PREDICTION OF WHEAT QUALITY - SUCCESS AND DOUBTS

Since the discovery of gluten by Beccari in 18-th century, the wheat producers, millers and bakers tried to find relatively simple methods of prediction of wheat quality particularly during breeding process. Taking in mind that endosperm proteins play the governing role in determination of wheat quality the prediction is generally based on these proteins. Early researches concentrated on relations of macrofractions, e.g. gliadin:glutenin ratio, ratio of acetic acid soluble proteins, etc. Later the gliadin polypeptides, the genes coding for these polypeptides and the variety identification came into focus of studies. More recent predictions are based on high-molecular-weight glutenin subunits. Although the latter prediction is successfully applied in many countries in wheat breeding, the low correlation between predicted and practical quality observed in many cases suggests that further studies are needed to improve the reliability of prediction. Consideration of role of other proteins and non-protein constituents of wheat may be mentioned among potential ways of further research. From the methodological point of view the use of non-destructive methods is promising

INVESTIGATION OF THE FORMATION OF PHYTATE-METAL COMPLEXES

The complex formation of phytic acid with calcium-, magnesium-, zinc-and copper ions were studied in model solutions using potentiometric titration. A constant ionic back concentration (2M/dm³) was assured by NaCIO₄. The phytic acid-metallic ion ratio was 1:1. The pH-ranges investigated were the following ones Ca: 4,0-8,0; Mg: 2,0-7,5; Cu: 3,0-5,5; Zn: 3,0-5,0. Stability constants of the phytic-acid-metal complexes were calculated from the experimental data

THERMODYNAMIC AND STRUCTURAL INCOMPATIBILITY IN GLUTEN CONTAINING PROTEIN SYSTEM

Model experiments were made with the ternary systems gluten (glutenin, gliadin)-casein- water and gluten (gliadin, glutenin)-sodium alginate-water. It was found that at low concentrations (1-2%) of gluten proteins the casein-gluten solutions are homogeneous. At higher concentrations, as a result of thermodynamic incompatibility, the solution separates into two phases. The same results were obtained with gluten-alginate-water systems. The solubility of gluten proteins may be extended using ionic polysaccharides. Myosin-gluten gel systems had lower strength than pure myosin gels due to struc- tural incompatibility of the system

Élelmiszeranalitika - múlt, jelen, jövő = Food analysis - past, present, future

Szerző, rövid történeti áttekintés után, elemzi az élelmiszeranalitika fejlődését befolyásoló tényezőket (élelmiszerbiztonság, egészséges táplálkozás, nutrigenomika, táplálékallergia) és a várható fejlődési irányokat. Kiemeli a bioanalitikai módszerek szerepének várható növekedését. Röviden érinti az élelmiszeranalitikus (élelmiszerminősítő) szakemberképzés kérdését. Following the short review of history of food control the main factors (food safety, nutrition and health, food allergy, nutrigenomic) influencing development of methods of food analysis and the trend in food control development are treated. Particularly the growing role of bioanalytical methods is stressed out. A short overview is given about education of specialist in this field

Természetes antioxidánsok antioxidatív hatásának meghatározása

A természetes antioxidánsok fontos táplálkozási szerepének megismerése, a funkcionális élelmiszerek és a gyógyszernek nem minősülő étrend kiegészítők elterjedése szükségessé teszi az antioxidáns hatás mérésére, a termékek ellenőrzésére alkalmas módszerek egységesítését. Rövid történeti áttekintést követően, a leggyakrabban használt módszereket ismerteti a közlemény. Érinti a módszerek nemzetközi szintű harmonizálásának kérdését is. The identification of the important nutrification role of the natural antioxidants as well as the wide spread application of the dietary supplements require the unification of the methods used for measuring antioxidant potential and for the product control. The short historic review followed the publication explains the methods mostly used. The international harmonisation of the methods is also mentioned

75 YEARS IN THE SERVICE OF THE HUNGARIAN FOOD SCIENCE

A review is given about research activity of Department of Biochemistry and Food Technology from its foundation in 1921 till 1996. Among the results particularly the cereal protein research and the development and adaptation of up-to-date analytical methods are summarized. The most interesting references are collected at the end of paper

QUALITY ASSURANCE OF CEREALS - PAST, PRESENT, FUTURE

The today accepted requirements and the system of quality assurance is a result of long-term development starting with food regulations of ancient societies, continuing with activity of Trade Guilds in Middle Ages and with the beginning of modern food legislation in 19-th century till today´s harmonization of food standards at international level. The problems of quality assurance in connection with globalization and present situation in Central East-European countries as well as the future trends in quality assurance are discussed. Particularly the food safety requirements, breeding technologies, functional foods, and new analytical and quality control methods are investigated