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Publisher: Springer-Verlag   (Total: 2336 journals)

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Showing 1201 - 1400 of 2336 Journals sorted alphabetically
J. of Community Genetics     Hybrid Journal   (Followers: 1, SJR: 0.727, h-index: 14)
J. of Community Health     Hybrid Journal   (Followers: 8, SJR: 0.921, h-index: 44)
J. of Comparative Physiology A: Neuroethology, Sensory, Neural, and Behavioral Physiology     Hybrid Journal   (Followers: 7, SJR: 1.087, h-index: 74)
J. of Comparative Physiology B : Biochemical, Systemic, and Environmental Physiology     Hybrid Journal   (Followers: 4, SJR: 1.126, h-index: 59)
J. of Compassionate Health Care     Open Access   (Followers: 1)
J. of Computational Analysis and Applications     Hybrid Journal   (SJR: 0.291, h-index: 19)
J. of Computational Electronics     Hybrid Journal   (Followers: 3, SJR: 0.511, h-index: 20)
J. of Computational Neuroscience     Hybrid Journal   (Followers: 19, SJR: 1.068, h-index: 60)
J. of Computer and Systems Sciences Intl.     Hybrid Journal   (SJR: 0.27, h-index: 13)
J. of Computer Science and Technology     Open Access   (Followers: 5, SJR: 0.437, h-index: 31)
J. of Computer Virology and Hacking Techniques     Hybrid Journal   (Followers: 7, SJR: 0.151, h-index: 2)
J. of Computer-Aided Molecular Design     Hybrid Journal   (Followers: 4, SJR: 0.995, h-index: 78)
J. of Computers in Education     Hybrid Journal   (Followers: 8)
J. of Computing in Higher Education     Hybrid Journal   (Followers: 12, SJR: 0.363, h-index: 21)
J. of Consumer Policy     Hybrid Journal   (Followers: 5, SJR: 0.704, h-index: 30)
J. of Contemporary Mathematical Analysis     Hybrid Journal   (SJR: 0.237, h-index: 5)
J. of Contemporary Physics (Armenian Academy of Sciences)     Hybrid Journal   (Followers: 12, SJR: 0.197, h-index: 6)
J. of Contemporary Psychotherapy     Hybrid Journal   (Followers: 5, SJR: 0.397, h-index: 23)
J. of Control Theory and Applications     Hybrid Journal   (Followers: 2, SJR: 0.359, h-index: 19)
J. of Control, Automation and Electrical Systems     Hybrid Journal   (Followers: 7, SJR: 0.231, h-index: 9)
J. of Crop Science and Biotechnology     Hybrid Journal   (Followers: 7)
J. of Cross-Cultural Gerontology     Hybrid Journal   (Followers: 4, SJR: 0.631, h-index: 29)
J. of Cryptographic Engineering     Partially Free   (Followers: 5, SJR: 0.989, h-index: 11)
J. of Cryptology     Hybrid Journal   (Followers: 2, SJR: 1.443, h-index: 55)
J. of Cultural Economics     Hybrid Journal   (Followers: 2, SJR: 0.539, h-index: 29)
J. of Database Marketing & Customer Strategy Management     Hybrid Journal   (Followers: 8, SJR: 0.149, h-index: 8)
J. of Derivatives & Hedge Funds     Hybrid Journal   (Followers: 7, SJR: 0.114, h-index: 5)
J. of Developmental and Physical Disabilities     Hybrid Journal   (Followers: 8, SJR: 0.574, h-index: 29)
J. of Digital Imaging     Hybrid Journal   (Followers: 8, SJR: 0.578, h-index: 35)
J. of Direct Data and Digital Marketing Practice     Hybrid Journal   (Followers: 8, SJR: 0.154, h-index: 6)
J. of Dynamical and Control Systems     Hybrid Journal   (Followers: 2, SJR: 0.4, h-index: 26)
J. of Dynamics and Differential Equations     Hybrid Journal   (SJR: 1.418, h-index: 31)
J. of Earth Science     Hybrid Journal   (Followers: 8, SJR: 0.483, h-index: 16)
J. of Earth System Science     Open Access   (Followers: 41, SJR: 0.448, h-index: 32)
J. of East Asian Linguistics     Hybrid Journal   (Followers: 5, SJR: 0.537, h-index: 20)
J. of Echocardiography     Hybrid Journal   (Followers: 4, SJR: 0.22, h-index: 3)
J. of Economic Growth     Hybrid Journal   (Followers: 23, SJR: 3.273, h-index: 63)
J. of Economic Interaction and Coordination     Hybrid Journal   (SJR: 0.263, h-index: 12)
J. of Economics     Hybrid Journal   (Followers: 9, SJR: 0.418, h-index: 23)
J. of Economics and Finance     Hybrid Journal   (Followers: 6, SJR: 0.272, h-index: 19)
J. of Educational Change     Hybrid Journal   (Followers: 7, SJR: 0.961, h-index: 21)
J. of Elasticity     Hybrid Journal   (Followers: 5, SJR: 0.851, h-index: 45)
J. of Electroceramics     Hybrid Journal   (SJR: 0.577, h-index: 57)
J. of Electronic Materials     Hybrid Journal   (Followers: 3, SJR: 0.609, h-index: 75)
J. of Electronic Testing     Hybrid Journal   (Followers: 2, SJR: 0.372, h-index: 27)
J. of Electronics (China)     Hybrid Journal   (Followers: 4, SJR: 0.112, h-index: 9)
J. of Elementary Science Education     Hybrid Journal   (Followers: 9)
J. of Engineering Mathematics     Hybrid Journal   (SJR: 0.347, h-index: 37)
J. of Engineering Physics and Thermophysics     Hybrid Journal   (Followers: 1, SJR: 0.288, h-index: 11)
J. of Engineering Research     Open Access   (SJR: 0.145, h-index: 5)
J. of Engineering Thermophysics     Hybrid Journal   (Followers: 2, SJR: 0.763, h-index: 9)
J. of Environmental Studies and Sciences     Partially Free   (Followers: 2)
J. of Ethology     Hybrid Journal   (Followers: 2, SJR: 0.609, h-index: 25)
J. of Evolution Equations     Hybrid Journal   (SJR: 0.826, h-index: 26)
J. of Evolutionary Biochemistry and Physiology     Hybrid Journal   (SJR: 0.145, h-index: 11)
J. of Evolutionary Economics     Hybrid Journal   (Followers: 8, SJR: 0.492, h-index: 52)
J. of Experimental and Theoretical Physics     Hybrid Journal   (Followers: 4, SJR: 0.458, h-index: 39)
J. of Experimental Criminology     Hybrid Journal   (Followers: 29, SJR: 1.445, h-index: 28)
J. of Failure Analysis and Prevention     Hybrid Journal   (Followers: 5, SJR: 0.261, h-index: 15)
J. of Family and Economic Issues     Hybrid Journal   (Followers: 6, SJR: 0.396, h-index: 32)
J. of Family Violence     Hybrid Journal   (Followers: 18, SJR: 0.639, h-index: 56)
J. of Financial Services Marketing     Hybrid Journal   (Followers: 3, SJR: 0.273, h-index: 10)
J. of Financial Services Research     Hybrid Journal   (Followers: 16, SJR: 0.572, h-index: 36)
J. of Fixed Point Theory and Applications     Hybrid Journal   (SJR: 0.644, h-index: 13)
J. of Fluorescence     Hybrid Journal   (Followers: 3, SJR: 0.465, h-index: 56)
J. of Food Measurement and Characterization     Hybrid Journal   (SJR: 0.307, h-index: 4)
J. of Food Science and Technology     Hybrid Journal   (Followers: 5, SJR: 0.441, h-index: 29)
J. of Forest Research     Hybrid Journal   (Followers: 3, SJR: 0.495, h-index: 27)
J. of Forestry Research     Hybrid Journal   (Followers: 6, SJR: 0.304, h-index: 14)
J. of Fourier Analysis and Applications     Hybrid Journal   (Followers: 1, SJR: 1.18, h-index: 42)
J. of Friction and Wear     Hybrid Journal   (Followers: 6, SJR: 0.373, h-index: 7)
J. of Fusion Energy     Hybrid Journal   (Followers: 3, SJR: 0.387, h-index: 19)
J. of Gambling Studies     Hybrid Journal   (Followers: 4, SJR: 1.171, h-index: 57)
J. of Gastroenterology     Hybrid Journal   (Followers: 12, SJR: 1.651, h-index: 88)
J. of Gastrointestinal Cancer     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 39)
J. of Gastrointestinal Surgery     Hybrid Journal   (Followers: 5, SJR: 1.64, h-index: 99)
J. of General Internal Medicine     Hybrid Journal   (Followers: 13, SJR: 1.804, h-index: 134)
J. of General Plant Pathology     Hybrid Journal   (SJR: 0.554, h-index: 22)
J. of Genetic Counseling     Hybrid Journal   (Followers: 4, SJR: 0.902, h-index: 39)
J. of Genetics     Open Access   (Followers: 4, SJR: 0.458, h-index: 28)
J. of Geodesy     Hybrid Journal   (Followers: 8, SJR: 2.173, h-index: 56)
J. of Geographical Sciences     Hybrid Journal   (Followers: 1, SJR: 0.8, h-index: 23)
J. of Geographical Systems     Hybrid Journal   (Followers: 3, SJR: 0.822, h-index: 39)
J. of Geometric Analysis     Hybrid Journal   (SJR: 1.491, h-index: 27)
J. of Geometry     Hybrid Journal   (Followers: 1, SJR: 0.272, h-index: 15)
J. of Global Optimization     Hybrid Journal   (Followers: 4, SJR: 0.992, h-index: 60)
J. of Global Policy and Governance     Hybrid Journal   (Followers: 8)
J. of Grid Computing     Hybrid Journal   (SJR: 1.414, h-index: 37)
J. of Hand and Microsurgery     Hybrid Journal   (Followers: 1)
J. of Happiness Studies     Hybrid Journal   (Followers: 17, SJR: 0.881, h-index: 39)
J. of Hematopathology     Hybrid Journal   (Followers: 3, SJR: 0.2, h-index: 13)
J. of Heuristics     Hybrid Journal   (Followers: 5, SJR: 1.308, h-index: 50)
J. of High Energy Physics     Hybrid Journal   (Followers: 19, SJR: 1.052, h-index: 153)
J. of Homotopy and Related Structures     Hybrid Journal   (SJR: 0.232, h-index: 2)
J. of Housing and the Built Environment     Hybrid Journal   (Followers: 6, SJR: 0.648, h-index: 28)
J. of Huazhong University of Science and Technology [Medical Sciences]     Hybrid Journal   (SJR: 0.344, h-index: 19)
J. of Ichthyology     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 10)
J. of Immigrant and Minority Health     Hybrid Journal   (Followers: 8, SJR: 0.759, h-index: 37)
J. of Inclusion Phenomena and Macrocyclic Chemistry     Hybrid Journal   (Followers: 1, SJR: 0.331, h-index: 46)
J. of Indian Philosophy     Hybrid Journal   (Followers: 11, SJR: 0.127, h-index: 12)
J. of Indian Prosthodontic Society     Open Access   (SJR: 0.164, h-index: 7)
J. of Industrial Microbiology and Biotechnology     Hybrid Journal   (Followers: 13, SJR: 0.966, h-index: 80)
J. of Industry, Competition and Trade     Hybrid Journal   (Followers: 6, SJR: 0.327, h-index: 15)
J. of Infection and Chemotherapy     Hybrid Journal   (Followers: 1, SJR: 0.673, h-index: 46)
J. of Information Technology     Hybrid Journal   (Followers: 49, SJR: 1.474, h-index: 55)
J. of Information Technology Teaching Cases     Hybrid Journal   (Followers: 7)
J. of Infrared, Millimeter and Terahertz Waves     Hybrid Journal   (Followers: 1, SJR: 1.25, h-index: 36)
J. of Inherited Metabolic Disease     Hybrid Journal   (Followers: 2, SJR: 1.389, h-index: 77)
J. of Inorganic and Organometallic Polymers and Materials     Partially Free   (Followers: 7, SJR: 0.338, h-index: 33)
J. of Insect Behavior     Hybrid Journal   (Followers: 9, SJR: 0.569, h-index: 39)
J. of Insect Conservation     Hybrid Journal   (Followers: 10, SJR: 0.872, h-index: 43)
J. of Intelligent and Robotic Systems     Hybrid Journal   (Followers: 2, SJR: 0.629, h-index: 43)
J. of Intelligent Information Systems     Hybrid Journal   (Followers: 1, SJR: 0.691, h-index: 43)
J. of Intelligent Manufacturing     Hybrid Journal   (Followers: 4, SJR: 1.397, h-index: 54)
J. of Interventional Cardiac Electrophysiology     Hybrid Journal   (SJR: 0.93, h-index: 43)
J. of Intl. Business Studies     Hybrid Journal   (Followers: 28, SJR: 4.208, h-index: 130)
J. of Intl. Entrepreneurship     Hybrid Journal   (Followers: 9, SJR: 0.549, h-index: 23)
J. of Intl. Migration and Integration / Revue de l integration et de la migration internationale     Hybrid Journal   (Followers: 12, SJR: 0.308, h-index: 13)
J. of Intl. Relations and Development     Hybrid Journal   (Followers: 20, SJR: 0.793, h-index: 22)
J. of Labor Research     Hybrid Journal   (Followers: 15, SJR: 0.394, h-index: 27)
J. of Logic, Language and Information     Hybrid Journal   (Followers: 7, SJR: 0.288, h-index: 25)
J. of Low Temperature Physics     Hybrid Journal   (Followers: 2, SJR: 0.531, h-index: 52)
J. of Machinery Manufacture and Reliability     Hybrid Journal   (Followers: 2, SJR: 0.203, h-index: 7)
J. of Mammalian Evolution     Hybrid Journal   (Followers: 5, SJR: 1.134, h-index: 37)
J. of Mammary Gland Biology and Neoplasia     Hybrid Journal   (Followers: 1, SJR: 2.252, h-index: 83)
J. of Management and Governance     Hybrid Journal   (Followers: 12, SJR: 0.805, h-index: 33)
J. of Management Control     Hybrid Journal   (Followers: 4, SJR: 0.605, h-index: 6)
J. of Marine Science and Application     Hybrid Journal   (Followers: 3, SJR: 0.439, h-index: 11)
J. of Marine Science and Technology     Hybrid Journal   (Followers: 3, SJR: 0.235, h-index: 19)
J. of Maritime Archaeology     Hybrid Journal   (Followers: 21, SJR: 0.228, h-index: 8)
J. of Market-Focused Management     Hybrid Journal   (Followers: 2)
J. of Marketing Analytics     Hybrid Journal   (Followers: 3)
J. of Material Cycles and Waste Management     Hybrid Journal   (Followers: 3, SJR: 0.449, h-index: 22)
J. of Materials Engineering and Performance     Hybrid Journal   (Followers: 24, SJR: 0.544, h-index: 40)
J. of Materials Science     Hybrid Journal   (Followers: 19, SJR: 0.836, h-index: 123)
J. of Materials Science : Materials in Electronics     Hybrid Journal   (Followers: 3)
J. of Materials Science : Materials in Medicine     Hybrid Journal   (Followers: 5)
J. of Mathematical Biology     Hybrid Journal   (Followers: 12, SJR: 1.011, h-index: 71)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 5, SJR: 0.497, h-index: 45)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 5, SJR: 1.22, h-index: 22)
J. of Mathematical Imaging and Vision     Hybrid Journal   (Followers: 3, SJR: 0.901, h-index: 53)
J. of Mathematical Modelling and Algorithms     Hybrid Journal   (Followers: 2, SJR: 0.414, h-index: 23)
J. of Mathematical Sciences     Hybrid Journal   (SJR: 0.272, h-index: 23)
J. of Mathematics Teacher Education     Hybrid Journal   (Followers: 13, SJR: 1.062, h-index: 20)
J. of Maxillofacial and Oral Surgery     Hybrid Journal   (Followers: 1)
J. of Mechanical Science and Technology     Hybrid Journal   (Followers: 5, SJR: 0.589, h-index: 26)
J. of Medical and Biological Engineering     Hybrid Journal   (Followers: 1, SJR: 0.387, h-index: 18)
J. of Medical Humanities     Hybrid Journal   (Followers: 19, SJR: 0.299, h-index: 18)
J. of Medical Systems     Hybrid Journal   (Followers: 1, SJR: 0.717, h-index: 44)
J. of Medical Toxicology     Hybrid Journal   (Followers: 4, SJR: 0.874, h-index: 28)
J. of Medical Ultrasonics     Hybrid Journal   (Followers: 2, SJR: 0.18, h-index: 13)
J. of Medicine and the Person     Hybrid Journal  
J. of Membrane Biology     Hybrid Journal   (Followers: 1, SJR: 0.738, h-index: 82)
J. of Micro-Bio Robotics     Hybrid Journal   (SJR: 0.28, h-index: 3)
J. of Microbiology     Hybrid Journal   (Followers: 7, SJR: 0.741, h-index: 43)
J. of Mining Science     Hybrid Journal   (Followers: 5, SJR: 0.317, h-index: 16)
J. of Molecular Evolution     Hybrid Journal   (Followers: 9, SJR: 0.952, h-index: 108)
J. of Molecular Histology     Hybrid Journal   (Followers: 2, SJR: 0.755, h-index: 48)
J. of Molecular Medicine     Hybrid Journal   (Followers: 15, SJR: 2.165, h-index: 113)
J. of Molecular Modeling     Hybrid Journal   (Followers: 4, SJR: 0.466, h-index: 50)
J. of Molecular Neuroscience     Partially Free   (Followers: 9, SJR: 0.988, h-index: 69)
J. of Mountain Science     Hybrid Journal   (Followers: 3, SJR: 0.418, h-index: 15)
J. of Muscle Research and Cell Motility     Hybrid Journal   (Followers: 1, SJR: 1.264, h-index: 55)
J. of Nanoparticle Research     Hybrid Journal   (Followers: 3, SJR: 0.583, h-index: 84)
J. of Natural Medicines     Hybrid Journal   (SJR: 0.602, h-index: 28)
J. of Near-Death Studies     Hybrid Journal   (Followers: 2)
J. of Nephrology     Hybrid Journal   (Followers: 5, SJR: 0.689, h-index: 55)
J. of Network and Systems Management     Hybrid Journal   (SJR: 0.466, h-index: 26)
J. of Neural Transmission     Hybrid Journal   (Followers: 2, SJR: 1.034, h-index: 86)
J. of Neuro-Oncology     Hybrid Journal   (Followers: 3, SJR: 1.274, h-index: 90)
J. of Neuroimmune Pharmacology     Hybrid Journal   (Followers: 1, SJR: 1.662, h-index: 45)
J. of Neurology     Hybrid Journal   (Followers: 13, SJR: 1.429, h-index: 105)
J. of NeuroVirology     Hybrid Journal   (Followers: 1, SJR: 0.979, h-index: 69)
J. of Nondestructive Evaluation     Hybrid Journal   (Followers: 9, SJR: 0.863, h-index: 27)
J. of Nonlinear Science     Hybrid Journal   (Followers: 1, SJR: 1.887, h-index: 42)
J. of Nonverbal Behavior     Hybrid Journal   (Followers: 4, SJR: 0.723, h-index: 47)
J. of Nuclear Cardiology     Hybrid Journal   (SJR: 1.024, h-index: 68)
J. of Nutrition, Health and Aging     Hybrid Journal   (Followers: 19, SJR: 0.919, h-index: 60)
J. of Obstetrics and Gynecology of India     Hybrid Journal   (Followers: 7, SJR: 0.214, h-index: 6)
J. of Occupational Rehabilitation     Hybrid Journal   (Followers: 15, SJR: 0.811, h-index: 51)
J. of Ocean Engineering and Marine Energy     Hybrid Journal   (Followers: 1)
J. of Ocean University of China (English Edition)     Hybrid Journal   (Followers: 1, SJR: 0.237, h-index: 11)
J. of Oceanography     Hybrid Journal   (Followers: 9, SJR: 0.796, h-index: 52)
J. of Ocular Biology, Diseases, and Informatics     Hybrid Journal   (SJR: 0.183, h-index: 11)
J. of Optical and Fiber Communications Reports     Hybrid Journal   (Followers: 3)
J. of Optics     Hybrid Journal   (Followers: 8, SJR: 0.214, h-index: 8)
J. of Optimization Theory and Applications     Hybrid Journal   (Followers: 3, SJR: 0.898, h-index: 65)
J. of Ornithology     Hybrid Journal   (Followers: 21)
J. of Orofacial Orthopedics / Fortschritte der Kieferorthopädie     Hybrid Journal   (SJR: 0.574, h-index: 33)
J. of Orthopaedic Science     Hybrid Journal   (Followers: 5, SJR: 0.708, h-index: 48)
J. of Paleolimnology     Hybrid Journal   (Followers: 5, SJR: 0.984, h-index: 64)
J. of Parasitic Diseases     Hybrid Journal   (Followers: 2, SJR: 0.298, h-index: 9)
J. of Pediatric Neuropsychology     Hybrid Journal   (Followers: 3)
J. of Pest Science     Hybrid Journal   (Followers: 2, SJR: 1.341, h-index: 28)
J. of Pharmaceutical Health Care and Sciences     Open Access  
J. of Pharmaceutical Innovation     Hybrid Journal   (Followers: 8, SJR: 0.524, h-index: 17)
J. of Pharmaceutical Investigation     Hybrid Journal   (Followers: 1, SJR: 0.331, h-index: 6)
J. of Pharmacokinetics and Pharmacodynamics     Hybrid Journal   (Followers: 21, SJR: 0.708, h-index: 46)
J. of Phase Equilibria and Diffusion     Hybrid Journal   (Followers: 20, SJR: 0.433, h-index: 36)
J. of Philosophical Logic     Hybrid Journal   (Followers: 8, SJR: 0.704, h-index: 26)

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Journal Cover European Food Research and Technology
  [SJR: 0.726]   [H-I: 70]   [7 followers]  Follow
   Hybrid Journal Hybrid journal (It can contain Open Access articles)
   ISSN (Print) 1438-2377 - ISSN (Online) 1438-2385
   Published by Springer-Verlag Homepage  [2336 journals]
  • Evaluation of the suitability of electronic nose based on fast GC for
    • Authors: Magdalena Śliwińska; Paulina Wiśniewska; Tomasz Dymerski; Waldemar Wardencki; Jacek Namieśnik
      Pages: 1813 - 1819
      Abstract: Abstract Plum spirits are obtained exclusively via the alcoholic fermentation and distillation of meaty plums or must composed of plums, with or without stones. The European countries such as Poland, the Slovak Republic, the Czech Republic, Bulgaria and Romania are the leading producers of this alcoholic beverage. Information about the authentication of plum spirits produced in different countries can be found in the published literature. Gas chromatography, sensory analysis and spectroscopic techniques were the most frequently used research tools in those studies. So far, there were no available published reports about the suitability of an electronic nose based on fast GC for analyzing plum spirits. The volatile fractions of six samples of four different origins (Poland, Czech Republic, the Slovakia and Romania) with 40 % alcoholic content were analyzed using electronic nose based on fast GC (Heracles II). Four data analysis methods were used, namely principal component analysis, discriminant function analysis, soft independent modeling of class analogies and statistical quality control. In this work, for discrimination of results was used Euclidean distance between each sample, standard deviation and coefficient of variation. Conducted research was aimed at the evaluation of the suitability of an electronic nose based on fast GC for distinguishment between the volatile profiles of plum spirits of different geographical origins. These studies are the foundation for further work on discrimination of samples of plum spirits produced within a greater number of geographical regions. All the applied chemometric methods turned out to be effective.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2680-6
      Issue No: Vol. 242, No. 11 (2016)
  • Effect of heat, pH and shear on digestibility and antigenic
           characteristics of wheat gluten
    • Authors: Toheder Rahaman; Todor Vasiljevic; Lata Ramchandran
      Pages: 1829 - 1836
      Abstract: Abstract Processing-induced conformational changes may affect digestibility and antigenic potential of food proteins. In vitro gastrointestinal digestibility of gluten proteins was established after treatment at various pH (3 or 7), temperature (room temperature or 100 °C) and shear (0 or 1500 s−1). Electrophoretic patterns (SDS-PAGE) of the resulting hydrolysates and antigenicity (ELISA and immunoblotting) of gliadin fraction of the proteins were also studied. Digestibility was positively correlated with α-helix/β-sheet ratio. Lower antigenic reaction shown by digested hydrolysate of gluten samples treated at pH 3 and room temperature was ascribed to its acidic deamidation and improved digestibility. Further heating to 100 °C slightly increased antigenicity. In contrast, hydrolysate of gluten at pH 7 and room temperature exhibited highest antigenicity, attributed to partial resistance of α-/β-gliadin to digestion and appearance of some new potentially antigenic polypeptides. However, heating at 100 °C caused heat-induced protein aggregation, consequently lowered digestibility and availability of antigenic components resulting in a minimum (60 % reduction) antigenicity. Overall, shear had no effect on digestibility and antigenicity irrespective of pH and temperature. Thus, antigenic potential of gliadins can be minimized by selecting appropriate parameters during processing.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2682-4
      Issue No: Vol. 242, No. 11 (2016)
  • 1,1-Diethoxymethane and methanethiol as age markers in Chinese
           roasted-sesame-like aroma and flavour type liquor
    • Authors: Mengxu Zhu; Wenlai Fan; Yan Xu; Qingyun Zhou
      Pages: 1985 - 1992
      Abstract: Abstract Roasted-sesame-like aroma and flavour type liquor is extensively welcomed by consumers owing to its typical aroma, particularly in the north of China. To our knowledge, age markers which can distinguish between fresh and aged raw liquor have not been investigated. 1,1-Diethoxymethane and methanethiol were identified and quantified by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. The results showed that 1,1-diethoxymethane was not detected in all fresh raw liquors, and the contents increased with raw liquor age, contrary to the great decrease of methanethiol. Both of them showed good correlations with raw liquor age (R 2 = 0.955 and R 2 = 0.695, respectively). Furthermore, the reduction in the concentrations of methanethiol and derivatives (rotten cabbage aroma) might be responsible for the mild aromas of aged raw liquors. Therefore, our research suggested that 1,1-diethoxymethane and methanethiol could be used as effective age markers of roasted-sesame-like aroma and flavour type raw liquor.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2697-x
      Issue No: Vol. 242, No. 11 (2016)
  • Oxidation of a functional, CLA-rich oil: determination of volatile and
           non-volatile compounds
    • Authors: Gloria Márquez-Ruiz; Francisca Holgado; Mª Victoria Ruiz-Méndez; Joaquín Velasco; Mª Carmen García-Martínez
      Pages: 1993 - 2000
      Abstract: Abstract The objective of this work was to monitor and compare formation of non-volatile and volatile oxidation compounds in a conjugated linoleic acid (CLA)-rich oil, Tonalin® oil (TO) and a linoleic acid (LA)-rich oil, safflower oil (SO) at 40 °C in the dark. In the TO, formation of hydroperoxides was negligible and the first and major compounds formed were polymerization products. When tocopherols were exhausted, the SO showed 152 meq O2/kg oil and 3 % polymers, values which are consistent with the expected progress of oxidation in unsaturated oils under these conditions, while the TO showed only 19 meq O2/kg oil of peroxide value and as much as 15 % polymers. In relation to the composition of volatile compounds, that found in the SO was close to that expected from the cleavage of the alkoxyl radicals formed from the LA-derived hydroperoxides, where hexanal is the main compound. However, the composition of volatile compounds of the TO was characterized by the occurrence of heptanal and t-2-nonenal, which were absent in the SO. An alternative route of formation for these distinct volatile oxidation compounds in TO could be scission of dioxoethanes coming from 1,2 cycloadditions of CLA with oxygen. Overall, the results obtained in this study, both on non-volatile and on volatile compounds, support that oxidation kinetics of CLA-rich oils differ substantially from that expected according to the hydroperoxide theory. Oxidation of CLA seems to proceed preferentially by the addition of the peroxyl radical to a double bond during propagation reactions, thus supporting the formation of oligomeric peroxides from the early events of lipid degradation.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2698-9
      Issue No: Vol. 242, No. 11 (2016)
  • The binding characters study of lead removal by Lactobacillus plantarum
    • Authors: Ruijie Yin; Qixiao Zhai; Leilei Yu; Yue Xiao; Gang Wang; Ruipeng Yu; Fengwei Tian; Wei Chen
      Pages: 1621 - 1629
      Abstract: Abstract The dietary intake of lead (Pb) via contaminated food and drinking water possesses a serious risk to human health. In this study, the Pb2+ binding ability of 25 lactic acid bacteria strains was investigated, and the strain with the highest binding property, Lactobacillus plantarum CCFM8661 (36.66 ± 1.01 %), was selected for further study. The results of electron microscope revealed that most of Pb2+ was bound on the surface of bacterial cells and small amount of Pb2+ was observed in the cells. The comparison of the binding ability of different cellular components also demonstrated that the cell walls (73.79 ± 0.31 %) play a significant role in the Pb2+ binding. Through the study of the binary metals systems, the results showed that L. plantarum CCFM8661 still preferred to bind Pb2+ at the presence of other cations such as Fe2+ and Zn2+. The binding process was well explained by the Langmuir isotherm model (R 2 = 0.97), the Langmuir–Freundlich dual isotherm model (R 2 = 0.99), and the pseudo-second-order kinetic model (R 2 = 0.99).
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2661-9
      Issue No: Vol. 242, No. 10 (2016)
  • Components of wheat flour as activator of commercial enzymes for bread
    • Authors: Cristian De Gobba; Karsten Olsen; Leif H. Skibsted
      Pages: 1647 - 1654
      Abstract: Abstract Aqueous extracts of wheat flour and of flour made from 30 % cassava and 70 % wheat were found to influence the activity of amylases (Fungamyl® and Novamyl® were tested) and xylanases (Panzea® and Pentopan Mono® were tested), with an activation of Fungamyl® and Panzea® by a factor of two, while extract from cassava flour alone had no effect. A fractionation of the active extracts showed that high molecular weight components from wheat were responsible for increased activity, which, for Fungamyl®, was sensitive to heating of the extract at 100 °C for 15 min. For Panzea®, instead, the increase in activity was comparable for boiled and non-boiled extract. Osborne fractionation of the wheat extract showed that the highest increase in Fungamyl® activity could be assigned to salt solubilized components in the extract, while Panzea® showed an increased activity in presence of ethanol extract and propanol extract. Among the most abundant proteins in the active fractions, globulins were identified by LC–MS/MS as an enhancer of Fungamyl® activity, while the heat-insensitive component involved in enhancement of Panzea® remained unexplained.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2663-7
      Issue No: Vol. 242, No. 10 (2016)
  • Vitality and detoxification ability of yeasts in naturally As-rich musts
    • Authors: Daniela Bertoldi; Tomás Román; Raffaele Guzzon; Alessandro Santato; Mario Malacarne; Giorgio Nicolini; Roberto Larcher
      Pages: 1655 - 1662
      Abstract: Abstract Considering the carcinogenic risk to human health, it is necessary to carry out research into arsenic (As) content in agro-food products and the impact of food processing on the final content. Yeast fermentation may represent a strategy for detoxifying some widespread beverages such as wine, beer and rice wine. A preliminary study of some commercial yeast species showed different viability responses to the presence of As. Yeasts had a noteworthy detoxification capability during fermentation, reducing the initial As content by about 75 % on average (minimum–maximum: 45–92 %), making it possible to produce wines with a considerably reduced content as compared to the corresponding grape juices from naturally As-rich soils. Nevertheless, significant differences between strains were observed in relation to resistance to arsenic toxicity and As removal capability. The choice of yeast strain can determine a difference of 40 % on the As content remaining in the wine after fermentation. Arsenic content of up to 1000 µg/L did not significantly worsen the fermentation of some wine yeasts, suggesting that the use of specific yeasts may represent an effective tool for reducing As in fermented beverages.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2664-6
      Issue No: Vol. 242, No. 10 (2016)
  • Determination of Ca addition to the wheat flour by using laser-induced
           breakdown spectroscopy (LIBS)
    • Authors: Gonca Bilge; Banu Sezer; Kemal Efe Eseller; Halil Berberoğlu; Hamit Köksel; İsmail Hakkı Boyacı
      Pages: 1685 - 1692
      Abstract: Abstract The aim of the study was to determine Ca addition to the flour by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple multi-elemental spectroscopy method. Different amounts of CaCO3-added wheat flour were analyzed using LIBS to determine Ca content and Ca/K ratio, which is used for discrimination of natural and Ca-added flour. LIBS spectra were quantitatively evaluated with partial least square (PLS) method as a multivariate data analysis method to eliminate the matrix effect. Ca and Ca/K calibration graphs of PLS method showed good linearity with coefficient of determinations (R 2) 0.999. Limit of detection values for Ca and Ca/K analysis were calculated as 25.9 ppm and 0.013, respectively. Furthermore, the results were found to be consistent with the data obtained from atomic absorption spectroscopy method as a reference method for flour samples.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2668-2
      Issue No: Vol. 242, No. 10 (2016)
  • Functional barriers or adsorbent to reduce the migration of mineral oil
           hydrocarbons from recycled cardboard into dry food
    • Authors: Martin Lommatzsch; Lydia Richter; Sandra Biedermann-Brem; Maurus Biedermann; Konrad Grob; Thomas J. Simat
      Pages: 1727 - 1733
      Abstract: Abstract In a practice-oriented storage test, the boxes of recycled cardboard featuring a barrier layer on the internal surface or an integrated adsorbent available early in 2014 were investigated for their efficiency in reducing migration of mineral oil hydrocarbons (MOH) into dry food. Three cardboards coated or laminated with barrier layers on the food contact side and one containing active carbon as adsorbent were characterized by microtome cuts and infrared spectroscopy. By testing the barrier efficiencies with four surrogate compounds, limited efficiencies were observed for the investigated layers. A one-year storage test was performed with wheat flakes in seven configurations: a box of fresh fibers, two boxes of unprotected recycled cardboard, three cardboards with barrier layers and a cardboard containing active carbon. The highest migration was observed in the boxes of unprotected recycled cardboard. Of the three investigated barrier coatings, only two reduced MOH migration into food below the limits of the third draft of the German mineral oil ordinance (2014) until the end of shelf life. The cardboard box involving active carbon (adsorbent) prevented detectable migration of MOH. Transport boxes contributed significantly to the migration of mineral oil, as observed for the boxes made of virgin fiber.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2672-6
      Issue No: Vol. 242, No. 10 (2016)
  • Resistant starch production in wheat bread: effect of ingredients, baking
           conditions and storage
    • Authors: Olga Amaral; Catarina S. Guerreiro; Ana Gomes; Marília Cravo
      Pages: 1747 - 1753
      Abstract: Abstract Resistant starch (RS) is defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals. RS appears to confer considerable health benefits. Processing conditions and ingredients may influence the formation of RS in foodstuffs. The aim of the present study was to investigate some of the factors that might influence RS formation in wheat bread, namely (1) formulation; (2) loaf size; (3) baking conditions; and (4) storage conditions. Seven bread formulations were prepared: reference recipe (control) and six experimental formulations. The effect of the loaf size and the baking conditions was also tested. Finally, the effect of storage was tested by keeping control breads under different storage conditions (temperature/time). Moisture and resistant starch contents were evaluated in all breads. A higher level of moisture in the dough and a larger loaf size enhanced the RS content. An extended baking process also favored significantly the formation of RS. Storing the bread at room temperature for 3 days was shown to further increase the RS content. It is possible to increase the RS content of bread by modifying the ingredients ratio and processing conditions.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2674-4
      Issue No: Vol. 242, No. 10 (2016)
  • Mead fermentation monitoring by proton transfer reaction mass spectrometry
           and medium infrared probe
    • Authors: Martha Cuenca; Flavio Ciesa; Andrea Romano; Peter Robatscher; Matteo Scampicchio; Franco Biasioli
      Pages: 1755 - 1762
      Abstract: Abstract Mead is a traditional alcoholic beverage similar to wine, but obtained by the fermentation of a diluted solution of honey. The rate of fermentation is generally monitored by the measurement of a set of physicochemical variables such as pH, titratable acidity, Brix degrees, sugars and ethanol concentration. This work aims at developing a new monitoring method for alcoholic fermentations that is based on two on-line approaches: a proton transfer reaction mass spectrometry (PTR-MS) and a fibre optic coupled attenuated total reflection (FTIR-ATR) spectroscopy. Microfermentations are performed on 100 mL musts in isothermal conditions at 20 °C. Musts consist on diluted honey solutions (24 Bx) with pollen (0.4 % w/v) and yeast (Saccharomyces cerevisiae subsp. bayanus). The effect of flavour enhancers [chilli (Capsicum annuum), clove (Eugenia caryophyllata) and a mixture of both] on the rate of fermentation was also evaluated. The results show that clove inhibits fermentation, whereas chilli increases the rate of fermentation. PTR-MS and FTIR-ATR are simple, fast and nondestructive techniques able to monitor the fermentation process without the need of sample preparation, extraction or pre-concentration steps.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2675-3
      Issue No: Vol. 242, No. 10 (2016)
  • Establishment of a loop-mediated isothermal amplification (LAMP) detection
           method for genetically modified maize MON88017
    • Authors: Zhen Zhen; Minghui Zhang; Yanbo Yu; Xuejun Gao; Yanming Zhu; Yu Yan; Renren Zhang
      Pages: 1787 - 1793
      Abstract: Abstract In this study, we developed a visual and rapid assay for the detection of MON88017 maize using the LAMP method. The LAMP method was specific for MON88017 event and takes only 40 min and the LAMP assay sensitivity is about 40 copies, which is the same level as that of conventional PCR method. LAMP amplicons can directly be detected by naked-eye inspection after adding SYBR Green I. In summary, the LAMP method is visual, faster, and more sensitive and does not need special equipment compared to the traditional PCR technique, which makes it a very higher efficiency approach for field tests and fast screening of GMO crops, especially for on-site, large-scale testing purposes in the field.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2678-0
      Issue No: Vol. 242, No. 10 (2016)
  • Chestnut flour sourdough for gluten-free bread making
    • Authors: Núria Aguilar; Elena Albanell; Begoña Miñarro; Marta Capellas
      Pages: 1795 - 1802
      Abstract: Abstract The objective of this research was to study spontaneously fermented chestnut flour sourdough and to evaluate its effect in gluten-free bread based on corn starch and chestnut flour. Lactic acid bacteria and yeasts counts, pH and titratable acidity of chestnut flour sourdough were measured during 6 days of sourdough propagation. Chestnut flour sourdough fermented for 5 days with back-slopping every 24 h with 33 % of the ripe sourdough was selected to elaborate gluten-free bread. Control breads contained 15, 20 or 25 % of chestnut flour, and sourdough breads contained the same amount of chestnut flour added as chestnut flour sourdough. Chestnut flour sourdough improved bread specific volume, rendered breads with lighter crusts, reduced crumb hardness at day 0 and day 7 and reduced pH. However, chestnut flour sourdough had no effect on yeasts and molds growth during 7 days of bread storage and did not influence sensory characteristics perceived by consumers.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2679-z
      Issue No: Vol. 242, No. 10 (2016)
  • Staling of gluten-free breads: physico-chemical properties and 1 H NMR
    • Authors: Eleonora Carini; Elena Curti; Fabio Fattori; Maria Paciulli; Elena Vittadini
      Abstract: Abstract Four gluten-free (GF) breads produced using commercial GF mixes with different formulations were characterized during 1 week of storage and compared to wheat-flour-based bread (STD), in terms of texture (texture profile analysis), amylopectin retrogradation (differential scanning calorimetry) and water status (moisture content, frozen water content by differential scanning calorimetry and 1H nuclear magnetic resonance—NMR mobility by a low-field spectrometer). GF fresh breads were significantly harder, less cohesive and less springy than STD. Water status indicated higher water availability in GF breads, depending on formulation, with higher moisture and frozen water content that was also reflected in a higher molecular mobility (1H spin–spin NMR relaxation time). Furthermore, limited changes in moisture and frozen water contents were observed in GF bread, and therefore, textural changes in these GF products were mostly related to retrograded amylopectin. Statistical analysis with PCA (principal component analysis) allowed to identify the most important factors in the GF bread staling process. The effect of formulation (GFs vs STD) was related to water status descriptors and the effect of storage to textural properties, retrograded amylopectin parameters, as well as the mobility of the more rigid protons.
      PubDate: 2016-10-14
      DOI: 10.1007/s00217-016-2801-2
  • Influence of buffer systems on PPO activity of Riesling grapes [ Vitis
           vinifera subsp . vinifera cv. Riesling ]
    • Authors: Petra Fronk; Nadine Jaeckels
      Abstract: Abstract Polyphenol oxidases (PPOs) are type-3 copper proteins that are also found in grape berries, which are rich in phenolic compounds that serve as natural substrates for PPO. The influence of buffer system and pH on kinetic parameters of PPO from Riesling grapes (VvPPOr) was investigated. The pH-optimum for VvPPOr for the diphenolic substrate dopamine ranged between 5.0 and 5.6 determined at 25 °C in citrate–phosphate buffer. At pH 5.0, the apparent K M and v max were 5.5 mM and 24.9 µM/min with dopamine as substrate and 34.4 mM and 329.7 µM/min with catechol as substrate. Compared to citrate–phosphate buffer, K M was lower when acetate, phosphate or acetate–phosphate buffer was used and about the same in citrate buffer. Thus, not only pH but also the buffer components themselves influence VvPPOr activity. Accordingly, we could show the relevance of using one buffer system covering the whole pH range for the determination of the pH-optimum instead of combining two different buffer systems which is common practice in current literature. VvPPOr also showed activity toward monophenolic substrates such as tyramine and p-tyrosol.
      PubDate: 2016-10-14
      DOI: 10.1007/s00217-016-2800-3
  • Development of a real-time PCR system for the detection of the potential
           allergen fish in food
    • Authors: Carina Tetzlaff; Dietrich Mäde
      Abstract: Abstract Fish is one of the most important triggers of food-allergic reactions. Regulation (EU) No 1169/2011 governs the labelling of allergenic ingredients including fish. A real-time PCR assay, using TaqMan® probes, was applied to detect fish in food. For generating primer and probes, the Hoxc13 gene was selected. Based on the alignment of available DNA sequences from this gene from different fish species in public nucleic acid database, specific oligonucleotides were generated. To cover all relevant species of the phylogenetic class fish, the CTfish-system consists of two forward primers, three reverse primers and one TaqMan® probe. The real-time PCR method is able to detect specifically fish species belonging to the subclass Teleostei. The sensitivity is in an animal food product 100 mg/kg and in a vegetable food matrix 10 mg/kg relating to the fresh weight. The calculated limit of detection (LOD95 %) of fish DNA in background DNA is 2.5 copies. The method developed is robust against small, deliberate changes in the reaction conditions. The CTfish-system can be used to sensitively and selectively identify the presence of fish DNA in food.
      PubDate: 2016-10-13
      DOI: 10.1007/s00217-016-2799-5
  • Antimicrobial effect of lauroyl arginate ethyl on Escherichia coli O157:H7
           and Listeria monocytogenes on red oak leaf lettuce
    • Authors: Simone Nübling; Daria Wohlt; Nadja Saile; Agnes Weiss; Herbert Schmidt
      Abstract: Abstract The objective of the present study was to determine the antimicrobial activity of lauroyl arginate ethyl (LAE) against enterohemorrhagic Escherichia coli (EHEC) O157:H7 and Listeria monocytogenes on oak leaf lettuce. Thus, bacterial suspensions of both pathogens containing 9.0 log10 CFU/mL were spot inoculated on the upper surfaces of lettuce leaves and the leaves were washed with water containing LAE in a final concentration of 100 mg/L. The viable counts of L. monocytogenes DSM 20600T and Escherichia coli O157:H7 strain EDL933 were reduced with this treatment by ~3.5 log10 CFU/g and ~2.5 log10 CFU/g, respectively. The microbial load of the wash water was reduced by more than 4.1 log10 CFU/mL and was below the detection limit. The second objective was to study whether adherence factors of EHEC O157:H7 strain EDL933 influence the ability to adhere on the lettuce surface, as well as the effectivity of the washing processes. Therefore, the flagellin gene fliC and the pilin subunit encoding gene hcpA of the hemorrhagic coli pilus were deleted. Based on the initial inoculation level, and without any washing step, the hcpA mutant was recovered 18 % less than the wild type from the leaf surface, the recovery of the fliC mutant was approximately 30 % higher as observed for the wild type. Both mutants could be washed from the lettuce leaves to a similar level as the wild type (~2.7 log10 CFU/g with LAE treatment and ~1.0 log10 CFU/g without LAE treatment). The findings of this study help to develop novel intervention strategies for fresh produce processing and washing treatments.
      PubDate: 2016-10-13
      DOI: 10.1007/s00217-016-2802-1
  • Comparison of Brettanomyces yeast presence in young red wines in two
           consecutive vintages
    • Authors: Patrocinio Garijo; Ana Rosa Gutiérrez; Rosa López; Pilar Santamaría; Lucía González-Arenzana; Isabel López-Alfaro; Teresa Garde-Cerdán; Carmen Olarte; Susana Sanz
      Abstract: Abstract Two hundred young wines from the D.O.Ca. Rioja (Spain) coming from two consecutive vintages, 100 wines from 2012 and 100 wines from 2013, were analysed and compared with respect to physicochemical composition and Brettanomyces presence. This microorganism was tested using two techniques: qPCR and an odorimetric test. In 2013, the harvest was characterized by late ripening, health problems with the grapes, and difficulties during vinification. Differences between 2012 and 2013 wines were found both for analytical parameters and as for the presence of the spoilage yeast, Brettanomyces, which was much more prevalent in the 2013 vintage. Moreover, the results showed that for some wines in which Brettanomyces was detected by qPCR at concentration higher than 102 cells/ml, no “Brett” character was found in the odorimetric test. This would indicate that the contamination of a wine by this yeast is not the only factor involved in spoilage. The strains of Brettanomyces, their physiological state, and viability, besides the specific composition of wine, could be important in the “Brett” character appearance. In this study, the wines which developed spoilage in the odorimetric test had slightly lower pH and alcoholic strength values, but higher levels of volatile acidity, reducing sugars and density in comparison with those wines than were not affected. Most of these factors are favourable for the development of Brettanomyces.
      PubDate: 2016-10-07
      DOI: 10.1007/s00217-016-2796-8
  • Ultrasound-assisted extraction to improve the recovery of phenols and
           antioxidants from spent espresso coffee ground: a study by response
           surface methodology and desirability approach
    • Authors: Carla Severini; Antonio Derossi; Anna G. Fiore
      Abstract: Abstract The ultrasound-assisted extraction was studied to improve the recovery of antioxidants from spent espresso coffee ground (SECG). The response surface methodology and the desirability approach were used to study and define the best recovery conditions in terms of time length of ultrasound (US) pulse, the extraction time and methanol/water mass ratio. The methanol/water mass ratio was the most important variable followed by the length of US pulse. Phenols between 19.29 and 24.95 mg GAE/g and antioxidant capacity from 134.90 to 174.73 μmol Trolox/g were recovered. A methanol/water ratio of 1.25, US pulse of 4 min and treatment time of 60 min enabled to reach a maximum desirability of 0.903. Through these conditions, an antioxidant activity of 172 μmol Trolox/g SECG and phenolic content of 24 mg GAE/g SECG were recovered. Contrarily, without US pulse a desirability value of only 0.605 could be obtained. This suggests that ultrasound-assisted extraction improves the recovery of antioxidants from SECG enabling to reduce of the methanol consumption and/or the treatment time.
      PubDate: 2016-10-07
      DOI: 10.1007/s00217-016-2797-7
  • Antihypertensive effects of Ile–Pro–Ile–Lys from krill ( Euphausia
           superba ) protein hydrolysates: purification, identification and in vivo
           evaluation in spontaneously hypertensive rats
    • Abstract: Abstract Angiotensin I-converting enzyme (ACE) inhibitory peptide was purified from krill (Euphausia superba) protein hydrolysate using consecutive chromatography using an SP-Sephadex C-25 cation exchanger and then reverse-phase high-performance liquid chromatography. The purified ACE inhibitory peptide was identified to be Ile–Pro–Ile–Lys with a molecular weight of 470.3 Da by LC–MS/MS. The IC50 value of Ile–Pro–Ile–Lys was 57.4 µM. Lineweaver–Burk plots suggest that Ile–Pro–Ile–Lys acts as a non-competitive inhibitor against ACE. Oral administration of Ile–Pro–Ile–Lys significantly (p < 0.05) decreased the systolic blood pressure of spontaneously hypertensive rats. Collectively, an antihypertensive peptide purified from krill protein hydrolysates may be useful as a food ingredient for treatment of hypertension and related diseases.
      PubDate: 2016-10-01
      DOI: 10.1007/s00217-016-2785-y
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