IMMUNOREACTIVE PROPERTIES OF WHEAT CV. TONACJA STORAGE PROTEINS INFECTED WITH  FUSARIUM GRAMINEARUM  FUNGI

The impact of Fusarium graminearum on the composition and immunoreactive properties of storage protein fractions of wheat has been evaluated. The study demonstrated that infection of non-germinated wheat grain with Fusarium graminearum does not change the immunoreactive properties of the peptides released. The electrophoretic characteristics of proteins did not show any changes in the quantitative nor qualitative composition of gliadins. Significant changes were observed in the composition of gliadin proteins isolated from germinating grain of wheat infected with Fusarium graminearum. The immunological characteristics of proteins demonstrated the presence of a polypeptide with a molecular weight ranging from 20 kDa to 24 kDa that reacted with antibodies obtained from blood of patients with gluten intolerance, which indicates that fusarium proteases may also release polypeptides potentially dangerous to health from storage proteins of wheat.

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INFLUENCE OF ABIOTIC STRESS AND TECHNOLOGICAL TREATMENT ON CHEMICAL COMPOSITION OF CEREAL GRAINS AND LEGUME SEEDS

ACTIVITY AND IMMUNOREACTIVITY OF LIPASE IN STORED SUNFLOWER SEEDS

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INFLUENCE OF GLYCATION OF WHEAT ALBUMINS AND GLOBULINS ON THEIR IMMUNOREACTIVITY AND PHYSICOCHEMICAL PROPERTIES

EFFECT OF NATIVE ENZYMES ON THE QUALITY OF LIPIDS IN EXPERIMENTALLY-STORED RAPESEED

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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.