Template-Type: ReDIF-Article 1.0
Author-Name: Corrado Rizzi
Author-Workplace-Name: Department of Biotechnology, University of Verona, Verona, Italy
Author-Workplace-Name: Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Legnaro (PD), Italy
Author-Name: Federica Mainente
Author-Workplace-Name: Department of Biotechnology, University of Verona, Verona, Italy
Author-Workplace-Name: Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Legnaro (PD), Italy
Author-Name: Gabriella Pasini
Author-Workplace-Name: Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Legnaro (PD), Italy
Author-Name: Barbara Simonato
Author-Workplace-Name: Department of Biotechnology, University of Verona, Verona, Italy
Title: Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review
Abstract: Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are added to wines in order to remove specifically undesirable compounds that are discarded. Fining agents should not be present in the final product but their possible persistence, as well as other exogenous residual proteins such as the enzymes utilised in winemaking, cannot be excluded for sure. The principal concern about the presence of exogenous residual proteins is the health of allergic subjects. Nevertheless, the respect of religious creed or other practice of living of the consumer must be considered as well. In the present review we itemise the proteins used in winemaking and possible drawbacks of their permanence in the final products and the related risks, depict the status of the art of the studies performed about the detection of exogenous proteins, and describe the wine labelling laws adopted in different countries to avoid the drawbacks associated with these hidden substances.
Keywords: fining proteins, technological enzymes, residual protein detection, allergy, food ethics, wine labelling laws
Journal: Czech Journal of Food Sciences
Pages: 93-104
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/357/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/357/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:357-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jesús Enrique Chan-Higuera
Author-Workplace-Name: Department of Food Research and Graduate Program
Author-Name: Rosario Maribel Robles-Sánchez
Author-Workplace-Name: Department of Food Research and Graduate Program
Author-Name: Armando Burgos-Hernández
Author-Workplace-Name: Department of Food Research and Graduate Program
Author-Name: Enrique Márquez-Ríos
Author-Workplace-Name: Department of Food Research and Graduate Program
Author-Name: Carlos Arturo Velázquez-Contreras
Author-Workplace-Name: Department of Chemical and Biological Sciences, University of Sonora, Hermosillo, Sonora, Mexico
Author-Name: Josafat Marina Ezquerra-Brauer
Author-Workplace-Name: Department of Food Research and Graduate Program
Title: Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats
Abstract: Gelatines from three different jumbo squid (Dosidicus gigas) by-products (fins, arms, and skin) were compared based on their chemical and biochemical properties (amino acid composition, molecular weight distribution, and in vitro digestibility), antioxidant capacity (ABTS+ and ORAC assays) and effect on oxidative stress biomarkers (serum antioxidant capacity (TAC) and serum malondialdehyde levels (MDA)) in healthy rats. Gelatine from the skin showed the highest polar and imino amino acid contents and a higher proline hydroxylation degree. Gelatine β-component was not detected in either fins or arms. These differences may explain the higher in vitro digestibility and higher antioxidant capacity (before and after digestibility) of the skin gelatine. Fin gelatines decreased TAC-ORAC values. All obtained gelatines decreased the MDA levels. Jumbo squid gelatine, administered during feeding, may help decrease a breakdown product of spontaneous lipid peroxidation in serum.
Keywords: colagen derivates, Dosidicus gigas, antioxidant capacity, in vitro assays
Journal: Czech Journal of Food Sciences
Pages: 105-110
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/320/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/320/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:320-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Małgorzata Darewicz
Author-Workplace-Name: Department of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Author-Name: Justyna Borawska
Author-Workplace-Name: Department of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Author-Name: Monika Pliszka
Author-Workplace-Name: Department of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Title: Carp proteins as a source of bioactive peptides - an in silico approach
Abstract: In silico prediction methods and tools were used to determine whether bioactive peptides are hidden in the amino acid sequences of carp (Cyprinus carpio) proteins and whether they can be released after gastric, duodenal, and gastro-duodenal in silico digestion. Fragments with 15 types of biological activity in intact proteins and, after gastrointestinal digestion, with 11 types of activity were identified. Angiotensin I-converting enzyme inhibitory (ACEi) and antioxidant peptides were the most predominant fragments of proteins in the group of intact proteins and in silico digests. After in silico digestion the highest number of sequences with ACEi activity (108) and antioxidant activity (13) was released after gastro-duodenal digestion of the myosin heavy chain.
Keywords: biological activity, bioinformatics, BIOPEP, fish, databases, proteolysis
Journal: Czech Journal of Food Sciences
Pages: 111-117
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/300/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/300/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:300-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Joanna Gerszon
Author-Workplace-Name: Department of Molecular Biophysics, Institute of Biophysics, University of Lodz, Lodz, Poland
Author-Name: Aleksandra Rodacka
Author-Workplace-Name: Department of Molecular Biophysics, Institute of Biophysics, University of Lodz, Lodz, Poland
Title: Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells
Abstract: The effects of resveratrol on a cancer cell line derived from the nervous system, neuroblastoma and a cell line derived from hippocampal neurons under hydrogen peroxide-induced oxidative stress were evaluated and compared. Our studies indicate that resveratrol exerts different effects on tumour and normal cells. Interestingly, in the presence of an oxidising factor resveratrol can sensitise cancer cells and decrease their viability substantially. Under conditions of oxidative stress similar to those found in the tumour environment, resveratrol also intensified apoptosis in Neuro-2a cells. Our data indicate that resveratrol does not protect neuronal, hippocampal cells from oxidative damage.
Keywords: cancer, oxidative stress, polyphenol, stillbenoid
Journal: Czech Journal of Food Sciences
Pages: 118-126
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/401/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/401/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:401-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Katarína Mitrová
Author-Workplace-Name: Crop Research Institute, Prague, Czech Republic
Author-Name: Vojtěch Hrbek
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: Pavel Svoboda
Author-Workplace-Name: Crop Research Institute, Prague, Czech Republic
Author-Name: Jana Hajšlová
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: Jaroslava Ovesná
Author-Workplace-Name: Crop Research Institute, Prague, Czech Republic
Title: Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background
Abstract: Six onion cultivars Bingo, Dormo, Elenka, Elbrus, Spirit, and Sturon grown in the Czech Republic for commercial purposes were analysed to investigate the content of health-promoting compounds. The results showed that at harvest time, cysteine sulfoxide content varied from 32.38 to 44.16 g/kg of dry weight, polyphenol content was between 2.66 and 3.37 g/kg of dry weight, and antioxidant activity ranged from 0.75 to 0.83 g/kg. Cv. Bingo had the highest level of the analysed compounds. The cultivars were concurrently analysed by DNA (microsatellite) markers. Dendrograms based on the chemical composition and DNA analysis were almost identical. This finding confirms the dependence of the secondary metabolite content on onion genotype.
Keywords: Alliaceae, cysteine sulfoxides, simple sequence repeat (SSR) marker, genotypes, secondary metabolites
Journal: Czech Journal of Food Sciences
Pages: 127-132
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/268/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/268/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:268-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Audrius Pukalskas
Author-Workplace-Name: Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
Author-Name: Rita Kazernavičiuté
Author-Workplace-Name: Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
Author-Name: Jonas Balžekas
Author-Workplace-Name: Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Kedainiai district, Lithuania
Title: Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products
Abstract: Antioxidant potential and composition of phenolic compounds were studied in pure bee products (beebread - BB, bee pollen - BP) and in their mixtures with honey and vegetable oils [sea buckthorn (SBO), flax seed (FSO), royal jelly (RJ)], and the alga Spirulina (SA). The values of total phenolic content (TPC) found in the raw weight (RW) of material of BP, BB, SA, and RJ were 23.3, 21.2, 15.4, and 10.7 GAE mg/g, respectively. The methanolic extract of pure BP possessed higher ABTS.+scavenging capacity (5.37-6.47 TE mg/g RW) than BB (4.86-5.70 TE mg/g RW). The values of oxygen radical absorbance capacities (ORAC) of methanolic extracts of BB and BP were 626.30 and 894.04 TE mg/g RW, respectively. An analysis of flavonoids in the products by the ultra performance liquid chromatography showed that pure BP possesses a broader spectrum of compounds than pure BB. Three forms of glycosides were identified in BP: quercetin 3-O-sophoroside, quercetin dihexoside and isorhamnetin 3-glucoside. Rhamnetin and isorhamnetin as well as their glycosides and kaempferol 3-O-α-l-(2''-E-p-coumaroyl-3''-Z-p-coumaroyl)-rhamnoside were determined in the samples of pollen mixed with honey (BPH).
Keywords: methanolic extracts, glycosides, pollen, beebread, vegetable oils
Journal: Czech Journal of Food Sciences
Pages: 133-142
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/312/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/312/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:312-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Raimondas Narkevičius
Author-Workplace-Name: Food Institute, Kaunas University of Technology, Kaunas, Lithuania
Author-Name: Arvydas Kaminskas
Author-Workplace-Name: Department of Physiology, Biochemistry, Microbiology and Laboratory Medicine, Faculty of Medicine, Vilnius University, Vilnius, Lithuania
Author-Name: Jonas Algis Abaravičius
Author-Workplace-Name: Department of Physiology, Biochemistry, Microbiology and Laboratory Medicine, Faculty of Medicine, Vilnius University, Vilnius, Lithuania
Author-Name: Dalius Vitkus
Author-Workplace-Name: Department of Physiology, Biochemistry, Microbiology and Laboratory Medicine, Faculty of Medicine, Vilnius University, Vilnius, Lithuania
Author-Name: Valerija Jablonskienė
Author-Workplace-Name: Department of Physiology, Biochemistry, Microbiology and Laboratory Medicine, Faculty of Medicine, Vilnius University, Vilnius, Lithuania
Author-Name: Dalia Sekmokienė
Author-Workplace-Name: Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Kaunas, Lithuania
Title: Fermented buttermilk-based beverage: impact on young volunteers' health parameters
Abstract: The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied. Three functional beverages were made on the basis of buttermilk, which differed in the composition. The beverage containing the buttermilk-skimmed milk-milk protein concentrate (0.3%) as a product with the preferred quality characteristics (synaeresis, viscosity, sensory properties, and acceptability) was used for further studies regarding the impact on human health. The medical nutrition experiments did not show any statistically significant effect on the biochemical blood parameters of 25 young volunteers after a 21-day period of the consumption of fermented buttermilk beverage with milk protein concentrate, although some of them (e.g. total, low- and high-density cholesterol, triacylglycerol concentrations, etc.) slightly decreased. The anthropometric and body composition, arterial blood pressure, and pulse evaluation indicators of recipients did not change significantly.
Keywords: functional beverages, lipid metabolism, milk protein concentrate
Journal: Czech Journal of Food Sciences
Pages: 143-148
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/344/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/344/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:344-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Klára Kobetičová
Author-Workplace-Name: Department of Environmental Chemistry, Faculty of Environmental Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Klára Anna Mocová
Author-Workplace-Name: Department of Environmental Chemistry, Faculty of Environmental Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Lucie Mrhálková
Author-Workplace-Name: Department of Environmental Chemistry, Faculty of Environmental Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Zuzana Fryčová
Author-Workplace-Name: Department of Environmental Chemistry, Faculty of Environmental Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Vladimír Kočí
Author-Workplace-Name: Department of Environmental Chemistry, Faculty of Environmental Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Title: Artificial sweeteners and the environment
Abstract: Artificial sweeteners (aspartame, saccharin) were tested using the limit concentration (100 mg/l or 100 mg/kg). Model species were duckweed (Lemna minor), green algae (Desmodesmus subspicatus), mustard seeds (Sinapis alba), daphnids (Daphnia magna), lettuce seeds (Lactuca sativa), and potworm (Enchytraeus crypticus). The results indicated that aspartame had statistically negative effects on duckweed and both sweeteners on the reproduction of enchytraeids.
Keywords: aspartame, saccharin, toxicity
Journal: Czech Journal of Food Sciences
Pages: 149-153
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/220/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/220/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:220-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Agnieszka Makowska
Author-Workplace-Name: Institute of Food Technology of Plant Origin,
Author-Name: Dorota Cais-Sokolińska
Author-Workplace-Name: Department of Dairy Technology and
Author-Name: Agnieszka Waśkiewicz
Author-Workplace-Name: Department of Chemistry, Poznań University of Life Sciences, Poland
Author-Name: Grzegorz Tokarczyk
Author-Workplace-Name: Department of Food Technology, West Pomeranian University of Technology Szczecin, Poland
Author-Name: Hanna Paschke
Author-Workplace-Name: Institute of Food Technology of Plant Origin,
Title: Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
Abstract: Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. Colour, texture, sensory properties, protein, available lysine, and acrylamide contents were determined in extrudates. When the whey powder content increased above 5%, the extrudate breaking force decreased and the colour became darker. The addition of 10% of whey powder resulted in lower scores for porosity, colour, taste, and overall desirability. Such a level of the addition caused a significant increase in protein and available lysine contents in extrudates, but unfortunately, the product had also significantly higher acrylamide content. In extrudates obtained from the raw material of 12% moisture the amount of acrylamide was higher and the amount of available lysine was lower than that in extrudates obtained from the raw material with 14% moisture content. From the nutritional point of view it is better to extrude the raw material of higher feed moisture with the addition of nanofiltered whey powder.
Keywords: acrylamide, available lysine, extrusion-cooking, physical properties
Journal: Czech Journal of Food Sciences
Pages: 154-159
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/313/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/313/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:313-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Daniele Muscolino
Author-Workplace-Name: Department of Veterinary Sciences, University of Messina, Messina, Italy
Author-Name: Filippo Giarratana
Author-Workplace-Name: Department of Veterinary Sciences, University of Messina, Messina, Italy
Author-Name: Chiara Beninati
Author-Workplace-Name: Department of Veterinary Sciences, University of Messina, Messina, Italy
Author-Name: Graziella Ziino
Author-Workplace-Name: Department of Veterinary Sciences, University of Messina, Messina, Italy
Author-Name: Alessandro Giuffrida
Author-Workplace-Name: Department of Veterinary Sciences, University of Messina, Messina, Italy
Author-Name: Antonio Panebianco
Author-Workplace-Name: Department of Veterinary Sciences, University of Messina, Messina, Italy
Title: Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets
Abstract: The effect of allyl isothiocyanate (AITC), a natural compound found in plants belonging to the family Cruciferae, on the shelf-life of fish fillets was evaluated. Preliminarily, the effectiveness of AITC was investigated in vitro against some strains of Specific Spoilage Organisms (SSOs). The inhibitory effect of AITC vapour was screened evaluating the bacterial growth in a jar. A strong inhibitory effect against the tested SSOs was observed. Successively, the shelf-life of gilthead sea bream fillets treated with AITC vapour and stored at 2°C was evaluated and compared with untreated samples. AITC inhibited the growth of SSOs effectively, and its use resulted in a shelf-life extension by ca. 8 days in treated fillets, compared to the control samples. The AITC addition in fillets yielded a distinct but pleasant flavour and contributed to a considerable reduction of fish spoilage.
Keywords: antibacterial activity, fish fillets, natural compound, Specific Spoilage Organisms
Journal: Czech Journal of Food Sciences
Pages: 160-165
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/374/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/374/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:374-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Indira Kosović
Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Author-Name: Marko Jukić
Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Author-Name: Antun Jozinović
Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Author-Name: Đurđica Ačkar
Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Author-Name: Daliborka Koceva Komlenić
Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Title: Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
Abstract: Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and sensory properties were determined. Generally, the chestnut flour addition to durum wheat pasta decreased optimum cooking time, hardness, cohesiveness, and chewiness, but increased cooking losses and pasta adhesiveness. Samples made on an extruder showed shorter optimum cooking times in relation to samples made on a minipress. Absorbed water was decreased with chestnut flour addition. Pasta made on an extruder showed a higher sensory score in comparison with pasta made on a minipress. The addition of chestnut flour influenced the colour of the samples. Samples made on an extruder showed darker colour in dried and cooked pasta samples in relation to minipress samples. In dried pasta samples, the extruder gave yellower samples in relation to the minipress, while in cooked pasta samples it was reversed. Overall, the extruder gave higher-quality pasta compared to the minipress.
Keywords: non-traditional ingredient, durum semolina, texture, pasta cooking quality
Journal: Czech Journal of Food Sciences
Pages: 166-172
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/451/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/451/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:451-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Rahele Nezhad Razmjoui Akhgar
Author-Workplace-Name: Department of Food Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Author-Name: Javad Hesari
Author-Workplace-Name: Department of Food Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Author-Name: Sodeif Azadmard Damirchi
Author-Workplace-Name: Department of Food Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Title: Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
Abstract: The effect of addition of ripened cheese slurry into retentate on the proteolysis of Iranian ultrafiltered cheese was investigated during 60-day ripening. No significant differences were found in gross composition between experimental samples, however, pH values were significantly higher (P > 0.05) in slurry-containing cheese. Urea-polyacrylamide gel of the pH 4.6 insoluble fractions showed that αs1-casein was hydrolysed more rapidly than β-casein. There was no significant difference in the hydrolysis rate of αs1- and β-casein between the two cheeses. The levels of water soluble nitrogen were significantly higher (P > 0.05) in slurry-containing samples from day 15. The incorporation of ripened slurry into retentate influenced the peptide profiles obtained by RP-HPLC of the pH 4.6-soluble fractions of the cheeses. The ratio of hydrophilic to hydrophobic peptides was higher in slurry-containing cheese. Total and individual free amino acids were significantly higher (P > 0.05) in cheeses containing slurry. It was concluded that the incorporation of ripened cheese slurry into retentate has a beneficial effect on proteolysis acceleration and development of aroma and flavour in Iranian ultrafiltered white cheese.
Keywords: peptide profile, amino acids, rippening, flavour development
Journal: Czech Journal of Food Sciences
Pages: 173-179
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/361/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/361/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:361-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Na Wang
Author-Workplace-Name: College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, P.R. China
Author-Name: Yu-Zhe Gao
Author-Workplace-Name: College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, P.R. China
Author-Name: Peng Wang
Author-Workplace-Name: College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, P.R. China
Author-Name: Shu Yang
Author-Workplace-Name: College of Food, Shenyang Agricultural University, Shenyang, Liaoning, P.R. China
Author-Name: Tie-Min Xie
Author-Workplace-Name: College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, P.R. China
Author-Name: Zhi-Gang Xiao
Author-Workplace-Name: College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, P.R. China
Title: Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
Abstract: Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the microwave modification on the mechanical properties and structural characteristics of the SPI and zein blended films was investigated. The results show that the microwave-modified blended film of 3 : 1 SPI-zein demonstrated the best mechanical properties: the highest breaking strength (2900 g) and the highest fracturing distance (16.08 mm). The morphology of the microwave-modified film was more homogeneous and had fewer pinholes than the zein-only film. In addition, the glass transition temperature of the microwave-modified film rose by nearly half compared to the zein-only film, while the melting temperature increased by almost 2.5%. The secondary structure analysis indicates that a moderate amount of microwave treatment will promote a decrease in α-helix, β-turn, and random coil content and an increase in β-sheet content. This study provides an edible material with better flexibility for food packaging.
Keywords: protein film, protein modification, breaking strength, fracturing distance, structural characteristics
Journal: Czech Journal of Food Sciences
Pages: 180-188
Volume: 34
Issue: 2
Year: 2016
DOI: 10.17221/442/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/442/2015-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201602-0013.txt
Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:442-2015-CJFS