Czech Journal of Food Sciences, 2019 (vol. 37), issue 3
Present status on removal of raffinose family oligosaccharides - a ReviewReview
Jian Zhang, Guangsen Song, Yunjun Mei, Rui Li, Haiyan Zhang, Ye Liu
Czech J. Food Sci., 2019, 37(3):141-154 | DOI: 10.17221/472/2016-CJFS 
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,...
Antioxidant activity and identification of food proteins by digestive enzyme supplementation and fermentation with Lactobacillus kefiriFood Chemistry and Safety
Ufuk Gökçe Ayranci, Anil Şeker, Sevda Arisoy, Hüseyin Çimen, Özlem Üstün-Aytekin
Czech J. Food Sci., 2019, 37(3):155-164 | DOI: 10.17221/138/2018-CJFS
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....
Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MSFood Chemistry and Safety
Elif Inan-Eroglu, Atila Gulec, Aylin Ayaz
Czech J. Food Sci., 2019, 37(3):165-172 | DOI: 10.17221/85/2018-CJFS
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....
LC-MS/MS method for the detection of multiple classes of shellfish toxinsFood Chemistry and Safety
Ling Jan Chiou, Tai Sheng Yeh, Jiing Chuan Chen
Czech J. Food Sci., 2019, 37(3):173-179 | DOI: 10.17221/125/2018-CJFS
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....
Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal proteinFood Chemistry and Safety
Bo Yeon Park, Kyung Young Yoon
Czech J. Food Sci., 2019, 37(3):180-185 | DOI: 10.17221/145/2018-CJFS
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...
Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) filletsFood Analysis, Food Quality and Nutrition
Marlena J. Baryczka, Iwona Chwastowska-Siwiecka, Jacek Kondratowicz
Czech J. Food Sci., 2019, 37(3):186-191 | DOI: 10.17221/330/2018-CJFS
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...
Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parametersFood Analysis, Food Quality and Nutrition
Magdaléna Lacko-Bartošová, Petr Konvalina, Lucia Lacko-Bartošová, Zdeněk Štěrba
Czech J. Food Sci., 2019, 37(3):192-198 | DOI: 10.17221/101/2018-CJFS
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...
Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seedsFood Analysis, Food Quality and Nutrition
Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica, Jiří Štětina
Czech J. Food Sci., 2019, 37(3):199-204 | DOI: 10.17221/202/2018-CJFS
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...
Authentication of meat species and net muscle proteins: updating of an old conceptFood Analysis, Food Quality and Nutrition
Monika Jiru, Milena Stranska-Zachariasova, Vladimir Kocourek, Ales Krmela, Monika Tomaniova, Jan Rosmus, Jana Hajslova
Czech J. Food Sci., 2019, 37(3):205-211 | DOI: 10.17221/94/2019-CJFS
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...
Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolateFood Technology and Economy, Engineering and Physical Properties
Yazhen Zhang, Wenfei Xiong, Lingling Lei, Yaqiong Pei, Lingling He, Tingyang Ai, Yan Li, Bin Li, Yuan Jiang, Xingnian Liu, Ling Wang
Czech J. Food Sci., 2019, 37(3):212-220 | DOI: 10.17221/330/2017-CJFS
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...