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1
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Characterization of proteins, including myrosinases, associated to rapeseed dietary fibres, compared to proteins in pea dietary fibres

100%
Bjergegaard C., Sorensen H.
Polish Journal of Food and Nutrition Sciences
|
1995
|
tom 04
|
nr 2
Dietary fibres (DF) have been isolated from rapeseed and peas, separated into different fractions and investigated for their content of associated non-carbohydrate compounds, especially proteins by UV-spectroscopy, nitrogen determination, isoelectric focusing, and rocket Immunoelectrophoresis. The level of protein varied according to the plant origin of DF and among the different DF fractions (pectins, hemicelluloses, cellulose, lignins). In general, rapeseed DF contained more protein than pea DF, with the hemicellulose fraction from rapeseed hulls having the highest level. Rocket immunoelectrophoresis proved the presence of myrosinase as part of the DF associated proteins in rapeseed. This may be of importance for the degradation of glucosinolates in the digestive tract of humans and animals, and thereby the effects from these compounds are changed.
2

Dietary fibres - important parts of high quality food and feeds

81%
Bjergegaard C., Sorensen H., Sorensen S.
Journal of Animal and Feed Sciences
|
1997
|
tom 06
|
nr 2
145-161
3

Novel processing techniques and their effects on glucosinolates and membrane associated myrosinases in broccoli

81%
Frandsen H. B., Sorensen H., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4

Studies on enzymatic fractination, chemical composition and biological effects of dietary fibre in rape seed [Brassica napus L.].1.Chemical composition of seeds and characteristics of soluble and insoluble dietary fibre..

81%
Ochodzki P., Rakowska M., Bjergegaard C., Sorensen H.
Journal of Animal and Feed Sciences
|
1995
|
tom 04
|
nr 2
127-138
5

Dietary fibres and associated compounds in rape seed and biorefined rape seed products compared to DF in pea

81%
Bjergegaard C., Sorensen H., Sorensen S.
Journal of Animal and Feed Sciences
|
1997
|
tom 06
|
nr 2
163-184
6

Intact glucosinolates as bioactive food components

81%
Sorensen S., Blok Frandsen H., Sorensen H., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
7

Determination of tocopherols by packed column supercritical fluid chromatography [SFC]

81%
Buskov S., Jorgensen S. S., Sorensen H.
Polish Journal of Food and Nutrition Sciences
|
1999
|
tom 08
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nr 3
Supercritical fluid chromatographic (SFC) separations of a-tocopheryl acetate, α-, ß-, y- and -tocopherol have been achieved on a Spherisorb S3 ODS2 column in about 15 minutes. Separation efficiency of this method has been optimised with respect to the effect of pressure, percent of methanol in the mobile phase, temperature and flow rate, resulting in theoretical plate numbers (N) varying from 63000 to 90000 per metre. Linear correlations have been found between log k' (retention factor) and fluid density for all of the tested compounds, and a van't Hoff plot yielded linear correlation between log k' and T-1 at constant mobile phase density. Linearity and repeatability were found to be acceptable with detection limits from approximately 20 ng for α-, ß-, y- and ő-tocopherol to 10 ng for a-tocopheryl acetate at a signal to noise ratio = 3. Results obtained by use of the developed SFC method to determination of tocopherols in plant oils obtained by SFE (supercritical fluid extraction) and by aqueous enzymatic processing are presented.
8
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Quantitative extraction of oil from plant material with supercritical carbon dioxide

81%
Buskov S., Sorensen H., Sorensen J. C., Sorensen S.
Polish Journal of Food and Nutrition Sciences
|
1997
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tom 06
|
nr 3
Supercritical fluid extraction (SFE) both with CO2 and CO2/hexane has been developed as a method of analysis for lipids in cruciferous oilseed, rapeseed products and lupin. The SFE procedure used for quantitative determination of oil was compared to traditional Soxhlet oil extraction. The quantitative values obtained with SFE were equal to those obtained with the Soxhlet procedure with respect to oil and fat contents. The oil obtained by SFE had a much lower phosphorus content (below 14 mg/kg compared to 200-530 mg/kg in oil obtained with Soxhlet). When adding hexane to the supercritical fluid in concentrations varying from 50 to 150 mL/L CO2, the solubility of oil in the fluid could be raised up to 600%, from about 30 mg/g without addition of modifier to nearly 200 mg/g when using continuous addition of 150 mL hexane/ L CO2. The phosphorus content was still lower than in oil from Soxhlet (20-64 mg/kg). Therefore, extraction of oil with SFE opens the possibility for selective removal of oil before separate extraction and determination of amphiphilic compounds, e.g. phospholipids. The carotenoid and chlorophyl content in different oils from SFE and Soxhlet were evaluated by UV-VIS determinations. The presence of other amphiphilic compounds was verified and sinapic acid was found to be a quantitatively dominating phenolic compound.
9

Characterisation of dietary fibre-associated constituents based on supercritical fluid extraction

81%
Andersen K. E., Bjergegaard C., Sorensen H.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 4
10

Studies on enzymatic fractination, chemical composition and biological effects of dietary fibre in rape seed [Brassica napus L.].2.Influence of rape seed dietary fibre on digestibility of protein and organic matter using.

71%
Ochodzki P., Rakowska M., Rek-Cieply B., Bjergegaard C., Sorensen H.
Journal of Animal and Feed Sciences
|
1995
|
tom 04
|
nr 2
139-151
11

Studies on enzymatic fractination, chemical composition and biological effects of dietary fibre in rape seed [Brassica napus L.].3.Degradation of dietary fibre components of rape seed by microbial enzymes and its ...

71%
Ochodzki P., Rakowska M., Rek-Cieply B., Bjergegaard C., Sorensen H.
Journal of Animal and Feed Sciences
|
1995
|
tom 04
|
nr 2
153-160
12
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions

61%
Bjergegaard C., Meinert L., Mortensen K., Moller P., Sorensen H., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3
345-352
13
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effects of novel processing techniques on glucosinolates and membrane associated myrosinases in broccoli

51%
Blok Frandsen H., Ejdrup Markedal K., Martin-Belloso O., Sanchez-Vega R., Soliva-Fortuny R., Sorensen H., Sorensen S., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2014
|
tom 64
|
nr 1
High pressure/high temperature (HP/HT) and pulsed electric field (PEF) treatment of food are among the novel processing techniques considered as alternatives to conventional thermal food processing. Introduction of new processing techniques with fast and gentle processing steps may reveal new possibilities for preservation of healthy bioactive compounds in processed food. However, effects on various food components due to autolysis and fast reactions prior to the applied HP/HT or PEF need to be considered as the total contribution of processing steps affects the obtained food quality. The present experiments were performed on broccoli (Brassica oleracea var. Italica) florets, purée and juice. Specific focus was given to effects of HP/HT and PEF processing on the content of glucosinolates and activities of myrosinase isoenzymes (EC.3.2.1.147) in the broccoli preparations. Certain conditions applied in HP/HT processing of broccoli florets were able to maintain a high level of intact glucosinolates. Treatment at 700 MPa and 20°C for 10 min was found to inactivate myrosinase activity, but also pressure treatments at 300 MPa and 20°C were able to maintain a high level of intact glucosinolates present in the untreated broccoli florets. PEF processing of broccoli purée and juice showed that the myrosinase activities resulted in nearly total glucosinolate transformations as result of autolysis during puréeing and juice making prior to the PEF processing. These data demonstrated that insight into potential effects on myrosinase activities from application of PEF processing implies specific focus on the sample steps preceding the PEF processing.
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