 to 22.6 mL/50mL respectively, indicating that the depigmented starch was unstable in heating-cooling processes.
Evaluación de la Disponibilidad de Minerales en Harinas de Frijol y en Mezclas de Maíz/Frijol Extrudidas
Drago,Silvina R; González,Rolando J; Chel-Guerrero,Luis; Valencia,Mirta E;
Información tecnológica , 2007, DOI: 10.4067/S0718-07642007000100007
Abstract: in the present work the effects of extrusion on mineral availability of extruded mixtures based on maize and cowpea (with and without previous inactivation treatment) were analyzed. in the formulation of foods aimed to food programs the amount and the quality of protein and bioavailability of the nutrients must be considered. one alternative, explored in this work, is to use bean flours, assuring the organoleptic quality, by lipoxigenase inactivation treatments. mineral availability was estimated as the percentage of dialyzed mineral after in vitro digestion. results showed that maize/cowpea mixture had a significant improvement in the amount of protein and its quality in comparison with maize. the inactivation treatment did not affect iron dialyzability of the cowpea flour while extrusion increased it. although both process moderately impaired zinc dialyzability, the values were still high
Segura-Campos,Maira; Chel-Guerrero,Luis; Betancur-Ancona,David;
Revista chilena de nutrición , 2010, DOI: 10.4067/S0717-75182010000300014
Abstract: the potential beneficial effect of the biopeptides depends on its capacity to reach intact the organs where they will carry out their function. however, once in the organism the peptides should cross a series of potential barriers that they should avoid in order not to be inactivated. the digestive enzymes, the absorption through the gastrointestinal tract and the sanguine proteases can produce the hydrolysis of them and to generate inactive fragments or with a higher activity that its sequence precursor. therefore, it is difficult to establish a direct relationship among the biological activity in vitro and in vivo, due mainly to the peptides bioavailability after oral administration. this should be taken into account at the moment to transfer the results from the investigation to the food industry for the elaboration and commercialization of nutraceutical products.
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