Template-Type: ReDIF-Article 1.0 Author-Name: Branislav Šojić Author-Workplace-Name: Faculty of Technology Author-Name: Vladimir Tomović Author-Workplace-Name: Faculty of Technology Author-Name: Marija Jokanović Author-Workplace-Name: Faculty of Technology Author-Name: Predrag Ikonić Author-Workplace-Name: Institute of Food Technology Author-Name: Natalija Džinić Author-Workplace-Name: Faculty of Technology Author-Name: Sunčica Kocić-Tanackov Author-Workplace-Name: Faculty of Technology Author-Name: Ljiljana Popović Author-Workplace-Name: Faculty of Technology Author-Name: Tatjana Tasić Author-Workplace-Name: Institute of Food Technology Author-Name: Jovo Savanović Author-Workplace-Name: Faculty of Technology Author-Name: Nataša Živković Šojić Title: Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages Abstract: The antioxidant and antimicrobial activity of Juniperus communis L. essential oil (JO) in cooked sausages was examined. Sausages with different concentrations of JO (0.15.0 µl/g) and a control were prepared. Instrumental parameters of colour (CIE L*a*b*), TBARS values, DPPH scavenging activity assay, microbial profile, and sensory panel scores have been assessed. Batches produced with the JO addition were darker and redder compared to the control. Sausages with the addition of 1.0, 2.0 and 5.0 µl/g JO showed the significantly (P < 0.05) lower TBARS values compared to the control. The addition of JO decreased radical formation and reduced the growth of total aerobic mesophilic bacteria. The flavour of sausages produced with the addition of 0.1 and 0.5 µl/g JO was slightly/moderately and significantly (P < 0.05) different from the control. This study demonstrates the significant antioxidant and antimicrobial activity of Juniperus communis L. essential oil, as well as the potential of its utilisation in the production of cooked pork sausages to enhance quality. Keywords: natural antioxidant, lipid oxidation, microbiology, meat products Journal: Czech Journal of Food Sciences Pages: 189-193 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/210/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/210/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0001.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:210-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Beata Wysok Author-Workplace-Name: Department of Veterinary Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, in Olsztyn, Poland Author-Name: Joanna Wojtacka Author-Workplace-Name: Department of Veterinary Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, in Olsztyn, Poland Author-Name: Robert Karczmarczyk Author-Workplace-Name: Department of Epizootiology and Clinic of Bird and Exotic Animals, Faculty of Veterinary Medicine, University of Environmental and Life Sciences, Wrocław, Poland Author-Name: Agnieszka Wiszniewska-Łaszczych Author-Workplace-Name: Department of Veterinary Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, in Olsztyn, Poland Author-Name: Małgorzata Gomółka-Pawlicka Author-Workplace-Name: Department of Veterinary Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, in Olsztyn, Poland Author-Name: Joanna Szteyn Author-Workplace-Name: Department of Veterinary Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, in Olsztyn, Poland Author-Name: Katarzyna Liedtke Author-Workplace-Name: Department of Veterinary Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, in Olsztyn, Poland Title: Honey Sold Directly by Producers in the Silesian Region of Poland as a Source of Clostridium botulinum Types A, B, E, and F Abstract: The level of contamination of honey with Clostridium botulinum spores is considered as an indicator of the adequacy of hygienic practices during collection, extraction, and subsequent processing. A total of 39 honey samples purchased directly from beekeepers at outdoor markets and from small amateur apiaries in Silesia were analysed for Clostridium botulinum spores. The samples were prepared using a dilution centrifugation method and cultured in parallel in cooked meat medium (CMM) and tripticase peptone glucose yeast (TPGY) enrichment broths. Identification of C. botulinum toxin types A, B, E, and F was performed with the use of a multiplex PCR method. The analysis showed six (15.4%) samples to be contaminated with C. botulinum spores. The major serotypes detected were type A - in two (5.1%) and type B - in two (5.1%) honey samples, respectively. Types E and F were found in 1 (2.6%) and 1 (2.6%) positive honey sample analysed, respectively. Keywords: anaerobic bacteria, bee product, PCR, spores Journal: Czech Journal of Food Sciences Pages: 194-199 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/376/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/376/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0002.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:376-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: František Buzek Author-Name: Bohuslava Čejková Author-Workplace-Name: Czech Geological Survey, Prague, Czech Republic Author-Name: Ivana Jačková Author-Workplace-Name: Czech Geological Survey, Prague, Czech Republic Author-Name: Zdeňka Lněničková Author-Workplace-Name: Czech Geological Survey, Prague, Czech Republic Title: The 18O/16O ratio of retail Moravian wines from the Czech Republic in comparison with European wines Abstract: About 50 samples of retail Czech wines from the South of Moravia (vintage years 2008 to 2015) were measured for δ18O values in wine water together with more than 60 European wines. The aim of the study was to compare Moravian wines (not measured for δ18O up to date) with regional European wines and published data from the European wine databanks. The observed variability of δ18O values with vintage year corresponds to the variability of German wines from the Rhine region. We did not observe any significant admixture of must from other regions. The method of 18O measurement appears to be very sensitive to small differences in the climate of the region (comparison of South Moravia and the near Malé Karpaty region). Keywords: 18O isotope composition, water in wine, South Moravian wine region, Czech wines, EU wines Journal: Czech Journal of Food Sciences Pages: 200-207 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/205/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/205/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0003.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:205-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Krzysztof Dasiewicz Author-Name: Marta Chmiel Author-Workplace-Name: Division of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland Author-Name: Mirosław Słowiński Author-Workplace-Name: Division of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland Title: Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings Abstract: The purpose of research was to determine a possibility of application of computer vision systems (CVS) for estimation of fat content in pork trimmings in comparison with methods based on DXR (dual energy X-ray) and NIR (near-infrared reflectance spectroscopy). Research was conducted on 232 samples of pork trimmings. In order to verify the fat content determined by CVS, DXR, and NIR methods, fat content was also determined by the Soxhlet reference method. It was found that CVS can be used to estimate fat content in pork trimmings with a standard error of prediction between 4.9 and 5.6%. In order to achieve higher efficiency, it seems advisable to grind and standardise meat in a meat grinder with a kidney shaped plate. Keywords: CVS, DXR, fat content, NIR, pork trimmings Journal: Czech Journal of Food Sciences Pages: 208-213 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/137/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/137/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0004.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:137-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lian-Xin Peng Author-Workplace-Name: School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, P.R. China Author-Workplace-Name: College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China Author-Name: Liang Zou Author-Workplace-Name: Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu, P.R. China Author-Name: Mao-Ling Tan Author-Workplace-Name: College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China Author-Workplace-Name: Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu, P.R. China Author-Name: Yuan-Yuan Deng Author-Workplace-Name: College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China Author-Workplace-Name: Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu, P.R. China Author-Name: Juan Yan Author-Workplace-Name: College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China Author-Workplace-Name: Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu, P.R. China Author-Name: Zhu-Yun Yan Author-Workplace-Name: School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, P.R. China Author-Name: Gang Zhao Author-Workplace-Name: College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China Author-Workplace-Name: Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu, P.R. China Title: Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour Abstract: In this paper, free amino acids, fatty acids, and phenolic compounds in buckwheat of different hull colour were quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatography-ultraviolet detector (HPLC-UV), respectively. A total of 20 free amino acids, 8 fatty acids, and 6 phenolic compounds were detected in Tartary buckwheat flour and bran. The data on concentrations were subjected to common chemometric analyses, including principal component analysis (PCA) and hierarchical cluster analysis (HCA), to gain better understanding of the differences between the tested samples. Results indicated that most of the free amino acids, fatty acids, and phenolic compounds were higher in bran than in flour, and there is no significant difference in respect to the hull colour. Our results may be helpful for quality control in Tartary buckwheat and its products in the future. Keywords: Fagopyrum tataricum L., activity compounds, seed colour, different part Journal: Czech Journal of Food Sciences Pages: 214-222 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/185/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/185/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0005.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:185-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Miloslav Šulc Author-Name: Marie Eliášová Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Zora Kotíková Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Jaromír Lachman Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Title: Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubers Abstract: The development of bioanalytical methods has become challenging due to sample complexity, requirements for method reliability, and speed of analysis with triple quadrupole LC-MS/MS used widely for the routine analysis of biological materials. The article presents the method development and validation results for pelargonidin and malvidin in potato tubers. The developed method uses a short C18 column, is able to measure all six common anthocyanidins, uses a binary mobile phase with acetonitrile and water both with added 1% formic acid, ESI ionisation in positive mode, 3-h hydrolysis with 2.7 M methanolic HCl at 90°C. For pelargonidin and malvidin, the method shows high recovery of 98-100%, intra-day repeatability of 6.7-17.9% (depending on the analyte and concentration level), uncertainty below 20%, and uses quadratic calibration. Keywords: acid hydrolysis, method development, Solanum tuberosum L Journal: Czech Journal of Food Sciences Pages: 223-228 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/389/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/389/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0006.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:389-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Qingling Wang Author-Workplace-Name: National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China Author-Workplace-Name: Food College, Shihezi University, Shihezi, P.R. China Author-Name: Guofeng Jin Author-Workplace-Name: National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China Author-Name: Ning Wang Author-Workplace-Name: National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China Author-Name: Xin Guo Author-Workplace-Name: Food College, Shihezi University, Shihezi, P.R. China Author-Name: Yongguo Jin Author-Workplace-Name: National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China Author-Name: Meihu Ma Author-Workplace-Name: National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China Title: Lipolysis and oxidation of lipids during egg storage at different temperatures Abstract: The aim of this study was to investigate lipolysis and lipid oxidation of stored eggs at different temperatures (4 and 22°C) by evaluating the changes in physicochemical index, lipid profiles, enzymatic activity, and oxidative index. The results showed that the changes in physicochemical index were more significant at 22°C than at 4°C. Weight loss, moisture content, and pH of egg yolk increased significantly (P < 0.05), whereas the yolk index decreased during storage. However, there was no significant difference in lipid profiles between 4 and 22°C storage temperature. The lipid composition analysis demonstrated that lipid hydrolysis took place during egg storage and resulted in a marked decrease of PL and increase of FFA. It was also found that the content of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI) decreased significantly during storage. The correlation analysis showed that the lipid degradation is significantly positively related to lipase activity (P < 0.05), and the marked changes of lipid fractions are results of both hydrolysis and oxidation. It can be concluded that the egg physicochemical index and lipase activity were greatly influenced by temperature during storage, but the yolk lipid stability was not significantly influenced by storage temperature. Keywords: hen egg, lipid hydrolysis, lipid oxidation Journal: Czech Journal of Food Sciences Pages: 229-235 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/174/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/174/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0007.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:174-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivana Alpeza Author-Workplace-Name: Croatian Centre for Agriculture, Food and Rural Affairs, Institute for Viticulture and Oenology, Zagreb, Croatia Author-Name: Karin Kovačević Ganić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Andreja Vanzo Author-Workplace-Name: Agricultural Institute of Slovenia, Ljubljana, Slovenia Author-Name: Stanka Herjavec Author-Workplace-Name: Faculty of Agriculture, University of Zagreb, Zagreb, Croatia Title: Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes Abstract: Two commercial enzyme preparations were used in the production of wine from the Croatian autochthonous red grape variety Plavac Mali in order to improve the extraction of polyphenolic components from grapes, chromatic parameters, and sensory quality. During two vintages, the conventional maceration without enzymes was compared with the maceration using products with different characteristics: pectinase with additional cellulase and hemicellulase activity and pectinase with inactive yeast cells. Both products affected polyphenolic extraction and colour parameters: intensity and hue, and ratio between the yellow, red, and blue colour in young wines (2 months after fermentation) and at the moment of bottling (9 months after fermentation). The correlation between anthocyanins and colour intensity was very strong. The expected reduction of quantitative chromatic parameters during aging was confirmed. Significantly better results were observed in wines produced with pectinase, in relation to all analysed physical and chemical parameters. The sensory analysis showed that wines produced with pure pectolytic enzymes were significantly better than those produced without the enzymes. A product of the combination of pectolytic enzymes and inactive yeast cells had a partial influence on the improvement of the phenolic and sensory quality. The overall quality was significantly more expressed in wines produced with pectolytic enzymes, especially in young wines. Keywords: insufficient grape quality, exogenous enzymes, anthocyanins, wine colour, sensory quality Journal: Czech Journal of Food Sciences Pages: 236-245 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/346/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/346/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0008.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:346-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Andrea Nieto Author-Workplace-Name: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain Author-Name: Maria Jose Grande Burgos Author-Workplace-Name: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain Author-Name: Antonio Gálvez Author-Name: Rubén Pérez Pulido Author-Workplace-Name: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain Title: Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment Abstract: Olive paste can be a valuable source of phenolic compounds with antioxidant activity. High hydrostatic pressure (HHP) treatment (600 MPa, 8 min) was tested for the preservation of olive paste obtained from Picual unfermented green olives, a variety known for its high content of phenolic compounds. Microbiological load (total aerobic mesophilic counts, yeasts, and moulds), and antioxidant activity were measured during one-month refrigeration storage. At the end of the storage period, control samples maintained 27% of their initial antioxidant activity, showed browning, and had microbial loads (ca. 105 CFU/g) composed mainly of yeasts and moulds, while samples treated with HHP preserved 79% of their initial antioxidant activity, kept green colour and had no microbial counts. These results showed the potential of HHP treatment at 600 MPa for 8 min for the preservation of olive paste with strong antioxidant activity. Keywords: antioxidant, preservation, olive paste, phenols, bacteria, yeasts, moulds Journal: Czech Journal of Food Sciences Pages: 246-250 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/358/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/358/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0009.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:358-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Andrzej Ochrem Author-Workplace-Name: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland Author-Name: Piotr Zapletal Author-Workplace-Name: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland Author-Name: Justyna Żychlińska-Buczek Author-Workplace-Name: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland Author-Name: Dorota Maj Author-Workplace-Name: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland Author-Name: Barbara Czerniejewska-Surma Author-Workplace-Name: Department of Commodity Science and Quality Assessment, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Szczecin, Poland Author-Name: Joanna Pokorska Author-Workplace-Name: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland Author-Name: Dominika Kułaj Author-Workplace-Name: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland Title: Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables Abstract: The aim of the study was to evaluate the antioxidant capacity and the extent of lipid peroxidation of carp meat with plant additives. The research was conducted in two stages: January and April. Fish meat was mixed with additives, put into bags and held in refrigeration conditions for two weeks. Trolox Equivalent Antioxidant Capacity (TEAC) values on the first day of research in January ranged from 2.46 µM TE/g (w/w) to 4.60 µM TE/g (w/w). In April it was from 1.75 µM TE/g (w/w) to 3.21 µM TE/g (w/w), depending on the additives and method of storage (air-stored or vacuum-packed). TEAC values were higher in air-stored groups. The highest peroxide value was indicated in the control group at the end of research in January (6.06 mEq O2/kg lipids). The Totox index of meats on the last day of research was higher in April (18.24) than in January (max. 17.22). The antioxidants present in herbs prevent from the formation of secondary lipid oxidation products. Keywords: fish, functional food, food additives Journal: Czech Journal of Food Sciences Pages: 251-258 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/314/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/314/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0010.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:314-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Volodymyr Skalka Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Nikolay Shakhno Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jiří Ečer Author-Workplace-Name: MemBrain s.r.o., Stráž pod Ralskem, Czech Republic Author-Name: Ladislav Čurda Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Separation of immunoglobulins from colostrum using methods based on salting-out techniques Abstract: This study aimed to obtain a purified IgG fraction from bovine colostrum using salting-out precipitation methods as base techniques. As the first step after skimming of colostrum, isoelectric precipitation or rennet coagulation were used for casein removal. IgG concentrations in raw material and final products were determined using the ELISA method. SDS-PAGE electrophoresis was used for purity determination of the final fraction of IgG. According to the obtained results, the combination of precipitation, gel filtration, and cross-flow filtration techniques enables to separate the IgG fraction with purity up to 90% and yield up to 91%. Acid whey has a higher yield in comparison with sweet whey and both ammonium sulphate and sodium sulphate have similar effectivity for precipitation of IgG. The final concentrate of IgG can be used as a standalone product or as an additive to other food supplements. Keywords: ammonium sulphate, cross-flow filtration, gel filtration, sodium sulphate Journal: Czech Journal of Food Sciences Pages: 259-266 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/10/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/10/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0011.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:10-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ewelina Strąk Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland Author-Name: Maria Balcerek Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland Author-Name: Urszula Dziekońska-Kubczak Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland Title: Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods Abstract: The efficiency of ethanol production during simultaneous saccharification and fermentation (SSF) of gelatinised starch or in its native form, in high-gravity rye mashes (approx. 21% and approx. 25% dry matter) prepared by pressureless methods of starch release were compared. The obtained fermentation efficiency expressed in % of the theoretical yield was 72.98 ± 1.46% for gelatinised starch and 84.27 ± 1.68% for native starch in the mashes with 21% dry matter, while the use of mashes with 25% dry matter content resulted in 71.22 ± 1.42% and 77.36 ± 1.54% of the theoretical yield, respectively. However, the presence of residual dextrins (1.99 ± 0.82 to 3.04 ± 0.39 g/100 ml) in the fermented mashes suggests the need of further research on the improvement of the process. Keywords: native starch, gelatinised starch, SSF, high-gravity mash Journal: Czech Journal of Food Sciences Pages: 267-273 Volume: 35 Issue: 3 Year: 2017 DOI: 10.17221/403/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/403/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201703-0012.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:403-2016-CJFS