View More View Less
  • 1 Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 10-747 Olsztyn, Tuwima 10. Poland
  • | 2 Central Food Research Institute H-1022 Budapest, Herman O. út 15. Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Commercial sodium caseinate isolate (SCI) was hydrolysed with either protease Subtilisina carlsberg - Alcalase 2.4 FG (purchased from Novo Nordisk), pronase from Streptomyces griseus, and papain EC 3.4.22.2 (both from Sigma) in a two-step process to determine the changes in the immunoreactivity of a-, ß- and ?-casein. Enzymatic hydrolysis of SCI was performed by pH-stat method. Hydrolysates were analysed using IEF, SDS-PAGE, 2D electrophoresis, FPLC-gel permeation chromatography. Immunoreactive properties of peptide fractions separated from the hydrolysates by FPLC were determined using dot-immunobinding and ELISA methods. The two-step process was observed to be effective in reduction of casein fractions immunoreactivity, however, allergenic epitopes were still present in all peptide fractions.

  • Adler-Nissen, J. (1986): Enzymic hydrolysis of food proteins. Elsevier. Applied Science, London.

    Enzymic hydrolysis of food proteins , ().

  • Van Beresteijn, E. C., Peeters, R. A., Kaper, J., Meder, R., Robben, A. & Schmidt, D. (1994): Molecular mass distribution, immunological properties and nutritive value of whey protein hydrolysates. J. Fd Prot., 57, 619-662.

    'Molecular mass distribution, immunological properties and nutritive value of whey protein hydrolysates. ' () 57 J. Fd Prot. : 619 -662.

    • Search Google Scholar
  • Calvo, M. M. & Gomez, R. (2002): Peptidic profile, molecular mass distribution and immunological properties of commercial hypoallergenic infant formulas. Milchwissenschaft, 57(4), 187-190.

    'Peptidic profile, molecular mass distribution and immunological properties of commercial hypoallergenic infant formulas. ' () 57 Milchwissenschaft : 187 -190.

    • Search Google Scholar
  • Clemente, A. (2000): Enzymatic protein hydrolysates in human nutrition. Trends Fd Sci. Technol., 11, 254-262.

    'Enzymatic protein hydrolysates in human nutrition. ' () 11 Trends Fd Sci. Technol. : 254 -262.

    • Search Google Scholar
  • Ena, J. M., Van Beresteijn, E. C. H., Robben, A. J. P. M. & Schmidt, D. G. (1995): Whey protein antigenicity by fungal proteinases and a pepsin/pancreatin combination. J. Fd Sci., 60, 104-116.

    'Whey protein antigenicity by fungal proteinases and a pepsin/pancreatin combination. ' () 60 J. Fd Sci. : 104 -116.

    • Search Google Scholar
  • Hanson, B. J., Schulenberg, B. & Patton, W. (2001): A novel subtraction approach for mitochondrial proteins: a three-dimensional mitochondrial proteome map. Electrophoresis, 22, 950-959.

    'A novel subtraction approach for mitochondrial proteins: a three-dimensional mitochondrial proteome map. ' () 22 Electrophoresis : 950 -959.

    • Search Google Scholar
  • Van Hoeyveld, E. M., Escalona-Monge, M., DE Swert, L. F. A. & Stevens, E. A. M. (1998): Allergenic and antigenic activity of peptide fragment in whey hydrolysate formula. Clin. exp. Allergy, 28, 1131-1137.

    'Allergenic and antigenic activity of peptide fragment in whey hydrolysate formula. ' () 28 Clin. exp. Allergy : 1131 -1137.

    • Search Google Scholar
  • Knights, R. J. (1985): Processing and evaluation of protein hydrolysates. -in: Lifshitz, F., Nutrition for special needs. Marcel Dekker, New York, pp. 105-115.

    Nutrition for special needs , () 105 -115.

  • Laemmli, V. K. (1970): Cleavage of structure proteins during the head of bacteriophage T4. Nature, 227, 680-685.

    'Cleavage of structure proteins during the head of bacteriophage T4. ' () 227 Nature : 680 -685.

    • Search Google Scholar
  • Lombardo, G., Barberio, G., Pajno, G. B., La Rosa, M. & Barberi, I. (1998): Nutritional adequacy of cow's milk substitutes. Allergy, 53 (Suppl. 46), 118-121.

    'Nutritional adequacy of cow's milk substitutes ' () 53 Allergy : 118 -121.

  • Panasiuk, R., Amarowicz, R., Kostyra, H. & Sijtsma, L. (1998): Determination of α-amino nitrogen in pea protein hydrolysates: a comparison of three analytical methods. Fd Chem., 62, 363-367.

    'Determination of α-amino nitrogen in pea protein hydrolysates: a comparison of three analytical methods. ' () 62 Fd Chem. : 363 -367.

    • Search Google Scholar
  • Pedroche, J., Yust, M. N., Lqari, H., Girón-Calle, J., Vioque, J., Alaiz, M. & Millán, F. (2004): Production and characterization of casein hydrolysates with a high amino acid Fischer's ratio using immobilized proteases. Int. Dairy J., 14, 527-533.

    'Production and characterization of casein hydrolysates with a high amino acid Fischer's ratio using immobilized proteases. ' () 14 Int. Dairy J. : 527 -533.

    • Search Google Scholar
  • Szabó, E., Hajós, Gy. & Matuz, J. (2002): Identification of major allergens of cereal proteins by electrophoretic methods. Polish J. Fd Nutr. Set, 11/52, SI2, 131-134.

    'Identification of major allergens of cereal proteins by electrophoretic methods ' () 11/52 Polish J. Fd Nutr. Set : 131 -134.

    • Search Google Scholar
  • Wróblewska, B. & Karamać, M. (2003): Hydroliza enzymatyczna jako proces wpływjący na zmianę wlaściwości immunoreaktywnych kazeinianu sodu. (Enzymatic hydrolysis as a process influencing changes in immunoreactive properties of sodium caseinate.) Biuletyn Naukowy, 22, 77-82.

    'Hydroliza enzymatyczna jako proces wplywαj"cy na zmianę wlaściwości immunoreaktywnych kazeinianu sodu. (Enzymatic hydrolysis as a process influencing changes in immunoreactive properties of sodium caseinate.) ' () 22 Biuletyn Naukowy : 77 -82.

    • Search Google Scholar
  • Wróblewska, B., Karamać, M., Amarowicz, R., Szymkiewicz, A., Troszyńska, A. & Kubicka, E. (2004): Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis. Int. J. Fd Sci. Techno., 39, 839-850.

    'Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis. ' () 39 Int. J. Fd Sci. Techno. : 839 -850.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 0 0 0
Mar 2021 8 0 0
Apr 2021 0 0 0
May 2021 6 0 0
Jun 2021 3 0 0
Jul 2021 16 0 0
Aug 2021 0 0 0