Problematik der Verwendung des Protozoons Tetrahymena pyriformis zu Untersuchungen über den Nährwert von Eiweißstoffen

Abstract

A survey has been provided about the possibilities of using the protozoon Tetrahymena in studies on the nutritional value of food proteins. The structure of the protozoon and the elementary requirements regarding its cultivation under laboratory conditions are described. Particular emphasis has been laid on a great many proposals concerning analytical methods. The variability of solutions in this field influences the variability of the results and thus the resulting consequences for research. The presence of technological additives in the investigated food protein reduces the possibility of using the protozoon considerably.

The influence of combined storage procedures of foods on B vitamins content demonstrated at the example of heat sterilisation and irradiation

“…The combination of thermosterilization with cooling (freezing) was used by JANITZ et al [8] who studied the loss of bound as well as free thiamine in sterilized, smoked pork meat (25 g NaCl + 11 mg NaNO, + 0.4 g polyphosphate/100 mg of meat during 24 h/8 "C).…”