Gluino Contribution to the 3-loop QCD beta function in the Minimal Supersymmetric Standard Model

We deduce the gluino contribution to the three-loop QCD \beta function within the minimal supersymmetric Standard Model (MSSM) from its standard QCD expression. The result is a first step in the computation of the full MSSM three-loop \beta function. In addition, in the case of a light gluino it provides the strong three-loop SUSY correction to the extrapolation of the strong coupling constant from the low energy regime to the Z region and up to the squark threshold.Comment: 11 pages, RevTex, 4 Postscript figur

Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates

This study describes the characterisation of whey protein hydrolysates obtained from tryptic hydrolysis to assess their application as ingredients with angiotensin-converting-enzyme (ACE) inhibitory action. The levels of α-lactalbumin (α-la) and β-lactoglobulin (β-lg) remaining after hydrolysis were quantified. Peptides were separated by RP-HPLC, and Ala-Leu-Pro-Met-His-Ile-Arg (ALPMHIR), the most potent β-lg-derived ACE-inhibitory peptide was monitored. A correlation curve was established for the production of this peptide as a function of hydrolysis time. Heat-induced gelation of hydrolysates was studied by small-deformation rheology. The gelation times and the strength of the final gels were highly dependent on the degree of hydrolysis. Smaller peptides liberated by hydrolysis contributed to the inability of whey protein hydrolysates to gel

Ocorrência de fumonisinas totais em milho Bt e com aplicação de inseticidas.

Edição dos Anais do XVII Congresso Brasileiro de Sementes, Natal, 2011

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

Terrincho is a Portuguese traditional cheese, bearing a protected denomination of origin (PDO) status, which is manufactured from raw ewes’ milk and ripened for a minimum period of 30 d. The objectives of this research effort were to characterize the microbiological and biochemical profiles of this cheese, manufactured in several dairy farms during the winter cheesemaking season (December through March), and establish tentative correlations between these profiles and formation of biogenic amines. For this goal, 29 cheeses from five batches, manufactured in as many dairy farms located throughout the PDO region, were analysed. The viable numbers of the total (mesophilic) microflora, enterococci, lactococci, lactobacilli, enterobacteria, staphylococci, pseudomonads, yeasts and moulds were determined by 30 d, following classical plate counting on specific media. Free amino acid and biogenic amine contents were determined by reverse-phase high-pressure liquid chromatography. The concentration of biogenic amines correlated well with microbial viable numbers, in both qualitative and quantitative terms; significant correlations were observed between enterococci and phenylethylamine (r ¼ 0.868, po0.0001), and between lactococci and cadaverine (r = 0.646, p <0.002) and tyramine (r = 0.868, p<0.0001). On the other hand, 220 g of Terrincho cheese would have to be consumed at a given time if the threshold of worst case risk was to be attained, which appears unrealistic for a typically single-doses meal ingredient. This study has contributed to deepen the knowledge on the microbiological and biochemical features of a unique Portuguese cheese throughout ripening, and to rationalize its safe consumption in terms of biogenic amines

Trypsin hydrolysis of whey protein concentrates: characterization using multivariate data analysis

Hydrolysis of whey protein concentrates (WPCs) was performed using trypsin under different combinations of temperatures and pH values in a total of three experiments, namely experiment A at 37 ºC and pH 8, experiment B at 37 ºC and pH 9, and experiment C at 50 ºC and pH 8. Monitorization of the degradation of native whey proteins and the peptide formation throughout hydrolysis was performed by reverse phase HPLC/UV. Seven main peptides were separated according to their polarity and numbered from T1 to T7. In general a difference was observed between rate of hydrolysis of α-lactalbumin and β-lactoglobulin; in the former case hydrolysis was complete by 15 min in experiments B and C and by 120 min in experiment A, whereas in the later case the rate of hydrolysis was much slower. ANOVA analysis, performed to assess whether the average values obtained for the three experiments conducted to statistically different results for each variable (% of β-lactoglobulin degradation and % of peptides T1 to T7), showed significant differences between experiments A and C. However, between A and B and between B and C no significant differences were observed. Principal Component Analysis evidenced the time period at which similarities and/or differences between experiments were observed. Additionally, a mathematical equation for the degradation of β-lactoglobulin as a function of hydrolysis time was established and some peptides were correlated with their parental protein using linear regression analysis.Fundação para a Ciência e a Tecnologia (FCT