TY  - JOUR
AU  - Knežević-Jugović, Zorica
AU  - Culetu, Alina
AU  - Mijalković, Jelena
AU  - Duta, Denisa
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Đorđević, Verica
AU  - Antov, Mirjana
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5560
AB  - Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav) increased essential amino acid content by 9.8% and that of Lys by 32.6% compared to SPC. This hydrolysate showed also significant antioxidant activities including ABTS and superoxide anion scavenging activity and metal-chelating ability. The addition of all hydrolysates in wheat flour decreased water adsorption and increased development time to some extent due to gluten network weakening, but also decreased the rate of starch retrogradation, contributing to the increase of the shelf-life of bakery products. The NeuFlav tasted less bitter than other hydrolysates, while E-nose provided a discrimination index of 93 between control and hydrolysates. It appeared that the addition of the NeuFlav hydrolysate in a cookie formulation improved protein content and nutritional quality and directed to its higher general consumer acceptability than cookies formulated with only wheat flour.
PB  - MDPI
T2  - Foods
T1  - Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies
IS  - 1
SP  - 24
VL  - 12
DO  - 10.3390/foods12010024
ER  - 

@article{
author = "Knežević-Jugović, Zorica and Culetu, Alina and Mijalković, Jelena and Duta, Denisa and Stefanović, Andrea and Šekuljica, Nataša and Đorđević, Verica and Antov, Mirjana",
year = "2023",
abstract = "Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav) increased essential amino acid content by 9.8% and that of Lys by 32.6% compared to SPC. This hydrolysate showed also significant antioxidant activities including ABTS and superoxide anion scavenging activity and metal-chelating ability. The addition of all hydrolysates in wheat flour decreased water adsorption and increased development time to some extent due to gluten network weakening, but also decreased the rate of starch retrogradation, contributing to the increase of the shelf-life of bakery products. The NeuFlav tasted less bitter than other hydrolysates, while E-nose provided a discrimination index of 93 between control and hydrolysates. It appeared that the addition of the NeuFlav hydrolysate in a cookie formulation improved protein content and nutritional quality and directed to its higher general consumer acceptability than cookies formulated with only wheat flour.",
publisher = "MDPI",
journal = "Foods",
title = "Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies",
number = "1",
pages = "24",
volume = "12",
doi = "10.3390/foods12010024"
}

Knežević-Jugović, Z., Culetu, A., Mijalković, J., Duta, D., Stefanović, A., Šekuljica, N., Đorđević, V.,& Antov, M.. (2023). Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies. in Foods
MDPI., 12(1), 24.
https://doi.org/10.3390/foods12010024

Knežević-Jugović Z, Culetu A, Mijalković J, Duta D, Stefanović A, Šekuljica N, Đorđević V, Antov M. Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies. in Foods. 2023;12(1):24.
doi:10.3390/foods12010024 .

Knežević-Jugović, Zorica, Culetu, Alina, Mijalković, Jelena, Duta, Denisa, Stefanović, Andrea, Šekuljica, Nataša, Đorđević, Verica, Antov, Mirjana, "Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies" in Foods, 12, no. 1 (2023):24,
https://doi.org/10.3390/foods12010024 . .

TY  - JOUR
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Culetu, Alina
AU  - Duta, Denisa
AU  - Luković, Nevena
AU  - Jakovetić Tanasković, Sonja
AU  - Šekuljica, Nataša
AU  - Knežević-Jugović, Zorica
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4177
AB  - In recent years, there has been an unprecedented de-mand by both consumers and industry, for inexpensive plant-derived protein hydrolysates as potential dietary sources of antioxidants. This is a particular refers to the protein from agricultural crop, such as soybean flour and/or flakes, especially from the soy protein concentrate (SPC). However, insolubility of SPC in water limits its more extensive use as food-protein ingredient, but it can be overcome by applying various enzymatic and non-enzymatic treatments. In order to expand the application of SPC, the influence of the one-step enzyme modification by using the commercial food-grade en-doprotease from Bacillus licheniformis on the antiox-idant and functional properties has been considered. For this purpose, SPC under the various dry matter contents (DM) were pre-incubated at the optimal temperature and hydrolyzed in a mechanically stirred batch reactor. The bioactivity was evaluated using rad-ical-scavenging and metal-chelating assays. The ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sul-phonic acid)) radical-scavenging ability reached higher values at DM 8% and smaller hydrolysis degree (DH) 12.85%, then a decreasing for higher DH and the minimum reducing power was observed after hydrolysis of SPC with DM 2% and DH~18% (64.2%). It appeared that the all prepared hydrolysates had the high yields of bioactive peptides which had the ability to strong-ly chelating prooxidant ferrous metal ions ( gt  95%). The techno-functionalities of SPC hydrolysate (DM 8%) with relatively higher antioxidant activities were remarkably higher compared to the untreated SPC. Namely, this hydrolysate had excellent solubility over a pH range of 2-12 which was improved compared to untreated SPC-8%. The oil holding capacity was also enhanced, while enzyme treatment was damaging to both of emulsifying properties, activity and stability, and water holding capacity. The results obviously show that enzyme treated SPCs were superior to the untreated SPC in the analyzed bioactivity and techno-functionality and can be concluded that obtained SPC hydrolysates may be used as new value-added functional ingredients.
T2  - Journal of Hygienic Engineering and Design
T1  - Enzymatic treatment of soy protein concentrate: Influence on the potential techno-functional and antioxidant properties
EP  - 68
SP  - 58
VL  - 30
UR  - https://hdl.handle.net/21.15107/rcub_technorep_4177
ER  - 

@article{
author = "Jovanović, Jelena and Stefanović, Andrea and Culetu, Alina and Duta, Denisa and Luković, Nevena and Jakovetić Tanasković, Sonja and Šekuljica, Nataša and Knežević-Jugović, Zorica",
year = "2020",
abstract = "In recent years, there has been an unprecedented de-mand by both consumers and industry, for inexpensive plant-derived protein hydrolysates as potential dietary sources of antioxidants. This is a particular refers to the protein from agricultural crop, such as soybean flour and/or flakes, especially from the soy protein concentrate (SPC). However, insolubility of SPC in water limits its more extensive use as food-protein ingredient, but it can be overcome by applying various enzymatic and non-enzymatic treatments. In order to expand the application of SPC, the influence of the one-step enzyme modification by using the commercial food-grade en-doprotease from Bacillus licheniformis on the antiox-idant and functional properties has been considered. For this purpose, SPC under the various dry matter contents (DM) were pre-incubated at the optimal temperature and hydrolyzed in a mechanically stirred batch reactor. The bioactivity was evaluated using rad-ical-scavenging and metal-chelating assays. The ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sul-phonic acid)) radical-scavenging ability reached higher values at DM 8% and smaller hydrolysis degree (DH) 12.85%, then a decreasing for higher DH and the minimum reducing power was observed after hydrolysis of SPC with DM 2% and DH~18% (64.2%). It appeared that the all prepared hydrolysates had the high yields of bioactive peptides which had the ability to strong-ly chelating prooxidant ferrous metal ions ( gt  95%). The techno-functionalities of SPC hydrolysate (DM 8%) with relatively higher antioxidant activities were remarkably higher compared to the untreated SPC. Namely, this hydrolysate had excellent solubility over a pH range of 2-12 which was improved compared to untreated SPC-8%. The oil holding capacity was also enhanced, while enzyme treatment was damaging to both of emulsifying properties, activity and stability, and water holding capacity. The results obviously show that enzyme treated SPCs were superior to the untreated SPC in the analyzed bioactivity and techno-functionality and can be concluded that obtained SPC hydrolysates may be used as new value-added functional ingredients.",
journal = "Journal of Hygienic Engineering and Design",
title = "Enzymatic treatment of soy protein concentrate: Influence on the potential techno-functional and antioxidant properties",
pages = "68-58",
volume = "30",
url = "https://hdl.handle.net/21.15107/rcub_technorep_4177"
}

Jovanović, J., Stefanović, A., Culetu, A., Duta, D., Luković, N., Jakovetić Tanasković, S., Šekuljica, N.,& Knežević-Jugović, Z.. (2020). Enzymatic treatment of soy protein concentrate: Influence on the potential techno-functional and antioxidant properties. in Journal of Hygienic Engineering and Design, 30, 58-68.
https://hdl.handle.net/21.15107/rcub_technorep_4177

Jovanović J, Stefanović A, Culetu A, Duta D, Luković N, Jakovetić Tanasković S, Šekuljica N, Knežević-Jugović Z. Enzymatic treatment of soy protein concentrate: Influence on the potential techno-functional and antioxidant properties. in Journal of Hygienic Engineering and Design. 2020;30:58-68.
https://hdl.handle.net/21.15107/rcub_technorep_4177 .

Jovanović, Jelena, Stefanović, Andrea, Culetu, Alina, Duta, Denisa, Luković, Nevena, Jakovetić Tanasković, Sonja, Šekuljica, Nataša, Knežević-Jugović, Zorica, "Enzymatic treatment of soy protein concentrate: Influence on the potential techno-functional and antioxidant properties" in Journal of Hygienic Engineering and Design, 30 (2020):58-68,
https://hdl.handle.net/21.15107/rcub_technorep_4177 .