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Antioxidant activity of hydrolysates prepared from flaxseed cake proteins using pancreatin

100%
Karamac M., Kulczyk A., Sulewska K.
Polish Journal of Food and Nutrition Sciences
|
2014
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tom 64
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nr 4
2

Evaluation method of labelling of vegetable oils on the Olsztyn market

84%
Ambrosewicz M., Tanska M., Rotkiewicz D.
Polish Journal of Natural Sciences
|
2012
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tom 27
|
nr 1
The aim of the study was to evaluate the labelling of selected vegetable oils and the provision of required and up-to-date information about their quality. Eight vegetable oils, including 2 rapeseed oils and 6 mixtures, were used as the study material. Evaluation of labelling involved analysing information provided on oil labels in terms of its compliance with the requirements set out in Tłuszcze roślinne... PN-92/A-86932, particularly as to whether it was up-to-date and whether it complied with the quality determined in the analyses. The quality of oils was described by the degree of hydrolysis (acid value), degree of oxidation (peroxide number, anisidine number, diene and triene content) and fatty acid composition. Labelling of the analysed vegetable oils was found to be unsatisfactory since not all the required information was provided; for example, there was no information about the preservation or flavouring of the oils, only sporadically was any information provided on vitamin content (1 out of 8 oils) and other information was missing. Labelling was also unsatisfactory in terms of the accuracy of information because it did not provide data about the ratio of omega-6 and omega-3 acids or about how long an oil had been stored - which is associated with the content of fat oxidation products. It was established in analyses of oil quality that the acid value and the peroxide number did not exceed the minimum adopted for refined oils Oleje i tłuszcze... PN-A-86908:2000) and that the values of anisidine number in 3 oils were close to, or exceeded, the value mentioned in the standard. The percentage of saturated fatty acids complied with the producers' claims, whereas the percentage of monounsaturated fatty acids was below standard for one oil and the percentage of polyunsaturated fatty acids was below standard for two oils.
3
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Chymotryptic hydrolysis of lentil meal proteins and characteristics of the resulting hydrolysates

84%
Karamac M., Rybarczyk A.
Polish Journal of Food and Nutrition Sciences
|
2008
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tom 58
|
nr 3
Lentil meal proteins were treated by chymotrypsin. Hydrolysis was controlled with the pH-stat method. Degree of hydrolysis (DH) was evaluated and after 120 min of the process amounted to 13%. SDS-PAGE and SE-HPLC methods were used to study molecular weight distribution of lentil meal proteins and their chymotryptic hydrolysates of DH 2%, 4%, 8% and 12%. Bands in the range of 21–66 kDa were predominant on the electrophoregram of lentil proteins. Chymotrypsin treatment resulted in releasing the hydrolysis products of both high molecular weight (62,000; 30,500 Da) molecules and small peptides (<6,500 Da). At the first stage of hydrolysis (DH 2.0%) intermediate products are formed, which are then further hydrolysed. Chromatographic separation confirmed the results of SDS-PAGE. Larger polypeptides and unhydrolysed proteins are present in hydrolysate of DH 12% but products of hydrolysis with molecular weight of 0.5–6.5 kDa are predominant. No simple correlation between degree of hydrolysis and intensity of bitterness and astringency sensation was noticed. Bitterness of hydrolysates was not high (2.25-2.35 a.u.).
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