Czech Journal of Food Sciences, 2005 (vol. 23), issue 2
Possibilities of different animal milk detection in milk and dairy products - a review
Markéta Borková, Jana Snášelová
Czech J. Food Sci., 2005, 23(2):41-50 | DOI: 10.17221/3371-CJFS 
Adulteration of milk and dairy products with different types of milk, other than declared, presents a big problem for food monitoring. The evidence of milk adulteration is a difficult task considering similar compositions of various types of milk. The presented review is therefore focused on the study of the composition of milk from different animal species. The aim is to find a useful marker component for the adulterant detection. The analysis of milk proteins is a suitable solution of this problem. The techniques used for research in this area were also studied. As prospective techniques, immunological techniques and techniques based on DNA analysis...
Influence of enzymatic cow milk hydrolysates on IgA and IgG response of Balb/c mice organism
Barbara Wróblewska, Lucjan Jędrychowski
Czech J. Food Sci., 2005, 23(2):51-63 | DOI: 10.17221/3372-CJFS
The manuscript presents the application of an animal model, Balb/c mice, in studies aimed at identifying among enzymatic hydrolysates of sodium caseinate and whey proteins the product with the most beneficial impact on the animal organism. One- and two-step hydrolyses were carried out using the following enzymes: Alcalase (Novo Nordisk), papain (Sigma), and Lactozym (Novo Nordisk). Estimations were also made with a peptide fraction, the so-called II fraction, of WPC (Whey Protein Concentrate) and Alcalase hydrolysate with molecular masses lower than 12.4 kDa. The levels of specific IgG and IgA were determined in blood serum and intestinal extracts...
Antioxidant and antiradical activity of ferulates
Magdalena Karamać, Adam Buciński, Ronald B. Pegg, Ryszard Amarowicz
Czech J. Food Sci., 2005, 23(2):64-68 | DOI: 10.17221/3373-CJFS
Antioxidant and antiradical activities of ferulates (i.e., ferulic acid, isoferulic acid, coniferyl aldehyde, and methyl ferulate) were investigated using a β-carotene-linoleate model system and a DPPH radical scavenging assay, respectively. Compounds so tested exhibited antioxidant and antiradical properties to varying degrees. Methyl ferulate showed the strongest antioxidant activity, whereas the parent phenolic acid was the most active ferulate to scavenge the DPPH radical (DPPH.). Isoferulic acid at concentrations ranging from 10 to 100 nmol/assay did not impart an antiradical efficacy; this may be attributed to the location of...
Determination of ochratoxin A in beer
Ľubomír Daško, Elena Belajová, Drahomíra Rauová, Milan Kováč
Czech J. Food Sci., 2005, 23(2):69-73 | DOI: 10.17221/3374-CJFS
Ochratoxin A is a very common mycotoxin which can be found rather often, predominantly in various cereal materials and in products from this type of plants. Our aim was to apply an analytical procedure with a suitable detection level of ochratoxin A for its estimation in beer. The detection level of the method suggested was close to 0.001 µg/kg. The analytical procedure is based on HPLC separation with fluorescence detection. The application of this method is demonstrated and analytical results obtained with beer of domestic provenience are reported.
Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment
Maria Soral-Śmietana, Urszula Krupa
Czech J. Food Sci., 2005, 23(2):74-83 | DOI: 10.17221/3375-CJFS
The mild hydrothermal treatment (water bath at 40°C/24 h) of three Polish bean varieties (Phaseolus vulgaris and Phaseolus coccineus) with different sizes of seeds: the small-seed variety Raba, the medium-seed variety Aura, the large-seed variety Eureka, had a significant effect on the microstructure of the cross-sections of bean cotyledons. The first 3 hours were decisive with almost all physical and chemical parameters investigated in the study. After this time, the highest water binding or water holding capacities were observed. The tendency to a distinct decrease in the resistant starch fraction was observed especially in the...