The effect of hydrothermic treatment on the physicochemical properties of rye grain

Summary The gelatinized, autoclaved and sodiumhydroxide-treated starch preparations were used and their interaction with soluble pentosans and gliadin was analysed. The molecular sieving technique and optical methods were used to detect the complexes formed. The modified starches formed complexes with both soluble pentosans and gliadin in acidic and neutral media (non-ionic molecular forces being involved). The autoclaved starch showed the highest reactivity. The amylose and amylopectin played different roles in the interactions and the aggregates of amylose with gliadin and amylopectin with soluble pentosans were the prevailing forms present in the complexes. Small quantities of other products were also identified.

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Einfluß der hydrothermischen Behandlung auf die physiko-chemischen Eigenschaften des RoggenkornsII. Wechselwirkung der Eiweiß-und Kohlenhydratkomplexe (Modelluntersuchung)

Zusammenfassung Die Wechselwirkungen verkleisterter, autoklavierter und mit Natronlauge behandelter Stärke mit löslichen Pentosanen und Gliadin werden mit Hilfe der Gelpermeation und mit optischen Methoden untersucht. Die modifizierten Stärken bildeten Komplexe mit den Pentosanen und mit Gliadin im sauren und neutralen Medium, autoklavierte Stärke zeigte die hächste Reaktion. Die unterschiedliche Rolle von Amylose und Amylopection zeigte vorherrschend Amylose-Gliadin und Amylopectin-PentosanKomplexe, während andere Komplexe in kleineren Mengen auftraten.

     

Understanding dengue fever dynamics: a study of seasonality in vector-borne disease models

Dengue fever dynamics show seasonality, with the disease transmission being higher during the warmer seasons. In this paper, we analyse seasonally forced epidemic models with and without vector dynamics. We assume small seasonal effects and obtain approximations for the real response of each state variable and also for the corresponding amplitude and phase via decomposition of the sinusoidal forcing into imaginary exponential functions. The analysis begins with the simplest susceptible-infected-susceptible (SIS) model, followed by the simplest model with vector dynamics, susceptible-infected-susceptible for hosts and uninfected-vector (SISUV). Finally, we compare the more complex susceptible-infected-recovered (SIR) and susceptible-infected-recovered for hosts and uninfected-vector (SIRUV) models and conclude that the models give basically the same information when we replace, in the SIR model, the human infectivity by a function of both human and mosquito infectivities.     

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.     

Modulation of iron–nickel layers composition by an external magnetic field

In this article, characterization of FeNi layers deposited on a Cu plate for variable magnetic field arrangement is shown. Layers were prepared using a simple electrodeposition process, from an aqueous solution of Fe²⁺ and Ni²⁺ sulfate salts containing boric acid, an iron activator. By application of variation of current values, times, and external magnetic field orientations, the resultant film quality was examined and the efficiency of the embedded elements was investigated. The studies show differences in the coating morphology and relative composition of ferromagnetic metals (Ni, Fe) electrodeposited on a not ferromagnetic (paramagnetic) metal (Cu). The obtained layers were investigated by Scanning Electron Microscopy and Energy Dispersive X-ray Spectroscopy.     

Flavin-Dependent Enzymes in Cancer Prevention

Statistical studies have demonstrated that various agents may reduce the risk of cancer’s development. One of them is activity of flavin-dependent enzymes such as flavin-containing monooxygenase (FMO)_GS-OX1, FAD-dependent 5,10-methylenetetrahydrofolate reductase and flavin-dependent monoamine oxidase. In the last decade, many papers concerning their structure, reaction mechanism and role in the cancer prevention were published. In our work, we provide a more in-depth analysis of flavin-dependent enzymes and their contribution to the cancer prevention. We present the actual knowledge about the glucosinolate synthesized by flavin-containing monooxygenase (FMO)_GS-OX1 and its role in cancer prevention, discuss the influence of mutations in FAD-dependent 5,10-methylenetetrahydrofolate reductase on the cancer risk, and describe FAD as an important cofactor for the demethylation of histons. We also present our views on the role of riboflavin supplements in the prevention against cancer.     

The comparative analysis of standards used in Poland for trenchless rehabilitation of sewage pipes and the problems in design of resin liners

The paper presents not only the comparative analysis of the three standards (German, Danish and American) commonly used in Poland for the design of resin liners, but also the chosen problems involved with the design. The attached examples of calculations give a chance to investigate the influence of noticed differences in basic assumptions on the final results including the minimum, acceptable wall thickness of the linings used for trenchless renovation of gravitational sewers.     

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Different types of breads enriched with onion skin were studied. The objectives were twofold: to show and examine protein–phenolic interactions and to discuss results concerning phenolic content, antioxidant activity and protein digestibility in the light of in vitro bioaccessibility. Phenolic contents and antiradical abilities were linked with the level of onion skin supplement however, the amounts determined were significantly lower than expected. Fortification influenced protein digestibility (a reduction from 78.4% for control breads to 55% for breads with a 4% supplement). Electrophoretic and chromatographic studies showed the presence of indigestible protein–flavonoid complexes – with molecular weights about 25 kDa and 14.5 kDa; however, the reduction of free amino group levels and the increase in chromatogram areas suggest that flavonoids also bind to other bread proteins. The interaction of phenolics with proteins affects antioxidant efficacy and protein digestibility; thus, they have multiple effects on food quality and pro-health properties.     

Characterisation of four popular Polish hop cultivars

Polish cultivars of hop (Humulus lupulus L.) are well known as aroma and bitter raw material in the brewing industry. To characterise four popular Polish hop cultivars, Lubelski (Lublin), Marynka, Sybilla and Iunga (also known as Junga), the essential oil profiles were determined by gas chromatography/flame ionisation detector (GC‐FID) and gas chromatography/chemical ionisation mass spectrometry (GC‐CIMS) and the alpha/beta acids amounts by high‐performance liquid chromatography/diode array detector (HPLC‐DAD) analysis. In addition, the multivariate statistical analysis of the volatile profiles was performed. The results obtained evidenced qualitative and quantitative differences between the four cultivars studied and the foreign hops described in the literature. Lubelski and Iunga showed the typical chemical profile of the fine‐aroma and high‐alpha cultivars, respectively. In Marynka and Sybilla, the average amounts of alpha acids were similar to the bitter hops, but with a volatile profile characteristics of the fine‐aroma and aroma cultivars respectively.     

Colony-blot assay with anti-p60 antibodies as a method for quick identification of Listeria in food

The present study evaluated the ability to isolate Listeria from foods, using shortened procedure of sample enrichment followed by immunomagnetic separation or filtration methods, and serological identification of isolated bacteria by colony-blot and Western blot methods with anti-p60 antibodies. By these rapid methods, identification of Listeria was achieved in much shorter time (40-48 h) than with standard cultivation and biochemical identification procedures. The rapid methods used are easy to perform and, what is most important, their specificity is very high and fulfills the expectations. The possibility to select Listeria colonies growing on non-selective media by blotting with anti-p60 antiserum seems to be particularly valuable in examination of food samples containing/not too many Listeria (1-10 CFU/25 g). However, the blot method using anti-PepD mAb specific to unique region of L. monocytogenes p60 is necessary to distinguish L. monocytogenes from other Listeria species.