Template-Type: ReDIF-Article 1.0 Author-Name: Iveta Šístková Author-Name: Iveta Horsáková Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Miroslav Čeřovský Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Helena Čížková Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. - spoilage bacteria in beverage industries Abstract: Spoilage bacteria were isolated from spoiled fruit-flavoured bottled water with a visual defect in the form of floating flocks. The bacteria were identified as Asaia lannensis using the PCR technique. The efficacy of five chemical agents commonly used in the beverage industry and of power ultrasound (PUS) on Asaia biofilms was studied. A static cultivation procedure on stainless steel plates was used and the efficacy of the chemical agents was tested in two stages. First, only the chemical agents were used. Second, the effect of the application of PUS for 1 min prior to the application of the chemical agents was tested. The most effective chemical agent was the one based on peracetic acid. Its use without PUS proved to be more effective than a combination of any of the other chemical agents with PUS. The least effective methods included the physical sanitation by PUS, the chemical agent based on a 10% solution of sodium hypochlorite and sodium hydroxide, and the chemical agent containing a 0.3% solution of chlorine dioxide. Keywords: Asaia lannensis, biofilm, cleaning agent, disinfectant, non-alcoholic beverage Journal: Czech Journal of Food Sciences Pages: 221-225 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/235/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/235/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0001.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:235-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Feng Jia Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, PR China Author-Name: Jinshui Wang Author-Name: Yu Chen Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, PR China Author-Name: Xia Zhang Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, PR China Author-Name: Qi Wang Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, PR China Author-Name: Di Chen Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, PR China Author-Name: Changfu Zhang Author-Workplace-Name: College of Biological Engineering, Henan University of Technology, Zhengzhou, PR China Title: Effect of oil contents on gluten network during the extrusion processing Abstract: To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten, glutenin macropolymer contents and gluten network were measured. Five gluten samples were formulated by adding different oil contents. The low molecular weight contents of gluten decreased as well as the high molecular weight contents increased during the extrusion processing. The free SH of gluten at 8 or 10% oil content drops significantly to a minimum. The β-sheets contents of gluten have significantly difference between the treatments and control, except for 15 and 20% oil content treatments. Confocal laser scanning microscopy of mixed glutens correlated to the degree of oil contents with the gluten in the bi-continuous gluten network. Keywords: extrusion, gluten, microstructure, oil, protein secondary structures Journal: Czech Journal of Food Sciences Pages: 226-231 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/31/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/31/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0002.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:31-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Monika Tomczyk Author-Workplace-Name: Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland Author-Name: Maria Tarapatskyy Author-Workplace-Name: Department of Bioenergetics and Food Analysis, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland Author-Name: Małgorzata Dżugan Author-Workplace-Name: Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland Title: The influence of geographical origin on honey composition studied by Polish and Slovak honeys Abstract: Honey composition is mainly affected by botanical origin, however geographical factors as well as beekeeping practice and storage conditions can also influence its quality. The aim of the study was to determine the impact of geographical origin on physicochemical quality and biological activity of honey. For this reason Polish and Slovak varietal honeys, including per each country: 10 multifloral, 5 tilia, 5 rape, 5 acacia and 5 forest were compared according to their physicochemical parameters (free acidity, pH, electrical conductivity, moisture content, and colour intensity), sugar profile, diastase activity, as well as antioxidant activity (DPPH and FRAP tests, as well as photochemiluminescence method). Moreover, total phenolics compounds and flavonoids content were determined. The most significant differences (P < 0.05) between Polish and Slovak counterparts were found for tilia while the lowest for rape honeys. The impact of geographical origin on overall quality of honey was proved by PCA statistical tool. Keywords: antioxidant activity, geographical origin, honey, HPLC, physicochemical parameters Journal: Czech Journal of Food Sciences Pages: 232-238 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/40/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/40/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0003.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:40-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Leos Uttl 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: Kamila Hurkova 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: Vladimir Kocourek 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: Jana Pulkrabova 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: Monika Tomaniova 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: Jana Hajslova Title: Metabolomics-based authentication of wines according to grape variety Abstract: In 2008, the European Commission highlighted the risk of wine mislabelling regarding the geographical origin and varietal identification. While analytical methods for the identification of wine by geographical origin exist, a reliable strategy for authentication of wine variety is still missing. Here, we investigate the suitability of the metabolomic fingerprinting of ethyl acetate wine extracts, using ultra-high-performance liquid chromatography coupled to high-resolution tandem mass spectrometry. In total, 43 white wine samples (three varieties) were analysed within our study. The generated data were processed by principal component analysis and then by partial least squares discriminant analysis. The resulting statistical models were validated and assessed according to their R2 (cum) and Q2 (cum) parameters. The most promising models were based on positive ionisation data, enabling successful classification of 92% of wine samples. Keywords: authentication, chemometrics, metabolomics, U-HPLC-HRMS/MS, wine variety Journal: Czech Journal of Food Sciences Pages: 239-245 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/82/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/82/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0004.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:82-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Joanna Tkaczewska Author-Name: Maciej Wielgosz Author-Workplace-Name: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Poland Author-Name: Piotr Kulawik Author-Workplace-Name: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Poland Author-Name: Marzena Zając Author-Workplace-Name: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Poland Title: The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin Abstract: The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80°C and freeze-dried. The electrophoresis and functional properties of gelatines were investigated. Freeze drying allowed to obtain a high gelling force, and all other methods did not give satisfactory results. The proteins in gelatines dried at higher temperatures separated by electrophoresis gave severely blurred bands. It may be explained by thermal hydrolysis of collagen fibrils. Freeze drying is the only effective method for drying this product, which can be used in industry. Keywords: carp, gelatin, skin, temperature of drying Journal: Czech Journal of Food Sciences Pages: 246-251 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/128/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/128/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0005.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:128-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sabina Bednarska Author-Workplace-Name: Department of Biochemistry and Cell Biology, Faculty of Biotechnology, University of Rzeszow, Poland Author-Name: Aneta Dabrowa Author-Workplace-Name: Department of Biochemistry and Cell Biology, Faculty of Biotechnology, University of Rzeszow, Poland Author-Name: Joanna Kisala Author-Workplace-Name: Department of Medicinal Chemistry and Nanomaterials, Faculty of Biotechnology, University of Rzeszow, Poland Author-Name: Idalia Kasprzyk Author-Workplace-Name: Department of Environmental Monitoring, Faculty of Biotechnology, University of Rzeszow, Poland Title: Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region Abstract: The antioxidant properties of cool-climate Regent wines from Podkarpacie region, Poland were investigated. Total polyphenols, total flavonoids, total monomeric anthocyanins, trans-resveratrol concentration, radical scavenging ability using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and total antioxidant capacity with TEAC and FRAP methods were measured. The average contents of the compounds determined for Regent wines were comparable to the respective data available in literature found for warm-climate wines. Correspondence Analysis of the data revealed the relation of total polyphenols content and antioxidant capacity and radical scavenging ability of studied wines, and in lesser extent correlation with total flavonoids content. The total monomeric anthocyanins content and resveratrol concentration were poorly related to the total polyphenols content and antioxidant capacity. Keywords: antioxidant capacity, Polish winemaking, polyphenols, Regent grapevine, resveratrol, wine Journal: Czech Journal of Food Sciences Pages: 252-259 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/222/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/222/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0006.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:222-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Katarzyna Skrzypczak Author-Workplace-Name: Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland Author-Name: Waldemar Gustaw Author-Workplace-Name: Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland Author-Name: Anna Kononiuk Author-Workplace-Name: Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland Author-Name: Bartosz Sołowiej Author-Workplace-Name: Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland Author-Name: Adam Waśko Author-Workplace-Name: Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland Title: Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734 Abstract: The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 and DSMZ 20075) and Lactobacillus acidophilus La-05 (probiotic strain) on the antioxidant activity of whey and milk protein preparations. In order to indicate possible mechanism of antioxidant activity of the obtained hydrolysates, the reducing power (RP) assay, ability to neutralize free radicals and Fe2+ chelating activity analysis were employed. The results suggest that antioxidant activity of tested hydrolysates depends on the type of protein preparation (substrate) and the applied bacterial strain. The strongest antioxidant activity was exhibited by whey protein isolate hydrolysate obtained by using L. helveticus T80. A majority of fermented products obtained with the use of the probiotic strain were characterized by higher antioxidant properties than those obtained by application of L. helveticus. The solution of caseinoglicomacropeptide fermented by strain T105 exhibited the highest RP values, while α-lactalbumin hydrolysed by probiotic strain (La-5) was characterized by the strongest Fe2+ chelating activity. The analysed protein preparations and their hydrolysates obtained with using tested bacteria might potentially be applied in food products in order to inhibit oxidation processes. Keywords: antioxidant activity, fermentation, lactic acid bacteria, LAB Journal: Czech Journal of Food Sciences Pages: 260-267 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/477/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/477/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0007.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:477-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan Bedrníček Author-Workplace-Name: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Author-Name: Ivana Laknerová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Zuzana Linhartová Author-Workplace-Name: Institute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Author-Name: Jaromír Kadlec Author-Workplace-Name: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Author-Name: Eva Samková Author-Workplace-Name: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Author-Name: Jan Bárta Author-Workplace-Name: Department of Special Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Author-Name: Veronika Bártová Author-Workplace-Name: Department of Special Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Author-Name: Jan Mráz Author-Workplace-Name: Institute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Author-Name: Milan Pešek Author-Workplace-Name: Department of Health Education, Faculty of Education, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Author-Name: Renata Winterová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Naděžda Vrchotová Author-Workplace-Name: Laboratory of Metabolomics and Isotopic Analyses, Global Change Research Institute, Czech Academy of Sciences, Brno, Czech Republic Author-Name: Jan Tříska Author-Workplace-Name: Laboratory of Metabolomics and Isotopic Analyses, Global Change Research Institute, Czech Academy of Sciences, Brno, Czech Republic Author-Name: Pavel Smetana Author-Workplace-Name: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Title: Onion waste as a rich source of antioxidants for meat products Abstract: Onion skin is a waste produced in thousands of tons annually in the European Union. It is a rich natural source of flavonoids and its water extracts (as an environmentally friendly solvent) could be used as an antioxidant material for meat products. Therefore, antioxidant properties of onion skin water extracts (OSWEs) were tested on cooked pork patties. Pork patties were divided into five treatments: control (no antioxidant), 10 and 20% (w/w) of yellow OSWE, and 10 and 20% (w/w) of red OSWE. Antioxidant activity, total polyphenols, thiobarbituric acid reactive substances (TBARS), and sensory analysis were assessed. Patties with added antioxidants showed significantly (P < 0.05) higher antioxidant activity and total polyphenol content. Samples with OSWEs, after 5-day storage (5°C), had significantly (P < 0.05) lower TBARS values compared to control. Two main phenolic compounds were identified in OSWEs by liquid chromatography - mass spectrometry using electrospray ionisation in negative mode: quercetin (m/z 301) and quercetin monoglucoside (m/z 463). OSWEs demonstrated the potential to be used as a source of natural antioxidants with strong antioxidant activity in meat products. Keywords: antioxidant, LC/MS, onion skin, pork patties Journal: Czech Journal of Food Sciences Pages: 268-275 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/68/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/68/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0008.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:68-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Joseane Bressiani Author-Workplace-Name: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil Author-Name: Tatiana Oro Author-Workplace-Name: Department of Food Science and Technology, University of Passo Fundo, Brazil Author-Name: Paola Maria Lopes Da Silva Author-Workplace-Name: Department of Food Engeneering, Federal University of Paraná, Brazil Author-Name: Flávio Martins Montenegro Author-Workplace-Name: Institute of Food Technology (ITAL), SP, Brazil Author-Name: Telma Elita Bertolin Author-Workplace-Name: Department of Food Science and Technology, University of Passo Fundo, Brazil Author-Name: Luiz Carlos Gutkoski Author-Workplace-Name: Department of Food Science and Technology, University of Passo Fundo, Brazil Author-Name: Marcia Arocha Gularte Author-Workplace-Name: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil Title: Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab Abstract: Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed that particle size influences the functionality of the gluten network. The SRC test revealed that the water absorption increased from 77.43% to 85.76%, with decrease in particle size. The C2 (protein weakening) values were correlated with the values for water absorption in the SRC and wet gluten test, respectively. The degree of gelatinization of starch (C3) showed that the presence of the fibers in the WG samples limited the availability of water to the starch, and this effect was especially true for flour with smaller particle size. In summary, the Mixolab equipment allowed a better understanding of the functionality of WG with regard to the behavior of protein properties. WG with coarse particles demonstrated a greater impact on the gluten network, indicating a negative effect on the baking quality. Keywords: flour properties, granulometry, rheology, Triticum aestivum, whole grain, whole wheat flour Journal: Czech Journal of Food Sciences Pages: 276-284 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/239/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/239/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0009.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:239-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marijana Sakač Author-Workplace-Name: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Pavle Jovanov Author-Workplace-Name: Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Jovana Petrović Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Lato Pezo Author-Workplace-Name: Institute of General and Physical Chemistry, University of Belgrade, Belgrade, Serbia Author-Name: Aleksandar Fišteš Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Ivana Lončarević Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Biljana Pajin Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Title: Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ Abstract: Defatted wheat germ was used to substitute wheat flour by 5-15% to produce cookies enriched with protein, fat, sugar and minerals. The effects of different level of substitution of wheat flour by defatted wheat germ and dough moisture content (20-24%) on hydroxymethylfurfural (HMF) formation in cookies were investigated. Colour parameters (L*, a*, and b*) were also measured, total colour difference (ΔE) and browning index (BI) were calculated and their correlations with HMF content were studied. The substitution of wheat flour by defatted wheat germ led to a higher HMF content compared to control cookies (P < 0.05). However, its formation was more strongly influenced by the dough moisture content than by the level of substitution. HMF content is positively correlated to the a* (r = 0.890; P < 0.01), b* (r = 0.605; P < 0.01) and BI (r = 0.710; P < 0.01) values, and negatively correlated to the L* (r = -0.624; P < 0.01). Results of the HMF formation and the correlation between HMF content and colour parameters were confirmed by the PCA analysis. Keywords: browning marker, colour changes, cookies Journal: Czech Journal of Food Sciences Pages: 285-291 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/324/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/324/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0010.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:324-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yulong Huang Author-Workplace-Name: Institute of Polymers, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou, China Author-Workplace-Name: Agricultural Product Storage and Processing Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China Author-Name: Na Chen Author-Workplace-Name: Bioactive Products Engineering Research Center for Gansu Distinctive Plants, College of Life Science, Northwest Normal University, Lanzhou, China Author-Name: Fengxia Wang Author-Workplace-Name: Bioactive Products Engineering Research Center for Gansu Distinctive Plants, College of Life Science, Northwest Normal University, Lanzhou, China Author-Name: Shen Song Author-Workplace-Name: Institute of Polymers, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou, China Author-Name: Jie Guo Author-Workplace-Name: Bioactive Products Engineering Research Center for Gansu Distinctive Plants, College of Life Science, Northwest Normal University, Lanzhou, China Author-Name: Zhongcun Pang Author-Workplace-Name: Agricultural Product Storage and Processing Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China Author-Name: Ji Zhang Author-Workplace-Name: Bioactive Products Engineering Research Center for Gansu Distinctive Plants, College of Life Science, Northwest Normal University, Lanzhou, China Title: Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis Abstract: The effects of calcium chloride (CaCl2), vitamin B6 (VB6), and monosodium glutamate (MSG) on the synthesis of γ-aminobutyric acid (GABA) in the mixed homogeneous suspension of pea and sweet buckwheat (1:1 w/w) were investigated. The composition formula of raw materials in the homogeneous fluid for GABA synthesis was optimized via response surface methodology (RSM). The result showed that the increased content of GABA was dependent on the addition of CaCl2, VB6, and MSG to the mixed suspension. Box-Behnken design indicated that the optimal added components for GABA synthesis were: CaCl2 at a concentration of 0.85 mmol/l, VB6 at a concentration of 2.29 mmol/l, and MSG at a concentration of 2.83 mg/ml. Under optimal conditions, a maximal increase of GABA content (51.29 µg/ml) was obtained. Analysis of variance for the regression model suggested that the model can exactly predict GABA synthesis in the mixed homogeneous suspension. Keywords: pea, synthesis, sweet buckwheat, γ -aminobutyric acid Journal: Czech Journal of Food Sciences Pages: 292-300 Volume: 37 Issue: 4 Year: 2019 DOI: 10.17221/480/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/480/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201904-0011.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:480-2017-CJFS