Template-Type: ReDIF-Article 1.0 Author-Name: Jian Zhang Author-Name: Guangsen Song Author-Name: Yunjun Mei Author-Workplace-Name: School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, P.R. China Author-Name: Rui Li Author-Workplace-Name: School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, P.R. China Author-Name: Haiyan Zhang Author-Workplace-Name: School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, P.R. China Author-Name: Ye Liu Author-Workplace-Name: School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, P.R. China Title: Present status on removal of raffinose family oligosaccharides - a Review Abstract: Raffinose family oligosaccharides (RFOs) are α-galactosyl derivatives of sucrose or glucose. They are found in a large variety of seeds from many different families such as beans, vegetables and whole grains. Due to absence of α-galactosidase in the digestive tract of humans and other monogastric animals, RFOs are responsible for intestinal disturbances (flatulence) following the ingestion of legume-derived products. Structural relationships of RFOs and their enzymatic degradation mechanism are described. Concentration and distribution from various seed sources are introduced. The present status on removal of the RFOs (such as soaking, cooking, germination, and addition of α-galactosidase) is summarized. At the meantime, α-galactosidases from botanic and microbial sources and their partial enzymatic properties are also presented in detail. Based on a comparison of various removal treatments, the microbial α-galactosidases are thought as the most optimum candidate for removing RFOs in legumes, and the ideal system for the RFO removal is proposed. Keywords: alpha-galactosidase, autoclaving, cooking, germination, soaking, α -galactose oligosaccharides Journal: Czech Journal of Food Sciences Pages: 141-154 Volume: 37 Issue: 3 Year: 2019 DOI: 10.17221/472/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/472/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201903-0001.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:472-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ufuk Gökçe Ayranci Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Pamukkale University, Kinikli-Denizli, Turkey Author-Name: Anil Şeker Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Pamukkale University, Kinikli-Denizli, Turkey Author-Name: Sevda Arisoy Author-Workplace-Name: Department of Nutrition and Dietetic, Faculty of Health Sciences, Health Sciences University, Istanbul, Turkey Author-Name: Hüseyin Çimen Author-Workplace-Name: Department of Genetics and Bioengineering, Yeditepe Proteomics and Mass Spectrometry Laboratory (YediPROT), Yeditepe University, Istanbul, Turkey Author-Name: Özlem Üstün-Aytekin Author-Workplace-Name: Department of Nutrition and Dietetic, Faculty of Health Sciences, Health Sciences University, Istanbul, Turkey Title: Antioxidant activity and identification of food proteins by digestive enzyme supplementation and fermentation with Lactobacillus kefiri Abstract: Casein, gluten, and soy protein are widely used in food processing for structure, texture, and flavour improvement. These large proteins might be hydrolysed to shorter peptides or amino acids, which provide antioxidant activities through enzymatic and fermentative food processes. Casein, gluten, and soy protein were digested with an enzyme supplement product containing dipeptidyl peptidase IV (DPPIV) and protease in this study. Then, each protein was hydrolysed by Lactobacillus kefiri strain. 2,2, diphenyl 1-picryl hydrazyl (DPPH) radical scavenging activity and reducing power (RP) were measured for undigested and digested samples. According to our results, all proteins were hydrolysed. Soy protein demonstrated the highest IC50 value of DPPH for undigested (2.64 mg/ml) and digested samples (1.56 mg/ml) as well as the highest RP value (0.171 for undigested and 0.234 for digested at 700 nm). On the other hand, casein provided the weakest DPPH radical scavenging activity (1.58 ± 0.041% for undigested and 21.86 ± 0.012% for digested samples). A strong correlation was found between cell growth and antioxidant activity of casein during the microbial fermentation. In addition, the changes in protein expression levels by microbial fermentation were analysed by using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Mass spectrometry-based protein identification studies revealed that EF-G, DNA-K, and DNA-J were mainly overexpressed indicating L. kefiri adapts itself by changing the overall proteome. Keywords: casein, DPPH radical scavenging activity, gluten, Lactobacillus kefiri, MALDI-TOF/TOF, soy protein Journal: Czech Journal of Food Sciences Pages: 155-164 Volume: 37 Issue: 3 Year: 2019 DOI: 10.17221/138/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/138/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201903-0002.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:138-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Elif Inan-Eroglu Author-Workplace-Name: Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey Author-Name: Atila Gulec Author-Workplace-Name: Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey Author-Name: Aylin Ayaz Title: Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS Abstract: The effect of different type of fish, marination methods, temperature, and cooking time as well as foil type on Al leaching into baked fish, was determinated. Two fish types, Al foils, and marinating ingredients were procured from a hypermarket. Fish was cooked in the baking tray of oven, using two foil types, at 150°C for 40 min and at 200°C for 20 min. Al content was determined. It was found that increase in acidity caused significant increase in Al leaching. When the relationship between temperature-time and Al leaching based on meat type was analysed, it was found that when the temperature was increased the extent of Al leaching was higher in salmon. Even in the highest estimated weekly exposure to Al (1.228 ± 0.1631 mg/kg per week), Al PTWI suggested by JECFA was not exceeded. Although using different Al foil did not leach significant amounts of Al into the fish and exposure values of Al did not exceed the PTWI, exposure of Al from fish samples may be dangerous to vulnerable groups such as children, elderly and people with kidney disease. Keywords: aluminum, baking, dietary exposure, haddock, salmon Journal: Czech Journal of Food Sciences Pages: 165-172 Volume: 37 Issue: 3 Year: 2019 DOI: 10.17221/85/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/85/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201903-0003.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:85-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ling Jan Chiou Author-Workplace-Name: Department of Health Business Administration, Meiho University, Pingtung, Taiwan, R.O.C. Author-Name: Tai Sheng Yeh Author-Workplace-Name: Department of Food Science and Nutrition, Meiho University, Pingtung, Taiwan, R.O.C. Author-Name: Jiing Chuan Chen Author-Workplace-Name: Department of Food Science and Nutrition, Meiho University, Pingtung, Taiwan, R.O.C. Title: LC-MS/MS method for the detection of multiple classes of shellfish toxins Abstract: Marine shellfish toxins are seafood safety problems of global concern. Herein the analysis of six shellfish toxins, regulated by European Union, with one single run by LC-MS/MS with acidic mobile phase was developed. After 80% methanol extraction of the shellfish toxins, the crude extract was subjected to HLB SPE cleanup before LC-MS/MS analysis. The method was validated according to Commission Decision 2002/657/EC. For azaspiracid-1 (AZA1), domoic acid (DA), dinophysistoxin-1 (DTX1), okadaic acid (OA), pectenotoxin-2 (PTX2), and yessotoxin (YTX) toxins the recovery rate was 99.4, 92.7, 114.1, 90.2, 115.2 and 87.8%, respectively. The intra-day relative standard deviation (RSD) was less than 5% for all of the shellfish toxins except DA. The inter-day RSD was less than 5% for AZA1, DTX1, PTX2, YTX, 7.85% for DA, and 14.63% for OA. The decision limit (CCα) and detection capability (CCβ) for AZA1 were 13.6 and 14.8 ppb; for DA they were 1883 and 2051 ppb; DTX1 12.3 and 13.4 ppb; OA 8.0 and 8.7 ppb; PTX2 12.1 and 13.2 ppb; YTX 36.9 and 40.1 ppb. Keywords: acidic mobile phase, diarrheic shellfish toxin, LC-MS/MS Journal: Czech Journal of Food Sciences Pages: 173-179 Volume: 37 Issue: 3 Year: 2019 DOI: 10.17221/125/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/125/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201903-0004.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:125-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Bo Yeon Park Author-Workplace-Name: Department of Food and Nutrition, Yeungnam University, Gyeongsan, Republic of Korea Author-Name: Kyung Young Yoon Title: Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein Abstract: The Perilla seed meal (PSM) protein was hydrolyzed with Flavourzyme; the hydrolysate was fractionated by an ultrafiltration and its physiological activity was measured. Peptides with low molecular weights exhibited higher antioxidant activity, except for the Fe2+ chelating activity, compared to peptides with a high molecular weight. The IC50 values of the α-amylase inhibitory activity ranged from 727.89 µg/ml to 757.18 µg/ml, the α-glucosidase inhibitory activity was highest in the < 1 kDa fraction. The < 1 kDa fraction exhibited the strongest angiotensin I-converting enzyme inhibitory activity. As a result, the peptides from PSM protein hydrolysates, particularly peptides < 1 kDa, exhibited excellent antioxidant, antidiabetic, and antihypertensive activities and thus were highly likely to be developed as a functional food material. Keywords: agricultural by-products, antidiabetic activity, antioxidant activity, bioactive peptide Journal: Czech Journal of Food Sciences Pages: 180-185 Volume: 37 Issue: 3 Year: 2019 DOI: 10.17221/145/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/145/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201903-0005.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:145-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marlena J. Baryczka Author-Workplace-Name: Department of Commodity Science and Animal Raw Material Processing, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Iwona Chwastowska-Siwiecka Author-Name: Jacek Kondratowicz Author-Workplace-Name: Department of Commodity Science and Animal Raw Material Processing, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Title: Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets Abstract: The quality of chilled and frozen African catfish fillets was compared. The experiment was performed on 20 individuals of Clarias gariepinus aged < 1 year, with estimated body weight of 1 kg. A total of 40 right and left fillets were subjected to pre-treatment. Chilled right fillets (20) and left fillets (20) stored for 8 months in the freezer were subjected to quantitative and qualitative laboratory analyses. Chilled African catfish fillets had a lower of moisture content, higher of total protein, fat and crude ash, and higher energy value than frozen samples. Chilled fillets had also higher water-holding capacity, lower cooking loss and higher tenderness. Keywords: african catfish, chemical composition, chilled and frozen filets, physicochemical properties Journal: Czech Journal of Food Sciences Pages: 186-191 Volume: 37 Issue: 3 Year: 2019 DOI: 10.17221/330/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/330/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201903-0006.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:330-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Magdaléna Lacko-Bartošová Author-Workplace-Name: Department of Sustainable Agriculture and Herbology, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Petr Konvalina Author-Workplace-Name: Department of Agroecosystems, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Author-Name: Lucia Lacko-Bartošová Author-Workplace-Name: Department of Applied Informatics and Computing Technology, Faculty of National Economy, University of Economics in Bratislava, Bratislava, Slovakia Author-Name: Zdeněk Štěrba Author-Workplace-Name: Department of Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Title: Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters Abstract: Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties. The varieties were characterised by low both - gluten content (1.7-11.0%) and Zeleny sedimentation (11.3-12.8 ml), as well as rheological properties showed lower baking quality. Significant differences in protein and starch-amylase part of Mixolab curve indicate the genotype and climatic effect. In average, emmer varieties were characterised by high protein weakening (C2 - 0.29 Nm), speed of protein weakening at the level of α = -0.05 Nm/min, starch gelatinisation (C3 - 1.61 Nm), amylolytic activity (C4 - 1.35 Nm) and starch retrogradation (C5 - 1.98 Nm). Zeleny test positively correlated with difference C1-C2 and slope α. Falling number positively correlated with C3, C4, C5 and slope γ. Farinograph dough stability, gluten content together with Mixolab parameter C2 are the most promising characteristics to predict baking quality of emmer. Keywords: bread making quality, Mixolab II, rheological properties, Triticum dicoccon Journal: Czech Journal of Food Sciences Pages: 192-198 Volume: 37 Issue: 3 Year: 2019 DOI: 10.17221/101/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/101/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201903-0007.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:101-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yana Troshchynska Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Roman Bleha Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Lenka Kumbarová Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Marcela Sluková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Andrej Sinica Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Jiří Štětina Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Title: Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds Abstract: Discrimination of yellow and brown seeded flax cultivars was made based on visible (Vis) diffusion reflectance spectra of whole seeds. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivariate analyses of Vis spectra led to satisfactory discrimination of all flax cultivars of this study. The CIE L*a*b* colour parameters were calculated from the diffusion reflectance Vis spectra. The values of L* were in the range of 48.8-53.6 and 62.6-66.0% for brown and yellow seeded cultivars, respectively. Chromatic parameters a* and b* were in the range of 2.8-4.9 and 7.9-16.4%, respectively. A strong linear correlation (R2 = 0.9712) was found between a* and b* parameters for all the flaxseed samples. The L* and a* parameters were sufficient for HCA clustering of the individual flax cultivars. Keywords: colour space, electronic spectroscopy, flaxseed, multivariate statistics Journal: Czech Journal of Food Sciences Pages: 199-204 Volume: 37 Issue: 3 Year: 2019 DOI: 10.17221/202/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/202/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201903-0008.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:202-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Monika Jiru Author-Workplace-Name: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Milena Stranska-Zachariasova Author-Workplace-Name: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Vladimir Kocourek Author-Workplace-Name: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Ales Krmela Author-Workplace-Name: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Monika Tomaniova Author-Workplace-Name: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jan Rosmus Author-Workplace-Name: The State Veterinary Institute Prague, Prague, Czech Republic Author-Name: Jana Hajslova Author-Workplace-Name: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Authentication of meat species and net muscle proteins: updating of an old concept Abstract: The aim of the study was to develop an efficient method for assessment of meat origin and determination of net muscle protein (NMP; based on amino acids and β-alanylhistidine dipeptides) in meat products using the ultra-high performance liquid chromatography coupled with mass spectrometry. As an important result, a database of ratios of particular amino acids to 3-metylhistidine, applicable for muscle protein origin confirmation, was established. Based on the specific ratios of 1-methylhisitidine/3-methylhistidine, revealing of undeclared addition of 2% of chicken meat to the pork was enabled. Similar outcome was achieved by considering the ratios of β-alanylhistidine dipeptides. In the case of chicken-pork and pork-beef admixtures, as low additions as 0.5 and 2% of chicken or pork adulterant could be recognized. The ratio of 4-hydroxyproline/3-methylhisitidine was shown to be diagnostic for detection undeclared addition of 0.5 and 1.5% of connective tissues into the pork and chicken meat, respectively. On the basis of 3-methylhisitidine concentration, the conversion factor F = 292 ± 4 was calculated for quantification of NMP (%) content. Keywords: collagen, net muscle protein, 1-methylhisitidine, 3-methylhisitidine, β -alanylhistidine dipeptides Journal: Czech Journal of Food Sciences Pages: 205-211 Volume: 37 Issue: 3 Year: 2019 DOI: 10.17221/94/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/94/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201903-0009.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:94-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yazhen Zhang Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Author-Name: Wenfei Xiong Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Author-Name: Lingling Lei Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Author-Name: Yaqiong Pei Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Author-Name: Lingling He Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Author-Name: Tingyang Ai Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Author-Name: Yan Li Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Author-Name: Bin Li Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan, P.R. China Author-Name: Yuan Jiang Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Author-Name: Xingnian Liu Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Author-Name: Ling Wang Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, P.R. China Title: Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate Abstract: The influence of heat treatment on the protein size, zeta potential, surface hydrophobicity, secondary structure, interfacial rheology and creaming stability of peanut protein isolate (PPI) was studied. Heat treatment of PPI increased the protein size, surface hydrophobicity and interface diffusion rate, and decreased the protein zeta potential, particularly heat treatment at 80°C for 30 min (PPI-80), which increased the surface hydrophobicity from 117.33 ± 2.77 to 253.24 ± 2.47. Interfacial rheology results demonstrated that the heat treatment promoted the absorption of PPI at the oil-water interface, which might be due to the increase of surface hydrophobicity. In contrast, the heat treatment at 90°C resulted in slightly lower surface hydrophobicity and Kdiff compared with PPI-80 due to the hydrolysis of partial protein aggregates during high temperature. Moreover, heat-treated PPI showed better emulsifying properties than unheated PPI. These results would be useful to expand the utilization of PPI products in the food processing industry. Keywords: adsorption, emulsifying property, heat treatment, interfacial rheology, peanut protein isolate Journal: Czech Journal of Food Sciences Pages: 212-220 Volume: 37 Issue: 3 Year: 2019 DOI: 10.17221/330/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/330/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201903-0010.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:330-2017-CJFS