Time Evolution of the Fractal Dimension in Turbulent Plumes

Turbulent mixing is a very important issue in the study of geophysical phenomena because most fluxes arising in geophysics fluids are turbulent. We study turbulent mixing due to convection using a laboratory experimental model with two miscible fluids of different density with an initial top heavy density distribution. The fluids that form the initial unstable stratification are miscible and the turbulence will produce molecular mixing. The denser fluid comes into the lighter fluid layer and it generates several forced plumes which are gravitationally unstable. As the turbulent plumes develop, the denser fluid comes into contact with the lighter fluid layer and the mixing process grows. Their development is caused by the lateral interaction between these plumes at the complex fractal surface between the dense and light fluids

Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties

Protein engineering of gluten, the exogenous effector in celiac disease, seeking its detoxification by selective chemical modification of toxic epitopes is a very attractive strategy and promising technology when compared to pharmacological treatment or genetic engineering of wheat. Here we present a simple and efficient chemo-enzymatic methodology that decreases celiac disease toxic epitopes of gluten proteins improving its technological value through microbial transglutaminase-mediated transamidation of glutamine with n-butylamine under reducing conditions. First, we found that using low concentrations of amine-nucleophile under non-reducing conditions, the decrease in toxic epitopes is mainly due to transglutaminase-mediated cross-linking. Second, using high amine nucleophile concentrations protein cross-linking is substantially reduced. Third, reducing conditions increase 7-fold the transamidation reaction further decreasing toxic epitopes amount. Fourth, using n-butylamine improves gluten hydrophobicity that strengthens the gluten network. These results open the possibility of tailoring gluten for producing hypoallergenic flours while still taking advantage of the unique viscoelastic properties of gluten.