Czech Journal of Food Sciences, 2002 (vol. 20), issue 1
Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin
M. Karamać, R. Amarowicz, H. Kostyra
Czech J. Food Sci., 2002, 20(1):1-6 | DOI: 10.17221/3502-CJFS 
Two pea protein isolates, Pisane and Propulse, were hydrolysed by trypsin. The degree of hydrolysis (DH) was computed using a pH-stat method. Enzymatic treatment of the pea protein isolates was conducted at four different temperatures, namely 35, 40, 45 and 50°C. The relationship between DH and E/S ratio was studied at 50°C and at four different E/S ratios; these were 5, 15, 25, 35 mAU/g (AU - Anson unit). For Pisane the highest value of the final DH (10.4%) was obtained at 45°C, whereas for Propulse the optimal temperature was 50°C and a DH value of 13.2% was attained. In the case of Pisane, the highest...
Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
M. Hrčková, M. Rusňáková, J. Zemanovič
Czech J. Food Sci., 2002, 20(1):7-14 | DOI: 10.17221/3503-CJFS
Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest degree of hydrolysis (DH 39.5) was observed in the presence of protease Flavourzyme. SPH were used for measuring functional properties (foaming stability, gelation). Treatment with Flavourzyme improved foaming of proteins of DSF. Foaming stability was low in the presence of Novozym. Proteases treated DSF showed good gelation properties, mainly in the case...
Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity
A. Troszyńska, E. Ciska
Czech J. Food Sci., 2002, 20(1):15-22 | DOI: 10.17221/3504-CJFS
The purpose of this study was to compare the composition and contents of phenolic acids and condensed tannin in the seed coats of white and coloured varieties of pea and to examine the antioxidant properties of methanol and acetone extracts containing these phenolic compounds. The contents of phenolic acids were quantified by the HPLC analysis. The sum of free phenolic acids, those liberated from soluble esters and those liberated from soluble glycosides, was higher for coloured seed coat (78.53 g per g dry matter) than for the white seed coat (17.17 g/g dry matter). Protocatechuic, gentisic and vanillic acids were found dominant in the coloured seed...
Microwave treatment and drying of germinated pea
M. Skulinová, P. Kadlec, J. Kaasová, J. Dostálová, M. Zátopková, V. Hosnedl, J. Hrachovinová
Czech J. Food Sci., 2002, 20(1):23-30 | DOI: 10.17221/3505-CJFS
It is possible to use germination of grain legumes as the most effective way of decreasing a high content of a-galactooligosaccharides which undesirably affect the nutritive value and acceptability of legumes. Content of a-galactooligosaccharides was reduced to 38% (Gotik cultivar) and to 45% (Grana cultivar) of the original value after 2 days of germination. The aim of further processing was to dry germinated pea to final moisture content 12-14%. Very interesting results were obtained when microwave heating was used as a preliminary treatment before hot air drying. Microwave treatment reduces the time of drying. The contents of soluble carbohydrates...
Simulation scheduling in food industry application
S. Simeonov, J. Simeonovová
Czech J. Food Sci., 2002, 20(1):31-37 | DOI: 10.17221/3506-CJFS
Nowadays manufacturers are facing rapid and fundamental changes in the ways business is done. Producers are looking for simulation systems increasing throughput and profit, reducing cycle time, improving due-date performance, reducing WIP, providing plant-wide synchronization, etc. Planning and scheduling of coffee production is important for the manufacturer to synchronize production capacity and material inputs to meet the delivery date promised to the customer. A simulation model of coffee production was compiled. It includes roasting, grinding and packaging processes. Using this model the basic features of the coffee production system are obtained....
Životní jubileum prof. Ing. Jiřího Davídka, DrSc.Biographical Notice
J. Velíšek
Czech J. Food Sci., 2002, 20(1):39-40 | DOI: 10.17221/8139-CJFS