CHANGES OF SPECTRAL PROPERTIES IN FABA BEAN (VICIA FABA) PROTEINS UPON STORAGE

The purpose of this study was to characterize some changes of spectral properties in raw and stored Tibo faba bean seeds. The work presents some characteristic elements of albumins and globulins conformation. Investigations were based on ultraviolet and infrared spectrophotometries. It was shown that faba bean proteins exist in different conformation structures. Chromatographic and spectral analyses confirm our earlier suggestion, that they are nuclleo- and glycoprotein complexes. The storage caused partial confirmational structure changes of faba bean albumins and globulins.

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FLOUR QUALITY AND BINDING OF IMMUNOGLOBULIN E BY GLIADIN PROTEINS OF TWO WINTER WHEAT GENOTYPES

DEGRADATION PRODUCTS OF NUCLEIC ACIDS IN WINES FERMENTED WITH DRIED AUTOLYSATE OF SEDIMENTED WINE YEAST

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.