Wyniki wyszukiwania - Biblioteka Nauki

Ten serwis zostanie wyłączony 2025-02-11.

Nowa wersja platformy, zawierająca wyłącznie zasoby pełnotekstowe, jest już dostępna.
Przejdź na https://bibliotekanauki.pl

Ograniczanie wyników

2 Biotechnologia

2 2001

Znaleziono wyników: 2

Liczba wyników na stronie

Wyniki wyszukiwania

Sortuj według:

Ogranicz wyniki do:

Changes of immunoreactive properties of cow milk proteins as a result of technological processing

100%

Wroblewska B. , Jedrychowski J. L. , Jedrychowski L.

Biotechnologia

2001

nr 3

189-201

Technological processes can affect immunoreactivity properties. Pasteurization applied during production of milk can decrease proteins immunoreactivity. Such severe conditions (90oC/15 min) reduced immunoreactivity of alpha-la and beta-lg to 12,72% and 18,74%, respectively. Ultrasonic and microwave processes proved much more effective than severe pasteurization. Ultrasonics in a temperature of 50oC for 1 hour reduced alpha-la and beta-lg to 0,88% and 6,42%, respectively. Microwaving in a temperature of 98 0C for 2 min. reduced alpha-la and beta-lg to 1,37% and 12,86%, respectively. Lactic acid fermentation decreased milk immunoreactivity to below 1%. The products obtained retained good organoleptic properties (acid taste and aroma). The allergenicity assay performed in vivo of both whey proteins was only slightly attenuated.

Utilisation of immunometric methods in food analysis

100%

Mierzejewska D. , Jedrychowski J. L. , Jedrychowski L.

Biotechnologia

2001

nr 3

97-103

Food is a complex material for analysis - particularly today as we have many kinds of food, such as transgenic or functional ones. Food matrix consists of many different physically, chemically and enzymatically modified compounds that are difficult to differentiate and characterize in the matrix by traditional methods. For a few years now the expansion of immunoassays in food analysis has been observed. Immunoassays comprise a wide range of analyses based on immunogenicity of the analyte. Today we know a number of examples of the application of immunoassays in food analysis, for instance: detecting milk or meat products adulteration, gluten quality examination, food compounds immunoreactivity monitoring during technological process and others. Immunoassays are being demonstrated as suitable alternative tools for quick and sensitive, as well as cost ? effective, analyses, especially for screening large numbers of samples. They could prove to be a better way to control changes in ?transgenic food? ? the new generation of food.