Increasingly, consumers are looking for products with specific nutritional and health-promoting p... more Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were isolated from fruiting bodies of Pleurotus ostreatus (oyster) mushroom. Chemical analysis showed that they consisted mainly of carbohydrates (~61%), protein (~9%) and phenolics (~0.8%). The isolated cWSP were used to obtain enriched cow milk set yogurts. cWSP were added at the concentration of 0.1%, 0.2%, 0.3%, 0.4% and 0.5%, and milk containing no cWSP was prepared as the control. All of the variants were fermented via applying two commercially available culture starters. The addition of cWSP led to a drop in pH in the case of one starter culture. Also, the decline in total soluble solids (TSS) content was higher where cWSP was used for the enrichment. Texture profile analysis (TPA) reveale...
The objective of this investigation was to verify whether biologically active peptides (BAPs) cou... more The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains. Also, the aim of this research was to determine the influence of addition of the analyzed protein preparations to milk subjected to fermentation by tested bacterial strains on the physicochemical properties of obtained milk beverages. The results indicate that CGMP is a more preferable source for the production of BAPs by the test bacteria than α-la. The antihypertensive and ACE inhibitory effects were the most widespread bioactivities among the detected BAPs. α-la containing fermented milk beverages had higher values of springiness, gumminess, chewiness, and resilience than analogous products containing CGMP, while CGMP-supplemented fermented products exhibited higher values of the hardness parameter. The highest values of ha...
ABSTRACT The objective of the paper was to determine the effect of sucrose and protein added on p... more ABSTRACT The objective of the paper was to determine the effect of sucrose and protein added on physicochemi- cal properties of high protein cakes (meringues) made from different whey protein preparations: whey protein isolate (WPI) and whey protein concentrate (WPC). Using protein preparations, solutions were prepared, their protein concentrations were 15 and 20 % (m/v). The protein solutions were whisked in a 2000 ml beaker, in a water bath at 70 °C using a kitchen mixer; the whisking time was 10 minutes. As soon as the volume of the foam produced reached its maximum, and in order to stiffen the systems, sucrose in the form of powdered sugar was added in the amounts of 5, 10, and 15 %. Next, the samples were whisked for 5 minutes. The foam produced in this way was scooped up and placed in 14 mm high aluminium foil baking pans of 50 mm diameter, and stiffened in an oven at 130 °C for 30 minutes. Prior to thermal treatment, the rheological properties of the foams were analysed using a Thermo- Haake RS 300 rheometer (ThermoHaake, Karlsruhe, Germany). The yield stress was measured at a constant shear rate of 0.01 s-1 using a vane tool and a system of parallel plates. Mechanical properties of the protein meringues produced were determined by the use of a TA-XT2i texture analyser (Stable Microsystems, Surrey, Great Britain). Their hardness and crispness were determined; based on a puncture analysis of the texture performed, determined was a force necessary to obtain a 20 % deformation of the meringues. An X-RiteColor® Premier 8200 was applied to analyse the colour of the protein meringues using a CIE L*a*b* system. Measured were the parameters to determine the colour, i.e. L* luminescence as well as a* and b*, which are the coordinates of a point to characterized the colour. The foam, produced from WPI solutions and not thermally treated, was characterized by the best rheo- logical properties and showed the highest yield stress values. The sucrose added caused the yield stress values of foams produced from WPI and WPC preparations to decrease. The mechanical properties of the protein meringues depended on the concentration level of individual ingredients. The samples made from WPI preparations were characterized by the highest hardness values. In the meringues made from the two preparations under analysis, the increase in the sugar concentration caused the hardness to increase and the crispness to decrease. At the same time, it was found that the higher the hardness, the higher the resistance to mechanical crushing. The highest values of L* parameters were reported for meringues made from WPI. The decrease in the protein concentration caused the L* value to decrease in both the meringues from WPI and from the WPC preparations. A higher concentration of sugar in the meringues studied caused the a* and b* colour parameters to increase; i.e. the samples analyzed were greener (less red) and more yellow (less blue).
The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 a... more The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 and DSMZ 20075) and Lactobacillus acidophilus La-05 (probiotic strain) on the antioxidant activity of whey and milk protein preparations. In order to indicate possible mechanism of antioxidant activity of the obtained hydrolysates, the reducing power (RP) assay, ability to neutralize free radicals and Fe2+ chelating activity analysis were employed. The results suggest that antioxidant activity of tested hydrolysates depends on the type of protein preparation (substrate) and the applied bacterial strain. The strongest antioxidant activity was exhibited by whey protein isolate hydrolysate obtained by using L. helveticus T80. A majority of fermented products obtained with the use of the probiotic strain were characterized by higher antioxidant properties than those obtained by application of L. helveticus. The solution of caseinoglicomacropeptide fermented by strain T105 exhibited the highes...
Pulses have desirable nutritional properties and a wide range of applications in the food industr... more Pulses have desirable nutritional properties and a wide range of applications in the food industry as meat-free, casein-free, gluten-free, and functional food products. Unfortunately, the legume raw material contains some anti-nutrients and allergenic agents; nonetheless, fermentation processes may reduce some of these undesirable compounds. Therefore, the objective of the preliminary investigation was to determine the profile of bacteria occurring after spontaneous fermentation of Lens culinaris Medik. and detect changes in the protein–peptide pattern, including potential modifications of Len c3, i.e., a non-specific lipid-transfer protein (nsLTP) recognized as an important allergen. This study involved MALDI TOF/TOF, Illumina next-generation sequencing, and FT-IR spectroscopy analyses. Sixteen different species were identified in the plant-based material after 48-h spontaneous fermentation. The most abundant species were Lactococcus taiwanensis and Pediococcus pentosaceus (54.95% ...
Increasingly, consumers are looking for products with specific nutritional and health-promoting p... more Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were isolated from fruiting bodies of Pleurotus ostreatus (oyster) mushroom. Chemical analysis showed that they consisted mainly of carbohydrates (~61%), protein (~9%) and phenolics (~0.8%). The isolated cWSP were used to obtain enriched cow milk set yogurts. cWSP were added at the concentration of 0.1%, 0.2%, 0.3%, 0.4% and 0.5%, and milk containing no cWSP was prepared as the control. All of the variants were fermented via applying two commercially available culture starters. The addition of cWSP led to a drop in pH in the case of one starter culture. Also, the decline in total soluble solids (TSS) content was higher where cWSP was used for the enrichment. Texture profile analysis (TPA) reveale...
The objective of this investigation was to verify whether biologically active peptides (BAPs) cou... more The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains. Also, the aim of this research was to determine the influence of addition of the analyzed protein preparations to milk subjected to fermentation by tested bacterial strains on the physicochemical properties of obtained milk beverages. The results indicate that CGMP is a more preferable source for the production of BAPs by the test bacteria than α-la. The antihypertensive and ACE inhibitory effects were the most widespread bioactivities among the detected BAPs. α-la containing fermented milk beverages had higher values of springiness, gumminess, chewiness, and resilience than analogous products containing CGMP, while CGMP-supplemented fermented products exhibited higher values of the hardness parameter. The highest values of ha...
ABSTRACT The objective of the paper was to determine the effect of sucrose and protein added on p... more ABSTRACT The objective of the paper was to determine the effect of sucrose and protein added on physicochemi- cal properties of high protein cakes (meringues) made from different whey protein preparations: whey protein isolate (WPI) and whey protein concentrate (WPC). Using protein preparations, solutions were prepared, their protein concentrations were 15 and 20 % (m/v). The protein solutions were whisked in a 2000 ml beaker, in a water bath at 70 °C using a kitchen mixer; the whisking time was 10 minutes. As soon as the volume of the foam produced reached its maximum, and in order to stiffen the systems, sucrose in the form of powdered sugar was added in the amounts of 5, 10, and 15 %. Next, the samples were whisked for 5 minutes. The foam produced in this way was scooped up and placed in 14 mm high aluminium foil baking pans of 50 mm diameter, and stiffened in an oven at 130 °C for 30 minutes. Prior to thermal treatment, the rheological properties of the foams were analysed using a Thermo- Haake RS 300 rheometer (ThermoHaake, Karlsruhe, Germany). The yield stress was measured at a constant shear rate of 0.01 s-1 using a vane tool and a system of parallel plates. Mechanical properties of the protein meringues produced were determined by the use of a TA-XT2i texture analyser (Stable Microsystems, Surrey, Great Britain). Their hardness and crispness were determined; based on a puncture analysis of the texture performed, determined was a force necessary to obtain a 20 % deformation of the meringues. An X-RiteColor® Premier 8200 was applied to analyse the colour of the protein meringues using a CIE L*a*b* system. Measured were the parameters to determine the colour, i.e. L* luminescence as well as a* and b*, which are the coordinates of a point to characterized the colour. The foam, produced from WPI solutions and not thermally treated, was characterized by the best rheo- logical properties and showed the highest yield stress values. The sucrose added caused the yield stress values of foams produced from WPI and WPC preparations to decrease. The mechanical properties of the protein meringues depended on the concentration level of individual ingredients. The samples made from WPI preparations were characterized by the highest hardness values. In the meringues made from the two preparations under analysis, the increase in the sugar concentration caused the hardness to increase and the crispness to decrease. At the same time, it was found that the higher the hardness, the higher the resistance to mechanical crushing. The highest values of L* parameters were reported for meringues made from WPI. The decrease in the protein concentration caused the L* value to decrease in both the meringues from WPI and from the WPC preparations. A higher concentration of sugar in the meringues studied caused the a* and b* colour parameters to increase; i.e. the samples analyzed were greener (less red) and more yellow (less blue).
The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 a... more The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 and DSMZ 20075) and Lactobacillus acidophilus La-05 (probiotic strain) on the antioxidant activity of whey and milk protein preparations. In order to indicate possible mechanism of antioxidant activity of the obtained hydrolysates, the reducing power (RP) assay, ability to neutralize free radicals and Fe2+ chelating activity analysis were employed. The results suggest that antioxidant activity of tested hydrolysates depends on the type of protein preparation (substrate) and the applied bacterial strain. The strongest antioxidant activity was exhibited by whey protein isolate hydrolysate obtained by using L. helveticus T80. A majority of fermented products obtained with the use of the probiotic strain were characterized by higher antioxidant properties than those obtained by application of L. helveticus. The solution of caseinoglicomacropeptide fermented by strain T105 exhibited the highes...
Pulses have desirable nutritional properties and a wide range of applications in the food industr... more Pulses have desirable nutritional properties and a wide range of applications in the food industry as meat-free, casein-free, gluten-free, and functional food products. Unfortunately, the legume raw material contains some anti-nutrients and allergenic agents; nonetheless, fermentation processes may reduce some of these undesirable compounds. Therefore, the objective of the preliminary investigation was to determine the profile of bacteria occurring after spontaneous fermentation of Lens culinaris Medik. and detect changes in the protein–peptide pattern, including potential modifications of Len c3, i.e., a non-specific lipid-transfer protein (nsLTP) recognized as an important allergen. This study involved MALDI TOF/TOF, Illumina next-generation sequencing, and FT-IR spectroscopy analyses. Sixteen different species were identified in the plant-based material after 48-h spontaneous fermentation. The most abundant species were Lactococcus taiwanensis and Pediococcus pentosaceus (54.95% ...
Uploads
Papers by Waldemar Gustaw