SVIBOR - Project code: 4-07-116

MINISTRY OF SCIENCE AND TECHNOLOGY

Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr

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Project code: 4-07-116


FOOD : NUTRITIVE-BIOCHEMICAL AND TECHNOLOGICAL RESEARCHES


Main researcher: BALINT, LAZAR (1835)



Assistants
Type of research: applied
Duration from: 01/01/91. to 12/31/94.

Papers on project (total): 37
Papers on project quoted in Current Contents: 19
Institution name: Farmaceutsko-biokemijski fakultet, Zagreb (6)
Department/Institute: Department of food chemistry
Address: Domagojeva 2
City: 10000 - Zagreb, Croatia
Communication
Phone: 385 (0)1 414 091
Fax: 385 (0)1 414 879

Summary: The performed investigations provided a new insight into dynamics of biosynthesis and cumulation of particular components of soybean and maize grains of various genotypes as well as better understanding of their biological value making possible a choice and selection of cultivars of optimal biostructure. Optimal doses of gamma irradiation significantly reducing the substrate microflora but insignificantly affecting the amount of utilizable lysine and raw proteins in protein products of soybean have been determined. By freezing foods of different origin a significant degree of vitamin B6 degradation was determined, in foods of animal origin in particular. In addition, a procedure of quick and simple determination of the total vitamin B6 in various foods by modification of the spectrofluorometric method has been suggested. An exact evaluation of wheat quality and sorting out of wheat into quality series as well as a new interpretation of the impact of the wheat grain protein and starch components upon particular parameters of rheological tests has been made possible by a new approach to interpretation of rheological tests on the basis of extensograms and farinograms.The quantitative microscopic method for measuring wheat flour starch granule size, i.e. determination of granule-size distribution has been proposed. A new spectrofluorometric method for determination of nanograms quantities of the total mercury in natural waters on the basic of quenching of fluorescence of xanthene colours has been suggested.

Keywords: Proteins, aminoacids, lipids, fatty acids, vitamins, minerals, demaged starch, total mercury, maturation of soybean, maturation of maiz, wheate flour, spectrofluorometric method, rheological methods, wheat flour starch granule-size distribution, microscopic method.

Research goals: The investigation of biologically active components (aminoacids,vitamins, fatty acids) and valorization of nutritive valueof foods as well as of the changes occuring under the influenceof certain factors (gamma irradiation, freezing, storing). The investigation of the impact of genetic, physiological andclimatic factors upon the nutrient contents of soybean and maizegrains. Making new criteria for rheological evaluation of the qualityof wheat and determining quantitative relationship betweenparticular farinographic and extensographic quality parameters,and connection between these new parameters and main componenetsof wheat flour. It has been established that freezing of foods decreases thevitamin B6 activity, and gamma irradiation mostly affectscomponents liable to oxidative destruction. It has been determined that certain predisposition of genotypeand climatic factors, although not affecting the dynamics ofniacin biosynthesis, that is, cumulation of investigated mineralsand amino acids affect the contents of these components in maturegrains of soybean and maize. A new model on the basis of extensograms for wheat qualityevaluation has been suggested, and a dominant impact of damagedstarch on farinographic absorption has been determined. A new spectrofluorometric method for determination of nanogramsquantitaties of the total mercury in natural waters on the basisof fluorescence quenching of rodamin B in the presence of iodideion has been suggested as well as a spectrofluorometric methodfor determination of the total vitamin B6 in foods. The quantitative microscopic method for measuring wheat flour starch granule size, i.e. determination of granule-size distribution has been proposed.


COOPERATION - INSTITUTIONS


  1. Name of institution: Prehrambeno-biotehnološki fakultet
    Type of institution: Economical/Production
    City: 10000 - Zagreb, Croatia

  2. Name of institution: INA - Razvoj i istraživanje
    Type of institution: Economical/Production
    Type of cooperation: Joint publishing of scientific papers
    City: 10000 - Zagreb, Croatia

  3. Name of institution: Hrvatski zavod za javno zdravstvo
    Type of institution: State institute
    Type of cooperation: Joint publishing of scientific papers
    City: 10000 - Zagreb, Croatia

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Last update: 10/11/95
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