Czech Journal of Food Sciences, 2009 (vol. 27), issue 5
Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
Dorota Cais-Sokolińska, Jan Pikul
Czech J. Food Sci., 2009, 27(5):301-308 | DOI: 10.17221/223/2008-CJFS 
The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat contents (Δfat = 17%) and at different storage times (Δt = 6 weeks). The protein:fat ratio in full fat cheese was C:F≈1, while in low-fat cheese it was C:F≈58. The data on cheese meltability recorded in the Tube Test and Schreiber Test, irrespective of experimental variables, indicated a high degree of correlation (r = 0.95). However, the lowest convergence (r = 0.6) of both methods was found when analysing low fat...
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
Silva Grobelnik Mlakar, Martina Bavec, Matjaž Turinek, Franc Bavec
Czech J. Food Sci., 2009, 27(5):309-319 | DOI: 10.17221/61/2009-CJFS
The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in the propostions of 10%, 20%, and 30% (flour basis) were compared to cereal flours. Dough was analysed for its amylographic, farinographic and extensographic properties. The amaranth substitution altering of the examined measures relates to a certain extent to the properties of the basic flour used. By increasing the amaranth replacement ratio, the gelatinisation...
Influence of glycation and pepsin hydrolysis on immunoreactivity of albumin/globulin fraction of herbicide resistant wheat line
András Nagy, Katarzyna Marciniak-Darmochwał, Stanisław Krawczuk, Dagmara Mierzejewska, Henryk Kostyra, Éva Gelencsér
Czech J. Food Sci., 2009, 27(5):320-329 | DOI: 10.17221/48/2008-CJFS
The aim of this study was to investigate the influence of non-enzymatic glycosylation on the immunogenic properties of soluble wheat proteins. Albumin/globulin fractions of herbicide resistant wheat line were non-enzymatically glycosylated using glucose for seven days at 37°C. The changes in their structures and immunoreactivity were then determined. The protein fractions were also hydrolysed with pepsin to determine the resistance to digestion. Albumin/globulin fractions before and after non-enzymatic glycosylation were analysed using o-phthaldialdehyde method and sodium dodecyl sulphate-polyacrylamide gel electrophoresis. The immunoreactivity...
Polyphenolic content and composition and antioxidative activity of different cocoa liquors
Ivana Radojčić Redovniković, Karmela Delonga, Slavica Mazor, Verica Dragović-Uzelac, Marija Carić, Jasna Vorkapić-Furač
Czech J. Food Sci., 2009, 27(5):330-337 | DOI: 10.17221/119/2008-CJFS
Cocoa liquor used in the confectionery industry comes from a wide range of geographical areas and may have different chemical compositions, sensory properties, and nutritional values. We found it interesting to study the polyphenolic content and composition of cocoa liquors for their potential use in industrial production. Six defatted samples originating from different countries were extracted with aqueous methanol (70%, v/v), and the polyphenolic profiles were determined using RP-HPLC method. According to our results, all samples of cocoa liquors have similar polyphenolic profiles, however, quantitatively varied. In the samples, about 13 compounds...
Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
Jan Oszmiański, Aneta Wojdyło
Czech J. Food Sci., 2009, 27(5):338-351 | DOI: 10.17221/20/2008-CJFS
The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low L-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of L-ascorbic acid,...
Engineering rice based medium for production of lovastatin with Monascus species
Bibhu Prasad Panda, Saleem Javed, Mohamed Ali
Czech J. Food Sci., 2009, 27(5):352-360 | DOI: 10.17221/47/2008-CJFS
Angkak (red mold rice, red yeast rice, Chinese red rice), a traditional Chinese functional food is produced by solid-state fermentation of cooked non-glutinous rice with Monascus species. The secondary metabolite of Monascus species, monacolin K (lovastatin), has been proved to lower blood lipid levels. In this study, the best Monascus purpureus strain was selected from MTCC 369, 410, 1090 based on lovastatin concentration. Four medium parameters (NH4Cl, MgSO4, NaCl, CaCl2) screened by Plackett-Burman design from total nine medium variables were optimised by Box-Behnken design of response surface...
Enterococcus faecium growth model
Pavel Čermák, Aleš Landfeld, Pavel Měřička, Milan Houška
Czech J. Food Sci., 2009, 27(5):361-371 | DOI: 10.17221/79/2008-CJFS
Enterococci are bacteria commonly found in humans. However, these bacteria can cause severe infections in susceptible individuals. The strains of Enterococcus faecium have demonstrated an increasing resistance to antibiotics, which is considered an important virulence factor. The contribution of E. faecium to the infection-related illnesses has recently increased, which involves most of the isolated Vancomycin-Resistant Enterococcus (VRE) strains. Enterococci are common contaminants of human milk processed in milk banks, and the consumption of contaminated milk can cause severe infection-related complications if the control mechanisms...
Mycobacterium avium subsp. paratuberculosis and M. a. avium detected by culture, IS900 and IS901 highly sensitive PCR in bulk tank milk from dairy herds in the Czech Republic between 2002 and 2004
Iva Slaná, Milan Bartoš, Petr Roubal, Vladimír Babák, Ivo Pavlík
Czech J. Food Sci., 2009, 27(5):372-378 | DOI: 10.17221/179/2008-CJFS
In this study, the possible presence was monitored of Mycobacterium avium subspecies paratuberculosis (MAP) and Mycobacterium avium subspecies avium (MAA) by means of culture examination and PCR in 251 bulk tank milk samples from dairy herds in the Czech Republic between 2002 and 2004. The detection of MAP and MAP DNA in repeatedly collected bulk tank milk (BTM) samples from the selected cattle farms (seven farms) was the second purpose of the study. By culture, MAP was detected in 5 (2.0%) and MAP DNA in 85 (33.9%) of the total of 251 BTM samples. MAA was detected by culture...
Occurrence of tetracycline, chlortetracycline, and oxytetracycline residues in raw cow's milk
Pavlína Navrátilová, Ivana Borkovcová, Michaela Dračková, Bohumíra Janštová, Lenka Vorlová
Czech J. Food Sci., 2009, 27(5):379-385 | DOI: 10.17221/177/2008-CJFS
The objective of this study was the detection of tetracycline, chlortetracycline and oxytetracycline residues in raw cow's milk. When analysing bulk milk (n = 57) and tanker trailer'a (n = 113) samples, two methods were used simultaneously: a specific rapid test Milk Tetrasensor Kit and high performance liquid chromatography (HPLC) with ultraviolet detection and isocratic elution. For HPLC analysis, Breeze (Waters, USA), a liquid chromatographic system, was used. The samples underwent solid phase extraction before the HPLC analysis. The Nova Pack C8 column (3.9 × 150 mm, 4 μm, Waters) and mobile phase (0.8 ml/min) consisting of acetonitrile,...
SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report.
Ryszard Amarowicz, Ronald B. Pegg, Agnieszka Kosińska
Czech J. Food Sci., 2009, 27(5):386-391 | DOI: 10.17221/234/2008-CJFS
Phenolic compounds were extracted from bearberry (Arctostaphylos uva-ursi L. Sprengel) leaves into 95% (v/v) ethanol. The tannin constituents were separated from the crude extract using Sephadex LH-20 column chromatography with 95% (v/v) ethanol and 50% (v/v) acetone as the mobile phases. Myosin was isolated and purified from excised pork knuckle muscles using the standard salt-solution extraction procedure followed by gel filtration chromatography. Myosin was precipitated from the solution with bearberry-leaf tannins at pH 5.0. The recovered complex was washed, lyophilised, and subjected to size-exclusion high performance liquid chromatography...