Kvasny Prumysl, 2007 (vol. 53), issue 9
Changes in antioxidative properties of hops in the course of drying, milling, pelletization and storage.Peer-reviewed article
Karel KROFTA, Alexandr MIKYŠKA, Danuša HAŠKOVÁ
Kvasny Prum. 2007; 53(9): 266-272 | DOI: 10.18832/kp2007014 
Post harvest drying of green hops causes loss of some antioxidative activity. This loss does not generally exceed 5 % of the original RADPPH value. Drying also affected decrease in polyphenol substances content. Drying in chamber and belt dryers did not show any significant difference in terms of maintaining antioxidative characteristics of hops. Results of determined antioxidative activity in hot water extract of whole and ground hops are comparable and differences are not statistically significant. Pelletizing of ground hops does not significantly change their antioxidative activity either. During a long-term storage of hops, antioxidative activity...
Determination of Barley Prolamins in Beer and Brewing Materials.Peer-reviewed article
Petr HULÍN, Pavel DOSTÁLEK, Igor HOCHEL
Kvasny Prum. 2007; 53(9): 273-276 | DOI: 10.18832/kp2007015
The work deals with the possibilities of immunochemical detection of hordein fractions of barley proteins and possible cleavage derivates, or more precisely by characterization of monoclonal antibodies prepared for the purpose of a rapid, specific and sensitive determination of hordein proteins in the food industry, specifically in beer. A method of indirect competitive ELISA for barley prolamins has been developed and working concentrations of all immunoagents have been determined. Further to this, cross interactions of particular monoclonal antibodies with the proteins of the other cereals have been tested. The detection limit of the method was 2...