Projects funded by the NCN
Study on the mechanism of arabinoxylan structure modification in rye bread model systems and its impact on the viscous and antioxidant properties of bread
2011/03/B/NZ9/00116
Keywords:
Rye bread model systems dietary fibre polysaccharides arabinoxylans structural subfractions degree of substitution with arabinose degree of substitution with ferulic acid molecular weight intrinsic viscosity hydrodynamic radius extract viscosity antioxidant properties functional foods prevention of heart diseases and diabetes.
Descriptors:
- NZ9_7: Nutrition and food sciences
Panel:
NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation
Host institution :
Instytut Hodowli i Aklimatyzacji Roślin - Państwowy Instytut Badawczy
woj. mazowieckie
Principal investigator (from the host institution):
Number of co-investigators in the project: 4
Call: OPUS 2 - announced on 2011-09-15
Amount awarded: 857 500 PLN
Project start date (Y-m-d): 2012-08-21
Project end date (Y-m-d): 2015-08-20
Project duration:: 36 months (the same as in the proposal)
Project status: Project settled
Equipment purchased [PL]
- Termostat -cyrkulator agregatowy DAC-8 PLUS (9 500 PLN)
- Chromatograf gazowy Agilent 7890A Series Custom (183 000 PLN)
- Generator powietrza ZERO AIR 1500cc/min z kompresorem ZAG 1/1 (18 000 PLN)
- Lepkościomierz-reometr Brookfield LVDV-III Ultra CP ze stożkiem pomiarowym nr 40 (21 500 PLN)
- Rotor horyzontalny do wirówki Sigma 4-15 z kubkami i 4 zestawami adapterów (17 000 PLN)
- Generator wodoru WM 260cc/min WM-H2-260 (38 000 PLN)
- Mikrowirówka MiniSpin Eppendorf (2 szt.) (12 000 PLN)
- Suszarka laboratoryjna SalvisLab TC 40 (8 500 PLN)
- Młynek analityczny Cyclotec 1093, FOSS (30 000 PLN)
Information in the final report
- Publication in academic press/journals (2)
- Articles in post-conference publications (2)
- Soluble and cell wall-bound phenolic acids and ferulic acids dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availabilityAuthors:Dynkowska, W.M., Cyran, M.R., Ceglińska, A.Academic press:Journal of the Science of Food and Agriculture (rok: 2015, tom: 95, strony: 1103-1115), Wydawca: John Wiley & Sons on behalf of Society of Chemical IndustryStatus:PublishedDOI:10.1002/jsfa.7007 - link to the publication
- Importance of bread-making method and rye cultivar to bread soluble phenolic level and its antioxidant potentialAuthors:Dynkowska W.M., Cyran, M.R.Academic press:Journal of the Science of Food and Agriculture , Wydawca: John Wiley & Sons on behalf of Society of Chemical IndustryStatus:SubmittedDOI:brak - link to the publication
- Antioxidant capacities of rye flour and five experimental bread model systems: Comparison between genetic and technological factorsAuthors:Cyran, M.R., Dynkowska, W.M., Ceglińska, A.Conference:EUCARPIA Cereals Section-Cereals for Food, Feed and Fuel-Challenge for Global Improvement (rok: 2014, ), Wydawca: EUCARPIAData:konferencja June 29 - July 4Status:Published
- Changes in the level and molecular weight distribution of water-extractable arabinoxylans in five bread model systems produced from rye cultivars with high and low grain extract viscosityAuthors:Małgorzata R. Cyran, Wioletta M. Dynkowska, Luc SaulnierConference:Dietary Fibre Conference 2015, From Fibre Functionality to Health (rok: 2015, ), Wydawca: International Association for Cereal Science and Technology, Vienna, AustriaData:konferencja 1-3 JuneStatus:Published