José Belló

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Melittin, a 26-residue peptide from bee venom, is transformed from a largely random to a largely alpha-helical conformation at elevated pH. At 3 x 10(-5) M melittin, circular dichroism spectra show a transition with a pK near 9.6. At 8 x 10(-5) M, two approximately equal transitions occur with pKs at 7.2 and 9.6. At 6 x 10(-4) M, a single transition is seen(More)
A Spanish type of dry fermented sausage, Chorizo de Pamplona, was manufactured with a mixture of (2.29%) different salts (NaCl, KCl, and CaCl(2)) with an equivalent ionic strength to that of the control manufactured with 2.6% NaCl. The use of this salt mixture affected the texture profile analysis (TPA), giving rise to a significant reduction in hardness,(More)
The aromas of three espresso coffee (EC) samples from different botanical varieties and types of roast (Arabica coffee, Robusta natural blend, and Robusta Torrefacto blend (special roast by adding sugar)) were studied by static headspace GC-MS and sensory flavor profile analysis. Seventy-seven compounds were identified in all of the EC samples. Among them,(More)
Melittin and its Glu-(7,21,22,23,24) analog upon mixing in equimolar concentrations form a hybrid oligomer with significant helical structure, in conditions in which each peptide separately adopts a largely disordered structure. The hybrid exhibits both cold- and heat-induced denaturations similar to the phenomena exhibited by proteins. The hybrid also(More)
A control product (2.6% NaCl) and different treatments with reduced levels of salt (1, 2.3% NaCl; 2, 2.0% NaCl; 3, 1.7% NaCl; 4, 1.4% NaCl) and increased amounts of calcium ascorbate with an equivalent ionic strength to that of the control were assayed. The percentages of reduction of sodium content in relation to the control were 15, 24, 37 and 45% and the(More)
A solid phase extraction procedure followed by HPLC analysis with fluorescence detection has been developed for ochratoxin A (OTA) in pâtés derived from pig liver. After a previous extraction of OTA with 60% acetonitrile, all the samples were purified through C8 columns. The percentage recovery was 85.7% and the lower limits calculated for accurate(More)
The profile of volatile compounds of a typical Spanish dry fermented sausage, chorizo de Pamplona, has been analyzed by GC-MS, using a simultaneous distillation-extraction (SDE) system. Qualitative and quantitative differences were found in the volatile profiles obtained in the five analyzed commercial brands. One hundred and ninety three different(More)
Melittin (MLT), a 26-residue cationic (net charge +5 at pH 7.2) peptide from bee venom, is well known to be a monomeric, approximately random coil; but when its charges are reduced by titration, by acetylation (net charge +2) or succinylation (net charge -2), or by screening by salt, it goes over to tetrameric alpha-helix. The conversion is promoted by(More)