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1
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Application of flame atomic absorption spectrometry in food biotechnology, Momordica charantia lin

100%
Verma V. N.
International Letters of Natural Sciences
|
2015
|
tom 40
Momordica charactia lin( Bitter melon) has been the interest of many studies by researchers for a long time due to its very interesting human beneficial properties. It belongs to cucurbitacea family and momordica genus. It is used by human consumption all over the world in different forms such as a vegetable and /or medicine. The researchers have concentrated on the studies on its fruits and some times on its seeds and leaves. The present study is an extensive investigation of the quantitative elements such as Ca, Cd ,Co, Cr, Cu, Fe, Mg, Mn, Pb, Zn, K, N, and P of the fruit- skin, fruit-flesh, fruit-seed, tissue skin, leaf and root of the momordica charantia lin using flame atomic absorption spectrometry. The result shows a quite good variation of the concentration of the elements in different part of the plant.
2
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Exploration of metagenomes for new enzymes useful in food biotechnology - a review

100%
Urban M., Adamczak M.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 1
Metagenomics is the genomic analysis of the collective genomes of an assemblage of organisms, or the metagenome. Metagenomic analysis has been applied to diverse problems in microbiology and has yielded insight into the physiology of uncultured organisms to access the potentially useful enzymes and secondary metabolites they produce. DNA isolation methods have to be strictly adapted to the type of isolated biological material; of great importance is also the size of the obtained DNA. Small DNA fragments are usually sufficient for an analysis of individual genes or their small groups, whereas large inserts are required for analysing metabolic pathways, genome structures or sequencing large DNA fragments. There are two types of methods of extracting genomic DNA. One of them consists of the direct extraction of nucleic acids from an environmental sample after the cell lysis (in situ), followed by purification of the obtained DNA. The other method consists of the separation of bacterial cells from an environmental sample, followed by lysis of the cell suspension and DNA extraction. In the presented review methods of the environmental DNA isolation, cloning and new enzymes discovery are presented.
3
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Direct hydrolysis of milled Triticale grain. I. Liquefaction

100%
Zajac A. M.
Polish Journal of Food and Nutrition Sciences
|
1993
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tom 02
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nr 4
4

Effects of heating and pressurization on foaming properties of beta-lactoglobulin

100%
Leman J., Dolgan T.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2004
|
tom 07
|
nr 2
The effects of heating (80oC/10 min and 90oC/2 min) and pressurization (300, 600 and 900 MPa for 10 min and 300 MPa for 10 to 30 min) on foaming properties of beta-lactoglobulin (beta-Lg) obtained from whey retentate in mild conditions were compared in the pH range of 5.0 to 7.0. Generally, heating and pressurization improved the beta-Lg foamability, except that at pH 7.0 (1) heating of the protein worsened (80oC/10 min) the foaming properties or not changing (90oC/2 min) the foam capacity - improved the foam stability and (2) pressurization at above 300 MPa drastically worsened the foam stability (600 MPa) or caused that the foam was unstable (900 MPa). The highest foam capacity had beta-Lg pressurized for 10 min at 300 MPa in pH 7.0 and lengthening of the pressurization time up to 30 min resulted in the increase in the foam stability with the foam capacity being practically unchanged.
5
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Application of molasses brew in the biosynthesis of pullulan by Aureobasidium pullulans

84%
Gniewosz M., Sobczak E.
Polish Journal of Food and Nutrition Sciences
|
1996
|
tom 05
|
nr 1
Molasses brew was applied in the production of pullulan by Aureobasidium pullulans A.p.-3. The brew was diluted to 40 g/L dry weight and supplemented with saccharose to 50,60, and 70 g/L. In the second phase of the experiment the brew was diluted to 10,20 and 30 g/L d. wt. and the media supplemented with saccharose and (NH4)2SO4. After 96 h of incubation 1.36 g of polysaccharide per 100 mL of brew media containing 20 g/L d.wt. was obtained. In the remaining samples, smaller quantities of polysaccharide were acquired. It was thus ascertained that excessive development of fungi biomass and weaker production of pullulan was observed compared with results on synthetic medium.
6

The application of immobilized biocatalyzers to intensity the ethanol fermentation of lactose

84%
Lewandowska M., Bednarski W., Adamczak M., Tomasik J., Narwojsz D.
Polish Journal of Food and Nutrition Sciences
|
2002
|
tom 11/52
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nr 4
Ethanol fermentation of lactose mash by biocatalyzers immobilized in calcium alginate was studied in order to improve the process productivity and economy. The fermentation effectiveness of S. cerevisiae co-immobilized with a ß-galactosidase and the directly lactose-fermenting immobilized yeast: K. fragilis and C. pseudotropicalis were compared. The application of the immobilized K. fragilis produced desirable results and even after its 10th (20 days) fermentation the immobilized yeast provided the stable high fermentation level (on average about 6%/vol of ethanol) while maintaining its activity. Such lactose-mash fermentation was greater than in conventional method (by free cells). In addition, the application of S. cerevisiae co-immobilized with ß-galactosidase produced somewhat greater fermentation levels than the conventional method.
7

The yield of extraction and properties of mannoproteins from spent beer yeast

84%
Bednarski W., Tomasik J., Chylinska D.
Polish Journal of Food and Nutrition Sciences
|
1999
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tom 08
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nr 4
This work proved that the yield of extraction of mannoproteins and their composition and properties were dependent on the conditions of preserving the slurry of spent beer yeast (spray drying or drum drying and time of autoclaving at 121°C) and on the type of solvent. The yield of extraction of mannoproteins was 0.58 to 19.28 g/100 g, depending on the preservation method and time of the thermal treatment of yeast slurry. Emulsification and surface active properties of mannoproteins were also dependent on the conditions in which they were produced.
8

Relationship between citric acid production and accumulation of phytate-degrading enzymes in Aspergillus niger mycelia

67%
Kujawski M., Zyla K.
Acta Microbiologica Polonica
|
1992
|
tom 41
|
nr 3-4
9
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Effect of growth conditions on biosynthesis of oil by Mortierella ramanniana

67%
Leman J., Brakoniecka-Sikorska A.
Polish Journal of Food and Nutrition Sciences
|
1996
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tom 05
|
nr 3
The effects of culture conditions (pH 4.0-5.0, 25-35°C, 48-96 h) on cell growth, lipid accumulation and lipid composition (fatty acids, mono-, di-, and triacylglycerols) are reported for Mortierella ramanniana var. angulispora IFO 8187 cultivated in shake flask in glucose medium. The highest yield of biomass (22.4 g/L), lipids (3.9 g/L) and y-C18:3 (178.1 mg/L or 8.8 mg/g dry cell weight) was observed at pH 4.5 and 30°C after 96 h of cultivation. The percentage of fatty acids in the oil changed upon the pH, cultivation time, and to a minor extent upon the growth temperature. The highest variations were observed for the dominating fatty acids: C18:1 (35.0%-45.3%), C16:0 (26.5%-32.4%), C18:2 (8.0%-13.7%) and for y-C18:3 (4.1%-8.2%). Among the lipid classes, triacylglycerols (63.5%-72.7%) dominated followed by free fatty acids (14.5%-15.3%). The percentage of monoacylglycerols increased about 2-fold (9.1%-20.0%) and that of diacylglycerols decreased about 3-fold (3.6%-1.2%) during the last 24 h of cultivation. C18:l and C16:0 dominated in all the lipid classes. The characteristic fatty acids in triacylglycerols were y-C18:3, C20:0, C20:1 and C22:0.
10

Biological protection of barley grain and its influence on selected features of malt

67%
Dziuba E., Foszczynska B.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 4
The influence oľ 4 strains of Geotrichum candidum yeasts, used as starter cultures in the process of steeping of Rudzik and Maresi barley grain, on basic biotechnological qualities of malts was researched. The comparative sample was malt obtained from grain disinfected with the use of formalin. It has been observed that Rudzik grain was more susceptible to the influence of G. candidum starter cultures. In samples of this variety the starter cultures brought about higher extract yields of malts, higher protein modification and darker worts. From among the strains which were used, G. candidum 1 significantly influenced the qualities of malts rising their diastatic power and extract content, improving the dynamics of wort filtration and reducing its viscosity.
11
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Content available

Faba bean albumins glycation

67%
Kostyra H., Darewicz M., Smyk B.
Polish Journal of Food and Nutrition Sciences
|
1992
|
tom 01
|
nr 4
12
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The contribution of N-acetylneuraminic acid in the stabilization of micellar casein

67%
Minkiewicz P., Dziuba J., Muzinska B.
Polish Journal of Food and Nutrition Sciences
|
1993
|
tom 02
|
nr 3
13
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Effect fo storage on faba beans proteins

59%
Darewicz M., Kostyra H., Dziuba J.
Polish Journal of Food and Nutrition Sciences
|
1996
|
tom 05
|
nr 1
The purpose of this work was to characterize some physico-chemical properties of proteins in raw and stored Tibo faba beans. The storage caused that the faba bean proteins were partialy degraded and hydrolysed, which resulted in a decreased content of albumins, globulins, and amino acids in stored seeds. The nutritional value of proteins decreased due to loss of essential amino acids and lower susceptibility of the proteins to proteolytic enzymes. Opposite to globulins, trypsin released more non-protein nitrogen from albumins than pepsin. The yield of extraction of albumins and globulins decreased upon storage and some modification in the protein conformations, most probably due to aggregation, dissociation and glycation, could have been hypothesized.
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