Template-Type: ReDIF-Article 1.0
Author-Name: Hüseyin BOZ
Author-Workplace-Name: Gastronomy and Culinary Arts Department, Tourism Faculty, Atatürk University, Erzurum, Turkey
Title: Phenolic amides (avenanthramides) in oats - a review
Abstract: Whole grain cereals such as oats are important sources of phenolic compounds. Oats contain phenolic amides, also named avenanthramides (AVAs), which have beneficial health properties because of their antioxidant, anti-inflammatory, and antiproliferative effects. The most common avenanthramides are esters of 5-hydroxyanthranilic acid with p-coumaric (AVA-A), ferulic (AVA-B), or caffeic (AVA-C) acids. The studies related to the stability of AVAs showed that AVA-B is sensitive to alkaline and neutral conditions and this sensitivity increases with higher temperatures. However, has been reported that AVA-A and AVA -C are more stable under the same conditions (alkaline and neutral conditions), and in addition that AVAs content of oats is increasing significantly with the germination process. AVAs help in preventing free radicals from damaging LDL cholesterol while AVAs-enriched extract of oats combined with vitamin C synergistically inhibited LDL oxidation in vitro. Both animal studies and human clinical trials confirmed that oats antioxidants have the potential of reducing cardiovascular risks by lowering serum cholesterol and inhibiting LDL oxidation and peroxidation. Therefore, the consumption of oats and products thereof is extremely important in reducing the risk of cardiovascular diseases.
Keywords: bioactive compounds, antioxidant, antiproliferative
Journal: Czech Journal of Food Sciences
Pages: 399-404
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/696/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/696/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:696-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Elena DOZIO
Author-Workplace-Name: Department of Biomedical Sciences for Health
Author-Name: Alessandra BARASSI
Author-Workplace-Name: Department of Sciences for Health
Author-Name: Alessandro RAVELLI
Author-Workplace-Name: Department of Biomedical, Surgical and Oral Sciences, Forensic Toxicology Section, University of Milan, Milan, Italy
Author-Name: Ilaria ANGELI
Author-Workplace-Name: Department of Biomedical, Surgical and Oral Sciences, Forensic Toxicology Section, University of Milan, Milan, Italy
Author-Name: Franco LODI
Author-Workplace-Name: Department of Biomedical, Surgical and Oral Sciences, Forensic Toxicology Section, University of Milan, Milan, Italy
Author-Name: Gian Vico MELZI d'ERIL
Author-Workplace-Name: Department of Sciences for Health
Author-Name: Massimiliano M. CORSI ROMANELLI
Author-Workplace-Name: Department of Biomedical Sciences for Health
Author-Workplace-Name: Service of Laboratory Medicine 1-Clinical Pathology, Department of Health Services of Diagnosis and Treatment-Laboratory Medicine, I.R.C.C.S. Policlinico San Donato, Milan, Italy
Title: The "Breme" red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents
Abstract: The "Breme" onion is a red-skinned cultivar growing in the northwest Italy. To date, its nutrient composition has not been described. In this study, we quantified the contents of quercetin (Q) and its glycosides and we studied their stability in the dependence on the local home-storage methods storage at 4°C and freezing. Quercetin-3,4'-O-diglycoside (3,4'-Qdg) was the most abundant form, followed by quercetin-4'-O-diglycoside (4'-Qmg ) and Q. We observed the reduction in the contents of all the analysed flavonols after storage at 4°C and after storage in frozen state. No changes have been observed in the ratio Q/3,4'-Qdg + 4'-Qmg, as well as in 3,4'-Qdg /4'-Qmg between the fresh, stored at 4°C, and frozen onions. This could suggest an overall condition of instability, not the activation of a selective deglycosylation pathway. In conclusion, our study shows that the "Breme" onion is mainly rich in 3,4'-Qdg and that home-storage methods do not preserve the stability of some important health-promoting molecules.
Keywords: Breme onion, home-storage methods, HPLC-MS/MS, quercetin, quercetin glycosides
Journal: Czech Journal of Food Sciences
Pages: 405-409
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/622/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/622/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:622-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Dimitra P. HOUHOULA
Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
Author-Name: Kassiani LAGOU
Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
Author-Name: Maria VARVARESOU
Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
Author-Name: Maria GIANNAKOUROU
Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
Author-Name: Sotirios M. BRATAKOS
Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
Author-Name: Vladimiros LOUGOVOIS
Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
Author-Name: John TSAKNIS
Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
Author-Name: Stamatis KOUSSISSIS
Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
Title: Food safety and label claims for hazelnut allergy traces: evaluation of two PCR assays
Abstract: The molecular techniques (C-PCR, RT-PCR) in the detection and quantification of allergic substances of hazelnut in various categories of food commodities, e.g. breakfast cereals, chocolates and biscuits, frequently involved in allergic outbreaks was implemented. For the detection of hazelnut a gene coding the major allergenic protein Cor a1 was selected. In some instances, the presence of hazelnuts is not declared on the label and the products may carry no warning for potentially allergenic substances, usually referred to as "traces". A total of 150 samples were collected from local supermarkets and analysed for the purpose of the study. From these, a total of 38 (25.3%) specimens contained hazelnut, 30 (20.0%) contained "traces" of hazelnut, 26 (17.3%) contained a label warning for the possible presence of "traces" of allergenic substances, and 56 (37.3%) specimens contained no food allergy labels. Among them, using the C-PCR, 36 (94.7%), 10 (33.3%), 5 (19.2%), and 5 (8.9%) specimens were detected as positive, respectively. Using the RT-PCR, 38 (100%), 15 (50%), 7 (26.9%) and 8 (14.3%) specimens were detected as positive, respectively. Finally, by combining both methods, 38 (100%), 17 (56.7%), 9 (34.6%), and 10 (17.9%) specimens were identified as positive, respectively.
Keywords: amplification, declaration, food allergy, hazelnut
Journal: Czech Journal of Food Sciences
Pages: 410-415
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/602/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/602/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:602-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Zuzana RÉBLOVÁ
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Šárka SOUČKOVÁ
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Jakub FIŠNAR
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Richard KOPLÍK
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Title: Prooxidant capacity of thermoxidised plant oils
Abstract: The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180°C for 2, 4, and 6 hours. It was quantified as losses of α-tocopherol caused by the studied oils during 24-h incubation of their acetone-methanol solutions with addition of α-tocopherol at 30°C, whereas the decrease in α-tocopherol concentration was studied as a decrease in antioxidant capacity determined by the spectrophotometric DPPH (2,2-diphenyl-1-picrylhydrazyl) method. During heating of all the studied plant oils, the prooxidant capacity grew due to the formation of reactive lipid oxidation products, but, except the sunflower oil, it did not depend on the time of heating - after the initiatory increase, the prooxidant capacity typically remained approximately constant or decreased. The prooxidant capacity of the heated oils ranged from 58 mg to 360 mg α-tocopherol/kg and decreased in the order soybean oil > rapeseed oil > olive oil ≍ sunflower oil. It did not correlate with the content of polymerised triacylglycerols (except the sunflower oil) and was generally higher than the residual content of α-tocopherol.
Keywords: antioxidant activity, frying, polymerised triacylglycerols, prooxidant activity, tocopherols
Journal: Czech Journal of Food Sciences
Pages: 416-423
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/578/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/578/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:578-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Krzysztof DZIEDZIC
Author-Workplace-Name: Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poznań, Poland
Author-Workplace-Name: Faculty of Physical Education, State University of Applied Sciences, Konin, Poland
Author-Name: Danuta GÓRECKA
Author-Workplace-Name: Department of Food Service and Catering, Poznan University of Life Sciences, Poznań, Poland
Author-Name: Aurelie MARQUES
Author-Workplace-Name: Polytechnic Institute of Castelo Branco, Agricultural College, Castelo Branco, Portugal
Author-Name: Magdalena RUDZIŃSKA
Author-Workplace-Name: Institute of Food Technology, Poznan University of Life Sciences, Poznań, Poland
Author-Name: Grażyna PODOLSKA
Author-Workplace-Name: Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland
Title: Content of phytosterols in raw and roasted buckwheat groats and by-products
Abstract: We determined the content of phytosterols in buckwheat products. Additionally, the influence of technological processing applied during buckwheat groats production on the content of some phytosterols was investigated. The highest level of phytosterols was observed in lipids extracted from roasted buckwheat hulls and raw buckwheat hulls (51.7 mg/g of lipids and 40.9 mg/g of lipids, respectively). Sitosterol and campesterol were found in the largest quantities in each sample. Technological process affected the total content of phytosterols. An increase of phytosterol content in buckwheat grains (by 107.5%) was observed, while a reduction in phytosterol content in buckwheat groats (by 75.5%) was noted.
Keywords: Fagopyrum esculentum, grains, by-products, hull, roasting, technological process
Journal: Czech Journal of Food Sciences
Pages: 424-430
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/121/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/121/2015-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:121-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Sabine SAMPELS
Author-Workplace-Name: University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocoenoses, Institute of Aquaculture, České Budějovice, Czech Republic
Author-Name: Tomáš ZAJÍC
Author-Workplace-Name: University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocoenoses, Institute of Aquaculture, České Budějovice, Czech Republic
Author-Name: Jan MRÁZ
Author-Workplace-Name: University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocoenoses, Institute of Aquaculture, České Budějovice, Czech Republic
Title: Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
Abstract: The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for barbecue sausages, hotdog and Vienna type sausages and liver pâté were modified by replacing a part of the meat with the fish separate. The proportion of nutritionally valuable n-3 fatty acids - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) calculated together was 74, 54, 109, and 77 mg/100 g product in the barbecue sausage, hot dog, Vienna sausage and pâté, respectively. This means 29.6, 21.6, 43.6, and 30.8% of the daily recommended intake according to EFSA.
Keywords: n-3 fatty acids, human nutrition, EPA, DHA, sausages, pâté
Journal: Czech Journal of Food Sciences
Pages: 431-440
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/35/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/35/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:35-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: LI Yan
Author-Workplace-Name: Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming, P.R. China
Author-Workplace-Name: College of Traditional Chinese Medicine, Yunnan University of Traditional Chinese Medicine, Kunming, P.R. China
Author-Name: Ji ZHANG
Author-Workplace-Name: Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming, P.R. China
Author-Name: Hong-Gao LIU
Author-Workplace-Name: College of Food Science and Technology, Yunnan Agricultural University, Kunming, P.R. China
Author-Name: Hang JIN
Author-Workplace-Name: Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming, P.R. China
Author-Name: Yuan-Zhong WANG
Author-Workplace-Name: Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming, P.R. China
Author-Name: LI Tao
Author-Workplace-Name: College of Resources and Environment, Yuxi Normal University, Yuxi, P.R. China$2
Title: Discrimination of storage periods for Macrocybe gigantea (Massee) using UV spectral fingerprints
Abstract: Macrocybe gigantea (Massee) Pegler & Lodge is a species of edible mushrooms which has important nutritional, medicinal, and economic values. Discrimination of M. gigantea with different storage periods is helpful to guarantee the authenticity and to promote marketing of this species. We focused on the establishment of the fingerprints based on UV spectroscopy to discriminate the wild-grown M. gigantea samples stored for different years and to distinguish the wild-grown and cultured samples which were stored for the same years. The analyses of the data were performed by multivariate analyses such as principal component analysis (PCA) and cluster analysis (CA). UV spectral fingerprints showed that the major composition and content of the main components were significantly variable over time. All the M. gigantea samples which were stored for different years could be successfully grouped by PCA and CA. The results demonstrated that this qualitative assessment could be regarded as a rapid and reliable method for discrimination of M. gigantea with different storage times.
Keywords: mushrooms, storage time, differentiation, UV spectroscopy, multivariate analyses
Journal: Czech Journal of Food Sciences
Pages: 441-448
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/316/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/316/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:316-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Hee Jin IM
Author-Workplace-Name: Department of Food and Nutrition, Yeungnam University, Gyeongsan, Republic of Korea
Author-Name: Kyung Young YOON
Author-Workplace-Name: Department of Food and Nutrition, Yeungnam University, Gyeongsan, Republic of Korea
Title: Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls
Abstract: We examined the potential use of buckwheat hulls as a raw material for producing soluble dietary fibre. The insoluble fibre fraction obtained from buckwheat hulls was hydrolysed by two commercial enzymes (Celluclast 1.5L for the cellulose fraction and Viscozyme L for the hemicellulose fraction) to obtain soluble fibre hydrolysates. Alcohol-insoluble dietary fibre (AIF) was separated from the freeze-dried soluble hydrolysate by treatment with 85% ethanol. The water-holding, oil-binding, and swelling capacities of AIF were increased by enzymatic hydrolysis. AIF had significantly (P < 0.05) higher functional properties than the control. AIF from the hemicellulose fraction effectively hindered the diffusion of glucose and bile acid from dialysis membranes, and had a significantly (P < 0.05) greater bile acid inhibitory effect than carboxymethylcellulose or pectin. It can be concluded that AIF from buckwheat hulls by enzymatic hydrolysis can used as dietary supplement and additive in the food industry.
Keywords: agricultural by-products, enzymatic hydrolysis, hypoglycaemic effect, hypolipidaemic effect, soluble dietary fibre
Journal: Czech Journal of Food Sciences
Pages: 449-457
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/200/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/200/2015-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Michal MAGALA
Author-Workplace-Name: Department of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Zlatica KOHAJDOVÁ
Author-Workplace-Name: Department of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Jolana KAROVIČOVÁ
Author-Workplace-Name: Department of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Mária GREIFOVÁ
Author-Workplace-Name: Department of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Jarmila HOJEROVÁ
Author-Workplace-Name: Department of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Title: Application of lactic acid bacteria for production of fermented beverages based on rice flour
Abstract: We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04-5.17 to 3.74-4.35. At the same time, total acidity increased (1.28-2.59 g/l) due to lactic acid (0.59-2.76 g/l) and acetic acid (0.11-0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (vLAB = 0.44 Log10 CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24 h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.
Keywords: cITP, HPLC, fermentation, rice, sensory analysis, viscosity
Journal: Czech Journal of Food Sciences
Pages: 458-463
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/74/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/74/2015-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:74-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Qingyu YANG
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, P.R. China
Author-Workplace-Name: Food and Bioengineering College, Oiqihar University, Qiqihar, P.R. China
Author-Name: Zhigang XIAO
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, P.R. China
Author-Name: Yan ZHAO
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, P.R. China
Author-Name: Chunjing LIU
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, P.R. China
Author-Name: XU Yan
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, P.R. China
Author-Name: Junkun BAI
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, P.R. China
Title: Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
Abstract: Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a twin screw extruder. The influence of extrusion processing and composition (starch and emulsifier content) on the viscosity, microstructure, solubility, swelling power, and thermal stability of starch extrudate particles was examined. The SEM results showed that the surface of starch extrudate particles was quite irregular and a fissure could be clearly observed. The X-ray intensities and relative crystallinity were decreased after extrusion treatment. The data highlighted that the gelatinisation temperature and solubility were increased and the gelatinisation enthalpy, viscosity, and swelling power were decreased. The emulsifiers present also influenced the thermal stability and solubility of starch extrudate particles, which were attributed to their ability to modify starch granule interactions. The thermogravimetric analysis and differential scanning calorimetry analysis indicated that the thermal stability of starch extrudate particles was improved after extrusion processing.
Keywords: crystallinity, modified starches, extrudate, complexes
Journal: Czech Journal of Food Sciences
Pages: 464-473
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/125/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/125/2015-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:125-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jian Ren
Author-Workplace-Name: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China
Author-Name: Chun-Li Song
Author-Workplace-Name: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China
Author-Name: Ping Wang
Author-Workplace-Name: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China
Author-Name: Shuang Li
Author-Workplace-Name: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China
Author-Name: Narasimha-Kumar Kopparapu
Author-Workplace-Name: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China
Author-Name: Xi-Qun Zheng
Author-Workplace-Name: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China
Title: Modification of structural and functional properties of sunflower 11S globulin hydrolysates
Abstract: The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generated by Alcalase at hydrolysis time of 30, 60, 90, and 120 min were evaluated. Circular dichroism analysis showed the hydrolysates possessed a decreased α-helix and β-structure. The hydrolysates exhibited lower surface hydrophobicity. Hydrolysates with shorter hydrolysis time showed the higher emulsifying activity index, but the same emulsion stability and oil binding capacity compared to the original 11S globulin. The longer hydrolysis resulted in lower foaming and emulsion stability. Thus it was demonstrated that by controlling the hydrolysis time of sunflower 11S globulin, hydrolysate with a desirable functional properties can be obtained.
Keywords: sunflower protein hydrolysates, structure, functionality
Journal: Czech Journal of Food Sciences
Pages: 474-479
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/154/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/154/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:154-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Rudolf ŽITNÝ
Author-Workplace-Name: Process Engineering Department, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic
Author-Name: Aleš LANDFELD
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Jan SKOČILAS
Author-Workplace-Name: Process Engineering Department, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic
Author-Name: Jaromír ŠTANCL
Author-Workplace-Name: Process Engineering Department, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic
Author-Name: Vlastimil FLEGL
Author-Workplace-Name: Devro Ltd., Jilemnice-Hrabačov, Czech Republic
Author-Name: Milena ZACHARIÁŠOVÁ
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic
Author-Name: Monika JÍRŮ
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic
Author-Name: Milan HOUŠKA
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Title: Hydraulic characteristic of collagen
Abstract: Hydraulic characteristic of collagen. Czech J. Food Sci., 33: 479-485. The hysteresis of a hydraulic characteristic while pumping an aqueous solution of collagen through a pipe at gradually increasing and decreasing flow rates (hysteresis means that the pressure drop curve during increased flow rate is above the pressure drop during decreasing flow rate) was observed. The problem was initiated by industry and by demand for an on-line recording of rheological properties of collagenous material used for extrusion of collagen casings. The Herschel-Bulkley rheological model was capable to describe rheograms in a wide range of deformation rates; however it was not able to describe and explain the hysteresis. As a possible reason thixotropic properties were identified and the hydraulic characteristic was calculated using a thixotropic generalisation of the Herschel-Bulkley model. The developed 1D numerical model can be applied for on-line modelling of transient flows of incompressible thixotropic food materials (startup flow) and at a limited range of flow rates it is also capable to describe the hysteresis of hydraulic characteristics.
Keywords: thixotropy, collagen, unsteady flow in pipe, hydraulic characteristics
Journal: Czech Journal of Food Sciences
Pages: 479-485
Volume: 33
Issue: 5
Year: 2015
DOI: 10.17221/62/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/62/2015-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201505-0012.txt
Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:62-2015-CJFS