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The objective of this study was to determine the effect of pH on the fundamental rheological properties of whey protein concentrates (WPC) and isolate (WPI) gels and on the microstructure of WPI gels. Higher pH caused a significant increase in shear strain and shear stress values of WPCs and WPI gels. At some pH value a drop in strain and stress was observed. For whey protein preparations with higher...
The heat-induced hydrolysis and physico-chemical properties of hydrogen distarch phosphates (HDP) obtained from potato, wheat and triticale starches were studied. The HDP were found to hydrolyse, resulting in o-phosphoric acid and the breakdown of glycosidic linkages, the latter being proved by a decrease in maximum absorbance of the potato starch iodocomplex and the changes in carbohydrate composition...
The effect of Polydextrose®, sorbitol and Abise S90 containing carrageens, on functional properties of frozen (t = -25°C) minced pork during 120 days of storage was compared. The solubility of proteins, emulsifying capacity (EC), thermal stability of emulsions (TSE), water holding capacity (WHC) and the amount of frozen-out water were analysed. It was found that the tested cryoprotectants affect,...
Enzymatic modifications are applied in many branches of the food and pharmaceutical industry. They are undoubtedly an attractive alternative for physical and chemical modifications. Many proteolytic enzymes can be used for modifying of functional properties of proteins. The differences in functional properties among proteins result from the differences in their structural properties. Enzymatic modifications...
The rapeseed protein preparations were obtained by isolation of proteins from the extracted, non-toasted meal by means of the fractionation and enzymatic modification of proteins with utilisation of membrane techniques. Enzymatic hydrolysis of proteins was performed during extraction by means of Alcalase 2.5L in the portion of 9 AU/kg of the substrate protein. To recover and purify the non-precipitating...
The physico-chemical and functional properties were examined for sodium caseinate, calcium caseinate and sodium-calcium caseinate of new kind obtained by extrusion-cooking. The latter was found to be characterised by the most developed, porous microstructure and the highest values for water solubility, fat absorption capacity, and ability to stabilise the oil/water emulsion. Calcium caseinate showed...
The aim of the study was to estimate sorption degree of selected bile acids (lithocholic acid - LCA and cholic acid - CA) with 1 mmol/L and 6 mmol/L concentration as well as that of cholesterol by legumes. It was shown that bile acids sorption degree depended on the variety of seeds (the highest sorption ability had pea, while lentil showed the lowest one), grinding degree (bile acids were bound better...
This review is a brief description of the current state of research on the functional and bioactivite properties of caseins, their hydrolysates and peptides. The functional properties of casein and casein-originated hydrolysates and peptides reflect the natural features of their molecules and environmental characteristics. Many proteolytic enzymes are used for modifying functional and biological properties...
Changes in texture, structural elements and functional properties of ST (m.semitendinosus) of pure breed BW cattle and their crosses with Charolaise (Cha), Marchigiana (Mar), Piemontese (Pie) and Chianina (Chi) beef cattle subjected to massaging were followed. Of all the groups of animals tested, the most delicate histological structure (the lowest fibre cross-section area, the thinnest perimysium...
Bread and pasta produced from a mixture of common wheat flour and commercial preparations of RS2 and RS3 were investigated. Irrespective of RS types, their addition to flour leads to changes in structure, gel strength, hardness and gumminess of bread crumb. At the same time, an addition of RS does not exert any influence on the elasticity nor cohesiveness. Some features in relaxation behavior of bread...
The intake of food products containing prebiotics has a beneficial effect on the functioning of the gastrointestinal tract and may also contribute to increased mineral absorption from a diet. In the food industry prebiotics (inulins and maltodextrins) are also used because of their functional properties such as stabilizing emulsions. A study was undertaken to investigate the effect of inulin HPX and...
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