Template-Type: ReDIF-Article 1.0
Author-Name: Markéta Borková
Author-Workplace-Name: MILCOM, a. s, Dairy Research Institute, Prague, Czech Republic
Author-Name: Jana Snášelová
Author-Workplace-Name: MILCOM, a. s, Dairy Research Institute, Prague, Czech Republic
Title: Possibilities of different animal milk detection in milk and dairy products - a review
Abstract: Adulteration of milk and dairy products with different types of milk, other than declared, presents a big problem for food monitoring. The evidence of milk adulteration is a difficult task considering similar compositions of various types of milk. The presented review is therefore focused on the study of the composition of milk from different animal species. The aim is to find a useful marker component for the adulterant detection. The analysis of milk proteins is a suitable solution of this problem. The techniques used for research in this area were also studied. As prospective techniques, immunological techniques and techniques based on DNA analysis are especially considered. The first ones are able to determine 0.5% of different milk adulterant, and the second ones even as little as 0.1%. Reverse-phase high-performance liquid chromatography is successfully applied in the quantitative analysis of individual milk adulterants in samples. The most frequent adulteration of ewe and goat milk is its replacement with less expensive and more plentiful bovine milk. Not so typical adulteration is the presence of goat milk in ewe milk or the detection of bovine milk as adulterant in buffalo mozzarella cheese.
Keywords: milk adulteration, adulterants, milk protein, dairy products, cow milk, ewe milk, goat milk
Journal: Czech Journal of Food Sciences
Pages: 41-50
Volume: 23
Issue: 2
Year: 2005
DOI: 10.17221/3371-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3371-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:2:id:3371-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Barbara Wróblewska
Author-Workplace-Name: Department of Food Enzymes and Allergens, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Lucjan Jędrychowski
Author-Workplace-Name: Department of Food Enzymes and Allergens, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Title: Influence of enzymatic cow milk hydrolysates on IgA and IgG response of Balb/c mice organism
Abstract: The manuscript presents the application of an animal model, Balb/c mice, in studies aimed at identifying among enzymatic hydrolysates of sodium caseinate and whey proteins the product with the most beneficial impact on the animal organism. One- and two-step hydrolyses were carried out using the following enzymes: Alcalase (Novo Nordisk), papain (Sigma), and Lactozym (Novo Nordisk). Estimations were also made with a peptide fraction, the so-called II fraction, of WPC (Whey Protein Concentrate) and Alcalase hydrolysate with molecular masses lower than 12.4 kDa. The levels of specific IgG and IgA were determined in blood serum and intestinal extracts of mice. The hydrolysis of sodium caseinate with the use of Alcalase was found to affect the reduction in the material allergenicity. Of all whey hydrolysates, the most promising results were obtained upon the application of the II fraction of WPC and Alcalase hydrolysate (M.W. < 12.4 kDa).
Keywords: milk protein hydrolysates, Alcalase, papain, Lactozym, Balb/c mice, IgA, IgG
Journal: Czech Journal of Food Sciences
Pages: 51-63
Volume: 23
Issue: 2
Year: 2005
DOI: 10.17221/3372-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3372-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:2:id:3372-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Magdalena Karamać
Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Adam Buciński
Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Ronald B. Pegg
Author-Workplace-Name: Department of Applied Microbiology and Food Science, College of Agriculture, University of Saskatchewan, Saskatoon, Canada
Author-Name: Ryszard Amarowicz
Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Title: Antioxidant and antiradical activity of ferulates
Abstract: Antioxidant and antiradical activities of ferulates (i.e., ferulic acid, isoferulic acid, coniferyl aldehyde, and methyl ferulate) were investigated using a β-carotene-linoleate model system and a DPPH radical scavenging assay, respectively. Compounds so tested exhibited antioxidant and antiradical properties to varying degrees. Methyl ferulate showed the strongest antioxidant activity, whereas the parent phenolic acid was the most active ferulate to scavenge the DPPH radical (DPPH.). Isoferulic acid at concentrations ranging from 10 to 100 nmol/assay did not impart an antiradical efficacy; this may be attributed to the location of the hydroxyl group in the meta position on the aromatic ring.
Keywords: antioxidant and antiradical activity, DPPH, ferulates, ferulic acid, isoferulic acid, coniferyl aldehyde, methyl ferulate
Journal: Czech Journal of Food Sciences
Pages: 64-68
Volume: 23
Issue: 2
Year: 2005
DOI: 10.17221/3373-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3373-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:2:id:3373-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ľubomír Daško
Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic
Author-Name: Elena Belajová
Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic
Author-Name: Drahomíra Rauová
Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic
Author-Name: Milan Kováč
Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic
Title: Determination of ochratoxin A in beer
Abstract: Ochratoxin A is a very common mycotoxin which can be found rather often, predominantly in various cereal materials and in products from this type of plants. Our aim was to apply an analytical procedure with a suitable detection level of ochratoxin A for its estimation in beer. The detection level of the method suggested was close to 0.001 µg/kg. The analytical procedure is based on HPLC separation with fluorescence detection. The application of this method is demonstrated and analytical results obtained with beer of domestic provenience are reported.
Keywords: beer, ochratoxin A, immunoaffinity cleanup, HPLC
Journal: Czech Journal of Food Sciences
Pages: 69-73
Volume: 23
Issue: 2
Year: 2005
DOI: 10.17221/3374-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3374-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:2:id:3374-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Maria Soral-Śmietana
Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Urszula Krupa
Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Title: Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment
Abstract: The mild hydrothermal treatment (water bath at 40°C/24 h) of three Polish bean varieties (Phaseolus vulgaris and Phaseolus coccineus) with different sizes of seeds: the small-seed variety Raba, the medium-seed variety Aura, the large-seed variety Eureka, had a significant effect on the microstructure of the cross-sections of bean cotyledons. The first 3 hours were decisive with almost all physical and chemical parameters investigated in the study. After this time, the highest water binding or water holding capacities were observed. The tendency to a distinct decrease in the resistant starch fraction was observed especially in the large and medium bean seeds (Phaseolus sp.), based on the comparison before and after the processing. It seems that the too high dietary fibre content determined in the study resulted from exceptional sorption properties while the especially high increase in the insoluble fraction of dietary fibre (IDF) was observed during this mild hydrothermal treatment. This suggests the possibility of the occurrence of hydrophilic domains in dietary fibre. Although it cannot be explained explicitly, distinct differences were found in both fractions of dietary fibre in the varieties examined. The results obtained indicate that the conditions of the mild hydrothermal treatment can affect the nutritional and non-nutritional components of bean seeds which play an important role in the human gastrointestinal tract as both food products and diet components.
Keywords: bean seeds, mild hydrothermal treatment, proteins, total starch, resistant starch fraction, dietary fibre, microstructure
Journal: Czech Journal of Food Sciences
Pages: 74-83
Volume: 23
Issue: 2
Year: 2005
DOI: 10.17221/3375-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3375-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:2:id:3375-CJFS