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  - CONF
AU  - Mijalković, Jelena
AU  - Stefanović, Andrea
AU  - Pavlović, Neda
AU  - Šekuljica, Nataša
AU  - Jakovetić Tanasković, Sonja
AU  - Gazikalović, Ivana
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7018
AB  - Soybean, a protein-rich leguminous oilseed, is often unacceptable due to its taste,
appearance, and smell. Enzymatic technologies offer an alternative to conventional chemical
procedures for protein modification, allowing for accurate oversight and adjustment of reaction
flow to desired nutritional and bioactive properties due to the high sensitivity of protease under
mild reaction conditions.
Herein, the feasibility of implementing a one- or two-step biotechnological process,
triggered by commercial endo- and exo-peptidases, to enhance the nutritional and bioactive
characteristics of soy protein concentrates (SPC), was investigated. Two nutritionally valuable
fractions, the hydrolysate (liquid stream-fraction) and the ocara (solid stream-fraction), have been
separated. The hydrolysates were characterized by examining the crude protein content, protein
recovery, and free amino group content. The antioxidant activity was quantified by measuring
superoxide radical inhibition, and metal-ion chelation.
Commercial peptidases led to different reaction kinetics and protein recovery, resulting in
different peptide profiles determined by dead-end ultrafiltration (3, 10, and 30 kDa) and
subsequent gel-filtration chromatography using the Toyopearl HW40F resin. Enzymatic
hydrolysis seemed to enhance the hydrolyzate's protein content while decreasing the ocara's
protein content. The percentage of soluble protein recovered from SPC ranged between 68 and
82%, revealing that Flavourzyme was most suitable to solubilize SPC. The highest yield of
hydrolyzed peptide bonds, correlated with higher antioxidant activity, was shown by Alcalase-
Flavourzyme (~20%) as well as Neutrase-Flavourzyme (~21.5%), with a tendency to favor
Neutrase due to more sensory-acceptable product. Each produced hydrolysate's amino acid
content, sulfhydryl groups, and surface hydrophobicity have been examined, and substantial
correlations with antioxidant activity have been found. Because the quantity of phytic acid and
trypsin inhibitor, the principal anti-nutritional components of SPC, was greatly reduced by
enzymatic hydrolysis, the ocara were classified as value-added byproducts. Neutrase-
Flavourzyme hydrolyzate's antioxidant activity was attributed to its large proportion of peptide
fractions below 3 kDa.
PB  - Belgrade : University, Faculty of Technology and Metallurgy
C3  - Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
T1  - ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY
SP  - 79
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7018
ER  - 

@conference{
author = "Mijalković, Jelena and Stefanović, Andrea and Pavlović, Neda and Šekuljica, Nataša and Jakovetić Tanasković, Sonja and Gazikalović, Ivana and Knežević-Jugović, Zorica",
year = "2023",
abstract = "Soybean, a protein-rich leguminous oilseed, is often unacceptable due to its taste,
appearance, and smell. Enzymatic technologies offer an alternative to conventional chemical
procedures for protein modification, allowing for accurate oversight and adjustment of reaction
flow to desired nutritional and bioactive properties due to the high sensitivity of protease under
mild reaction conditions.
Herein, the feasibility of implementing a one- or two-step biotechnological process,
triggered by commercial endo- and exo-peptidases, to enhance the nutritional and bioactive
characteristics of soy protein concentrates (SPC), was investigated. Two nutritionally valuable
fractions, the hydrolysate (liquid stream-fraction) and the ocara (solid stream-fraction), have been
separated. The hydrolysates were characterized by examining the crude protein content, protein
recovery, and free amino group content. The antioxidant activity was quantified by measuring
superoxide radical inhibition, and metal-ion chelation.
Commercial peptidases led to different reaction kinetics and protein recovery, resulting in
different peptide profiles determined by dead-end ultrafiltration (3, 10, and 30 kDa) and
subsequent gel-filtration chromatography using the Toyopearl HW40F resin. Enzymatic
hydrolysis seemed to enhance the hydrolyzate's protein content while decreasing the ocara's
protein content. The percentage of soluble protein recovered from SPC ranged between 68 and
82%, revealing that Flavourzyme was most suitable to solubilize SPC. The highest yield of
hydrolyzed peptide bonds, correlated with higher antioxidant activity, was shown by Alcalase-
Flavourzyme (~20%) as well as Neutrase-Flavourzyme (~21.5%), with a tendency to favor
Neutrase due to more sensory-acceptable product. Each produced hydrolysate's amino acid
content, sulfhydryl groups, and surface hydrophobicity have been examined, and substantial
correlations with antioxidant activity have been found. Because the quantity of phytic acid and
trypsin inhibitor, the principal anti-nutritional components of SPC, was greatly reduced by
enzymatic hydrolysis, the ocara were classified as value-added byproducts. Neutrase-
Flavourzyme hydrolyzate's antioxidant activity was attributed to its large proportion of peptide
fractions below 3 kDa.",
publisher = "Belgrade : University, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023",
title = "ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY",
pages = "79",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7018"
}

Mijalković, J., Stefanović, A., Pavlović, N., Šekuljica, N., Jakovetić Tanasković, S., Gazikalović, I.,& Knežević-Jugović, Z.. (2023). ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
Belgrade : University, Faculty of Technology and Metallurgy., 79.
https://hdl.handle.net/21.15107/rcub_technorep_7018

Mijalković J, Stefanović A, Pavlović N, Šekuljica N, Jakovetić Tanasković S, Gazikalović I, Knežević-Jugović Z. ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023. 2023;:79.
https://hdl.handle.net/21.15107/rcub_technorep_7018 .

Mijalković, Jelena, Stefanović, Andrea, Pavlović, Neda, Šekuljica, Nataša, Jakovetić Tanasković, Sonja, Gazikalović, Ivana, Knežević-Jugović, Zorica, "ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY" in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 (2023):79,
https://hdl.handle.net/21.15107/rcub_technorep_7018 .

TY  - JOUR
AU  - Jovanović, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Šekuljica, Nataša
AU  - Gazikalović, Ivana
AU  - Stefanović, Andrea
AU  - Grbavčić, Sanja
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6248
AB  - Constant world population growth imposes the need for the production of more food, and as a consequence, has an increase in the organic-rich wastes. These agro-industrial wastes represent problem from the environmental viewpoint, and their utilization as the raw materials for the production of value-added products has become one of the main topics of the biorefinery. The aim of this research was to use soybean meal, co-product of dietary oil production, as a model agro-industrial by-product for optimization of phenolic compounds extraction. In this paper, ethanol influenced microwave-assisted extraction is chosen since it is recognized as eco-friendly and food-safe.
Optimization of the extraction included finding the optimal liquid/solid ratio, extraction duration, and microwave power. The same method was applied for the extraction of phenolics from apple pomace, apple pomace mixed with soybean meal, ultrasound-treated soybean meal, and wheat bran. Antioxidative potential of all extracts was evaluated using a fixed reaction time 2,2-diphenyl-1-picrylhydrazyl (DPPH) method as well as a steady-state measurement DPPH method. 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) i.e., ABTS and ferric reducing antioxidant power (FRAP) methods were applied as well.
Under optimized conditions (liquid/solid ratio of 15 mL/g for 70 s at a microwave power of 300 W) 3.87 mg gallic acid equivalent (GAE)/g was extracted from soybean meal, which represented a substantial increase compared to 2.46 mg GAE/g obtained before optimization.
Results showed that extracts had different behavior towards different radicals depending on the type of the extracted phenolics. Apple pomace extract was the most potent towards DPPH• radical, while the most effective extract towards ABTS•+ radical was obtained from apple pomace and soybean meal mixture. The soybean meal extract showed the highest reducing power assessed via the FRAP method. Results obtained in this study show that optimization of the extraction enabled a substantial increase in the extracted phenolics and that the method could be successfully applied with other agro-industrial by-products providing extracts with antioxidative potential.
PB  - Skopje, Macedonia : Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential
EP  - 202
SP  - 192
VL  - 34
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6248
ER  - 

@article{
author = "Jovanović, Jelena and Jakovetić Tanasković, Sonja and Šekuljica, Nataša and Gazikalović, Ivana and Stefanović, Andrea and Grbavčić, Sanja and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2021",
abstract = "Constant world population growth imposes the need for the production of more food, and as a consequence, has an increase in the organic-rich wastes. These agro-industrial wastes represent problem from the environmental viewpoint, and their utilization as the raw materials for the production of value-added products has become one of the main topics of the biorefinery. The aim of this research was to use soybean meal, co-product of dietary oil production, as a model agro-industrial by-product for optimization of phenolic compounds extraction. In this paper, ethanol influenced microwave-assisted extraction is chosen since it is recognized as eco-friendly and food-safe.
Optimization of the extraction included finding the optimal liquid/solid ratio, extraction duration, and microwave power. The same method was applied for the extraction of phenolics from apple pomace, apple pomace mixed with soybean meal, ultrasound-treated soybean meal, and wheat bran. Antioxidative potential of all extracts was evaluated using a fixed reaction time 2,2-diphenyl-1-picrylhydrazyl (DPPH) method as well as a steady-state measurement DPPH method. 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) i.e., ABTS and ferric reducing antioxidant power (FRAP) methods were applied as well.
Under optimized conditions (liquid/solid ratio of 15 mL/g for 70 s at a microwave power of 300 W) 3.87 mg gallic acid equivalent (GAE)/g was extracted from soybean meal, which represented a substantial increase compared to 2.46 mg GAE/g obtained before optimization.
Results showed that extracts had different behavior towards different radicals depending on the type of the extracted phenolics. Apple pomace extract was the most potent towards DPPH• radical, while the most effective extract towards ABTS•+ radical was obtained from apple pomace and soybean meal mixture. The soybean meal extract showed the highest reducing power assessed via the FRAP method. Results obtained in this study show that optimization of the extraction enabled a substantial increase in the extracted phenolics and that the method could be successfully applied with other agro-industrial by-products providing extracts with antioxidative potential.",
publisher = "Skopje, Macedonia : Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential",
pages = "202-192",
volume = "34",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6248"
}

Jovanović, J., Jakovetić Tanasković, S., Šekuljica, N., Gazikalović, I., Stefanović, A., Grbavčić, S., Luković, N.,& Knežević-Jugović, Z.. (2021). Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential. in Journal of Hygienic Engineering and Design
Skopje, Macedonia : Consulting and Training Center - KEY., 34, 192-202.
https://hdl.handle.net/21.15107/rcub_technorep_6248

Jovanović J, Jakovetić Tanasković S, Šekuljica N, Gazikalović I, Stefanović A, Grbavčić S, Luković N, Knežević-Jugović Z. Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential. in Journal of Hygienic Engineering and Design. 2021;34:192-202.
https://hdl.handle.net/21.15107/rcub_technorep_6248 .

Jovanović, Jelena, Jakovetić Tanasković, Sonja, Šekuljica, Nataša, Gazikalović, Ivana, Stefanović, Andrea, Grbavčić, Sanja, Luković, Nevena, Knežević-Jugović, Zorica, "Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential" in Journal of Hygienic Engineering and Design, 34 (2021):192-202,
https://hdl.handle.net/21.15107/rcub_technorep_6248 .

TY  - CONF
AU  - Jovanović, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Šekuljica, Nataša
AU  - Gazikalović, Ivana
AU  - Stefanović, Andrea
AU  - Grbavčić, Sanja
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6255
AB  - Constant world population growth imposes the need for the production of
more food, and as a consequence, has an increase in the organic-rich wastes.
These agro-industrial wastes represent problem from the environmental
viewpoint, and their utilization as the raw materials for the production of
value-added products has become one of the main topics of the biorefinery.
The aim of this research was to use soybean meal, co-product of dietary oil
production, as a model agro-industrial byproduct for optimization of phenolic
compounds extraction. In this paper, ethanol influenced microwave-assisted
extraction is chosen since it is recognized as eco-friendly and food-safe.
In this paper, we used soybean meal, co-product of dietary oil production, as
a model agro-industrial by-product for optimization of phenolic compounds
extraction. Ethanol influenced microwave-assisted extraction is chosen
since it is recognized as eco-friendly and food-safe. Optimization of the
extraction included finding the: optimal liquid/solid ratio, extraction duration,
and microwave power. The same method was applied for the extraction of
phenolics from apple pomace, apple pomace mixed with soybean meal,
ultrasound-treated soybean meal, and wheat bran. Antioxidative potential
of all extracts was evaluated using a fixed reaction time 2,2-diphenyl-1-
picrylhydrazyl (DPPH) method as well as a steady-state measurement DPPH
method. 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) i.e., ABTS
and ferric reducing antioxidant power (FRAP) methods were applied as well. Under optimized conditions (liquid/solid ratio of 15 mL/g for 70 s at a microwave
power of 300 W) 3.87 mg gallic acid equivalent (GAE)/g was extracted from
soybean meal, which represented a substantial increase compared to 2.46
mg GAE/g obtained before optimization. Results showed that extracts had
different behavior towards different radicals depending on the type of the
extracted phenolics. Apple pomace extract was the most potent towards
DPPH radical, while the most effective extract towards ABTS radical was
obtained from apple pomace and soybean meal mixture. Soybean meal
extract showed the highest reducing power assessed via the FRAP method.
Results obtained in this study show that optimization of the extraction enabled
a substantial increase in the extracted phenolics and that the method could
be successfully applied with other agro-industrial by-products providing
extracts with antioxidative potential.
PB  - Skopje : Consulting and training center - KEY
C3  - Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress
T1  - Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential
EP  - 124
SP  - 123
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6255
ER  - 

@conference{
author = "Jovanović, Jelena and Jakovetić Tanasković, Sonja and Šekuljica, Nataša and Gazikalović, Ivana and Stefanović, Andrea and Grbavčić, Sanja and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2020",
abstract = "Constant world population growth imposes the need for the production of
more food, and as a consequence, has an increase in the organic-rich wastes.
These agro-industrial wastes represent problem from the environmental
viewpoint, and their utilization as the raw materials for the production of
value-added products has become one of the main topics of the biorefinery.
The aim of this research was to use soybean meal, co-product of dietary oil
production, as a model agro-industrial byproduct for optimization of phenolic
compounds extraction. In this paper, ethanol influenced microwave-assisted
extraction is chosen since it is recognized as eco-friendly and food-safe.
In this paper, we used soybean meal, co-product of dietary oil production, as
a model agro-industrial by-product for optimization of phenolic compounds
extraction. Ethanol influenced microwave-assisted extraction is chosen
since it is recognized as eco-friendly and food-safe. Optimization of the
extraction included finding the: optimal liquid/solid ratio, extraction duration,
and microwave power. The same method was applied for the extraction of
phenolics from apple pomace, apple pomace mixed with soybean meal,
ultrasound-treated soybean meal, and wheat bran. Antioxidative potential
of all extracts was evaluated using a fixed reaction time 2,2-diphenyl-1-
picrylhydrazyl (DPPH) method as well as a steady-state measurement DPPH
method. 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) i.e., ABTS
and ferric reducing antioxidant power (FRAP) methods were applied as well. Under optimized conditions (liquid/solid ratio of 15 mL/g for 70 s at a microwave
power of 300 W) 3.87 mg gallic acid equivalent (GAE)/g was extracted from
soybean meal, which represented a substantial increase compared to 2.46
mg GAE/g obtained before optimization. Results showed that extracts had
different behavior towards different radicals depending on the type of the
extracted phenolics. Apple pomace extract was the most potent towards
DPPH radical, while the most effective extract towards ABTS radical was
obtained from apple pomace and soybean meal mixture. Soybean meal
extract showed the highest reducing power assessed via the FRAP method.
Results obtained in this study show that optimization of the extraction enabled
a substantial increase in the extracted phenolics and that the method could
be successfully applied with other agro-industrial by-products providing
extracts with antioxidative potential.",
publisher = "Skopje : Consulting and training center - KEY",
journal = "Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress",
title = "Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential",
pages = "124-123",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6255"
}

Jovanović, J., Jakovetić Tanasković, S., Šekuljica, N., Gazikalović, I., Stefanović, A., Grbavčić, S., Luković, N.,& Knežević-Jugović, Z.. (2020). Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential. in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress
Skopje : Consulting and training center - KEY., 123-124.
https://hdl.handle.net/21.15107/rcub_technorep_6255

Jovanović J, Jakovetić Tanasković S, Šekuljica N, Gazikalović I, Stefanović A, Grbavčić S, Luković N, Knežević-Jugović Z. Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential. in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress. 2020;:123-124.
https://hdl.handle.net/21.15107/rcub_technorep_6255 .

Jovanović, Jelena, Jakovetić Tanasković, Sonja, Šekuljica, Nataša, Gazikalović, Ivana, Stefanović, Andrea, Grbavčić, Sanja, Luković, Nevena, Knežević-Jugović, Zorica, "Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential" in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress (2020):123-124,
https://hdl.handle.net/21.15107/rcub_technorep_6255 .

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 .

TY  - CONF
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  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6259
AB  - In recent years, there has been an unprecedented demand 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 endoprotease from Bacillus licheniformis on the antioxidant 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 radical-scavenging and metal-chelating assays. The ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radicalscavenging 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 strongly chelating prooxidant ferrous metal ions (> 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 valueadded functional ingredients.
PB  - Skopje: Consulting and Training Center - KEY
C3  - BOOK of abstracts / Nutricon 2019 - Food Quality and Safety, Health and Nutrition Congress
T1  - Enzymatic treatment of soy protein concentrate: influence on the potential techno-functional and antioxidant properties
EP  - 76
SP  - 75
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6259
ER  - 

@conference{
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 = "2019",
abstract = "In recent years, there has been an unprecedented demand 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 endoprotease from Bacillus licheniformis on the antioxidant 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 radical-scavenging and metal-chelating assays. The ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radicalscavenging 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 strongly chelating prooxidant ferrous metal ions (> 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 valueadded functional ingredients.",
publisher = "Skopje: Consulting and Training Center - KEY",
journal = "BOOK of abstracts / Nutricon 2019 - Food Quality and Safety, Health and Nutrition Congress",
title = "Enzymatic treatment of soy protein concentrate: influence on the potential techno-functional and antioxidant properties",
pages = "76-75",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6259"
}

Jovanović, J., Stefanović, A., Culetu, A., Duta, D., Luković, N., Jakovetić Tanasković, S., Šekuljica, N.,& Knežević-Jugović, Z.. (2019). Enzymatic treatment of soy protein concentrate: influence on the potential techno-functional and antioxidant properties. in BOOK of abstracts / Nutricon 2019 - Food Quality and Safety, Health and Nutrition Congress
Skopje: Consulting and Training Center - KEY., 75-76.
https://hdl.handle.net/21.15107/rcub_technorep_6259

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 BOOK of abstracts / Nutricon 2019 - Food Quality and Safety, Health and Nutrition Congress. 2019;:75-76.
https://hdl.handle.net/21.15107/rcub_technorep_6259 .

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 BOOK of abstracts / Nutricon 2019 - Food Quality and Safety, Health and Nutrition Congress (2019):75-76,
https://hdl.handle.net/21.15107/rcub_technorep_6259 .

TY  - CONF
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Gazikalović, Ivana
AU  - Luković, Nevena
AU  - Jakovetić Tanasković, Sonja
AU  - Knežević-Jugović, Zorica
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6260
AB  - Wheat gluten represents the major protein fraction present in wheat flour and as protein-rich
material posses cohesive and viscoelastic properties which permit the retention of gas bubbles in the dough. It could be obtained as a by-product during the separation of starch from wheat flour and as such may be utilized like a functional protein additive in various non-bakery foodstuffs due to its desirable structure-enhancing properties. However, wheat gluten is hardly soluble in water, which limits their expanding utilization. In the regard, the aim of this research was to investigate the correlation between process parameters of wheat gluten hydrolysis and emulsification activity and stability of the prepared hydrolysates. The hydrolysates showing the greatest enhancement of the emulsifying properties which are closed correlated with solubility improvement was further separated by sequential ultrafiltration to obtain molecular weight distribution profile and peptide fraction with higher metal-ion chelating ability. The hydrolysis was performed by using commercial endopeptidase from Bacillus licheniformis and process was followed by monitoring the degree of hydrolysis, emulsifying properties and metal-ion chelating activity. The effects of some relevant process parameters such as gluten concentration (1-9% w/v), temperature (40-60 °C), pH (7-9), enzyme/substrate ratio (0.25-0.75 AU g-¹ of protein) and their interactions were investigated by the means of the four-factor Box-Behnken experimental design with 29 experimental points (5 central points). The obtained results showed that the second-order models developed for emulsification activity and stability of gluten hydrolysates were significant (p<0.05) with a high value of the coefficients of determination (0.965-0.995). The statistical analysis showed that each variable had a significant effect on the emulsifying properties of the tested system. In terms of
emulsifying properties results showed that gluten concentration and temperature have had a positive effect on the increase of emulsification activity, while the enhancement of emulsification stability was achieved with the highest gluten concentration and pH 9. It appeared that the hydrolysate with great emulsifying properties had the highest percentage of peptides with medium molecular weight (3-10 kDa) which had the ability to strongly chelating prooxidant metal ions such as Fe2+ at level 99.3%. Results are substantial because they give useful information for the design an efficient process of gluten hydrolysis for production in high peptide yields with improved emulsifying properties. Also, may be suggesting that there are peptides with considerable size presenting a remarkable metal-ion chelating ability.
PB  - Bratislava, SK : Slovak Society of Chemical Engineering
C3  - PROCEEDINGS / 46th International Conference of the Slovak Society of Chemical Engineering
T1  - Modification of emulsifying properties and metal-ion chelating ability of gluten hydrolysates by partial enzymatic hydrolysis
EP  - 101-14
SP  - 101-1
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6260
ER  - 

@conference{
author = "Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Gazikalović, Ivana and Luković, Nevena and Jakovetić Tanasković, Sonja and Knežević-Jugović, Zorica",
year = "2019",
abstract = "Wheat gluten represents the major protein fraction present in wheat flour and as protein-rich
material posses cohesive and viscoelastic properties which permit the retention of gas bubbles in the dough. It could be obtained as a by-product during the separation of starch from wheat flour and as such may be utilized like a functional protein additive in various non-bakery foodstuffs due to its desirable structure-enhancing properties. However, wheat gluten is hardly soluble in water, which limits their expanding utilization. In the regard, the aim of this research was to investigate the correlation between process parameters of wheat gluten hydrolysis and emulsification activity and stability of the prepared hydrolysates. The hydrolysates showing the greatest enhancement of the emulsifying properties which are closed correlated with solubility improvement was further separated by sequential ultrafiltration to obtain molecular weight distribution profile and peptide fraction with higher metal-ion chelating ability. The hydrolysis was performed by using commercial endopeptidase from Bacillus licheniformis and process was followed by monitoring the degree of hydrolysis, emulsifying properties and metal-ion chelating activity. The effects of some relevant process parameters such as gluten concentration (1-9% w/v), temperature (40-60 °C), pH (7-9), enzyme/substrate ratio (0.25-0.75 AU g-¹ of protein) and their interactions were investigated by the means of the four-factor Box-Behnken experimental design with 29 experimental points (5 central points). The obtained results showed that the second-order models developed for emulsification activity and stability of gluten hydrolysates were significant (p<0.05) with a high value of the coefficients of determination (0.965-0.995). The statistical analysis showed that each variable had a significant effect on the emulsifying properties of the tested system. In terms of
emulsifying properties results showed that gluten concentration and temperature have had a positive effect on the increase of emulsification activity, while the enhancement of emulsification stability was achieved with the highest gluten concentration and pH 9. It appeared that the hydrolysate with great emulsifying properties had the highest percentage of peptides with medium molecular weight (3-10 kDa) which had the ability to strongly chelating prooxidant metal ions such as Fe2+ at level 99.3%. Results are substantial because they give useful information for the design an efficient process of gluten hydrolysis for production in high peptide yields with improved emulsifying properties. Also, may be suggesting that there are peptides with considerable size presenting a remarkable metal-ion chelating ability.",
publisher = "Bratislava, SK : Slovak Society of Chemical Engineering",
journal = "PROCEEDINGS / 46th International Conference of the Slovak Society of Chemical Engineering",
title = "Modification of emulsifying properties and metal-ion chelating ability of gluten hydrolysates by partial enzymatic hydrolysis",
pages = "101-14-101-1",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6260"
}

Jovanović, J., Stefanović, A., Šekuljica, N., Gazikalović, I., Luković, N., Jakovetić Tanasković, S.,& Knežević-Jugović, Z.. (2019). Modification of emulsifying properties and metal-ion chelating ability of gluten hydrolysates by partial enzymatic hydrolysis. in PROCEEDINGS / 46th International Conference of the Slovak Society of Chemical Engineering
Bratislava, SK : Slovak Society of Chemical Engineering., 101-1-101-14.
https://hdl.handle.net/21.15107/rcub_technorep_6260

Jovanović J, Stefanović A, Šekuljica N, Gazikalović I, Luković N, Jakovetić Tanasković S, Knežević-Jugović Z. Modification of emulsifying properties and metal-ion chelating ability of gluten hydrolysates by partial enzymatic hydrolysis. in PROCEEDINGS / 46th International Conference of the Slovak Society of Chemical Engineering. 2019;:101-1-101-14.
https://hdl.handle.net/21.15107/rcub_technorep_6260 .

Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Gazikalović, Ivana, Luković, Nevena, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica, "Modification of emulsifying properties and metal-ion chelating ability of gluten hydrolysates by partial enzymatic hydrolysis" in PROCEEDINGS / 46th International Conference of the Slovak Society of Chemical Engineering (2019):101-1-101-14,
https://hdl.handle.net/21.15107/rcub_technorep_6260 .

TY  - CONF
AU  - Knežević-Jugović, Zorica
AU  - Culetu, Alina
AU  - Duta, Denisa
AU  - Mohan, Gabriela
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Đorđević, Verica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6266
AB  - Introduction: Soy proteins are widely used in several food products in the forms of soy
flour, soy protein concentrate (SPC) and soy protein isolate (SPI) to improve water and
fat binding ability and improve nutritional content. Recent research efforts in this field
continue to look at novel functional properties of soy proteins through physical,
chemical or enzymatic modifications [1]. Although it has been demonstrated that the
enzymatic hydrolysis of SPI is a suitable route to improve its antioxidant properties,
there is a general lack of knowledge about the potential for beneficial effects of
protease hydrolysis on soy products other than SPI, such as soy flour or SPC. The aim
of this study was to investigate the antioxidant activities, and color of spray-dried
hydrolysates of SPC obtained with several proteases.
Materials and methods: A commercial SPC (protein content 71.24%) was a gift from
the SOJAPROTEIN, Bečej. The proteases used were: alcalase® 2.4L, neutrase® 0.8L,
papain, everlase 16.0 L (Sigma) and umamizyme (Amano Enzyme Inc). The
antioxidant activity was tested by using several methods: DPPH, ABTS, and linoleic
acid emulsion system [2].
Results: Process parameters like substrate concentration, E/S ratio, temperature, and
DH have been optimized for each selected enzyme or their combination. The five
proteolytic enzymes used for hydrolysis of SPC led to different reaction kinetics
resulting also in different peptide profiles determined by gel filtration chromatography
using Sephadex G-50.
Conclusions: The alcalase hydrolysate seemed to be the most effective antioxidant
determined by DPPH, ABTS, and linoleic acid emulsion system assays. The enzymatic
hydrolysis in all cases resulted in an increase in the antioxidant activity of hydrolysate
and all hydrolysates showed significantly changed color compared to SPC.
PB  - Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu
C3  - Abstract Book / 9th Central European Congress on Food - CEFood
T1  - Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins
SP  - 110
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6266
ER  - 

@conference{
author = "Knežević-Jugović, Zorica and Culetu, Alina and Duta, Denisa and Mohan, Gabriela and Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Đorđević, Verica",
year = "2018",
abstract = "Introduction: Soy proteins are widely used in several food products in the forms of soy
flour, soy protein concentrate (SPC) and soy protein isolate (SPI) to improve water and
fat binding ability and improve nutritional content. Recent research efforts in this field
continue to look at novel functional properties of soy proteins through physical,
chemical or enzymatic modifications [1]. Although it has been demonstrated that the
enzymatic hydrolysis of SPI is a suitable route to improve its antioxidant properties,
there is a general lack of knowledge about the potential for beneficial effects of
protease hydrolysis on soy products other than SPI, such as soy flour or SPC. The aim
of this study was to investigate the antioxidant activities, and color of spray-dried
hydrolysates of SPC obtained with several proteases.
Materials and methods: A commercial SPC (protein content 71.24%) was a gift from
the SOJAPROTEIN, Bečej. The proteases used were: alcalase® 2.4L, neutrase® 0.8L,
papain, everlase 16.0 L (Sigma) and umamizyme (Amano Enzyme Inc). The
antioxidant activity was tested by using several methods: DPPH, ABTS, and linoleic
acid emulsion system [2].
Results: Process parameters like substrate concentration, E/S ratio, temperature, and
DH have been optimized for each selected enzyme or their combination. The five
proteolytic enzymes used for hydrolysis of SPC led to different reaction kinetics
resulting also in different peptide profiles determined by gel filtration chromatography
using Sephadex G-50.
Conclusions: The alcalase hydrolysate seemed to be the most effective antioxidant
determined by DPPH, ABTS, and linoleic acid emulsion system assays. The enzymatic
hydrolysis in all cases resulted in an increase in the antioxidant activity of hydrolysate
and all hydrolysates showed significantly changed color compared to SPC.",
publisher = "Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu",
journal = "Abstract Book / 9th Central European Congress on Food - CEFood",
title = "Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins",
pages = "110",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6266"
}

Knežević-Jugović, Z., Culetu, A., Duta, D., Mohan, G., Jovanović, J., Stefanović, A., Šekuljica, N.,& Đorđević, V.. (2018). Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins. in Abstract Book / 9th Central European Congress on Food - CEFood
Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu., 110.
https://hdl.handle.net/21.15107/rcub_technorep_6266

Knežević-Jugović Z, Culetu A, Duta D, Mohan G, Jovanović J, Stefanović A, Šekuljica N, Đorđević V. Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins. in Abstract Book / 9th Central European Congress on Food - CEFood. 2018;:110.
https://hdl.handle.net/21.15107/rcub_technorep_6266 .

Knežević-Jugović, Zorica, Culetu, Alina, Duta, Denisa, Mohan, Gabriela, Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Đorđević, Verica, "Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins" in Abstract Book / 9th Central European Congress on Food - CEFood (2018):110,
https://hdl.handle.net/21.15107/rcub_technorep_6266 .

TY  - CONF
AU  - Culetu, Alina
AU  - Duta, Denisa
AU  - Knežević-Jugović, Zorica
AU  - Jovanović, Jelena
AU  - Šekuljica, Nataša
AU  - Stefanović, Andrea
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6258
AB  - The use of protein hydrolysates in bakery products is gaining importance due to the presence of bioactive peptides in their composition. Soy protein hydrolysates (SPHs) have gained interest due to the lack of antinutritional factors and presence of various bioactivities (antioxidant activity, cholesterol-lowering activity or immunoregulatory properties).
The aim of the study was to evaluate the dough rheology parameters of wheat flour replaced by 5% withdifferent SPHs. SPHs were obtained by enzymatic hydrolysis of soy protein concentrate with different proteases: Alcalase® 2.4L, Everlase 16.0L, Neutrase® 0.8L, Papain and Umamizyme. The rheological behavior of flour mixtures was evaluated using a Mixolab analyzer (Chopin Technologies) with the “Chopin+” protocol.
The SPHaddition in the wheat flour resulted in decreases in water absorption with almost 3.9% as compared with control dough. Dough development time increased with SPH addition, with the highest value registered for umamizyme hydrolysate (5.9 min towards 1.4 min for control). Thus, SPHs prevented gluten network development.Stability and C2 value (which represents the beginning of the protein destabilization and unfolding) decreased with the SPH addition in the dough formulation, which proves the weakening of the gluten network. In the same trend, starch gelatinization (C3), stability of the starch gel (C4) as well as starch retrogradation (C5) were reduced by the addition of SPHs. These values were decreased in the order: control > alcalase ≈ everlase ≈ umamizyme > neutrase > papain. 
In conclusion, dough characteristics provided by Mixolab are the results of the interaction of SPHs components with the flour constituents.Papain hydrolysate could contribute to the increase of the shelf-life of bakery products.
PB  - Novi Sad : Institute of Food Technology
C3  - Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety”
T1  - Influence of soy protein hydrolysates on the rheological characteristics of wheat dough
SP  - 18
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6258
ER  - 

@conference{
author = "Culetu, Alina and Duta, Denisa and Knežević-Jugović, Zorica and Jovanović, Jelena and Šekuljica, Nataša and Stefanović, Andrea",
year = "2018",
abstract = "The use of protein hydrolysates in bakery products is gaining importance due to the presence of bioactive peptides in their composition. Soy protein hydrolysates (SPHs) have gained interest due to the lack of antinutritional factors and presence of various bioactivities (antioxidant activity, cholesterol-lowering activity or immunoregulatory properties).
The aim of the study was to evaluate the dough rheology parameters of wheat flour replaced by 5% withdifferent SPHs. SPHs were obtained by enzymatic hydrolysis of soy protein concentrate with different proteases: Alcalase® 2.4L, Everlase 16.0L, Neutrase® 0.8L, Papain and Umamizyme. The rheological behavior of flour mixtures was evaluated using a Mixolab analyzer (Chopin Technologies) with the “Chopin+” protocol.
The SPHaddition in the wheat flour resulted in decreases in water absorption with almost 3.9% as compared with control dough. Dough development time increased with SPH addition, with the highest value registered for umamizyme hydrolysate (5.9 min towards 1.4 min for control). Thus, SPHs prevented gluten network development.Stability and C2 value (which represents the beginning of the protein destabilization and unfolding) decreased with the SPH addition in the dough formulation, which proves the weakening of the gluten network. In the same trend, starch gelatinization (C3), stability of the starch gel (C4) as well as starch retrogradation (C5) were reduced by the addition of SPHs. These values were decreased in the order: control > alcalase ≈ everlase ≈ umamizyme > neutrase > papain. 
In conclusion, dough characteristics provided by Mixolab are the results of the interaction of SPHs components with the flour constituents.Papain hydrolysate could contribute to the increase of the shelf-life of bakery products.",
publisher = "Novi Sad : Institute of Food Technology",
journal = "Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety”",
title = "Influence of soy protein hydrolysates on the rheological characteristics of wheat dough",
pages = "18",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6258"
}

Culetu, A., Duta, D., Knežević-Jugović, Z., Jovanović, J., Šekuljica, N.,& Stefanović, A.. (2018). Influence of soy protein hydrolysates on the rheological characteristics of wheat dough. in Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety”
Novi Sad : Institute of Food Technology., 18.
https://hdl.handle.net/21.15107/rcub_technorep_6258

Culetu A, Duta D, Knežević-Jugović Z, Jovanović J, Šekuljica N, Stefanović A. Influence of soy protein hydrolysates on the rheological characteristics of wheat dough. in Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety”. 2018;:18.
https://hdl.handle.net/21.15107/rcub_technorep_6258 .

Culetu, Alina, Duta, Denisa, Knežević-Jugović, Zorica, Jovanović, Jelena, Šekuljica, Nataša, Stefanović, Andrea, "Influence of soy protein hydrolysates on the rheological characteristics of wheat dough" in Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety” (2018):18,
https://hdl.handle.net/21.15107/rcub_technorep_6258 .

TY  - CONF
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Knežević-Jugović, Zorica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6280
AB  - Introduction: Native wheat gluten is a deluxe bread improver and may be utilized as a
functional protein additive in multifarious nonbakery foodstuffs due to its desirable
structure-enhancing properties. Also its utilization would be economically interesting,
but lack of some desirable functional properties limited their expanding utilization in
foodstuff formulations [1]. This study was designed to examine the relationship
between process parameters and functional properties of the obtained hydrolysates
using Box-Benken experimental design and response surface methodology (RSM). The
hydrolysate showing the highest improvement of solubility and foaming ability was
further separated by sequential ultrafiltration to obtain molecular weight distribution
profile.
Materials and methods: The progress of wheat gluten hydrolysis was followed by
monitoring the degree of hydrolysis (DH) using the pH-stat method and functional
properties were measured by our methods already adopted [2]. The effects of process
parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the
means of the four-factor Box-Behnken experimental design with 29 experimental points
(5 central points).
Results: The obtained results showed that the second-order models developed for DH,
solubility and foaming properties of gluten hydrolysates were significant (p<0.05) with
a high value of coefficients of determination (0.944-0.981). The statistical analysis
showed that each variable had a significant effect on degree of hydrolysis and the
functional properties of tested system. Almost the linear increase in DH was observed
with the rise in temperature at the highest substrate concentration, while on the other
hand increasing the concentration of the substrate leads to a decrease in DH. In terms of
foaming properties results showed that foam capacity range are in the range of 24.2-
80.3%, depending on the independent variables that were tested.
Conclusions: Results are relevant to the protein ingredient industry because of the
economic importance of novel gluten–based functional products and can provide useful
information for the design an efficient enzymatic process for their production in high
yield and with improved functionality.
PB  - Sibiu, Romania : Lucian Blaga University of Sibiu
C3  - Book of Abstracts / 9th Central European Congress on Food - CEFood2018
T1  - Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design
SP  - 101
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6280
ER  - 

@conference{
author = "Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Knežević-Jugović, Zorica",
year = "2018",
abstract = "Introduction: Native wheat gluten is a deluxe bread improver and may be utilized as a
functional protein additive in multifarious nonbakery foodstuffs due to its desirable
structure-enhancing properties. Also its utilization would be economically interesting,
but lack of some desirable functional properties limited their expanding utilization in
foodstuff formulations [1]. This study was designed to examine the relationship
between process parameters and functional properties of the obtained hydrolysates
using Box-Benken experimental design and response surface methodology (RSM). The
hydrolysate showing the highest improvement of solubility and foaming ability was
further separated by sequential ultrafiltration to obtain molecular weight distribution
profile.
Materials and methods: The progress of wheat gluten hydrolysis was followed by
monitoring the degree of hydrolysis (DH) using the pH-stat method and functional
properties were measured by our methods already adopted [2]. The effects of process
parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the
means of the four-factor Box-Behnken experimental design with 29 experimental points
(5 central points).
Results: The obtained results showed that the second-order models developed for DH,
solubility and foaming properties of gluten hydrolysates were significant (p<0.05) with
a high value of coefficients of determination (0.944-0.981). The statistical analysis
showed that each variable had a significant effect on degree of hydrolysis and the
functional properties of tested system. Almost the linear increase in DH was observed
with the rise in temperature at the highest substrate concentration, while on the other
hand increasing the concentration of the substrate leads to a decrease in DH. In terms of
foaming properties results showed that foam capacity range are in the range of 24.2-
80.3%, depending on the independent variables that were tested.
Conclusions: Results are relevant to the protein ingredient industry because of the
economic importance of novel gluten–based functional products and can provide useful
information for the design an efficient enzymatic process for their production in high
yield and with improved functionality.",
publisher = "Sibiu, Romania : Lucian Blaga University of Sibiu",
journal = "Book of Abstracts / 9th Central European Congress on Food - CEFood2018",
title = "Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design",
pages = "101",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6280"
}

Jovanović, J., Stefanović, A., Šekuljica, N.,& Knežević-Jugović, Z.. (2018). Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design. in Book of Abstracts / 9th Central European Congress on Food - CEFood2018
Sibiu, Romania : Lucian Blaga University of Sibiu., 101.
https://hdl.handle.net/21.15107/rcub_technorep_6280

Jovanović J, Stefanović A, Šekuljica N, Knežević-Jugović Z. Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design. in Book of Abstracts / 9th Central European Congress on Food - CEFood2018. 2018;:101.
https://hdl.handle.net/21.15107/rcub_technorep_6280 .

Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Knežević-Jugović, Zorica, "Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design" in Book of Abstracts / 9th Central European Congress on Food - CEFood2018 (2018):101,
https://hdl.handle.net/21.15107/rcub_technorep_6280 .

TY  - JOUR
AU  - Jakovetić Tanasković, Sonja
AU  - Luković, Nevena
AU  - Grbavčić, Sanja
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3980
AB  - This study focuses on the influence of operating conditions on Alcalase-catalyzed egg white protein hydrolysis performed in a continuously stirred tank reactor coupled with ultrafiltration module (10 kDa). The permeate flow rate did not significantly affect the degree of hydrolysis (DH), but a significant increase in process productivity was apparent above flow rate of 1.9 cm(3) min(-1). By contrast, an increase in enzyme/substrate (E/S) ratio provided an increase in DH, but a negative correlation was observed between E/S ratio and productivity. The relationship between operating conditions and antioxidant properties of the hydrolysates, measured by three methods, was studied using Box-Behnken experimental design and response surface methodology. The statistical analysis showed that each variable (impeller speed, E/S ratio, and permeate flow rate) had a significant effect on the antioxidant capacity of all tested systems. Nevertheless, obtained response functions revealed that antioxidative activity measured by DPPH, ABTS and FRAP methods were affected differently by the same operating conditions. High impeller speeds and low permeate flow rates favor ABTS while high impeller speeds and high permeate flow rates had a positive effect on the DPPH scavenging activity. On the other hand, the best results obtained with FRAP method were achieved under moderate operating conditions. The integration of the reaction and ultrafiltration membrane separation in a continuous manner appears to be a right approach to improve and intensify the enzymatic process, enabling the production of peptides with desired antioxidant activity.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design
EP  - 137
IS  - 1
SP  - 128
VL  - 55
DO  - 10.1007/s13197-017-2848-5
ER  - 

@article{
author = "Jakovetić Tanasković, Sonja and Luković, Nevena and Grbavčić, Sanja and Stefanović, Andrea and Jovanović, Jelena and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2018",
abstract = "This study focuses on the influence of operating conditions on Alcalase-catalyzed egg white protein hydrolysis performed in a continuously stirred tank reactor coupled with ultrafiltration module (10 kDa). The permeate flow rate did not significantly affect the degree of hydrolysis (DH), but a significant increase in process productivity was apparent above flow rate of 1.9 cm(3) min(-1). By contrast, an increase in enzyme/substrate (E/S) ratio provided an increase in DH, but a negative correlation was observed between E/S ratio and productivity. The relationship between operating conditions and antioxidant properties of the hydrolysates, measured by three methods, was studied using Box-Behnken experimental design and response surface methodology. The statistical analysis showed that each variable (impeller speed, E/S ratio, and permeate flow rate) had a significant effect on the antioxidant capacity of all tested systems. Nevertheless, obtained response functions revealed that antioxidative activity measured by DPPH, ABTS and FRAP methods were affected differently by the same operating conditions. High impeller speeds and low permeate flow rates favor ABTS while high impeller speeds and high permeate flow rates had a positive effect on the DPPH scavenging activity. On the other hand, the best results obtained with FRAP method were achieved under moderate operating conditions. The integration of the reaction and ultrafiltration membrane separation in a continuous manner appears to be a right approach to improve and intensify the enzymatic process, enabling the production of peptides with desired antioxidant activity.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design",
pages = "137-128",
number = "1",
volume = "55",
doi = "10.1007/s13197-017-2848-5"
}

Jakovetić Tanasković, S., Luković, N., Grbavčić, S., Stefanović, A., Jovanović, J., Bugarski, B.,& Knežević-Jugović, Z.. (2018). Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 55(1), 128-137.
https://doi.org/10.1007/s13197-017-2848-5

Jakovetić Tanasković S, Luković N, Grbavčić S, Stefanović A, Jovanović J, Bugarski B, Knežević-Jugović Z. Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design. in Journal of Food Science and Technology-Mysore. 2018;55(1):128-137.
doi:10.1007/s13197-017-2848-5 .

Jakovetić Tanasković, Sonja, Luković, Nevena, Grbavčić, Sanja, Stefanović, Andrea, Jovanović, Jelena, Bugarski, Branko, Knežević-Jugović, Zorica, "Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design" in Journal of Food Science and Technology-Mysore, 55, no. 1 (2018):128-137,
https://doi.org/10.1007/s13197-017-2848-5 . .

TY  - JOUR
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Balanč, Bojana
AU  - Šekuljica, Nataša
AU  - Jakovetić Tanasković, Sonja
AU  - Dojčinović, Marina
AU  - Knežević-Jugović, Zorica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3997
AB  - The objective of this study was to discover the relationship between the ultrasound probe treatment (UPT) on egg white proteins (EWPs) before EWPs hydrolysis by different proteases, and the functional properties of the obtained hydrolysates. To fulfill this goal, the protein solubility, foaming, and emulsifying properties were studied as a function of the UPT time and then related to the surface characteristics and structural properties. The changes in the hydrolysates microstructures and macromolecular conformation, induced by the UPT, were followed using scanning electron microscope analyzis (SEM) and Fourier transforms infrared spectroscopy (FTIR). The results showed that UPT influenced (P  lt  0.05) the proteolysis of egg white proteins for all examined treatment times. Alcalase hydrolysates (AHs) and papain hydrolysates (PHs) were found to have a higher solubility, as a consequence of their relatively higher foaming, and emulsifying properties compared to the untreated hydrolysates. The changes in surface hydrophobicity, sulfhydryl content and surface charge of AHs and PHs indicated unfolding of EWPs affected by ultrasound. SEM analyzis showed that UPT destroyed the microstructures of AHs and PHs, while FTIR spectra indicated remarkable changes in the macromolecular conformation of AHs and PHs after UPT. This study revealed that by combining ultrasound pre-hydrolysis treatment under controlled conditions with thoughtful proteases selection, hydrolysates with improved functional properties could be produced, enhancing utilization of EWPs in food products.
PB  - Oxford Univ Press, Oxford
T2  - Poultry Science
T1  - Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates
EP  - 2229
IS  - 6
SP  - 2218
VL  - 97
DO  - 10.3382/ps/pey055
ER  - 

@article{
author = "Stefanović, Andrea and Jovanović, Jelena and Balanč, Bojana and Šekuljica, Nataša and Jakovetić Tanasković, Sonja and Dojčinović, Marina and Knežević-Jugović, Zorica",
year = "2018",
abstract = "The objective of this study was to discover the relationship between the ultrasound probe treatment (UPT) on egg white proteins (EWPs) before EWPs hydrolysis by different proteases, and the functional properties of the obtained hydrolysates. To fulfill this goal, the protein solubility, foaming, and emulsifying properties were studied as a function of the UPT time and then related to the surface characteristics and structural properties. The changes in the hydrolysates microstructures and macromolecular conformation, induced by the UPT, were followed using scanning electron microscope analyzis (SEM) and Fourier transforms infrared spectroscopy (FTIR). The results showed that UPT influenced (P  lt  0.05) the proteolysis of egg white proteins for all examined treatment times. Alcalase hydrolysates (AHs) and papain hydrolysates (PHs) were found to have a higher solubility, as a consequence of their relatively higher foaming, and emulsifying properties compared to the untreated hydrolysates. The changes in surface hydrophobicity, sulfhydryl content and surface charge of AHs and PHs indicated unfolding of EWPs affected by ultrasound. SEM analyzis showed that UPT destroyed the microstructures of AHs and PHs, while FTIR spectra indicated remarkable changes in the macromolecular conformation of AHs and PHs after UPT. This study revealed that by combining ultrasound pre-hydrolysis treatment under controlled conditions with thoughtful proteases selection, hydrolysates with improved functional properties could be produced, enhancing utilization of EWPs in food products.",
publisher = "Oxford Univ Press, Oxford",
journal = "Poultry Science",
title = "Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates",
pages = "2229-2218",
number = "6",
volume = "97",
doi = "10.3382/ps/pey055"
}

Stefanović, A., Jovanović, J., Balanč, B., Šekuljica, N., Jakovetić Tanasković, S., Dojčinović, M.,& Knežević-Jugović, Z.. (2018). Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates. in Poultry Science
Oxford Univ Press, Oxford., 97(6), 2218-2229.
https://doi.org/10.3382/ps/pey055

Stefanović A, Jovanović J, Balanč B, Šekuljica N, Jakovetić Tanasković S, Dojčinović M, Knežević-Jugović Z. Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates. in Poultry Science. 2018;97(6):2218-2229.
doi:10.3382/ps/pey055 .

Stefanović, Andrea, Jovanović, Jelena, Balanč, Bojana, Šekuljica, Nataša, Jakovetić Tanasković, Sonja, Dojčinović, Marina, Knežević-Jugović, Zorica, "Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates" in Poultry Science, 97, no. 6 (2018):2218-2229,
https://doi.org/10.3382/ps/pey055 . .

TY  - JOUR
AU  - Đurović, Sanja
AU  - Nikolić, Bogdan
AU  - Luković, Nevena
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Mijin, Dušan
AU  - Knežević-Jugović, Zorica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3890
AB  - The aim of the study was to investigate and compare several extraction protocols like 1) high-power ultrasound probe assisted solvent extraction; 2) microwave assisted solvent extraction; 3) direct acid hydrolysis; 4) direct alkali hydrolysis, and 5) two step extraction consisting of ultrasound or microwave assisted solvent extraction followed by alkaline and acid hydrolysis in terms of efficiency of the extraction of phenolic acids from the yellow soybean seed variety Laura. These extracts were screened for their total phenol content (TPC), and for their antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay, as well as on content of some individual phenolic acids. It appeared that the acetone containing mixtures gave much higher TPC than methanol containing ones, but the presence of acid in the methanol solvent significantly improved the extraction of phenolic compounds. To further improve the extraction, an ultrasound lab-scale probe at 20 kHz was used, with 15 and 30% of the maximum amplitude, and the extraction time was varied from 2 to 15 min. Microwave assisted extraction was performed varying the temperature from 55 to 85 degrees C, microwave power from 25 to 100 W and extraction time from 2 to 10 min. Changes in the content of six phenolic acids were examined: gallic, trans cinnamic, chlorogenic, caffeic, p-coumaric and ferulic acid. The separation and quantification of phenolic acids was accomplished by high-performance liquid chromatography-diode array detection (DAD) procedure. The results suggested that microwaves contributed to more efficient extraction of phenolic acids from the seed of yellow soybean. The amount of phenolic acids varied from 65.52 mu g/g of dry matter (d.m.) for caffeic acid, to 581.84 mu g/g d.m. for p-coumaric acid. Both, ultrasound and microwaves contributed to more efficient extraction of total phenol compounds and enhanced antioxidant activity of soybean seed extracts. TPC varied from 12.48 to 18.77 mg GAE/g d.m. and antioxidant activity varied from 244.58 to 345.21 mu mol TROLOX eq/g d.m.
PB  - Elsevier Science Bv, Amsterdam
T2  - Industrial Crops and Products
T1  - The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds
EP  - 231
SP  - 223
VL  - 122
DO  - 10.1016/j.indcrop.2018.05.078
ER  - 

@article{
author = "Đurović, Sanja and Nikolić, Bogdan and Luković, Nevena and Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Mijin, Dušan and Knežević-Jugović, Zorica",
year = "2018",
abstract = "The aim of the study was to investigate and compare several extraction protocols like 1) high-power ultrasound probe assisted solvent extraction; 2) microwave assisted solvent extraction; 3) direct acid hydrolysis; 4) direct alkali hydrolysis, and 5) two step extraction consisting of ultrasound or microwave assisted solvent extraction followed by alkaline and acid hydrolysis in terms of efficiency of the extraction of phenolic acids from the yellow soybean seed variety Laura. These extracts were screened for their total phenol content (TPC), and for their antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay, as well as on content of some individual phenolic acids. It appeared that the acetone containing mixtures gave much higher TPC than methanol containing ones, but the presence of acid in the methanol solvent significantly improved the extraction of phenolic compounds. To further improve the extraction, an ultrasound lab-scale probe at 20 kHz was used, with 15 and 30% of the maximum amplitude, and the extraction time was varied from 2 to 15 min. Microwave assisted extraction was performed varying the temperature from 55 to 85 degrees C, microwave power from 25 to 100 W and extraction time from 2 to 10 min. Changes in the content of six phenolic acids were examined: gallic, trans cinnamic, chlorogenic, caffeic, p-coumaric and ferulic acid. The separation and quantification of phenolic acids was accomplished by high-performance liquid chromatography-diode array detection (DAD) procedure. The results suggested that microwaves contributed to more efficient extraction of phenolic acids from the seed of yellow soybean. The amount of phenolic acids varied from 65.52 mu g/g of dry matter (d.m.) for caffeic acid, to 581.84 mu g/g d.m. for p-coumaric acid. Both, ultrasound and microwaves contributed to more efficient extraction of total phenol compounds and enhanced antioxidant activity of soybean seed extracts. TPC varied from 12.48 to 18.77 mg GAE/g d.m. and antioxidant activity varied from 244.58 to 345.21 mu mol TROLOX eq/g d.m.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Industrial Crops and Products",
title = "The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds",
pages = "231-223",
volume = "122",
doi = "10.1016/j.indcrop.2018.05.078"
}

Đurović, S., Nikolić, B., Luković, N., Jovanović, J., Stefanović, A., Šekuljica, N., Mijin, D.,& Knežević-Jugović, Z.. (2018). The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds. in Industrial Crops and Products
Elsevier Science Bv, Amsterdam., 122, 223-231.
https://doi.org/10.1016/j.indcrop.2018.05.078

Đurović S, Nikolić B, Luković N, Jovanović J, Stefanović A, Šekuljica N, Mijin D, Knežević-Jugović Z. The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds. in Industrial Crops and Products. 2018;122:223-231.
doi:10.1016/j.indcrop.2018.05.078 .

Đurović, Sanja, Nikolić, Bogdan, Luković, Nevena, Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Mijin, Dušan, Knežević-Jugović, Zorica, "The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds" in Industrial Crops and Products, 122 (2018):223-231,
https://doi.org/10.1016/j.indcrop.2018.05.078 . .

TY  - JOUR
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Knežević-Jugović, Zorica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3774
AB  - Native wheat gluten is a deluxe bread improver and may be utilized as a functional protein additive in multifarious non-bakery foodstuffs due to its desirable structure-enhancing properties. Also its utilization would be economically interesting, but lack of some desirable functional properties limited their expanding utilization in foodstuff formulations. This study was designed to examine the relationship between process parameters and functional properties of the obtained hydrolysates using Box-Benken experimental design and response surface methodology (RSM). The hydro-lysate showing the highest improvement of solubility and foaming ability was further separated by sequential ultrafiltration to obtain molecular weight distribution profile. The progress of wheat gluten hydrolysis was followed by monitoring the degree of hydrolysis (DH) using the pH-stat method and functional properties were measured by our methods already adopted. The effects of process parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the means of the four-factor Box-Behnken experimental design with 29 experimental points (5 central points). Experiments were carried out in triplicates and expressed as means with SD. The effects of different parameters under the significance level of p < 0.05 were examined using one-way analysis of variance (ANOVA) and Student t-test. The coefficients of the response function and their statistical significance were evaluated by the response surface regression analysis, using the Design software. Non-significant terms (p ≥ 0.05) were deleted from the second order polynomial and a new polynomial has been recalculated. The Fisher test (F-value) was used to determine whether the second-order model was adequate to describe the obtained data while the goodness of fit of the model was evaluated by the determination coefficient (R2). The obtained results showed that the second-order models developed for DH, solubility and foaming properties of gluten hydrolysates were significant (p < 0.05) with a high value of coefficients of determination (0.944-0.981). The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the functional properties of tested system. Almost the linear increase in DH was observed with the rise in temperature at the highest substrate concentration, while on the other hand increasing the concentration of the substrate leads to a decrease in DH. In terms of foaming properties results showed that foam capacity range are in the range of 24.2-80.3%, depending on the independent variables that were tested. Results are relevant to the protein ingredient industry because of the economic importance of novel glu-ten-based functional products and can provide useful information for the design an efficient enzymatic process for their production in high yield and with improved functionality.
T2  - Journal of Hygienic Engineering and Design
T1  - Production of wheat gluten hydrolysates with improved functional properties: Optimization of operating parameters by statistical design
EP  - 100
SP  - 90
VL  - 24
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3774
ER  - 

@article{
author = "Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Knežević-Jugović, Zorica",
year = "2018",
abstract = "Native wheat gluten is a deluxe bread improver and may be utilized as a functional protein additive in multifarious non-bakery foodstuffs due to its desirable structure-enhancing properties. Also its utilization would be economically interesting, but lack of some desirable functional properties limited their expanding utilization in foodstuff formulations. This study was designed to examine the relationship between process parameters and functional properties of the obtained hydrolysates using Box-Benken experimental design and response surface methodology (RSM). The hydro-lysate showing the highest improvement of solubility and foaming ability was further separated by sequential ultrafiltration to obtain molecular weight distribution profile. The progress of wheat gluten hydrolysis was followed by monitoring the degree of hydrolysis (DH) using the pH-stat method and functional properties were measured by our methods already adopted. The effects of process parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the means of the four-factor Box-Behnken experimental design with 29 experimental points (5 central points). Experiments were carried out in triplicates and expressed as means with SD. The effects of different parameters under the significance level of p < 0.05 were examined using one-way analysis of variance (ANOVA) and Student t-test. The coefficients of the response function and their statistical significance were evaluated by the response surface regression analysis, using the Design software. Non-significant terms (p ≥ 0.05) were deleted from the second order polynomial and a new polynomial has been recalculated. The Fisher test (F-value) was used to determine whether the second-order model was adequate to describe the obtained data while the goodness of fit of the model was evaluated by the determination coefficient (R2). The obtained results showed that the second-order models developed for DH, solubility and foaming properties of gluten hydrolysates were significant (p < 0.05) with a high value of coefficients of determination (0.944-0.981). The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the functional properties of tested system. Almost the linear increase in DH was observed with the rise in temperature at the highest substrate concentration, while on the other hand increasing the concentration of the substrate leads to a decrease in DH. In terms of foaming properties results showed that foam capacity range are in the range of 24.2-80.3%, depending on the independent variables that were tested. Results are relevant to the protein ingredient industry because of the economic importance of novel glu-ten-based functional products and can provide useful information for the design an efficient enzymatic process for their production in high yield and with improved functionality.",
journal = "Journal of Hygienic Engineering and Design",
title = "Production of wheat gluten hydrolysates with improved functional properties: Optimization of operating parameters by statistical design",
pages = "100-90",
volume = "24",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3774"
}

Jovanović, J., Stefanović, A., Šekuljica, N.,& Knežević-Jugović, Z.. (2018). Production of wheat gluten hydrolysates with improved functional properties: Optimization of operating parameters by statistical design. in Journal of Hygienic Engineering and Design, 24, 90-100.
https://hdl.handle.net/21.15107/rcub_technorep_3774

Jovanović J, Stefanović A, Šekuljica N, Knežević-Jugović Z. Production of wheat gluten hydrolysates with improved functional properties: Optimization of operating parameters by statistical design. in Journal of Hygienic Engineering and Design. 2018;24:90-100.
https://hdl.handle.net/21.15107/rcub_technorep_3774 .

Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Knežević-Jugović, Zorica, "Production of wheat gluten hydrolysates with improved functional properties: Optimization of operating parameters by statistical design" in Journal of Hygienic Engineering and Design, 24 (2018):90-100,
https://hdl.handle.net/21.15107/rcub_technorep_3774 .

TY  - CONF
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Stojaković, Sanja
AU  - Jugović, Branimir
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6261
AB  - In addition to evidence regarding their potential for inclusion into functional foods, the effect of the high-intensity ultrasound extraction (HIUE) on the functional properties of soy proteins will be discussed. The aim of this study was to examine the effects of HIUE as a function of the treatment time and ultrasound amplitude, in order to obtain better understanding of physicochemical effects of HIUE on soy protein which may lead to improving its applications in the food industry. For this purpose, samples of the yellow defatted soybean (Glycine max) variety Laura were treated with ultrasound probe system (20±0.2 kHz) by varying the treatment time (30 s, 2, 5, 10, 15 min) and an amplitude (15% and 30%). Functional properties of the obtained samples were characterized in terms of solubility and sulfhydryl content. HIUE resulted in a slight, but gradual decline in solubility with a treatment time, but significant increase (p < 0.05) in acidic environment was observed with the increase of ultrasound amplitude. Sulfhydryl content has been greater influenced with a treatment time for both amplitude applied. The results show that the ultrasound extracted soy proteins were superior to the original (untreated) in the functional properties tested and can be concluded that by combining the treatment time and the ultrasonic power, the samples with enhanced functionalities can be produced enhancing utilization of soy proteins in food products.
PB  - Zvornik : Faculty of Technology =Tehnološki fakultet
C3  - Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"
T1  - Enhancing protein release and functionality of soy proteins from defatted soy flakes using high-intensity ultrasound-assisted extraction
EP  - 334
SP  - 324
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6261
ER  - 

@conference{
author = "Stefanović, Andrea and Jovanović, Jelena and Stojaković, Sanja and Jugović, Branimir and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2017",
abstract = "In addition to evidence regarding their potential for inclusion into functional foods, the effect of the high-intensity ultrasound extraction (HIUE) on the functional properties of soy proteins will be discussed. The aim of this study was to examine the effects of HIUE as a function of the treatment time and ultrasound amplitude, in order to obtain better understanding of physicochemical effects of HIUE on soy protein which may lead to improving its applications in the food industry. For this purpose, samples of the yellow defatted soybean (Glycine max) variety Laura were treated with ultrasound probe system (20±0.2 kHz) by varying the treatment time (30 s, 2, 5, 10, 15 min) and an amplitude (15% and 30%). Functional properties of the obtained samples were characterized in terms of solubility and sulfhydryl content. HIUE resulted in a slight, but gradual decline in solubility with a treatment time, but significant increase (p < 0.05) in acidic environment was observed with the increase of ultrasound amplitude. Sulfhydryl content has been greater influenced with a treatment time for both amplitude applied. The results show that the ultrasound extracted soy proteins were superior to the original (untreated) in the functional properties tested and can be concluded that by combining the treatment time and the ultrasonic power, the samples with enhanced functionalities can be produced enhancing utilization of soy proteins in food products.",
publisher = "Zvornik : Faculty of Technology =Tehnološki fakultet",
journal = "Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"",
title = "Enhancing protein release and functionality of soy proteins from defatted soy flakes using high-intensity ultrasound-assisted extraction",
pages = "334-324",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6261"
}

Stefanović, A., Jovanović, J., Stojaković, S., Jugović, B., Bugarski, B.,& Knežević-Jugović, Z.. (2017). Enhancing protein release and functionality of soy proteins from defatted soy flakes using high-intensity ultrasound-assisted extraction. in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"
Zvornik : Faculty of Technology =Tehnološki fakultet., 324-334.
https://hdl.handle.net/21.15107/rcub_technorep_6261

Stefanović A, Jovanović J, Stojaković S, Jugović B, Bugarski B, Knežević-Jugović Z. Enhancing protein release and functionality of soy proteins from defatted soy flakes using high-intensity ultrasound-assisted extraction. in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry". 2017;:324-334.
https://hdl.handle.net/21.15107/rcub_technorep_6261 .

Stefanović, Andrea, Jovanović, Jelena, Stojaković, Sanja, Jugović, Branimir, Bugarski, Branko, Knežević-Jugović, Zorica, "Enhancing protein release and functionality of soy proteins from defatted soy flakes using high-intensity ultrasound-assisted extraction" in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry" (2017):324-334,
https://hdl.handle.net/21.15107/rcub_technorep_6261 .

TY  - CONF
AU  - Knežević-Jugović, Zorica
AU  - Elmalimadi, Mohamed B.
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Bugarski, Branko
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6262
AB  - The effects of some relevant process parameters for the Alcalase-catalyzed wheat gluten hydrolysis such as gluten concentration (X1; 1-9% w/v), temperature (X2; 40-60 oC), pH (X3; 7-9) and enzyme/substrate ratio, [E]/[S] ratio (X4; 0.25– 0.75 AU/g of protein) were investigated by the means of an experimental design. The second-order models developed for the degree of hydrolysis, DH, DPPH and ABTS radical scavenging activity of gluten hydrolysates were significant (p<0.01) with a high value of coefficients of determination (0.981-0.992).
The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH = 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. It seemed there was not a correspondence between degree of hydrolysis and ABTS activity at different protein concentrations, suggesting that there were peptides with considerable size presenting a good antioxidant capacity.
PB  - Zvornik : Faculty of Technology =Tehnološki fakultet
C3  - Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"
T1  - Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions
EP  - 153
SP  - 145
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6262
ER  - 

@conference{
author = "Knežević-Jugović, Zorica and Elmalimadi, Mohamed B. and Stefanović, Andrea and Jovanović, Jelena and Jakovetić Tanasković, Sonja and Bugarski, Branko",
year = "2017",
abstract = "The effects of some relevant process parameters for the Alcalase-catalyzed wheat gluten hydrolysis such as gluten concentration (X1; 1-9% w/v), temperature (X2; 40-60 oC), pH (X3; 7-9) and enzyme/substrate ratio, [E]/[S] ratio (X4; 0.25– 0.75 AU/g of protein) were investigated by the means of an experimental design. The second-order models developed for the degree of hydrolysis, DH, DPPH and ABTS radical scavenging activity of gluten hydrolysates were significant (p<0.01) with a high value of coefficients of determination (0.981-0.992).
The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH = 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. It seemed there was not a correspondence between degree of hydrolysis and ABTS activity at different protein concentrations, suggesting that there were peptides with considerable size presenting a good antioxidant capacity.",
publisher = "Zvornik : Faculty of Technology =Tehnološki fakultet",
journal = "Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"",
title = "Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions",
pages = "153-145",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6262"
}

Knežević-Jugović, Z., Elmalimadi, M. B., Stefanović, A., Jovanović, J., Jakovetić Tanasković, S.,& Bugarski, B.. (2017). Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions. in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"
Zvornik : Faculty of Technology =Tehnološki fakultet., 145-153.
https://hdl.handle.net/21.15107/rcub_technorep_6262

Knežević-Jugović Z, Elmalimadi MB, Stefanović A, Jovanović J, Jakovetić Tanasković S, Bugarski B. Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions. in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry". 2017;:145-153.
https://hdl.handle.net/21.15107/rcub_technorep_6262 .

Knežević-Jugović, Zorica, Elmalimadi, Mohamed B., Stefanović, Andrea, Jovanović, Jelena, Jakovetić Tanasković, Sonja, Bugarski, Branko, "Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions" in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry" (2017):145-153,
https://hdl.handle.net/21.15107/rcub_technorep_6262 .

TY  - JOUR
AU  - Salim, Abdalla Ali
AU  - Grbavčić, Sanja
AU  - Šekuljica, Nataša
AU  - Stefanović, Andrea
AU  - Jakovetić Tanasković, Sonja
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3687
AB  - Study on potential of different agro-industrial waste residues for supporting the growth of newly isolated Bacillus sp. TMF-1 strain under solid-state fermentation (SSF) was conducted aiming to produce several industrially valuable enzymes. Since the feasibility of the initial study was confirmed, further objectives included evaluation of several pretreatments of the studied agricultural by-products (soybean meal, sunflower meal, maize bran, maize pericarp, olive oil cake and wheat bran) on the microbial productivity as means of enhancing the yields of produced proteases, alpha-amylases, cellulases and pectinases. Among acid/alkaline treatment, ultrasound and microwave assisted methods, chemical treatments superiorly affected most of the studied substrates. Highest yields of produced proteases (50.5 IU g (1)) and alpha-amylases (50.75 IU g (1)) were achieved on alkaline treated corn pericarp. Alkaline treatment also promoted the secretion of cellulases on maize bran (1.19 IU g (1)). Highest yield of pectinases was obtained on untreated soybean meal (64.90 IU g (1)).
PB  - Elsevier Sci Ltd, Oxford
T2  - Bioresource Technology
T1  - Production of enzymes by a newly isolated Bacillus sp TMF-1 in solid state fermentation on agricultural by-products: The evaluation of substrate pretreatment methods
EP  - 200
SP  - 193
VL  - 228
DO  - 10.1016/j.biortech.2016.12.081
ER  - 

@article{
author = "Salim, Abdalla Ali and Grbavčić, Sanja and Šekuljica, Nataša and Stefanović, Andrea and Jakovetić Tanasković, Sonja and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2017",
abstract = "Study on potential of different agro-industrial waste residues for supporting the growth of newly isolated Bacillus sp. TMF-1 strain under solid-state fermentation (SSF) was conducted aiming to produce several industrially valuable enzymes. Since the feasibility of the initial study was confirmed, further objectives included evaluation of several pretreatments of the studied agricultural by-products (soybean meal, sunflower meal, maize bran, maize pericarp, olive oil cake and wheat bran) on the microbial productivity as means of enhancing the yields of produced proteases, alpha-amylases, cellulases and pectinases. Among acid/alkaline treatment, ultrasound and microwave assisted methods, chemical treatments superiorly affected most of the studied substrates. Highest yields of produced proteases (50.5 IU g (1)) and alpha-amylases (50.75 IU g (1)) were achieved on alkaline treated corn pericarp. Alkaline treatment also promoted the secretion of cellulases on maize bran (1.19 IU g (1)). Highest yield of pectinases was obtained on untreated soybean meal (64.90 IU g (1)).",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Bioresource Technology",
title = "Production of enzymes by a newly isolated Bacillus sp TMF-1 in solid state fermentation on agricultural by-products: The evaluation of substrate pretreatment methods",
pages = "200-193",
volume = "228",
doi = "10.1016/j.biortech.2016.12.081"
}

Salim, A. A., Grbavčić, S., Šekuljica, N., Stefanović, A., Jakovetić Tanasković, S., Luković, N.,& Knežević-Jugović, Z.. (2017). Production of enzymes by a newly isolated Bacillus sp TMF-1 in solid state fermentation on agricultural by-products: The evaluation of substrate pretreatment methods. in Bioresource Technology
Elsevier Sci Ltd, Oxford., 228, 193-200.
https://doi.org/10.1016/j.biortech.2016.12.081

Salim AA, Grbavčić S, Šekuljica N, Stefanović A, Jakovetić Tanasković S, Luković N, Knežević-Jugović Z. Production of enzymes by a newly isolated Bacillus sp TMF-1 in solid state fermentation on agricultural by-products: The evaluation of substrate pretreatment methods. in Bioresource Technology. 2017;228:193-200.
doi:10.1016/j.biortech.2016.12.081 .

Salim, Abdalla Ali, Grbavčić, Sanja, Šekuljica, Nataša, Stefanović, Andrea, Jakovetić Tanasković, Sonja, Luković, Nevena, Knežević-Jugović, Zorica, "Production of enzymes by a newly isolated Bacillus sp TMF-1 in solid state fermentation on agricultural by-products: The evaluation of substrate pretreatment methods" in Bioresource Technology, 228 (2017):193-200,
https://doi.org/10.1016/j.biortech.2016.12.081 . .

TY  - JOUR
AU  - Elmalimadi, Mohamed B.
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Jakovetić Tanasković, Sonja
AU  - Đurović, Sanja
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3611
AB  - The aim of the study was to find the optimal operational and process parameters for the enzymatic hydrolysis of wheat gluten in a batch stirred bioreactor regarding both degree of hydrolysis and antioxidant capacity of the obtained hydrolysates. It appeared that impeller geometry and agitation speed influenced the mass transfer resulting in enhanced gluten hydrolysis. The highest initial reaction rate (0.83 0.02 min(-1)) and degree of hydrolysis (30.47%) were achieved with the pitched four-bladed impeller and agitation speed of 350-450 rpm, conditions which provided proper balance between requirements for adequate mass/heat transfer and low shear stress. The impact of other process conditions including gluten concentration, temperature, pH and enzyme gluten (E/S) ratio on the enzymatic reaction was investigated by applying a Box-Behnken experimental design from the viewpoint of the degree of hydrolysis (DH) and antioxidant activity. Three models obtained allowed calculation of the hydrolysis degree, and both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulpfonic acid) radical scavenging activity from a given set of reaction conditions with good predictability. The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. The ABTS activity of the hydrolysates was not associated with the DPPH activity nor with the DH, revealing that it was not possible to fulfill all desirable quality requirements (maximum degree of hydrolysis and protein yield, maximum DPPH and ABTS scavenging activities) by using the Same reaction conditions. Overall, the study might contribute to approve wheat gluten, a by-product of wheat starch industry, as an accessible and cheap source of bioactive compounds for the development of novel nutraceuticals, cosmetics and drugs.
PB  - Elsevier Science Bv, Amsterdam
T2  - Industrial Crops and Products
T1  - Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten
EP  - 557
SP  - 548
VL  - 109
DO  - 10.1016/j.indcrop.2017.09.008
ER  - 

@article{
author = "Elmalimadi, Mohamed B. and Jovanović, Jelena and Stefanović, Andrea and Jakovetić Tanasković, Sonja and Đurović, Sanja and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2017",
abstract = "The aim of the study was to find the optimal operational and process parameters for the enzymatic hydrolysis of wheat gluten in a batch stirred bioreactor regarding both degree of hydrolysis and antioxidant capacity of the obtained hydrolysates. It appeared that impeller geometry and agitation speed influenced the mass transfer resulting in enhanced gluten hydrolysis. The highest initial reaction rate (0.83 0.02 min(-1)) and degree of hydrolysis (30.47%) were achieved with the pitched four-bladed impeller and agitation speed of 350-450 rpm, conditions which provided proper balance between requirements for adequate mass/heat transfer and low shear stress. The impact of other process conditions including gluten concentration, temperature, pH and enzyme gluten (E/S) ratio on the enzymatic reaction was investigated by applying a Box-Behnken experimental design from the viewpoint of the degree of hydrolysis (DH) and antioxidant activity. Three models obtained allowed calculation of the hydrolysis degree, and both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulpfonic acid) radical scavenging activity from a given set of reaction conditions with good predictability. The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. The ABTS activity of the hydrolysates was not associated with the DPPH activity nor with the DH, revealing that it was not possible to fulfill all desirable quality requirements (maximum degree of hydrolysis and protein yield, maximum DPPH and ABTS scavenging activities) by using the Same reaction conditions. Overall, the study might contribute to approve wheat gluten, a by-product of wheat starch industry, as an accessible and cheap source of bioactive compounds for the development of novel nutraceuticals, cosmetics and drugs.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Industrial Crops and Products",
title = "Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten",
pages = "557-548",
volume = "109",
doi = "10.1016/j.indcrop.2017.09.008"
}

Elmalimadi, M. B., Jovanović, J., Stefanović, A., Jakovetić Tanasković, S., Đurović, S., Bugarski, B.,& Knežević-Jugović, Z.. (2017). Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten. in Industrial Crops and Products
Elsevier Science Bv, Amsterdam., 109, 548-557.
https://doi.org/10.1016/j.indcrop.2017.09.008

Elmalimadi MB, Jovanović J, Stefanović A, Jakovetić Tanasković S, Đurović S, Bugarski B, Knežević-Jugović Z. Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten. in Industrial Crops and Products. 2017;109:548-557.
doi:10.1016/j.indcrop.2017.09.008 .

Elmalimadi, Mohamed B., Jovanović, Jelena, Stefanović, Andrea, Jakovetić Tanasković, Sonja, Đurović, Sanja, Bugarski, Branko, Knežević-Jugović, Zorica, "Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten" in Industrial Crops and Products, 109 (2017):548-557,
https://doi.org/10.1016/j.indcrop.2017.09.008 . .

TY  - JOUR
AU  - Elmalimadi, Mohamed B.
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Žuža, Milena
AU  - Luković, Nevena
AU  - Jovanović, Jelena
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3625
AB  - In order to confirm the gluten potential for inclusion into functional foods, the synergistic effect of the heat treatment and controlled enzymatic hydrolysis on the functional and the antioxidant properties of alcalase-assisted wheat gluten hydrolysates (AWGHs) will be discussed. For this purpose, wheat gluten was heat-treated during 30min at 75 degrees C and intensively hydrolyzed with alcalase at degree of hydrolysis (DH) 16.1%, 22.9%, and 30.2%. All the hydrolysates had excellent solubility over a pH range of 2-12. Emulsifying activity and stability were also improved, while proteolysis was deleterious to foam capacity and stability, water-holding capacity, fat-binding capacity and did not show improvement at higher DH (22.9% and 30.2%). As well, controlled hydrolysis of heat-treated gluten resulted in a remarkable improvement in antioxidant activities. The results show that the heat-treated AWGHs were superior to the untreated hydrolysate in the functional and antioxidant properties tested. Practical applicationsThis report examines existing evidence regarding the wheat gluten proteins (WGP), which is a byproduct from wheat starch processing. It is known that enzymatic hydrolysis is frequently used to improve functional properties of protein hydrolysates and largely dependent on the degree of hydrolysis (DH), which needs to be controlled to elude redundant proteolysis that can deteriorate functionality and cause unfavorable effects. The DH is a substantial factor which affect the hydrolysates' performances and an appropriate selection of protease for WGP hydrolysis will result in maximum biological activity and improved functionalities. Heat treatment is often used to facilitate the proteolysis of proteins. Thus, functional and antioxidant properties of WGP hydrolysates, as a function of heat treatment and the DH were adequately examined in this study and results showed that by combining heat prehydrolysis treatment under controlled conditions, hydrolysates with improved properties can be produced enhancing utilization of WGP in food products.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties
IS  - 5
VL  - 41
DO  - 10.1111/jfpp.13207
ER  - 

@article{
author = "Elmalimadi, Mohamed B. and Stefanović, Andrea and Šekuljica, Nataša and Žuža, Milena and Luković, Nevena and Jovanović, Jelena and Knežević-Jugović, Zorica",
year = "2017",
abstract = "In order to confirm the gluten potential for inclusion into functional foods, the synergistic effect of the heat treatment and controlled enzymatic hydrolysis on the functional and the antioxidant properties of alcalase-assisted wheat gluten hydrolysates (AWGHs) will be discussed. For this purpose, wheat gluten was heat-treated during 30min at 75 degrees C and intensively hydrolyzed with alcalase at degree of hydrolysis (DH) 16.1%, 22.9%, and 30.2%. All the hydrolysates had excellent solubility over a pH range of 2-12. Emulsifying activity and stability were also improved, while proteolysis was deleterious to foam capacity and stability, water-holding capacity, fat-binding capacity and did not show improvement at higher DH (22.9% and 30.2%). As well, controlled hydrolysis of heat-treated gluten resulted in a remarkable improvement in antioxidant activities. The results show that the heat-treated AWGHs were superior to the untreated hydrolysate in the functional and antioxidant properties tested. Practical applicationsThis report examines existing evidence regarding the wheat gluten proteins (WGP), which is a byproduct from wheat starch processing. It is known that enzymatic hydrolysis is frequently used to improve functional properties of protein hydrolysates and largely dependent on the degree of hydrolysis (DH), which needs to be controlled to elude redundant proteolysis that can deteriorate functionality and cause unfavorable effects. The DH is a substantial factor which affect the hydrolysates' performances and an appropriate selection of protease for WGP hydrolysis will result in maximum biological activity and improved functionalities. Heat treatment is often used to facilitate the proteolysis of proteins. Thus, functional and antioxidant properties of WGP hydrolysates, as a function of heat treatment and the DH were adequately examined in this study and results showed that by combining heat prehydrolysis treatment under controlled conditions, hydrolysates with improved properties can be produced enhancing utilization of WGP in food products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties",
number = "5",
volume = "41",
doi = "10.1111/jfpp.13207"
}

Elmalimadi, M. B., Stefanović, A., Šekuljica, N., Žuža, M., Luković, N., Jovanović, J.,& Knežević-Jugović, Z.. (2017). The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties. in Journal of Food Processing and Preservation
Wiley, Hoboken., 41(5).
https://doi.org/10.1111/jfpp.13207

Elmalimadi MB, Stefanović A, Šekuljica N, Žuža M, Luković N, Jovanović J, Knežević-Jugović Z. The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties. in Journal of Food Processing and Preservation. 2017;41(5).
doi:10.1111/jfpp.13207 .

Elmalimadi, Mohamed B., Stefanović, Andrea, Šekuljica, Nataša, Žuža, Milena, Luković, Nevena, Jovanović, Jelena, Knežević-Jugović, Zorica, "The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties" in Journal of Food Processing and Preservation, 41, no. 5 (2017),
https://doi.org/10.1111/jfpp.13207 . .

TY  - JOUR
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Dojčinović, Marina
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3725
AB  - The objective of this research was to investigate the impact of high-intensity ultrasound (HIU) generated by a probe-type sonicator (frequency 20 +/- 0.2 kHz and an amplitude of 40%) for 2-20 min on the selected functional and structural properties of egg white proteins (EWPs) and their susceptibility to hydrolysis by alcalase. The protein solubility, foaming, and emulsifying properties were studied as a function of ultrasonication time and related to protein particle and structural properties. The length of ultrasonication exhibited important effect on EWP particle size, uniformity, and charge, affecting also the protein conformation and susceptibility to alcalase hydrolysis and determining functional properties. There was a linear correlation between the particle size decrease and the solubility while a two-step linear correlation between the foam capacity (FC)/foam stability (FS) and particle size was apparent. Specifically, FC and FS sharply increased with decreasing particle size for range from similar to 370 to similar to 260 nm, and below this range from 260.6 to 68.4 nm, the changes were not that substantial. Besides, the solubility, FC, and FS were directly and linearly related with the absolute value of the particle zeta potential. The overall emulsifying properties were also improved with an increase of sonication time, through both the decrease of the mean particle diameter and the increase of zeta potential, but there was no direct correlation between the emulsion activity/stability index and protein particle size and/or charge. Analysis of EWP structure by Raman spectroscopy revealed that the HIU leads to changes in the secondary structure, while heat and ultrasound generated by the ultrasound bath were not sufficient to exhibit this effect.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins
EP  - 1239
IS  - 7
SP  - 1224
VL  - 10
DO  - 10.1007/s11947-017-1884-5
ER  - 

@article{
author = "Stefanović, Andrea and Jovanović, Jelena and Dojčinović, Marina and Lević, Steva and Nedović, Viktor and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2017",
abstract = "The objective of this research was to investigate the impact of high-intensity ultrasound (HIU) generated by a probe-type sonicator (frequency 20 +/- 0.2 kHz and an amplitude of 40%) for 2-20 min on the selected functional and structural properties of egg white proteins (EWPs) and their susceptibility to hydrolysis by alcalase. The protein solubility, foaming, and emulsifying properties were studied as a function of ultrasonication time and related to protein particle and structural properties. The length of ultrasonication exhibited important effect on EWP particle size, uniformity, and charge, affecting also the protein conformation and susceptibility to alcalase hydrolysis and determining functional properties. There was a linear correlation between the particle size decrease and the solubility while a two-step linear correlation between the foam capacity (FC)/foam stability (FS) and particle size was apparent. Specifically, FC and FS sharply increased with decreasing particle size for range from similar to 370 to similar to 260 nm, and below this range from 260.6 to 68.4 nm, the changes were not that substantial. Besides, the solubility, FC, and FS were directly and linearly related with the absolute value of the particle zeta potential. The overall emulsifying properties were also improved with an increase of sonication time, through both the decrease of the mean particle diameter and the increase of zeta potential, but there was no direct correlation between the emulsion activity/stability index and protein particle size and/or charge. Analysis of EWP structure by Raman spectroscopy revealed that the HIU leads to changes in the secondary structure, while heat and ultrasound generated by the ultrasound bath were not sufficient to exhibit this effect.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins",
pages = "1239-1224",
number = "7",
volume = "10",
doi = "10.1007/s11947-017-1884-5"
}

Stefanović, A., Jovanović, J., Dojčinović, M., Lević, S., Nedović, V., Bugarski, B.,& Knežević-Jugović, Z.. (2017). Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. in Food and Bioprocess Technology
Springer, New York., 10(7), 1224-1239.
https://doi.org/10.1007/s11947-017-1884-5

Stefanović A, Jovanović J, Dojčinović M, Lević S, Nedović V, Bugarski B, Knežević-Jugović Z. Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. in Food and Bioprocess Technology. 2017;10(7):1224-1239.
doi:10.1007/s11947-017-1884-5 .

Stefanović, Andrea, Jovanović, Jelena, Dojčinović, Marina, Lević, Steva, Nedović, Viktor, Bugarski, Branko, Knežević-Jugović, Zorica, "Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins" in Food and Bioprocess Technology, 10, no. 7 (2017):1224-1239,
https://doi.org/10.1007/s11947-017-1884-5 . .

TY  - JOUR
AU  - Knežević-Jugović, Zorica
AU  - Grbavčić, Sanja
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Bezbradica, Dejan
AU  - Mijin, Dušan
AU  - Antov, Mirjana
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3499
AB  - A selection of best combination of adequate immobilization support and efficient immobilization method is still a key requirement for successful application of immobilized enzymes on an industrial level. Eupergit® supports exhibit good mechanical and chemical properties and allow establishment of satisfactory hydrodynamic regime in enzyme reactors. This is advantageous for their wide application in enzyme immobilization after finding the most favorable immobilization method. Methods for enzyme immobilization that have been previously reported as efficient considering the obtained activity of immobilized enzyme are presented: direct binding to polymers via their epoxy groups, binding to polymers via a spacer made from ethylene diamine/glutaraldehyde, and coupling the periodate-oxidized sugar moieties of the enzymes to the polymer beads. The modification of the conventionally immobilized enzyme with ethylenediamine via the carbodiimide route seems to be a powerful tool to improve its stability and catalytic activity.
T2  - Methods in Molecular Biology
T1  - Covalent immobilization of enzymes on Eupergit® supports: Effect of the immobilization protocol
EP  - 91
SP  - 75
VL  - 1504
DO  - 10.1007/978-1-4939-6499-4_7
ER  - 

@article{
author = "Knežević-Jugović, Zorica and Grbavčić, Sanja and Jovanović, Jelena and Stefanović, Andrea and Bezbradica, Dejan and Mijin, Dušan and Antov, Mirjana",
year = "2017",
abstract = "A selection of best combination of adequate immobilization support and efficient immobilization method is still a key requirement for successful application of immobilized enzymes on an industrial level. Eupergit® supports exhibit good mechanical and chemical properties and allow establishment of satisfactory hydrodynamic regime in enzyme reactors. This is advantageous for their wide application in enzyme immobilization after finding the most favorable immobilization method. Methods for enzyme immobilization that have been previously reported as efficient considering the obtained activity of immobilized enzyme are presented: direct binding to polymers via their epoxy groups, binding to polymers via a spacer made from ethylene diamine/glutaraldehyde, and coupling the periodate-oxidized sugar moieties of the enzymes to the polymer beads. The modification of the conventionally immobilized enzyme with ethylenediamine via the carbodiimide route seems to be a powerful tool to improve its stability and catalytic activity.",
journal = "Methods in Molecular Biology",
title = "Covalent immobilization of enzymes on Eupergit® supports: Effect of the immobilization protocol",
pages = "91-75",
volume = "1504",
doi = "10.1007/978-1-4939-6499-4_7"
}

Knežević-Jugović, Z., Grbavčić, S., Jovanović, J., Stefanović, A., Bezbradica, D., Mijin, D.,& Antov, M.. (2017). Covalent immobilization of enzymes on Eupergit® supports: Effect of the immobilization protocol. in Methods in Molecular Biology, 1504, 75-91.
https://doi.org/10.1007/978-1-4939-6499-4_7

Knežević-Jugović Z, Grbavčić S, Jovanović J, Stefanović A, Bezbradica D, Mijin D, Antov M. Covalent immobilization of enzymes on Eupergit® supports: Effect of the immobilization protocol. in Methods in Molecular Biology. 2017;1504:75-91.
doi:10.1007/978-1-4939-6499-4_7 .

Knežević-Jugović, Zorica, Grbavčić, Sanja, Jovanović, Jelena, Stefanović, Andrea, Bezbradica, Dejan, Mijin, Dušan, Antov, Mirjana, "Covalent immobilization of enzymes on Eupergit® supports: Effect of the immobilization protocol" in Methods in Molecular Biology, 1504 (2017):75-91,
https://doi.org/10.1007/978-1-4939-6499-4_7 . .

TY  - CONF
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Grbavčić, Sanja
AU  - Jakovetić Tanasković, Sonja
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6267
AB  - The main purpose of this research was to investigate the effect of high-intensity ultrasound treatment on one-step proteolysis of egg white proteins (EWPs) using commercial food-grade protease Alcalase as well as evaluating antioxidant and antibacterial capacity of sonicated hydrolysates rich in bioactive peptides. Prior to the Alcalase proteolysis, a series of 10 % (w/w) egg white (EW) solution samples were exposed to ultrasonic waves in ultrasonic water bath with a frequency of 40 kHz during 15 min and ultrasound probe high-intensity with a frequency 20 kHz during 15 min. The sonicated EWP solutions were intensively hydrolysed by the addition the bacterial endopeptidase from Bacillus licheniformis, namely Alcalase in the amount of 2 % (w/w). The proteolysis was performed in a glass batch reactor with mechanical stirring at 240 rpm at optimum condition for Alcalase (50 °C and pH 8.0). Upon completion of the hydrolysis, the reaction mixture was cooled down to room temperature and centrifuged at 12,000×g for 10 min. The bioactive hydrolysate was finally collected by decantation and stored at 4 °C. The antioxidant capacity of bioactive hydrolysates was evaluated by measurements the oxidation of β-carotene linoleic acid emulsion and scavenging of hydroxyl radicals. The antibacterial capacity was estimated against Gram-positive bacteria (Staphylococcus aureus ATCC 25923) and Gram-negative bacteria (Escherichia coli ATCC 25922) by hydrolysates' susceptibility of agar diffusion. The hydrolysate derived by proteolysis-assited ultrasound probe (UPH) has shown to be most effective in oxidation of β-carotene linoleic acid emulsion compared to hydrolysate acquired by proteolysis-assited ultrasound bath (UBH). The values of inhibition of lipid peroxidation were 85.4±0.42 and 73.9±0.49% for UPH and UBH respectively. The both hydrolysates were found to be potent scavengers of hydroxyl radicals compared to the untreated EW and its hydrolysate. Namely, UPH and UBH hydroxyl radical scavenging activities were 61.6±0.18 and 62.3±0.22 %, respectively. The results acquired from this research pointed that EWP hydrolysates have an intense inhibitory activity on Gram-positive bacteria, poor on Gram-negative bacteria, especially UPH. The inhibition zone both sonicated hydrolysates were significantly greater that control. Minimal inhibitor concentration against S. aureus and E. coli of UPH was significantly higher than UBH (63.3±0.83 μg/mL and 79.1±1.04 μg/mL, respectively). This research emphasized that by proteolysis-assisted high intensity ultrasound treatment, received hydrolysate with improved antimicrobial and antioxidant activities can be promoted enhancing utilization of EWPs as bioactive component of dietary supplements. Likewise, the results have been indicated that the
producing bioactive hydrolysates from intact EWPs were affected by the ultrasound treatment type.
PB  - Portugal : Proteomass
C3  - Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS
T1  - Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-­assisted high intensity ultrasound treatment
EP  - 67
SP  - 66
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6267
ER  - 

@conference{
author = "Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Grbavčić, Sanja and Jakovetić Tanasković, Sonja and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2016",
abstract = "The main purpose of this research was to investigate the effect of high-intensity ultrasound treatment on one-step proteolysis of egg white proteins (EWPs) using commercial food-grade protease Alcalase as well as evaluating antioxidant and antibacterial capacity of sonicated hydrolysates rich in bioactive peptides. Prior to the Alcalase proteolysis, a series of 10 % (w/w) egg white (EW) solution samples were exposed to ultrasonic waves in ultrasonic water bath with a frequency of 40 kHz during 15 min and ultrasound probe high-intensity with a frequency 20 kHz during 15 min. The sonicated EWP solutions were intensively hydrolysed by the addition the bacterial endopeptidase from Bacillus licheniformis, namely Alcalase in the amount of 2 % (w/w). The proteolysis was performed in a glass batch reactor with mechanical stirring at 240 rpm at optimum condition for Alcalase (50 °C and pH 8.0). Upon completion of the hydrolysis, the reaction mixture was cooled down to room temperature and centrifuged at 12,000×g for 10 min. The bioactive hydrolysate was finally collected by decantation and stored at 4 °C. The antioxidant capacity of bioactive hydrolysates was evaluated by measurements the oxidation of β-carotene linoleic acid emulsion and scavenging of hydroxyl radicals. The antibacterial capacity was estimated against Gram-positive bacteria (Staphylococcus aureus ATCC 25923) and Gram-negative bacteria (Escherichia coli ATCC 25922) by hydrolysates' susceptibility of agar diffusion. The hydrolysate derived by proteolysis-assited ultrasound probe (UPH) has shown to be most effective in oxidation of β-carotene linoleic acid emulsion compared to hydrolysate acquired by proteolysis-assited ultrasound bath (UBH). The values of inhibition of lipid peroxidation were 85.4±0.42 and 73.9±0.49% for UPH and UBH respectively. The both hydrolysates were found to be potent scavengers of hydroxyl radicals compared to the untreated EW and its hydrolysate. Namely, UPH and UBH hydroxyl radical scavenging activities were 61.6±0.18 and 62.3±0.22 %, respectively. The results acquired from this research pointed that EWP hydrolysates have an intense inhibitory activity on Gram-positive bacteria, poor on Gram-negative bacteria, especially UPH. The inhibition zone both sonicated hydrolysates were significantly greater that control. Minimal inhibitor concentration against S. aureus and E. coli of UPH was significantly higher than UBH (63.3±0.83 μg/mL and 79.1±1.04 μg/mL, respectively). This research emphasized that by proteolysis-assisted high intensity ultrasound treatment, received hydrolysate with improved antimicrobial and antioxidant activities can be promoted enhancing utilization of EWPs as bioactive component of dietary supplements. Likewise, the results have been indicated that the
producing bioactive hydrolysates from intact EWPs were affected by the ultrasound treatment type.",
publisher = "Portugal : Proteomass",
journal = "Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS",
title = "Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-­assisted high intensity ultrasound treatment",
pages = "67-66",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6267"
}

Jovanović, J., Stefanović, A., Šekuljica, N., Grbavčić, S., Jakovetić Tanasković, S., Bugarski, B.,& Knežević-Jugović, Z.. (2016). Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-­assisted high intensity ultrasound treatment. in Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS
Portugal : Proteomass., 66-67.
https://hdl.handle.net/21.15107/rcub_technorep_6267

Jovanović J, Stefanović A, Šekuljica N, Grbavčić S, Jakovetić Tanasković S, Bugarski B, Knežević-Jugović Z. Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-­assisted high intensity ultrasound treatment. in Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS. 2016;:66-67.
https://hdl.handle.net/21.15107/rcub_technorep_6267 .

Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Grbavčić, Sanja, Jakovetić Tanasković, Sonja, Bugarski, Branko, Knežević-Jugović, Zorica, "Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-­assisted high intensity ultrasound treatment" in Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS (2016):66-67,
https://hdl.handle.net/21.15107/rcub_technorep_6267 .

TY  - CONF
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Šekuljica, Nataša
AU  - Grbavčić, Sanja
AU  - Luković, Nevena
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6268
AB  - The main objective of this research is to quantitatively investigate the impact of high intensity
ultrasound waves generated by probe-type sonicator on the selected functional and structural properties of papainassisted egg white protein hydolysis (PEWPHs). As well, the effect of pretreatment time on the susceptibility to proteolysis was investigated. 10 % (w/w) aqueous solution of egg white proteins (EWPs) was sonicated at an actual ultrasonic power of 30.7 W. The trials have been accomplished using the modified vibratory cavitation test set up source at resonant frequency of 20 ± 0.2 kHz during the different pretreatment time (2, 5, 10, 15 and 20 minutes). The functional properties of the PEWPHs were probed in terms of solubility, digestibility and foaming ability. In order to understand the molecular structure and morphology of ultrasound pretreated EWPs, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy (SEM) were employed to image the materials. The performance of ultrasound PEWPHs were compared to their untreated counterparts. The proteolytic pattern of papain-assisted EWP hydrolysis was significantly improved for all pretreatment time applied, but the prolonged exposure to ultrasound of 20 min seemed to have a negative effect on the EWPs hydrolysis. The treatment of the EWPs during 5 min can be adopted as the optimal for PEWPHs.
Ultrasound pretreatment seemed to increase solubility and digestibility and also caused enhanced foaming properties of PEWPHs compared to the control (untreated EWPs). It was found that particle morphology (SEM images) of PEWPHs were completely different and the less small particles were trapped in large dents of large particles and narrow range of particle size was observed for ultrasound pretreated PEWPHs. SDS-PAGE patterns affected on the release some small peptides (< 14.4 kDa) causing a significant decrease in molecular weight of ultrasound pretreated PEWPHs. The outcomes presented here suggest that the application of the probe-type sonicator have na important role in the improvement of functional and structural properties of PEWPHs and the combined ultrasound pretreatment and enzymatic hydrolysis, not only represents a rapid, efficient and reliable alternative to improve the quality of EWPs, but it also has the potential to develop new products with a unique functionality.
PB  - Portugal : Proteomass
C3  - Book of Abstracts / 2nd International Conference on Ultrasonic-­based Applications: from analysis to synthesis ULTRASONICS
T1  - Structural and functional characterization of papain-assisted ultrasound pretreated egg white hydrolysis
EP  - 45
SP  - 44
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6268
ER  - 

@conference{
author = "Stefanović, Andrea and Jovanović, Jelena and Šekuljica, Nataša and Grbavčić, Sanja and Luković, Nevena and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2016",
abstract = "The main objective of this research is to quantitatively investigate the impact of high intensity
ultrasound waves generated by probe-type sonicator on the selected functional and structural properties of papainassisted egg white protein hydolysis (PEWPHs). As well, the effect of pretreatment time on the susceptibility to proteolysis was investigated. 10 % (w/w) aqueous solution of egg white proteins (EWPs) was sonicated at an actual ultrasonic power of 30.7 W. The trials have been accomplished using the modified vibratory cavitation test set up source at resonant frequency of 20 ± 0.2 kHz during the different pretreatment time (2, 5, 10, 15 and 20 minutes). The functional properties of the PEWPHs were probed in terms of solubility, digestibility and foaming ability. In order to understand the molecular structure and morphology of ultrasound pretreated EWPs, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy (SEM) were employed to image the materials. The performance of ultrasound PEWPHs were compared to their untreated counterparts. The proteolytic pattern of papain-assisted EWP hydrolysis was significantly improved for all pretreatment time applied, but the prolonged exposure to ultrasound of 20 min seemed to have a negative effect on the EWPs hydrolysis. The treatment of the EWPs during 5 min can be adopted as the optimal for PEWPHs.
Ultrasound pretreatment seemed to increase solubility and digestibility and also caused enhanced foaming properties of PEWPHs compared to the control (untreated EWPs). It was found that particle morphology (SEM images) of PEWPHs were completely different and the less small particles were trapped in large dents of large particles and narrow range of particle size was observed for ultrasound pretreated PEWPHs. SDS-PAGE patterns affected on the release some small peptides (< 14.4 kDa) causing a significant decrease in molecular weight of ultrasound pretreated PEWPHs. The outcomes presented here suggest that the application of the probe-type sonicator have na important role in the improvement of functional and structural properties of PEWPHs and the combined ultrasound pretreatment and enzymatic hydrolysis, not only represents a rapid, efficient and reliable alternative to improve the quality of EWPs, but it also has the potential to develop new products with a unique functionality.",
publisher = "Portugal : Proteomass",
journal = "Book of Abstracts / 2nd International Conference on Ultrasonic-­based Applications: from analysis to synthesis ULTRASONICS",
title = "Structural and functional characterization of papain-assisted ultrasound pretreated egg white hydrolysis",
pages = "45-44",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6268"
}

Stefanović, A., Jovanović, J., Šekuljica, N., Grbavčić, S., Luković, N., Bugarski, B.,& Knežević-Jugović, Z.. (2016). Structural and functional characterization of papain-assisted ultrasound pretreated egg white hydrolysis. in Book of Abstracts / 2nd International Conference on Ultrasonic-­based Applications: from analysis to synthesis ULTRASONICS
Portugal : Proteomass., 44-45.
https://hdl.handle.net/21.15107/rcub_technorep_6268

Stefanović A, Jovanović J, Šekuljica N, Grbavčić S, Luković N, Bugarski B, Knežević-Jugović Z. Structural and functional characterization of papain-assisted ultrasound pretreated egg white hydrolysis. in Book of Abstracts / 2nd International Conference on Ultrasonic-­based Applications: from analysis to synthesis ULTRASONICS. 2016;:44-45.
https://hdl.handle.net/21.15107/rcub_technorep_6268 .

Stefanović, Andrea, Jovanović, Jelena, Šekuljica, Nataša, Grbavčić, Sanja, Luković, Nevena, Bugarski, Branko, Knežević-Jugović, Zorica, "Structural and functional characterization of papain-assisted ultrasound pretreated egg white hydrolysis" in Book of Abstracts / 2nd International Conference on Ultrasonic-­based Applications: from analysis to synthesis ULTRASONICS (2016):44-45,
https://hdl.handle.net/21.15107/rcub_technorep_6268 .

TY  - JOUR
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Jakovetić Tanasković, Sonja
AU  - Dojčinović, Marina
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3309
AB  - The impact of ultrasound waves generated by probe-type sonicator and ultrasound cleaning bath on egg white protein susceptibility to hydrolysis by alcalase compared to both thermal pretreatment and conventional enzymatic hydrolysis was quantitatively investigated. A series of hydrolytic reactions was carried out in a stirred tank reactor at different substrate concentrations, enzyme concentrations, and temperatures using untreated, and pretreated egg white proteins (EWPs). The kinetic model based on substrate inhibition and second-order enzyme deactivation successfully predicts the experimental behavior providing an effective tool for comparison and optimization. The ultrasound pretreatments appear to greatly improve the enzymatic hydrolysis of EWPs under different conditions when compare to other methods. The apparent reaction rate constants for proteolysis (k(2)) are 0.009, 0.011, 0.053, and 0.045 min(-1) for untreated EWPs, and those pretreated with heat, probe-type sonicator, and ultrasound cleaning bath technologies, respectively. The ultrasound pretreatment also decreases hydrolysis activation (E-a) and enzyme deactivation (E-d) energy, enthalpy (Delta H), and entropy (Delta S) of activation and for the probe-type sonication this decrease is 61.7%, 61.6%, 63.6%, and 32.2%, respectively, but ultrasound has little change in Gibbs free energy value in the temperature range of 318 to 338 K. The content of sulfhydryl groups and zeta potential show a significant increase (P  lt  0.05) for both applied ultrasound pretreatments and the reduction of particle size distribution are achieved, providing some evidence that the ultrasound causes EWP structural changes affecting the proteolysis rate.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics
EP  - C2675
IS  - 11
SP  - C2664
VL  - 81
DO  - 10.1111/1750-3841.13503
ER  - 

@article{
author = "Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Jakovetić Tanasković, Sonja and Dojčinović, Marina and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2016",
abstract = "The impact of ultrasound waves generated by probe-type sonicator and ultrasound cleaning bath on egg white protein susceptibility to hydrolysis by alcalase compared to both thermal pretreatment and conventional enzymatic hydrolysis was quantitatively investigated. A series of hydrolytic reactions was carried out in a stirred tank reactor at different substrate concentrations, enzyme concentrations, and temperatures using untreated, and pretreated egg white proteins (EWPs). The kinetic model based on substrate inhibition and second-order enzyme deactivation successfully predicts the experimental behavior providing an effective tool for comparison and optimization. The ultrasound pretreatments appear to greatly improve the enzymatic hydrolysis of EWPs under different conditions when compare to other methods. The apparent reaction rate constants for proteolysis (k(2)) are 0.009, 0.011, 0.053, and 0.045 min(-1) for untreated EWPs, and those pretreated with heat, probe-type sonicator, and ultrasound cleaning bath technologies, respectively. The ultrasound pretreatment also decreases hydrolysis activation (E-a) and enzyme deactivation (E-d) energy, enthalpy (Delta H), and entropy (Delta S) of activation and for the probe-type sonication this decrease is 61.7%, 61.6%, 63.6%, and 32.2%, respectively, but ultrasound has little change in Gibbs free energy value in the temperature range of 318 to 338 K. The content of sulfhydryl groups and zeta potential show a significant increase (P  lt  0.05) for both applied ultrasound pretreatments and the reduction of particle size distribution are achieved, providing some evidence that the ultrasound causes EWP structural changes affecting the proteolysis rate.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics",
pages = "C2675-C2664",
number = "11",
volume = "81",
doi = "10.1111/1750-3841.13503"
}

Jovanović, J., Stefanović, A., Šekuljica, N., Jakovetić Tanasković, S., Dojčinović, M., Bugarski, B.,& Knežević-Jugović, Z.. (2016). Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics. in Journal of Food Science
Wiley, Hoboken., 81(11), C2664-C2675.
https://doi.org/10.1111/1750-3841.13503

Jovanović J, Stefanović A, Šekuljica N, Jakovetić Tanasković S, Dojčinović M, Bugarski B, Knežević-Jugović Z. Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics. in Journal of Food Science. 2016;81(11):C2664-C2675.
doi:10.1111/1750-3841.13503 .

Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Jakovetić Tanasković, Sonja, Dojčinović, Marina, Bugarski, Branko, Knežević-Jugović, Zorica, "Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics" in Journal of Food Science, 81, no. 11 (2016):C2664-C2675,
https://doi.org/10.1111/1750-3841.13503 . .

TY  - JOUR
AU  - Šekuljica, Nataša
AU  - Prlainović, Nevena
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Jakovetić, Sonja
AU  - Knežević-Jugović, Zorica
AU  - Mijin, Dušan
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3216
AB  - Finding a sustainable and ecofriendly methods for recalcitrant synthetic dyes removal is a researchers major challenge. A carrier-free technique for commercial HRP immobilization is a focus of the present study. The immobilized biocatalyst, HRP-CLEAs with 580 U g-1 of the activity was obtained under the following immobilization conditions: precipitation reagent 80% ammonium sulphate, cross-linking reagent 1% of glutaraldehyde and protein-fedder, bovine serum albumin (BSA) concentration 5 mg ml-1. The obtained HRP-CLEAs showed great affinity towards model anthraquinone dye, C. I. Acid Violet 109. 88.4% of the dye was oxidized under the reaction conditions: pH 4, dye concentration 40 mg l-1, H2O2 concentration 1 mM and 0.1 U of HRP-CLEAs. The possibility of the immobilized biocatalyst application in five and eight oxidation cycles of the dye and pyrogallol (retained activity 80%), respectively, indicates that HRP-CLEAs is an efficient and environmentally friendly biocatalyst with great potential in aromatic compounds removal from wastewater. This paper is a continuation of our earlier research related to HRP from horseradish extract immobilization in the form of CLEAs and the application in the wastewater colored with a synthetic anthraquinone dye treatment.
AB  - Pronalazak održivih i ekološki prihvatljivih metoda za uklanjanje sintetičkih boja je jedan od vodećih izazova za istraživače. U ovom radu akcenat je na metodi imobilizacije bez primene nosača. Imobilisani preparat peroksidaze iz rena, aktivnosti 580 U g-1 dobijen je pod sledećim uslovima imobilizacije: taložni reagens 80% amonijum-sulfat, umrežavajući reagens 1% glutaraldehid i goveđi serum albumin koncentracije 5 mg ml-1. Dobijeni umreženi agregat peroksidaze iz rena pokazao je veliki afinitet prema model antrahinonskoj boji, C. I. AV 109. Pod optimalnim uslovima: pH 4, koncentracja boje 40 mg-1, koncentracija H2O2 i 0,1 U enzimske aktivnosti oksidovano je 88,4% ispitivane boje. Mogućnost primene imobilisanog enzima kroz pet i osam uzastopnih ciklusa oksidacije boje i pirogalola (zadržana aktivnost 80%) pokazuje da je imobilisani enzim efikasan i ekološki prihvatljiv biokatalizator koji se može koristiti u oksidaciji aromatičnih jedinjenja iz otpadnih voda. Ovaj rad predstavlja nastavak istraživanja vezanog za umrežavanje peroksidaze iz svežeg ekstrakta rena, koja se takođe pokazala kao imobilisani biokatalizator sa velikim potencijalom primene u tretmanu obojenih otpadnih voda.
PB  - Univerzitet u Nišu - Tehnološki fakultet, Leskovac
T2  - Advanced Technologies
T1  - The oxidation of anthraquinone dye using HRP immobilized as a cross-linked enzyme aggregates
T1  - Oksidacija antrahinonskih boja peroksidazom iz rena imobilisanom u obliku umreženih enzimskih agregata
EP  - 26
IS  - 2
SP  - 18
VL  - 5
DO  - 10.5937/savteh1602018S
ER  - 

@article{
author = "Šekuljica, Nataša and Prlainović, Nevena and Stefanović, Andrea and Jovanović, Jelena and Jakovetić, Sonja and Knežević-Jugović, Zorica and Mijin, Dušan",
year = "2016",
abstract = "Finding a sustainable and ecofriendly methods for recalcitrant synthetic dyes removal is a researchers major challenge. A carrier-free technique for commercial HRP immobilization is a focus of the present study. The immobilized biocatalyst, HRP-CLEAs with 580 U g-1 of the activity was obtained under the following immobilization conditions: precipitation reagent 80% ammonium sulphate, cross-linking reagent 1% of glutaraldehyde and protein-fedder, bovine serum albumin (BSA) concentration 5 mg ml-1. The obtained HRP-CLEAs showed great affinity towards model anthraquinone dye, C. I. Acid Violet 109. 88.4% of the dye was oxidized under the reaction conditions: pH 4, dye concentration 40 mg l-1, H2O2 concentration 1 mM and 0.1 U of HRP-CLEAs. The possibility of the immobilized biocatalyst application in five and eight oxidation cycles of the dye and pyrogallol (retained activity 80%), respectively, indicates that HRP-CLEAs is an efficient and environmentally friendly biocatalyst with great potential in aromatic compounds removal from wastewater. This paper is a continuation of our earlier research related to HRP from horseradish extract immobilization in the form of CLEAs and the application in the wastewater colored with a synthetic anthraquinone dye treatment., Pronalazak održivih i ekološki prihvatljivih metoda za uklanjanje sintetičkih boja je jedan od vodećih izazova za istraživače. U ovom radu akcenat je na metodi imobilizacije bez primene nosača. Imobilisani preparat peroksidaze iz rena, aktivnosti 580 U g-1 dobijen je pod sledećim uslovima imobilizacije: taložni reagens 80% amonijum-sulfat, umrežavajući reagens 1% glutaraldehid i goveđi serum albumin koncentracije 5 mg ml-1. Dobijeni umreženi agregat peroksidaze iz rena pokazao je veliki afinitet prema model antrahinonskoj boji, C. I. AV 109. Pod optimalnim uslovima: pH 4, koncentracja boje 40 mg-1, koncentracija H2O2 i 0,1 U enzimske aktivnosti oksidovano je 88,4% ispitivane boje. Mogućnost primene imobilisanog enzima kroz pet i osam uzastopnih ciklusa oksidacije boje i pirogalola (zadržana aktivnost 80%) pokazuje da je imobilisani enzim efikasan i ekološki prihvatljiv biokatalizator koji se može koristiti u oksidaciji aromatičnih jedinjenja iz otpadnih voda. Ovaj rad predstavlja nastavak istraživanja vezanog za umrežavanje peroksidaze iz svežeg ekstrakta rena, koja se takođe pokazala kao imobilisani biokatalizator sa velikim potencijalom primene u tretmanu obojenih otpadnih voda.",
publisher = "Univerzitet u Nišu - Tehnološki fakultet, Leskovac",
journal = "Advanced Technologies",
title = "The oxidation of anthraquinone dye using HRP immobilized as a cross-linked enzyme aggregates, Oksidacija antrahinonskih boja peroksidazom iz rena imobilisanom u obliku umreženih enzimskih agregata",
pages = "26-18",
number = "2",
volume = "5",
doi = "10.5937/savteh1602018S"
}

Šekuljica, N., Prlainović, N., Stefanović, A., Jovanović, J., Jakovetić, S., Knežević-Jugović, Z.,& Mijin, D.. (2016). The oxidation of anthraquinone dye using HRP immobilized as a cross-linked enzyme aggregates. in Advanced Technologies
Univerzitet u Nišu - Tehnološki fakultet, Leskovac., 5(2), 18-26.
https://doi.org/10.5937/savteh1602018S

Šekuljica N, Prlainović N, Stefanović A, Jovanović J, Jakovetić S, Knežević-Jugović Z, Mijin D. The oxidation of anthraquinone dye using HRP immobilized as a cross-linked enzyme aggregates. in Advanced Technologies. 2016;5(2):18-26.
doi:10.5937/savteh1602018S .

Šekuljica, Nataša, Prlainović, Nevena, Stefanović, Andrea, Jovanović, Jelena, Jakovetić, Sonja, Knežević-Jugović, Zorica, Mijin, Dušan, "The oxidation of anthraquinone dye using HRP immobilized as a cross-linked enzyme aggregates" in Advanced Technologies, 5, no. 2 (2016):18-26,
https://doi.org/10.5937/savteh1602018S . .