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Search Results: 1 - 10 of 542552 matches for " M.M.;Bello-Pérez "
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Some intrinsic and extrinsic factors of acetylated starches: morphological, physicochemical and structural characteristics
Nú?ez-Santiago, M.C.;García-Suárez, F.J.;Gutierrez-Meraz, F.;Sánchez-Rivera, M.M.;Bello-Pérez, L.A.;
Revista mexicana de ingeniería química , 2011,
Abstract: degree substitution (ds), morphological characteristics, x-ray diffraction (xrd), pasting properties, thermal properties and amylopectin chain length distribution were used to study the effect of botanical source (potato starch, ps; and maize starch, ms) and reagent type (acetic anhydride and vinyl acetate) on starch acetyration. the reagent type produced a different effect depending on the botanical source: for ms, the reaction with acetic anhydride produced higher ds than ps, whereas that in the reaction with vinyl acetate resulted in an inverse pattern. in general, modified starches had a maltase cross, except for ps when acetylated with acetic anhydride. native ps had the highest crystallinity level and trie acetylated starches had a decreased amount of crystallinity (between 10% and 12 %) compared to the native starches. acetylation produced a decrease in pasting temperature, and changes in the pasting characteristics were more evident wish higher ds. structural changes in starch components due to the acetylation reaction produced a decrease in the temperature and enthalpy of gelatinization. in general, acetylated starches had minor retrogradation. regardless of reagent used, acetylated ms had higher retrogradation than acetylated ps. higher ds values resulted in greater amounts of short chains in both starches.
Efecto de la temperatura en la reacción de oxidación del almidón de plátano (Musa paradisiaca L. ). estimación de la energía de activación
Sánchez-Rivera, M. M.;Bello-Pérez, L. A.;
Revista mexicana de ingeniería química , 2008,
Abstract: native banana (musa paradisiaca l.) starch was subjected to oxidation with sodium hypochlorite (naclo) at 2 % of active chlorine (p/v) at different temperatures (30, 40 and 50 °c) and two ph (7.0 and 8.5). the rate constants (k) and the activation energy (ea) were obtained from the concentration of hypochlorite clo-, (expressed as chlorine consumption) during the starch oxidation. first and second order equations were used to determine the reaction order, considering the initial concentrations of the starch [a]0 = 2.134 moles/l and the oxidant agent [b]0= 140.84 mmoles/l. as the temperature increased and at 40 minutes of reaction, practically all chlorine was consumed and in major amount at ph 8.5, obtaining values near to 20 mg cl2 / g of starch. more than 75 % of chlorine reacted during the five minutes, presumably with the starch pigments. the data were fit for a first order reaction and the reaction rate was higher at ph 7.0 than at 8.5, and it increased when temperature increased. the results allowed the calculation of the ea of 66.481 kj/mol (ph 8.5) and 51.082 kj/mol (ph 7.0).
Efecto del grado de acetilación en las características morfológicas y fisicoquímicas del almidón de plátano
Rivas-González, M.;Zamudio-Flores, P. B.;Bello-Pérez, L. A.;
Revista mexicana de ingeniería química , 2009,
Abstract: the morphological and physicochemical characterization of acetylated banana starch with low (abslds) and high (abshds) degree of acetylation was carried out. fourier transformed infrared spectroscopy indicated that banana starch showed a band at 1740 cm-1 that corresponds to stretching of c-o in the acetyl groups. morphological studies demonstrated that a higher damage in the starch granules occurred as the degree substitution was higher. this effect was more notorious in the pasting profile because the abshds did not exhibit the viscosity peak, breakdown and setback parameters. the average gelatinization temperature was similar in the native sample and in the abslds, but was lower in the abshds. the enthalpy of gelatinization was low in the abshds, indicating a higher disorganization of the double helices in the amylopectin due to higher degree of acetylation. as the degree of acetylation increased the retrogradation decreased. banana starch with different acetylation degrees possess varied physicochemical properties that provide them with potentially wide applications spectra.
Effect of chemical modification type on physicochemical and rheological characteristics of banana starch
Guerra-DellaValle, D.;Sánchez-Rivera, M. M.;Zamudio-Flores, P. B.;Méndez-Montealvo, G.;Bello-Pérez, L. A.;
Revista mexicana de ingeniería química , 2009,
Abstract: isolation of non-conventional starches has increased in the last decade; chemical modification of these no conventional starches may produce starches with improved physicochemical and functional properties that are not available from commercial starches. banana starch was acetylated and oxidized and the thermal, pasting and rheological characteristics were evaluated. the low carbonyl and carboxyl groups might be due to the starch source. the acetylated banana starch obtained had a low degree of substitution (0.04). the acetylated banana starch had lower temperature and enthalpy of gelatinization than oxidized and native banana starches, had higher peak viscosity in the viscoamylographic profile than its native counterpart. the oxidized starch produced the peak viscosity during the cooling step and the three starches had higher viscosity during the cooling step, showing a gel conformation. the native, acetylated and oxidized starches showed a non-newtonian behavior of the shear-thinning type. the rotational test showed that oxidized banana starch had a firmer gel than acetylated starch, which agrees with the viscoamylographic results.
Efecto de la nixtamalización sobre las características moleculares del almidón de variedades pigmentadas de maíz
Agama-Acevedo,Edith; Ottenhof,Marie Astrid; Farhat,Imad M; Paredes-López,Octavio; Ortíz-Cereceres,Joaquín; Bello-Pérez,Luis A.;
Interciencia , 2004,
Abstract: starch from two pigmented corn varieties (black and blue) and from white corn (control) were analyzed before and after being subjected to a traditional process termed ?nixtamalization?. amylose apparent content was higher in starch obtained from processed corn, as the acyl group of anthocyanins can form a complex after the ?nixtamalization? process, this complex is disrupted leading to more amylose. starch isolated from black processed corn had a darker color. the ?nixtamalization? process decreased anthocyanins content, more so in starch from blue corn, because in this pigmented corn, the anthocyanins are present in the grain endosperm and become more exposed as the proteins of the underlying cell layer are solubilized, part of them being lost during processing. the x-ray diffraction pattern of starch isolated from ?nixtamalized? and ?non-nixtamalized? corn was of the a-type, with slight changes in the size and form of the peaks. the short-range order showed an arrangement of the crystalline structure in the starch isolated from blue and white processed corns, but the starch from black corn had a decreased value in the crystallinity after ?nixtamalization?. the gelatinization temperature in starches from processed pigmented corn was higher than the non-processed counterpart due to annealing that stabilizes the polysaccharide structure. the information obtained can help understand the underlying phenomena taking place during processing and storage of products prepared from these corns, whose anthocyanins are considered nutraceutical components.
Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean
Eva M. Grajales-García,Perla Osorio-Díaz,Isabel Go?i,Deisy Hervert-Hernández,Salvador H. Guzmán-Maldonado,Luis A. Bello-Pérez
International Journal of Molecular Sciences , 2012, DOI: 10.3390/ijms13010286
Abstract: Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of this study was to prepare tortilla with bean and assesses the chemical composition, starch digestibility and antioxidant capacity using a quality protein maize variety. Tortilla with bean had higher protein, ash, dietary fiber and resistant starch content, and lower digestible starch than control tortilla. The hydrolysis rate (60 to 50%) and the predicted glycemic index (88 to 80) of tortilla decreased with the addition of bean in the blend. Extractable polyphenols and proanthocyanidins were higher in the tortilla with bean than control tortilla. This pattern produced higher antioxidant capacity of tortilla with bean (17.6 μmol Trolox eq/g) than control tortilla (7.8 μmol Trolox eq/g). The addition of bean to tortilla modified the starch digestibility and antioxidant characteristics of tortilla, obtaining a product with nutraceutical characteristics.
Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans  [PDF]
Maribel Ovando-Martínez, Salvador Horacio Guzmán-Maldonado, Senay Simsek, Luis Arturo Bello-Pérez, Perla Osorio-Díaz
Agricultural Sciences (AS) , 2014, DOI: 10.4236/as.2014.54036
Abstract:

Beans are rich in dietary fiber and polyphenols; however, growing conditions may affect the occurrence of these components. The effect of irrigation and rain fed conditions on dietary fiber, indigestible fraction, polyphenols and antioxidant capacity of Black 8025 and Pinto Durango bean cultivars grown in Mexico have been determined. Total dietary fiber decreased in beans grown under rain fed conditions compared to those grown under irrigation. The water regimes had an effect on the total indigestible fraction for Black 8025 bean. The extractable polyphenols were affected by the water regimes, while the antioxidant capacity of extractable and non-extractable polyphenols was dependent on the bean variety. Cooking the beans altered the extractable and non-extractable polyphenols and the antioxidant capacity. Also, the antioxidant properties and some extend, the digestibility of non-digestible carbohydrates of beans were affected by water regimes. This information could be taken into account for dry bean breeding programs to improve the nutritional quality of beans.

Interoperabilidad entre los dominios de la arquitectura, la ingeniería y la construcción y los sistemas de información geográfica
Bello-Pérez,Fredy Orlando; Pérez-Castillo,José Nelson;
Ingeniería y Universidad , 2012,
Abstract: the architecture, the engineering and the construction domain is based on the industry foundation classes model in order to represent its entities. the geographic information systems domain uses geographic markup language for modeling its features which tend to evolve towards three- dimensional models. the central topic of this article is the integration of these two domains. the conceptual basis are presented and analyzed; a proposal for its integration is presented and findings about interoperability are explained.
Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation  [PDF]
Perla Osorio-Díaz, José J. Islas-Hernández, Edith Agama-Acevedo, Sandra L. Rodríguez-Ambriz, María E. Sánchez-Pardo, Luis A. Bello-Pérez
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.53033
Abstract:

Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.

Morphometric, Physicochemical, Thermal, and Rheological Properties of Rice (Oryza sativa L.) Cultivars Indica × Japonica  [PDF]
Laura Elizabeth Morales-Martínez, Luis Arturo Bello-Pérez, Mirna María Sánchez-Rivera, Elsa Ventura-Zapata, Antonio Ruperto Jiménez-Aparicio
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.53034
Abstract:

The anther culture technical was applied to produce haploid lines of rice (Oryza sativa L.). The hybrids (K/ A92VM061, K/A92VM067, K/A92VM0611, K/A92VM719, K/A92VM720 and K/A92VM721) were obtained in order to generate new varieties from Indica and Japonica cultivars. Morphometric parameters of the grains were evaluated by image analysis. Flours were prepared from the whole rice grains and physicochemical, thermal and rheological properties, X-ray diffraction pattern and evaluation of color using the CIELAB system were assessed. The hybrids lines showed long (061, 611, 721), medium (719 and 720) and short (067) grains. The rice samples presented lipids (2.6% - 3.2%), protein (11% - 15%), total dietary fiber (8.4% - 10.2%), total starch (65% - 74%) and apparent amylose (5% - 32%) contents. Gelatinization temperature (Tp) was found in the range of 66.1℃ - 79.4℃ with enthalpy (ΔH) value between 3.4 - 8.1 J/g. The retrogradation parameters (temperature and ΔH) were lower than those for gelatinization in all samples. The rice samples presented A-type X-ray diffraction pattern. Rice pastes showed a non-Newtonian behavior and the brightness (L*) characterize the color of the samples. Hybrid rice grains presented morphometric properties more similar to Japonica than Indica variety. Rice hybrid had higher protein content than Indica variety. Apparent amylose, viscosity and gelatinization temperature varied significantly among hybrids and varieties.

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