Template-Type: ReDIF-Article 1.0
Author-Name: Eva M. Casado
Author-Workplace-Name: Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
Author-Name: Juan J. Córdoba
Author-Workplace-Name: Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
Author-Name: María J. Andrade
Author-Workplace-Name: Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
Author-Name: Mar Rodríguez
Author-Workplace-Name: Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
Title: Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
Abstract: Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine analysis to evaluate the production of volatile compounds by yeasts to be selected as starter cultures. For this purpose, several variations of a minimum culture medium that included free amino acids, oleic acid, and α-ketoglutarate, incubated under similar conditions of water activity and pH as dry-cured meat products, were assayed. In these conditions, the representative yeast strains isolated from a dry-cured meat product were tested. The volatile compounds were analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. In the designed media, the tested yeasts produced volatile compounds involved in flavour development of dry-cured meat products. In addition, all the strains showed the highest production of these volatile compounds in the complete minimum culture medium witch included α-ketoglutarate and oleic acid.
Keywords: yeasts, volatile compounds, dry-cured meat products, starter cultures, minimum culture medium
Journal: Czech Journal of Food Sciences
Pages: 463-470
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/41/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/41/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:41-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Matej Pospiech
Author-Workplace-Name: Department of Vegetable Foodstuffs and Plant Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Bohuslava Tremlová
Author-Workplace-Name: Department of Vegetable Foodstuffs and Plant Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Eva Renčová
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Zdeňka Randulová
Author-Workplace-Name: Department of Vegetable Foodstuffs and Plant Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Zuzana Řezáčová Lukášková
Author-Workplace-Name: Department of Vegetable Foodstuffs and Plant Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Jana Pokorná
Author-Workplace-Name: Department of Vegetable Foodstuffs and Plant Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Title: Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products
Abstract: This work compares the commonly used immunochemical methods for soya protein detection and alternative microscopic methods. Immunochemical methods were represented by the competitive ELISA method. Histochemical and immunohistochemical methods were used for microscopical examination. From a group of 252 meat products, each sample was examined for soya proteins by ELISA, histochemical, and immunohistochemical methods. The products came from the following categories: cooked sausages, ham, dry cooked sausages, and fermented sausages. The results showed that the highest accuracy was achieved by immunohistochemical examination. However, in the category of cooked sausages, this result was not statistically significant. Since the results in the individual categories differed, our results demonstrate that one single method does not always provide reliable and completely objective results. Immunohistochemical methods seem to be the most suitable for the verification of the reference immunochemical method results and prevention of false results.
Keywords: ELISA, allergen, immunochemistry, immunohistochemistry, histochemistry
Journal: Czech Journal of Food Sciences
Pages: 471-479
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/209/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/209/2010-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:209-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: V. Razmaité
Author-Workplace-Name: quality of Eurasian beaver (Castor fiber) meat. Czech J. Food Sci., 29: 480-486.
Author-Name: R. Šveistiené
Author-Workplace-Name: quality of Eurasian beaver (Castor fiber) meat. Czech J. Food Sci., 29: 480-486.
Author-Name: G.J. Švirmickas
Author-Workplace-Name: quality of Eurasian beaver (Castor fiber) meat. Czech J. Food Sci., 29: 480-486.
Title: Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat
Abstract: The meat of Eurasian beaver (Castor fiber) as obtained in Lithuania contained 21.4% crude protein with high amounts of glutamic acid (152.6 mg/g), aspartic acid (87.6 mg/g), lysine (81.8 mg/g), leucine (75.7 mg/g), arginine (60.4 mg/g), and isoleucine (60.1 mg/g). This meat could be a high quality protein source because of its well-balanced essential amino acid composition. Polyunsaturated fatty acids were predominant with a percentage of 41.58% in thighs and of 42.12% in the fat depot of tails. Hexadecanoic acid (C16:0) was the dominant fatty acid in thigh muscles, followed by octadecadienoic (C18:2n-6), octadecenoic (C18:1), and octadecatrienoic (C18:3n-3) acids with the percentages 23.05, 22.66, 22.28, and 12.40, respectively. In the tail lipids, the dominant fatty acid was C18:1, followed by C18:3n-3 and C18:2n-6, and C16:0 with the percentages 31.72, 21.87, 18.53, and 12.96, respectively. With predominant polyunsaturated fatty acids and an n-6/n-3 PUFA value 2.1, beaver meat could be n-3 PUFA-rich food in human diets.
Keywords: beaver, meat, lipid, amino acid, fatty acid
Journal: Czech Journal of Food Sciences
Pages: 480-486
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/313/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/313/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:313-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Hana Buchtová
Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: František Ježek
Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Title: A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish ;
Abstract: The principal aim was to analyse the chemical composition (dry matter, protein, fat, saccharides, ash) and to calculate the energy value of 6 topographically distinct parts (cranial, medial and caudal dorsal/ventral part above/below the lateral line) of the fillets of the silver carp (Hypophthalmichthys molitrix Val.) in two weight categories, i.e. lightweight (LW) fish of 3.50 kg live weight, and heavyweight (HW) fish of 4.50 kg live weight. Another aim was to evaluate the lipid profile of the muscle tissue and internal fat (separated from the internal organs). The study demonstrated differences (P < 0.05) in the chemical composition (with the exception of saccharides) and energy values between the relatively lean dorsal sections of silver carp fillets, which rank the silver carp among medium to low-fat fish (fillet fat content: LW = 46.06 ± 5.54 g/kg, HW = 50.62 ± 5.51 g/kg), and the fatter ventral sections which, in contrast, rank the silver carp among high-fat fish (fillet fat content: LW = 158.14 ± 11.28 g/kg, HW = 157.42 ± 9.65 g/kg). The study showed that the internal fat lipids are an interesting alternative source of ∑PUFAn-3 and, in particular, of α-linolenic acid C18:3n-3 (LW = 4.79 ± 0.25, HW = 5.28 ± 0.33), EPA C20:5n-3 (LW = 2.70 ± 0.17, HW = 3.04 ± 0.15), and DHA C22:6n-3 (LW = 3.08 ± 0.20, HW = 3.41 ± 0.18).
Keywords: fish meat, composition, nutritional value, carp, fatty acids
Journal: Czech Journal of Food Sciences
Pages: 487-497
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/392/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/392/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:392-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Lucie Drábová
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Jana Pulkrabová
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Kamila Kalachová
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Jaromír Hradecký
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Marie Suchanová
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Monika Tomaniová
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Vladimír Kocourek
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Jana Hajšlová
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Novel approaches to determination of PAHs and halogenated POPs in canned fish
Abstract: A simple method is described for simultaneous isolation of 7 indicator polychlorinated biphenyls (PCBs), 10 polybrominated diphenyl ethers (PBDEs), 22 organochlorine pesticides (OCPs), and 16 polycyclic aromatic hydrocarbons (16 EU PAHs). The sample preparation procedure, including a pressurised liquid extraction (PLE) followed by gel permeation chromatography (GPC) for the selective isolation of the target compounds, was optimised and validated. For the final identification/quantitation of the target PCBs, PBDEs, OCPs, and PAHs, gas chromatography (GC) coupled to a high speed time-of-flight mass spectrometer (TOF MS) was used. The performance characteristics of the procedure were assessed including the recoveries (86-118% for PCBs, 73-113% for PBDEs, 71-113% for OCPs, and 85-111% for PAHs), repeatabilities (3-12% PCBs, 3-9% PBDEs, 1-11% OCPs and 3-10% PAHs), and limits of quantitation (LOQs - 0.5 µg/kg PCBs, 0.1-0.3 µg/kg PBDEs, 0.1-0.5 µg/kg OCPs, and 0.03-0.1 µg/kg PAHs). Within the follow-up study, this method will be used for the monitoring of contamination of canned fish and sea food products available at the Czech market.
Keywords: PAHs, POPs, canned fish, GC-TOF MS
Journal: Czech Journal of Food Sciences
Pages: 498-507
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/405/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/405/2010-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Xiaoyan Li
Author-Workplace-Name: Food Safety Laboratory, Ocean University of China, Qingdao, P.R. China
Author-Name: Zhenxing Li
Author-Workplace-Name: Food Safety Laboratory, Ocean University of China, Qingdao, P.R. China
Author-Name: Hong Lin
Author-Workplace-Name: Food Safety Laboratory, Ocean University of China, Qingdao, P.R. China
Author-Name: Haider Samee
Author-Workplace-Name: Food Safety Laboratory, Ocean University of China, Qingdao, P.R. China
Title: Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)
Abstract: The aim of this study was to examine the effect of power ultrasound on the allergenicity and texture properties of shrimp (Penaeus vannamei). For this purpose, raw and boiled shrimps were treated with power ultrasound (30 kHz, 800 W) at 0°C and 50°C for 0, 2, 8, 10, and 30 minutes. The results showed that the ultrasound treatment had a greater effect on the allergenicity of the boiled shrimps than of the raw ones, while with hardness it was vice versa. The allergenicity of the boiled shrimps treated at 0°C (treatment 3) and 50°C (treatment 4) decreased by nearly 50% and 40%, respectively, with 10 min of the treatment duration. As for the raw shrimps, with the treatment at 0°C (treatment 1) their allergenicity increased in the first 10 min and then decreased, while at 50°C (treatment 2), a slight reduction of 8% in allergenicity occurred. After treating with ultrasound for 30 min the hardness in treatment 1 increased to a peak-1.5-fold higher than the control, compared with 27% increase in treatment 2 and 15% increase in treatments 3 and 4. The results suggest that allergenicity can be reduced by power ultrasound with no change in the texture.
Keywords: shrimp, power ultrasound, allergenicity, texture
Journal: Czech Journal of Food Sciences
Pages: 508-514
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/242/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/242/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Ljiljana Primorac
Author-Workplace-Name: Department of Food and Nutrition Research, Faculty of Food Technology, University of Osijek, Osijek, Croatia
Author-Name: Ivana Flanjak
Author-Workplace-Name: Department of Food and Nutrition Research, Faculty of Food Technology, University of Osijek, Osijek, Croatia
Author-Name: Daniela Kenjerić
Author-Workplace-Name: Department of Food and Nutrition Research, Faculty of Food Technology, University of Osijek, Osijek, Croatia
Author-Name: Dragan Bubalo
Author-Workplace-Name: Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Author-Name: Zoran Topolnjak
Author-Workplace-Name: Department of Food and Nutrition Research, Faculty of Food Technology, University of Osijek, Osijek, Croatia
Title: Specific rotation and carbohydrate profile of Croatian unifloral honeys
Abstract: Specific rotation and carbohydrate profile of Croatian black locust (Robinia pseudoacacia L.), sage (Salvia officinalis L.) and chestnut (Castanea sativa Mill.) honeys were determined. Fructose, glucose, sucrose, maltose (with cellobiose and trehalose), melezitose (with erlose), raffinose, and xylose were evaluated and quantified by HPLC, while specific rotation was determined by using a polarimeter. The differences in the carbohydrate profile, especially in disaccharide and trisaccharide contents, reflected different specific rotation values of the honey types selected. Weak positive correlations between specific rotation and sucrose, melezitose with erlose, and raffinose contents were found.
Keywords: specific rotation, carbohydrate profile, unifloral honey
Journal: Czech Journal of Food Sciences
Pages: 515-519
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/164/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/164/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:164-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jie Zeng
Author-Workplace-Name: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China
Author-Name: Haiyan Gao
Author-Workplace-Name: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China
Author-Name: Guanglei Li
Author-Workplace-Name: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China
Author-Name: Xinhong Liang
Author-Workplace-Name: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China
Title: Extruded corn flour changed the functionality behaviour of blends
Abstract: Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, breakdown, setback, and final viscosity were lowered and the parameters of cold viscosity were improved as the fraction of the extruded flour in the mixture increased. In starches from raw flour, a bimodal distribution of the chain length was found by gel permeation chromatography while in the extruded starches only one fraction was observed. The dough quality of 60% raw and 40% extruded flour mixture was found to be better than with other mixture proportions.
Keywords: functionality, corn flour, structure, dough machinability, extruded, blends
Journal: Czech Journal of Food Sciences
Pages: 520-527
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/13/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/13/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:13-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Mortaza Aghbashlo
Author-Workplace-Name: Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, Iran
Author-Name: Mohammad Hossien Kianmehr
Author-Workplace-Name: Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, Iran
Author-Name: Akbar Arabhosseini
Author-Workplace-Name: Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, Iran
Author-Name: Tayyeb Nazghelichi
Author-Workplace-Name: Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, Iran
Title: Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
Abstract: This paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experiments were conducted at three air temperatures, 50, 60, and 70°C, three air velocities, 0.5, 1.0, and 1.5 m/s, and three chain linear velocities, 2.38 × 10-4, 2.78 × 10-4, and 3.33 × 10-4 m/s with three replications for each treatment. The Lewis, Henderson & Pabis, and Page models were fitted to the experimental data of the moisture ratio against the sample position using non-linear regression analysis by MATLAB computer program. The models were compared based on their coefficients of determination (R2), root mean square errors (RMSE), and reduced chi-squares (χ2) between the experimental and predicted moisture ratios. Consequently, the Page model was selected as the best mathematical model for describing the drying kinetics of the carrot slices. The correlations of the Page model constants k and m with the variables T, Ua and Uc were determined. The effective moisture diffusivity varied from 3.21 × 10-7 to 8.98 × 10-7 m2/s. The energy of activation varied from 23.02 kJ/mol to 28.1 kJ/mol using Arrhenius type equation.
Keywords: carrot, thin-layer drying, mathematical modelling, semi-industrial-continuous band dryer, effective moisture diffusivity
Journal: Czech Journal of Food Sciences
Pages: 528-538
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/158/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/158/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:158-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Sibel Ozilgen
Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering and Architecture, Yeditepe University, Istanbul, Turkey
Title: Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars
Abstract: The influences of the composition, environmental humidity, and temperature on the stability of dried fruit bars during storage were investigated. Sultana bars were chosen to represent similar types of fruit bars. The moisture sorption isotherms and textural stability of sultana bars with and without glucose and maltodextrin additives were determined at 20°C and 40°C using the standard static gravimetric method. The shape of all of the isotherms was found to be typical of high sugar foods and could be explained by four different models. Additives and storage temperatures affected the monolayer moisture content, equilibrium moisture content, and the textural stability of the sultana bars during storage at the same water activity. The relationship between the loss of stiffness and water activity had a sigmoid shape and was explained by Fermi's equation. This paper fills an important gap with that which does not exist in a large number of sorption behaviour publications available in the literature. It presents real data explaining the true mechanism of textural change during storage with both water activity and glass transition theories for high sugar fruit pastes. The information obtained from this study may help the food producers, who make high sugar containing dried fruit products, to create better textural and sensory properties, and may also help to predict the storage stability and packaging requirements.
Keywords: sorption isotherms, glass transition, textural change, fermi equation, sultana, maltodextrin, sugar
Journal: Czech Journal of Food Sciences
Pages: 539-547
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/303/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/303/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Jiří Totušek
Author-Workplace-Name: Faculty of Medicine, Masaryk University, Brno, Czech Republic
Author-Name: Jan Tříska
Author-Workplace-Name: Institute of Systems Biology and Ecology, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic
Author-Name: Danuše Lefnerová
Author-Workplace-Name: Faculty of Medicine, Masaryk University, Brno, Czech Republic
Author-Name: Jan Strohalm
Author-Workplace-Name: Food Research Institute Prague, Prague Czech Republic
Author-Name: Naděžda Vrchotová
Author-Workplace-Name: Institute of Systems Biology and Ecology, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic
Author-Name: Ondřej Zendulka
Author-Workplace-Name: Faculty of Medicine, Masaryk University, Brno, Czech Republic
Author-Name: Jiřina Průchová
Author-Workplace-Name: Food Research Institute Prague, Prague Czech Republic
Author-Name: Jana Chaloupková
Author-Workplace-Name: Faculty of Medicine, Masaryk University, Brno, Czech Republic
Author-Name: Pavla Novotná
Author-Workplace-Name: Food Research Institute Prague, Prague Czech Republic
Author-Name: Milan Houška
Author-Workplace-Name: Food Research Institute Prague, Prague Czech Republic
Title: Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp
Abstract: The consumption of Cruciferous vegetables is important for the prevention of cancerous diseases, particularly colorectal cancer. The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the content of isothiocyanates, considered to be the active substance, were observed in single-species vegetable juices prepared from cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, white and red cabbage). The contents of sulforaphane and total isothiocyanates were studied relative to the temperature, action period, and time delay after juice pressing. Sulforaphane and total isothiocyanates were determined by HPLC. Sulforaphane content in various parts of fresh broccoli was also assessed. Antimutagenic activity of the juices (frozen, pasteurised, and high-pressure treated) was evaluated using the Ames test and the following mutagens:  AFTB1 (aflatoxin B1), IQ (2-amino-3-methyl-3H-imidazo-[4,5-f]quinoline), and MNU (2-nitroso-2-methylurea). Clastogenicity inhibition of the mutagens, in response to broccoli juice, as well as of pure sulforaphane, was observed using an in vivo experiment (the micronucleus test). It was shown that in terms of sulforaphane content, it is best to let broccoli juice stand for 60 min after pressing and pH adjustment. Sulforaphane content does not change under heating to 60°C. Its content decreases considerably (compared to fresh juice) with heating to higher temperatures than 60°C. High-pressure treatment preserves mutagenic inhibition to the same degree as juices freezing.
Keywords: cruciferous vegetables, juice, antimutagenic effects, sulforaphane, isothiocyanates
Journal: Czech Journal of Food Sciences
Pages: 548-556
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/394/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/394/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:394-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Xian-Jun Dai
Author-Workplace-Name: Department of Food Science, College of Life Science and
Author-Name: Ming-Qi Liu
Author-Workplace-Name: Department of Food Science, College of Life Science and
Author-Name: Hong-Xiao Jin
Author-Workplace-Name: College of Materials Science and Engineering, China Jiliang University, Hangzhou, China
Author-Name: Ming-Yan Jing
Author-Workplace-Name: Department of Animal Science, University of Manitoba, Winnipeg, Canada$2
Title: Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation
Abstract: The production of xylanase (XylA) by Aspergillus niger JL-15 in solid-state fermentation (SSF) on orange peel was optimised by the response surface methodology (RSM). The results revealed that four factors had significant effects on the XylA production (P < 0.05), that is the concentrations of the added glycerin and ammonium sulfate, the moisture content, and fermentation time. Exploying orange peel as the solid substrate, maximum xylanase activity (917.7 U/g dry fermentation product) was obtained at 4.2% glycerin, 3.1% (NH4)2SO4, 61% moisture content, and 73.4-h fermentation, this activity being close to the predicted one and 3.2 times higher than that of the basic medium (218.5 U/g). Optimum temperature and pH for XylA activity were 55°C and pH 5.0, respectively. SDS-PAGE analysis showed that the relative molecular mass of XylA was about 30.0 kDa. XylA exhibited Km and Vmax values of 9.24 mg/ml and 54.05 μmol/min/ml, respectively. XylA liberated mainly xylotriose from birchwood xylan and wheat bran, respectively. XylA was an endo-acting xylanase with transglycosylation activity, with the ability to hydrolyse, xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose.
Keywords: xylanase, response surface methodology (RSM), solid-state fermentation (SSF), xylooligosaccharides, HPLC
Journal: Czech Journal of Food Sciences
Pages: 557-567
Volume: 29
Issue: 5
Year: 2011
DOI: 10.17221/103/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/103/2010-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201105-0012.txt
Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:103-2010-CJFS