Template-Type: ReDIF-Article 1.0
Author-Name: Zuzana Grosová
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Michal Rosenberg
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Martin Rebroš
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Title: Perspectives and applications of immobilised β-galactosidase  in food industry - a review
Abstract: β-Galactosidase is an important industrial enzyme in the hydrolysis of milk and whey lactose. The enzymatic hydrolysis of lactose allows to avoid health and environmental problems posed by this disaccharide. In addition, this enzyme catalyses the formation of galacto-oligosaccharides, which are prebiotic additives for the so-called "healthy foods". β-Galactosidase is one of the relatively few enzymes that have been used in large-scale processes in both free and immobilised forms. This article presents a review of recent trends in immobilisation of β-galactosidase and their application in food industry.
Keywords: immobilisation, β -galactosidase, lactose hydrolysis, galacto-oligosaccharides, bioreactors
Journal: Czech Journal of Food Sciences
Pages: 1-14
Volume: 26
Issue: 1
Year: 2008
DOI: 10.17221/1134-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1134-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:1:id:1134-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Barbara WRÓBLEWSKA
Author-Workplace-Name: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Lucjan JĘDRYCHOWSKI
Author-Workplace-Name: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Gyongyi HAJÓS
Author-Workplace-Name: Central Food Research Institute, Budapest, Hungary
Author-Name: Erzsebet SZABÓ
Author-Workplace-Name: Central Food Research Institute, Budapest, Hungary
Title: Influence of Alcalase and transglutaminase on immunoreactivity of cow milk whey proteins
Abstract: The aim of the research was to determine the changes in the immunoreactivity of whey protein concentrate (WPC) modified by two enzymes: proteinase, Alcalase 2.4L FG (Novo Nordisk), and cross-linked transglutaminase (EC 2.3.2.13, ActivaTM P, m-TG, Ajinomoto). The new products were characterised by 2D electrophoresis, immunoblotting, and ELISA methods. The WPC hydrolysate obtained with Alcalase contained proteins and peptides characterised mostly by low molecular weight peptides (MW < 14.4 kDa) in the pH range of 3-10. Immunoblotting showed strong immunoreactive properties of the hydrolysate with α-la and β-lg polyclonal rabbit antibodies. The 2D electrophoretic patterns of WPC and its modified product obtained with m-TG did no differ significantly. However, the immunoblot analysis demonstrated that WPC showed a stronger reactivity towards IgE of allergic patients as compared to WPC with m-TG. ELISA methods showed that two-step hydrolysis with Alcalase followed by m-TG significantly reduced the immunoreactive properties of whey proteins. No cross reactions were observed with α-la and only about 0.6% cross-reactivity with β-lg.
Keywords: whey proteins, immunoreactivity, Alcalase, transglutaminase
Journal: Czech Journal of Food Sciences
Pages: 15-23
Volume: 26
Issue: 1
Year: 2008
DOI: 10.17221/1141-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1141-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Joanna Leszczyńska
Author-Workplace-Name: Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland
Author-Name: Agata Łącka
Author-Workplace-Name: Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland
Author-Name: Malgorzata Bryszewska
Author-Workplace-Name: Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland
Author-Name: Ewa Brzezińska-Błaszczyk
Author-Workplace-Name: Department of Experimental Immunology, Medical University of Łódź, Łódź, Poland
Title: The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
Abstract: The aim of our work was to estimate the usefulness of rabbit polyclonal anti-QQQPP peptide antibodies to determination of gluten proteins and the usage of these antibodies to estimate the changes of allergenicity of wheat flour after enzymatic modification. For enzymatic modification of wheat flour trypsin, subtilisin and transglutaminase were used. By the use of rabbit antibodies against QQQPP peptide we have stated that the products of subtilisin and transglutaminase degradation exert strongly decreased immunoreactivity.
Keywords: food allergy, wheat flour, glutenins, antigenicity, enzymatic modification
Journal: Czech Journal of Food Sciences
Pages: 24-30
Volume: 26
Issue: 1
Year: 2008
DOI: 10.17221/1124-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1124-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Marie HOLASOVÁ
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Vlasta FIEDLEROVÁ
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Slavomíra VAVREINOVÁ
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Title: Determination of folates in vegetables and their retention during boiling
Abstract: HPLC method for 5-methyltetrahydrofolate (5-MTHF) determination in vegetables was optimised for the folate release from the food matrix. Enzymatic hydrolyses using the subsequent addition of α-amylase, protease, and conjugase from hog kidney, or their combinations, were tested. The highest release values were obtained with the application of enzymes α-amylase and conjugase, amounting to 112.4-127.0% of the values obtained in the processing with sole conjugase. The simultaneous addition of both enzymes and the incubation at pH 4.9 did not suppress the release of folates. Spinach, Chinese cabbage, lettuce, cauliflower, and broccoli contained more than 50 μg of 5-MTHF/100g, whereas less than 25 μg/100 g was found in potatoes, carrot, white cabbage, green and yellow pepper. Individual vegetables differed in the folate retention during their boiling under constant conditions. The highest retention was found in Brussels sprouts, cauliflower, and broccoli. After 8 min boiling more than 75% of the initial amount of 5-MTHF remained in these vegetables. Lower values of 5-MTHF retention, between 37% and 52% of their initial content, were found in spinach, savoy cabbage, and carrot.
Keywords: vegetables, folate, determination, retention
Journal: Czech Journal of Food Sciences
Pages: 31-37
Volume: 26
Issue: 1
Year: 2008
DOI: 10.17221/1137-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1137-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: MA Ying
Author-Workplace-Name: Harbin Institute of Technology, College of Food Science and Engineering, Harbin, China
Author-Name: Li LIN
Author-Workplace-Name: Beijing Sanyuan Foods Co. Ltd., Technical Center, Beijing, China
Author-Name: Da-Wen SUN
Author-Workplace-Name: Harbin Institute of Technology, College of Food Science and Engineering, Harbin, China
Author-Workplace-Name: Food Refrigeration and Computerised Food Technology, University College Dublin, National University of Ireland, Dublin, Ireland
Title: Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal
Abstract: A method to obtain an oligopeptide with high Fischer ratio is described. Corn gluten meal (CGM) was hydrolysed with Alcalase 2.4L using a two-step hydrolysis. In the first-step hydrolysis, the enzyme reaction conditions for hydrolysing CGM were optimised by using the orthogonal experimental design, while pH = 8.0, temperature = 55°C, enzyme to substrate ratio (3:97, w/w), and the substrate concentration = 5% were identified as the optimum conditions, under which up to 11.62% degree of hydrolysis (DH) could be obtained. The hydrolysate was then fractionated by ultrafiltration using a membrane with the molecular cutoff of over 10 kD at 20 kPa. For the second-step hydrolysis, the filtrate was adjusted to pH 6.0, then papain was added at 50°C and the mixture was maintained for 3 hours. The hydrolysate was obtained after inactivating papain and centrifuging. Then the salt (mainly NaCl) in the hydrolysate was removed with an ion exchange resin at the speed of 8 times bed volume per hour, and aromatic amino acids were removed through absorption by active carbon. By using Sephadex G-25 gel filtration chromatography, a peptide mixture with low molecular weights between 1000 and 1300 was obtained. Finally, tests on amino acid composition and free amino acid concentration of oligopeptide solution showed that the oligopeptide had a high Fischer ratio of 34.71 and the yield of 11.59%.
Keywords: corn gluten meal, enzyme hydrolysis, high Fischer ratio oligopeptide, CGM, amino acid, peptide
Journal: Czech Journal of Food Sciences
Pages: 38-47
Volume: 26
Issue: 1
Year: 2008
DOI: 10.17221/1138-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1138-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Anna Hejlová
Author-Workplace-Name: Faculty of Engineering, Czech University of Life Sciences Prague, Prague-Suchdol, Czech Republic
Author-Name: Jiří Blahovec
Author-Workplace-Name: Faculty of Engineering, Czech University of Life Sciences Prague, Prague-Suchdol, Czech Republic
Title: Sloughing in potatoes induced by tuber density and affected by variety
Abstract: Two cultivars (Nicola and Saturna) largely distinguishing from each other in cooking behaviour and one cultivar (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for the potato sloughing assessment. The sloughing process is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the rate of the disintegration. Both parameters are analysed as functions of the tuber density in linear models of both stages. Significant differences in CPEM parameters and in the linear models were observed between different varieties. The data from two-year measurements were in basic agreement with our previous concept of the limited contribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association between the mechanisms controlling sloughing and the tuber density in the cultivars Agria and Saturna. A different cooking behaviour was observed in the case of the typical salad cultivar Nicola with a considerably lower cooking time sensitivity to the tuber density.
Keywords: potato, cooking, texture, effective mass, sloughing, disintegration, density
Journal: Czech Journal of Food Sciences
Pages: 48-57
Volume: 26
Issue: 1
Year: 2008
DOI: 10.17221/1136-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1136-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Lucia Zahradníková
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Štefan Schmidt
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Zuzana Sékelyová
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Stanislav Sekretár
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Title: Fractionation and identification of some phenolics extracted from evening primrose seed meal
Abstract: Crude ethanol and ethyl acetate extracts of evening primrose (Oenothera biennis L.) seed meal were separated into fractions using Silicagel L 100/200 column chromatography and methanol as the mobile phase. Six fractions were obtained from the ethanol extract and five fractions from the ethyl acetate extract and their contents of total phenolics were determined. By means of HPLC, the active compounds were identified as catechin, gallic acid, caffeic acid, syringic acid, and ferulic acid.
Keywords: evening primrose, phenolic acids, HPLC, phenolic compounds
Journal: Czech Journal of Food Sciences
Pages: 58-64
Volume: 26
Issue: 1
Year: 2008
DOI: 10.17221/1135-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1135-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Kamila KRUŽÍKOVÁ
Author-Workplace-Name: Department of Veterinary Public Health and Toxicology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Author-Name: Zdeňka SVOBODOVÁ
Author-Workplace-Name: Department of Veterinary Public Health and Toxicology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Author-Workplace-Name: University of South Bohemia, Research Institute of Fish Culture and Hydrobiology Vodňany, Czech Republic
Author-Name: Olga VALENTOVÁ
Author-Workplace-Name: University of South Bohemia, Research Institute of Fish Culture and Hydrobiology Vodňany, Czech Republic
Author-Name: Tomáš RANDÁK
Author-Workplace-Name: University of South Bohemia, Research Institute of Fish Culture and Hydrobiology Vodňany, Czech Republic
Author-Name: Josef VELÍŠEK
Author-Workplace-Name: University of South Bohemia, Research Institute of Fish Culture and Hydrobiology Vodňany, Czech Republic
Title: Mercury and methylmercury in muscle tissue of chub from the Elbe River main tributaries
Abstract: The aim of the present study was to investigate the concentrations of total mercury and methylmercury in muscle of 55 chub (Leuciscus cephalus) from seven main tributaries (Orlice, Chrudimka, Cidlina, Jizera, Vltava, Ohře, Bílina) of the Elbe River and to evaluate the health risks of eating fish from the tributaries monitored. Mercury was determined by means of cold vapour atomic absorption spectrometry using AMA-254, methylmercury in the form of CH3HgCl by gas chromatography. The highest mean concentrations of total mercury and methylmercury were found in the Jizera (0.27 ± 0.19 mg/kg and 0.23 ± 0.15 mg/kg, respectively) and the lowest mean concentrations of total mercury and methylmercury were found in the chub from the Cidlina (0.07 ± 0.05 mg/kg and 0.06 ± 0.04 mg/kg, respectively). The average methylmercury-to-total mercury ratio was 83 ± 15%. The fish intake hazard indexes calculated for the individual tributaries monitored were between 0.01 and 0.03. The results of this study show that the Elbe River is not significantly affected by mercury contamination from its main tributaries
Keywords: Keywords: Leuciscus cephalus, mercury/methylmercury ratio, risk assessment
Journal: Czech Journal of Food Sciences
Pages: 65-70
Volume: 26
Issue: 1
Year: 2008
DOI: 10.17221/1140-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1140-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: P. Pipek
Title: Prof. Dr. Ing. Vladimír Kyzlink, DrSc., Dr.h.c. deceased
Journal: Czech Journal of Food Sciences
Pages: 71
Volume: 26
Issue: 1
Year: 2008
DOI: 10.17221/1139-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1139-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:1:id:1139-CJFS