Template-Type: ReDIF-Article 1.0 Author-Name: M. Karamać Author-Workplace-Name: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences - Division of Food Science, Olsztyn, Poland Author-Name: R. Amarowicz Author-Workplace-Name: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences - Division of Food Science, Olsztyn, Poland Author-Name: H. Kostyra Author-Workplace-Name: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences - Division of Food Science, Olsztyn, Poland Title: Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin Abstract: Two pea protein isolates, Pisane and Propulse, were hydrolysed by trypsin. The degree of hydrolysis (DH) was computed using a pH-stat method. Enzymatic treatment of the pea protein isolates was conducted at four different temperatures, namely 35, 40, 45 and 50°C. The relationship between DH and E/S ratio was studied at 50°C and at four different E/S ratios; these were 5, 15, 25, 35 mAU/g (AU - Anson unit). For Pisane the highest value of the final DH (10.4%) was obtained at 45°C, whereas for Propulse the optimal temperature was 50°C and a DH value of 13.2% was attained. In the case of Pisane, the highest DH (11.5%) was recorded if the enzyme/substrate ratio was 35 mAU/g whereas for Propulse, the highest DH (13.2%) was observed at an E/S ratio of 15 mAU / g. Keywords: pea, protein isolates, enzymatic hydrolysis, enzyme/substrate ratio, temperature, trypsin Journal: Czech Journal of Food Sciences Pages: 1-6 Volume: 20 Issue: 1 Year: 2002 DOI: 10.17221/3502-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3502-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200201-0001.txt Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:1:id:3502-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Hrčková Author-Workplace-Name: Slovak Technical University - Faculty of Chemical Technology, Department of Milk, Fats and Food Hygiene, Bratislava, Slovak Republic Author-Name: M. Rusňáková Author-Workplace-Name: Slovak Technical University - Faculty of Chemical Technology, Department of Milk, Fats and Food Hygiene, Bratislava, Slovak Republic Author-Name: J. Zemanovič Author-Workplace-Name: Slovak Technical University - Faculty of Chemical Technology, Department of Milk, Fats and Food Hygiene, Bratislava, Slovak Republic Title: Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates Abstract: Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest degree of hydrolysis (DH 39.5) was observed in the presence of protease Flavourzyme. SPH were used for measuring functional properties (foaming stability, gelation). Treatment with Flavourzyme improved foaming of proteins of DSF. Foaming stability was low in the presence of Novozym. Proteases treated DSF showed good gelation properties, mainly in the case of treatment with Flavourzyme. SDS-PAGE analysis showed that after enzyme ad-dition to the 5% aqueous dispersion of DSF each enzyme degraded both b-conglycinin and glycinin. In general, the basic polypeptide from glycinin showed the highest resistance to proteolytic activity. The most abundant free amino acids in the hydrolysates were histidine (30%), leucine (24%) and tyrosine (19%) in the case of the treatment with proteases Alcalase and Novozym, and arginine (22.1%), leucine (10.6%) and phenylalanine (12.9%) in the case of the treatment with Flavourzyme. Keywords: defatted soy flour, proteases, enzymatic hydrolysis, functional properties, foam stability, gelation, protein, SDS-PAGE Journal: Czech Journal of Food Sciences Pages: 7-14 Volume: 20 Issue: 1 Year: 2002 DOI: 10.17221/3503-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3503-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200201-0002.txt Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:1:id:3503-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Troszyńska Author-Workplace-Name: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences - Division of Food Science, Olsztyn, Poland Author-Name: E. Ciska Author-Workplace-Name: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences - Division of Food Science, Olsztyn, Poland Title: Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity Abstract: The purpose of this study was to compare the composition and contents of phenolic acids and condensed tannin in the seed coats of white and coloured varieties of pea and to examine the antioxidant properties of methanol and acetone extracts containing these phenolic compounds. The contents of phenolic acids were quantified by the HPLC analysis. The sum of free phenolic acids, those liberated from soluble esters and those liberated from soluble glycosides, was higher for coloured seed coat (78.53 g per g dry matter) than for the white seed coat (17.17 g/g dry matter). Protocatechuic, gentisic and vanillic acids were found dominant in the coloured seed coat, while ferulic and coumaric acids in the white seed coat. The content of condensed tannins was 1560 mg of catechin equivalent/100 g of coloured seed coat as determined by a vanillin assay. No condensed tannins were detected in the white seed coat. The antioxidant activity of extracts was measured by the oxidation of phosphatidylcholine to hydroxyperoxidephosphatidyl choline in the liposome system. Strong antioxidant properties were observed in a crude tannin extract from the coloured seed coat. These properties were slightly changed after the seed coat was cooked in water for 30, 60 and 90 min. Keywords: Pisum sativum L., seed coat, phenolic acids, condensed tannins, antioxidant activity Journal: Czech Journal of Food Sciences Pages: 15-22 Volume: 20 Issue: 1 Year: 2002 DOI: 10.17221/3504-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3504-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200201-0003.txt Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:1:id:3504-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Skulinová Author-Workplace-Name: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic Author-Name: P. Kadlec Author-Workplace-Name: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic Author-Name: J. Kaasová Author-Workplace-Name: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic Author-Name: J. Dostálová Author-Workplace-Name: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic Author-Name: M. Zátopková Author-Workplace-Name: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic Author-Name: V. Hosnedl Author-Workplace-Name: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic Author-Name: J. Hrachovinová Author-Workplace-Name: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic Title: Microwave treatment and drying of germinated pea Abstract: It is possible to use germination of grain legumes as the most effective way of decreasing a high content of a-galactooligosaccharides which undesirably affect the nutritive value and acceptability of legumes. Content of a-galactooligosaccharides was reduced to 38% (Gotik cultivar) and to 45% (Grana cultivar) of the original value after 2 days of germination. The aim of further processing was to dry germinated pea to final moisture content 12-14%. Very interesting results were obtained when microwave heating was used as a preliminary treatment before hot air drying. Microwave treatment reduces the time of drying. The contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined as criteria of microwave heating effects on the chemical composition of germinated pea. Germinated pea was used for the preparation of pea soups and these pea dishes were sensory evaluated. Keywords: germination, microwave, drying, pea, a-galactooligosaccharides Journal: Czech Journal of Food Sciences Pages: 23-30 Volume: 20 Issue: 1 Year: 2002 DOI: 10.17221/3505-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3505-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200201-0004.txt Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:1:id:3505-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: S. Simeonov Author-Workplace-Name: 2 SIMEON SIMEONOV and JANA SIMEONOVOVÁ Author-Name: J. Simeonovová Author-Workplace-Name: 2 SIMEON SIMEONOV and JANA SIMEONOVOVÁ Title: Simulation scheduling in food industry application Abstract: Nowadays manufacturers are facing rapid and fundamental changes in the ways business is done. Producers are looking for simulation systems increasing throughput and profit, reducing cycle time, improving due-date performance, reducing WIP, providing plant-wide synchronization, etc. Planning and scheduling of coffee production is important for the manufacturer to synchronize production capacity and material inputs to meet the delivery date promised to the customer. A simulation model of coffee production was compiled. It includes roasting, grinding and packaging processes. Using this model the basic features of the coffee production system are obtained. An optimization module of the simulation SW is used for improving the current structure of the production system. Gantt charts and reports are applied for scheduling. Capacity planning problems related to coffee production are discussed. Keywords: simulation, scheduling, coffee production Journal: Czech Journal of Food Sciences Pages: 31-37 Volume: 20 Issue: 1 Year: 2002 DOI: 10.17221/3506-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3506-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200201-0005.txt Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:1:id:3506-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Velíšek Author-Workplace-Name: 977, která byla schválena jako učebnice pro posluchače fakulty. Ve vědecko-výzkumné činnosti se prof. Davídek zabýval změnami jakosti potravin během výroby a skladování, reakcemi neenzymového hnědnutí, vznikem aromatických látek v potravinách a metodami jejich stanovení, přiroze- nými toxickými látkami v potravinách a jejich změnami během technologického zpracování a skladování. Prof. Davídek je autorem nebo spoluautorem 15 monografií, z toho 9 cizojazyčných, více než 320 publikací ve vědeckých časopisech a přibližně stejného počtu přednášek na domácích a zahraničních odborných setkáních. Je častým oponentem doktorských a výzkumných prací z oboru chemie a analýzy potravin. Title: Životní jubileum prof. Ing. Jiřího Davídka, DrSc. Journal: Czech Journal of Food Sciences Pages: 39-40 Volume: 20 Issue: 1 Year: 2002 DOI: 10.17221/8139-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/8139-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:1:id:8139-CJFS