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1

Antioxidant activity of extract of shea nut meal and its fractions

100%
Janiak M., Penkacik K., Urbalewicz A., Amarowicz R.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
2

Antioxidant capacity of pancreatic hydrolysates of lentil meal proteins

88%
Karamac M., Kosinska A., Rybarczyk A., Urbalewicz A., Penkacik K.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3
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Influence of high pressure or autoclaving-cooling cycles and pullulanase treatment on buckwheat starch properties and resistant starch formation

88%
Gorecki A. R., Blaszczak W., Lewandowicz J., Le Thanh-Blicharz J., Penkacik K.
Polish Journal of Food and Nutrition Sciences
|
2018
|
tom 68
|
nr 3
Buckwheat starch was subjected to cycles of high pressure-cooling (P-CC) or autoclaving-cooling (A-CC) combined with pullulanase debranching to determine changes in resistant starch (RS) content, digestibility, rheological properties and microstructure. Native buckwheat starch had 11.9 g/kg of RS, while the highest RS content (58.7 g/kg) was reached after A-CC and 6 h of pullulanase treatment. Among the P-CC samples, the highest RS content (43.3 g/kg) was obtained after treatment with 600 MPa/9 min and 6 h pullulanase debranching. The digestibility of the starch samples was negatively correlated with RS content and its highest values were noted for native and P-CC 200 MPa preparations subjected to 2 and 16 h of pullulanase treatment (95.18–95.35%). Buckwheat starch A-CC preparations after 6 h of pullulanase treatment exhibited the lowest digestibility (85.87%). Rheological analysis of 6% starch pastes showed that all investigated samples demonstrated a non-Newtonian flow, pseudoplastic properties and thixotropy. The Ostwald de Waele rheological model was very well fitted to the flow curves of the investigated pastes (R2 >0.98). Both P-CC and A-CC reduced the consistency coeffi cient (K) and thixotropy values, while the flow behavior index (n) was increased only after P-CC treatment. The P-CC and A-CC treatment resulted in starch granule breakdown and porous gel structure formation, differing in surface properties.
4
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SE-HPLC-DAD analysis of flaxseed lignan macromolecule and its hydrolysates

88%
Kosinska A., Urbalewicz A., Penkacik K., Karamac M., Amarowicz R.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr 4
A lignan macromolecule (LM) was extracted from defatted flaxseeds using an ethanol-dioxan system (1:1, v/v) and purified using Amberlite column chromatography with water and methanol as mobile phases. The LM was subjected to chemical hydrolysis (base, acid, base & acid), as well as to enzymatic processing using pepsin, pancreatin, cellulase, and β-glucuronidase. The study revealed that lignan macromolecule in flaxseed was not homogenous. The chemical hydrolysis as well as enzymatic treatment using β-glucuronidase and cellulase released low molecular phenolic compounds from the lignan macromolecule. The liberation of secoisolariciresinol (SECO) and free phenolic acids (p-coumaric and ferulic acids) from flaxseed lignan macromolecule as a result of the base and acid hydrolyses was noted. The application of pepsin and pancreatin did not change the composition of the lignan macromolecule.
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