Knežević Jugović, Z., Đorđević, V., Antov, M., Šekuljica, N., Mijalković, J., Jakovetić Tanasković, S., Balanč, B., Petrović, P., Salević-Jelić, A., Rakić, V., Nedović, V.,& Bugarski, B.. (2023). Колачићи на бази протеина нове генерације – протеина из лишћа уљарица. in ИГРАЈ за човечанство! : наука за свe : каталог изложбене поставке 65. Међународни сајам технике и техничких достигнућа
Београд : Центар за промоцију науке., 37.
https://hdl.handle.net/21.15107/rcub_technorep_7078

Knežević Jugović Z, Đorđević V, Antov M, Šekuljica N, Mijalković J, Jakovetić Tanasković S, Balanč B, Petrović P, Salević-Jelić A, Rakić V, Nedović V, Bugarski B. Колачићи на бази протеина нове генерације – протеина из лишћа уљарица. in ИГРАЈ за човечанство! : наука за свe : каталог изложбене поставке 65. Међународни сајам технике и техничких достигнућа. 2023;:37.
https://hdl.handle.net/21.15107/rcub_technorep_7078 .

Knežević Jugović, Zorica, Đorđević, Verica, Antov, Mirjana, Šekuljica, Nataša, Mijalković, Jelena, Jakovetić Tanasković, Sonja, Balanč, Bojana, Petrović, Predrag, Salević-Jelić, Ana, Rakić, Vesna, Nedović, Viktor, Bugarski, Branko, "Колачићи на бази протеина нове генерације – протеина из лишћа уљарица" in ИГРАЈ за човечанство! : наука за свe : каталог изложбене поставке 65. Међународни сајам технике и техничких достигнућа (2023):37,
https://hdl.handle.net/21.15107/rcub_technorep_7078 .

TY  - CONF
AU  - Mijalković, Jelena R.
AU  - Šekuljica, Nataša Ž.
AU  - Jakovetić Tanasković, Sonja M.
AU  - Petrović, Predrag M.
AU  - Balanč, Bojana D.
AU  - Đorđević, Verica B.
AU  - Knežević-Jugović, Zorica D.
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6914
AB  - The potential of food biodiversity and its production streams to generate additional features for isolating high-value products has been underutilized. Even so, the recovery of valuable nutritional compounds like proteins from waste streams and by-products has been identified as a key strategy for enhancing production sustainability in order to open up new market potential. In accordance with those facts, the primary aim of this research was to utilize a relatively novel extraction technique, high-intensity ultrasound, in order to achieve a reduction in time, energy, and extraction solvent consumption while at the same time improving the extraction yield and nutritional value of extracted leaf proteins. For this purpose, an ultrasound probe system with a low frequency (20±0.2 kHz) was utilized to extract the white proteins from the pumpkin leaf biomass, and the effects of different sonication amplitudes (20, 30, 40, 50, 60 and 70%) and duration periods (0, 1, 3, 5, 7.5, 10, 12.5, 15, 17.5, and 20 min) on the yield, solubility and emulsifying qualities, antioxidant properties, and structural characteristics of proteins were studied. In the functional properties evaluated, leaf proteins isolated using ultrasound outperformed those extracted using the conventional extraction method, maceration. High-intensity ultrasound resulted in a slight but gradual decline in solubility with an increase in amplitude, but a significant increase in solubility in an acidic environment was observed with the decrease of cavitation periods. Ultrasound-extracted proteins exhibit nearly 12, 1.5, and 3-fold greater solubility compared to the maceration-extracted sample at pH 3, 4, and 5, respectively. The emulsifying activity diminishes with increasing sonication amplitude and duration but increases in emulsifying stability as sonication periods are extended. The ultrasound extraction provided pumpkin proteins with high radical scavenging activities (i.e., good electron donors) and chelating activity, with half maximal inhibitory concentrations (IC50) in the range of 0.9 to 1.5 mg/ml, and 0.3 to 0.6, respectively, especially at 20 and 40% amplitude. Raman spectroscopy, surface charge, surface hydrophobicity, and sulfhydryl group contents were employed to characterize the structural changes brought on by ultrasound cavitation, and the achieved changes were more influenced by the treatment periods and amplitudes  applied. The experimental findings show that the use of ultrasound-emerging technology for protein extraction can significantly increase the yield of pumpkin leaf protein by up to 70%. The utilization of leaf proteins in food products and dietary supplements can be augmented by combining the ultrasound periods and amplitudes to create high-value samples with better capabilities.
PB  - Zvornik : Faculty of Technology
C3  - Book of Abstracts / VIII International Congress "Engineering, Environment and Materials in Process Industry", Jahorina, March 20-23, 2023
T1  - Ultrasound-emerging technology for valorization of pumpkin leaf biomass: impact of sonication parameters on protein recovery, structure, functionalities, and bioactivities
SP  - 178
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6914
ER  - 

@conference{
author = "Mijalković, Jelena R. and Šekuljica, Nataša Ž. and Jakovetić Tanasković, Sonja M. and Petrović, Predrag M. and Balanč, Bojana D. and Đorđević, Verica B. and Knežević-Jugović, Zorica D.",
year = "2023",
abstract = "The potential of food biodiversity and its production streams to generate additional features for isolating high-value products has been underutilized. Even so, the recovery of valuable nutritional compounds like proteins from waste streams and by-products has been identified as a key strategy for enhancing production sustainability in order to open up new market potential. In accordance with those facts, the primary aim of this research was to utilize a relatively novel extraction technique, high-intensity ultrasound, in order to achieve a reduction in time, energy, and extraction solvent consumption while at the same time improving the extraction yield and nutritional value of extracted leaf proteins. For this purpose, an ultrasound probe system with a low frequency (20±0.2 kHz) was utilized to extract the white proteins from the pumpkin leaf biomass, and the effects of different sonication amplitudes (20, 30, 40, 50, 60 and 70%) and duration periods (0, 1, 3, 5, 7.5, 10, 12.5, 15, 17.5, and 20 min) on the yield, solubility and emulsifying qualities, antioxidant properties, and structural characteristics of proteins were studied. In the functional properties evaluated, leaf proteins isolated using ultrasound outperformed those extracted using the conventional extraction method, maceration. High-intensity ultrasound resulted in a slight but gradual decline in solubility with an increase in amplitude, but a significant increase in solubility in an acidic environment was observed with the decrease of cavitation periods. Ultrasound-extracted proteins exhibit nearly 12, 1.5, and 3-fold greater solubility compared to the maceration-extracted sample at pH 3, 4, and 5, respectively. The emulsifying activity diminishes with increasing sonication amplitude and duration but increases in emulsifying stability as sonication periods are extended. The ultrasound extraction provided pumpkin proteins with high radical scavenging activities (i.e., good electron donors) and chelating activity, with half maximal inhibitory concentrations (IC50) in the range of 0.9 to 1.5 mg/ml, and 0.3 to 0.6, respectively, especially at 20 and 40% amplitude. Raman spectroscopy, surface charge, surface hydrophobicity, and sulfhydryl group contents were employed to characterize the structural changes brought on by ultrasound cavitation, and the achieved changes were more influenced by the treatment periods and amplitudes  applied. The experimental findings show that the use of ultrasound-emerging technology for protein extraction can significantly increase the yield of pumpkin leaf protein by up to 70%. The utilization of leaf proteins in food products and dietary supplements can be augmented by combining the ultrasound periods and amplitudes to create high-value samples with better capabilities.",
publisher = "Zvornik : Faculty of Technology",
journal = "Book of Abstracts / VIII International Congress "Engineering, Environment and Materials in Process Industry", Jahorina, March 20-23, 2023",
title = "Ultrasound-emerging technology for valorization of pumpkin leaf biomass: impact of sonication parameters on protein recovery, structure, functionalities, and bioactivities",
pages = "178",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6914"
}

Mijalković, J. R., Šekuljica, N. Ž., Jakovetić Tanasković, S. M., Petrović, P. M., Balanč, B. D., Đorđević, V. B.,& Knežević-Jugović, Z. D.. (2023). Ultrasound-emerging technology for valorization of pumpkin leaf biomass: impact of sonication parameters on protein recovery, structure, functionalities, and bioactivities. in Book of Abstracts / VIII International Congress "Engineering, Environment and Materials in Process Industry", Jahorina, March 20-23, 2023
Zvornik : Faculty of Technology., 178.
https://hdl.handle.net/21.15107/rcub_technorep_6914

Mijalković JR, Šekuljica NŽ, Jakovetić Tanasković SM, Petrović PM, Balanč BD, Đorđević VB, Knežević-Jugović ZD. Ultrasound-emerging technology for valorization of pumpkin leaf biomass: impact of sonication parameters on protein recovery, structure, functionalities, and bioactivities. in Book of Abstracts / VIII International Congress "Engineering, Environment and Materials in Process Industry", Jahorina, March 20-23, 2023. 2023;:178.
https://hdl.handle.net/21.15107/rcub_technorep_6914 .

Mijalković, Jelena R., Šekuljica, Nataša Ž., Jakovetić Tanasković, Sonja M., Petrović, Predrag M., Balanč, Bojana D., Đorđević, Verica B., Knežević-Jugović, Zorica D., "Ultrasound-emerging technology for valorization of pumpkin leaf biomass: impact of sonication parameters on protein recovery, structure, functionalities, and bioactivities" in Book of Abstracts / VIII International Congress "Engineering, Environment and Materials in Process Industry", Jahorina, March 20-23, 2023 (2023):178,
https://hdl.handle.net/21.15107/rcub_technorep_6914 .

TY  - CONF
AU  - Gazikalović, Ivana
AU  - Jakovetić Tanasković, Sonja
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7287
AB  - This paper reviews the potential applications of soybean hulls and their
conversion into value-added products. In recent years, importance has been given to
solving the problems of negative effects of fossil fuels, general pollution and the
growing demand for environmentally friendly and sustainable alternatives. The
increased worldwide demand for animal feed and plant protein directly affects the
increase in soybean production and the generation of large amounts of by-products. By
valorizing by-products, it is possible to reduce the impact of waste on the environment,
solve the problem of malnutrition and close the circular economy loop. The main uses of
soybean hulls are in the production of biofuels, application in animal feed, production of
industrially important enzymes, synthesis of biomaterials and functional food
ingredients.
AB  - Ovaj rad daje pregled potencijalnih primena sojinih ljuski i njihove konverzije u
proizvode sa dodatom vrednošću. Poslednjih godina se značaj pridaje rešavanju
problema negativnih efektata fosilnih goriva, opšteg zagađenja i porasta potražnje za
ekološki prihvatljivim i održivim alternativama. Povećani zahtevi za hranom za životinje i
proteina biljnog porekla širom sveta direktno utiču na povećanje proizvodnje soje i
generisanje velikih količina nusproizvoda. Valorizacijom nusproizvoda moguće je
smanjiti uticaj otpada na životnu sredinu, rešiti problem neuhranjenosti i zatvoriti petlju
cirkularne ekonomije. Glavne upotrebe sojinih ljuski su u proizvodnji biogoriva, primeni u
stočnoj hrani, proizvodnji industrijski značajnih enzima, sintezi biomaterijala i
funkcionalnih sastojaka hrane.
PB  - Beograd : Fakultet organizacionih nauka
C3  - Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija
T1  - SOY HULLS: INEXPENSIVE AND VERSATILE INDUSTRY BY-PRODUCT
T1  - SOJINE LJUSKE: JEFTIN I SVESTRANI NUSPROIZVOD INDUSTRIJE
EP  - 108
SP  - 101
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7287
ER  - 

@conference{
author = "Gazikalović, Ivana and Jakovetić Tanasković, Sonja and Mijalković, Jelena and Šekuljica, Nataša and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2023",
abstract = "This paper reviews the potential applications of soybean hulls and their
conversion into value-added products. In recent years, importance has been given to
solving the problems of negative effects of fossil fuels, general pollution and the
growing demand for environmentally friendly and sustainable alternatives. The
increased worldwide demand for animal feed and plant protein directly affects the
increase in soybean production and the generation of large amounts of by-products. By
valorizing by-products, it is possible to reduce the impact of waste on the environment,
solve the problem of malnutrition and close the circular economy loop. The main uses of
soybean hulls are in the production of biofuels, application in animal feed, production of
industrially important enzymes, synthesis of biomaterials and functional food
ingredients., Ovaj rad daje pregled potencijalnih primena sojinih ljuski i njihove konverzije u
proizvode sa dodatom vrednošću. Poslednjih godina se značaj pridaje rešavanju
problema negativnih efektata fosilnih goriva, opšteg zagađenja i porasta potražnje za
ekološki prihvatljivim i održivim alternativama. Povećani zahtevi za hranom za životinje i
proteina biljnog porekla širom sveta direktno utiču na povećanje proizvodnje soje i
generisanje velikih količina nusproizvoda. Valorizacijom nusproizvoda moguće je
smanjiti uticaj otpada na životnu sredinu, rešiti problem neuhranjenosti i zatvoriti petlju
cirkularne ekonomije. Glavne upotrebe sojinih ljuski su u proizvodnji biogoriva, primeni u
stočnoj hrani, proizvodnji industrijski značajnih enzima, sintezi biomaterijala i
funkcionalnih sastojaka hrane.",
publisher = "Beograd : Fakultet organizacionih nauka",
journal = "Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija",
title = "SOY HULLS: INEXPENSIVE AND VERSATILE INDUSTRY BY-PRODUCT, SOJINE LJUSKE: JEFTIN I SVESTRANI NUSPROIZVOD INDUSTRIJE",
pages = "108-101",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7287"
}

Gazikalović, I., Jakovetić Tanasković, S., Mijalković, J., Šekuljica, N., Luković, N.,& Knežević-Jugović, Z.. (2023). SOY HULLS: INEXPENSIVE AND VERSATILE INDUSTRY BY-PRODUCT. in Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija
Beograd : Fakultet organizacionih nauka., 101-108.
https://hdl.handle.net/21.15107/rcub_technorep_7287

Gazikalović I, Jakovetić Tanasković S, Mijalković J, Šekuljica N, Luković N, Knežević-Jugović Z. SOY HULLS: INEXPENSIVE AND VERSATILE INDUSTRY BY-PRODUCT. in Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija. 2023;:101-108.
https://hdl.handle.net/21.15107/rcub_technorep_7287 .

Gazikalović, Ivana, Jakovetić Tanasković, Sonja, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Knežević-Jugović, Zorica, "SOY HULLS: INEXPENSIVE AND VERSATILE INDUSTRY BY-PRODUCT" in Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija (2023):101-108,
https://hdl.handle.net/21.15107/rcub_technorep_7287 .

TY  - CONF
AU  - Jakovetić Tanasković, Sonja
AU  - Šekuljica, Nataša
AU  - Mijalković, Jelena
AU  - Gazikalović, Ivana
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7289
AB  - The projection that the world's population will reach nearly 10 billion people
by 2050 serve as a clear signal for the urgent need to find sustainable solutions that can
provide enough food for the growing population, along with reducing environmental
impact. To achieve this, a global transition towards sustainable nutrition that fulfills all
nutritional requirements is essential. Currently, the primary sources of protein, essential
macronutrients in our diet, are of animal origin. This presents a significant challenge for
the environment, given that the livestock system is responsible for emitting significant
amount of greenhouse gases (GHG). As a result, finding alternative protein sources
becomes imperative goal of circular bioeconomy in order to meet the demands for this
crucial macronutrient while respecting the principles of sustainable development. Leafy
biomass presents a good alternative protein source with respect to both nutritive and
sustainability demands.
AB  - Prognoza da će do 2050. godine na planeti biti gotovo 10 milijardi ljudi
predstavlja signal za hitno pronalaženje održivih rešenja koja bi omogućila dovoljno
hrane za rastuću populaciju uz smanjenje ekološkog otiska. Da bi se ovo postiglo
neophodna je globalna tranzicija prema održivoj ishrani koja pritom ispunjava sve
nutritivne zahteve. Osnovni izvori proteina, esencijalnih makronutrijenata, u ishrani su
životinjskog porekla, što predstavlja ozbiljan problem za životnu sredinu, jer je samo
stočarska industrija odgovorna za značajnu emisiju gasova staklene baste. Pronalaženje alternativnih izvora proteina tako postaje imperativ cirkularne bioekonomije kako bi se
zadovoljile potrebe za ovim makronutrijenom uz istovremeno poštovanje principa
održivog razvoja. Lisna biomasa, predstavlja dobar alternativni izvor proteina i sa
nutritivnog i održivog aspekta.
PB  - Beograd : Fakultet organizacionih nauka
C3  - Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija
T1  - LEAF AS AN ALTERNATIVE PROTEIN SOURCE - TOWARD CIRCULAR BIOECONOMY
T1  - LIST KAO ALTERNATIVNI IZVOR PROTEINA - KA CIRKULARNOJ BIOEKONOMIJI
EP  - 117
SP  - 109
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7289
ER  - 

@conference{
author = "Jakovetić Tanasković, Sonja and Šekuljica, Nataša and Mijalković, Jelena and Gazikalović, Ivana and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2023",
abstract = "The projection that the world's population will reach nearly 10 billion people
by 2050 serve as a clear signal for the urgent need to find sustainable solutions that can
provide enough food for the growing population, along with reducing environmental
impact. To achieve this, a global transition towards sustainable nutrition that fulfills all
nutritional requirements is essential. Currently, the primary sources of protein, essential
macronutrients in our diet, are of animal origin. This presents a significant challenge for
the environment, given that the livestock system is responsible for emitting significant
amount of greenhouse gases (GHG). As a result, finding alternative protein sources
becomes imperative goal of circular bioeconomy in order to meet the demands for this
crucial macronutrient while respecting the principles of sustainable development. Leafy
biomass presents a good alternative protein source with respect to both nutritive and
sustainability demands., Prognoza da će do 2050. godine na planeti biti gotovo 10 milijardi ljudi
predstavlja signal za hitno pronalaženje održivih rešenja koja bi omogućila dovoljno
hrane za rastuću populaciju uz smanjenje ekološkog otiska. Da bi se ovo postiglo
neophodna je globalna tranzicija prema održivoj ishrani koja pritom ispunjava sve
nutritivne zahteve. Osnovni izvori proteina, esencijalnih makronutrijenata, u ishrani su
životinjskog porekla, što predstavlja ozbiljan problem za životnu sredinu, jer je samo
stočarska industrija odgovorna za značajnu emisiju gasova staklene baste. Pronalaženje alternativnih izvora proteina tako postaje imperativ cirkularne bioekonomije kako bi se
zadovoljile potrebe za ovim makronutrijenom uz istovremeno poštovanje principa
održivog razvoja. Lisna biomasa, predstavlja dobar alternativni izvor proteina i sa
nutritivnog i održivog aspekta.",
publisher = "Beograd : Fakultet organizacionih nauka",
journal = "Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija",
title = "LEAF AS AN ALTERNATIVE PROTEIN SOURCE - TOWARD CIRCULAR BIOECONOMY, LIST KAO ALTERNATIVNI IZVOR PROTEINA - KA CIRKULARNOJ BIOEKONOMIJI",
pages = "117-109",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7289"
}

Jakovetić Tanasković, S., Šekuljica, N., Mijalković, J., Gazikalović, I., Luković, N.,& Knežević-Jugović, Z.. (2023). LEAF AS AN ALTERNATIVE PROTEIN SOURCE - TOWARD CIRCULAR BIOECONOMY. in Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija
Beograd : Fakultet organizacionih nauka., 109-117.
https://hdl.handle.net/21.15107/rcub_technorep_7289

Jakovetić Tanasković S, Šekuljica N, Mijalković J, Gazikalović I, Luković N, Knežević-Jugović Z. LEAF AS AN ALTERNATIVE PROTEIN SOURCE - TOWARD CIRCULAR BIOECONOMY. in Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija. 2023;:109-117.
https://hdl.handle.net/21.15107/rcub_technorep_7289 .

Jakovetić Tanasković, Sonja, Šekuljica, Nataša, Mijalković, Jelena, Gazikalović, Ivana, Luković, Nevena, Knežević-Jugović, Zorica, "LEAF AS AN ALTERNATIVE PROTEIN SOURCE - TOWARD CIRCULAR BIOECONOMY" in Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija (2023):109-117,
https://hdl.handle.net/21.15107/rcub_technorep_7289 .

TY  - CONF
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Jakovetić Tanasković, Sonja
AU  - Luković, Nevena
AU  - Pavlović, Neda
AU  - Bakrač, Jelena
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6913
AB  - RuBisCO (ribulose-1,5-bisphosphate carboxylase/oxygenase) is a non-allergenic, easily digestible protein found in the leaves of C3 plants, accounting for up to 50% of the total. It is similar to the FAO's ideal protein and is offered as a valuable alternative for meeting nutritional requirements. Plant-based proteins provide amino acids for human cells development and act as precursors of bioactive peptides. Protein sources and proteolytic enzymes are crucial for producing bioactive peptides effectively.
This research aimed to optimize the hydrolysis of pumpkin leaf-isolated protein in terms of time and type of process (one or two-step) using endo- and exo-peptidases. Efficiency was assessed using SDS-PAGE electrophoresis, quantitative hydrolysis analysis, and peptides' capacity to chelate Fe2+ ions and scavenge ABTS•+ radical cations. The peptide molecular weight was determined by implementing the size-exclusion UFLC method.
The highest degree of hydrolysis, which is correlated with higher antioxidant activity, was shown by Alcalase and Everlase (19.5%), and Neutrase (21.5%) with a tendency to favor Neutrase due to more favorable process conditions and a more sensory-acceptable product. Hydrolysis with Neutrase-Flavourzyme during 225 min yielded hydrolyzates with a 43.5% degree of hydrolysis, and antioxidant activities of 0.74 μmol TEAA/mg (i.e. 48%) and 0.30 μmol EEAA/mg (i.e. 44%). Five peptide fractions were identified as follows: F1 (> 27 kDa), F2 (20-27 kDa), F3 (10-20 kDa), F4 (3-10 kDa), and F5 (< 3 kDa). By establishing a correlation with antioxidant activity, it has been proven that a large proportion of peptide fractions F3, F4, and F5 were accountable for Neutrase-Flavourzyme hydrolyzate's good antioxidant activity. Examined enzymatic approches contributed to generate the antioxidant peptides from pumpkin-leaf proteins with diverse peptide profiles.
PB  - Skopje : Society of chemists and technologists of Macedonia
C3  - Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia
T1  - Pumpkin leaf-isolated RuBisCO as a protein source for bioactive peptides
SP  - 149
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6913
ER  - 

@conference{
author = "Mijalković, Jelena and Šekuljica, Nataša and Jakovetić Tanasković, Sonja and Luković, Nevena and Pavlović, Neda and Bakrač, Jelena and Knežević-Jugović, Zorica",
year = "2023",
abstract = "RuBisCO (ribulose-1,5-bisphosphate carboxylase/oxygenase) is a non-allergenic, easily digestible protein found in the leaves of C3 plants, accounting for up to 50% of the total. It is similar to the FAO's ideal protein and is offered as a valuable alternative for meeting nutritional requirements. Plant-based proteins provide amino acids for human cells development and act as precursors of bioactive peptides. Protein sources and proteolytic enzymes are crucial for producing bioactive peptides effectively.
This research aimed to optimize the hydrolysis of pumpkin leaf-isolated protein in terms of time and type of process (one or two-step) using endo- and exo-peptidases. Efficiency was assessed using SDS-PAGE electrophoresis, quantitative hydrolysis analysis, and peptides' capacity to chelate Fe2+ ions and scavenge ABTS•+ radical cations. The peptide molecular weight was determined by implementing the size-exclusion UFLC method.
The highest degree of hydrolysis, which is correlated with higher antioxidant activity, was shown by Alcalase and Everlase (19.5%), and Neutrase (21.5%) with a tendency to favor Neutrase due to more favorable process conditions and a more sensory-acceptable product. Hydrolysis with Neutrase-Flavourzyme during 225 min yielded hydrolyzates with a 43.5% degree of hydrolysis, and antioxidant activities of 0.74 μmol TEAA/mg (i.e. 48%) and 0.30 μmol EEAA/mg (i.e. 44%). Five peptide fractions were identified as follows: F1 (> 27 kDa), F2 (20-27 kDa), F3 (10-20 kDa), F4 (3-10 kDa), and F5 (< 3 kDa). By establishing a correlation with antioxidant activity, it has been proven that a large proportion of peptide fractions F3, F4, and F5 were accountable for Neutrase-Flavourzyme hydrolyzate's good antioxidant activity. Examined enzymatic approches contributed to generate the antioxidant peptides from pumpkin-leaf proteins with diverse peptide profiles.",
publisher = "Skopje : Society of chemists and technologists of Macedonia",
journal = "Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia",
title = "Pumpkin leaf-isolated RuBisCO as a protein source for bioactive peptides",
pages = "149",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6913"
}

Mijalković, J., Šekuljica, N., Jakovetić Tanasković, S., Luković, N., Pavlović, N., Bakrač, J.,& Knežević-Jugović, Z.. (2023). Pumpkin leaf-isolated RuBisCO as a protein source for bioactive peptides. in Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia
Skopje : Society of chemists and technologists of Macedonia., 149.
https://hdl.handle.net/21.15107/rcub_technorep_6913

Mijalković J, Šekuljica N, Jakovetić Tanasković S, Luković N, Pavlović N, Bakrač J, Knežević-Jugović Z. Pumpkin leaf-isolated RuBisCO as a protein source for bioactive peptides. in Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia. 2023;:149.
https://hdl.handle.net/21.15107/rcub_technorep_6913 .

Mijalković, Jelena, Šekuljica, Nataša, Jakovetić Tanasković, Sonja, Luković, Nevena, Pavlović, Neda, Bakrač, Jelena, Knežević-Jugović, Zorica, "Pumpkin leaf-isolated RuBisCO as a protein source for bioactive peptides" in Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia (2023):149,
https://hdl.handle.net/21.15107/rcub_technorep_6913 .

TY  - CONF
AU  - Gazikalović, Ivana
AU  - Luković, Nevena
AU  - Bakrač, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7017
AB  - Utilization of agro-industrial byproducts represents a way to broaden the palette of
products derived from the less attractive and usually cheaper sources. The underutilized agroindustrial
byproducts have attracted attention in recent years due to their effect on the
environment. Wheat bran (WB) represents a byproduct of wheat industry and is a good
source of fiber. Valorization of industry byproducts leads to reduction in production cost of
enzymes due to high expenditure of expensive substrates required for microbial growth
during the production process. Hydrolytic enzyme xylanase which transforms xylan into
xylose is possible to produce using various microbial strains.
Production of xylanase was investigated via submerged fermentation by Penicillium
chrysogenum using a defined fermentation broth supplemented with adequate amount of WB
(1 and 2.5% (w/v)). Submerged fermentation was carried out in a shaking incubator (100 rpm,
30 °C, n=2) over the course of 10 days. Crude enzyme samples were investigated each day
for xylanase enzyme activity via 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars
using 1% (w/v) beechwood xylan solution in 50 mM Sodium Citrate buffer, pH 5.0 at 37 °C.
Maximum activity was achieved on the 4th (1% (w/v) WB) and 5th (2.5% (w/v) WB) day of
fermentation, 3.93±0.31 IU/ml and 4.48±0.067 IU/ml, respectively. pH (4–10) and
temperature (25–60 °C) optima were determined via DNS method, and the optimal conditions
were determined to be pH 5.0–5.5 and 37 °C. The influence of the addition of different metal
ions and reagents on the enzyme activity was determined. The most beneficial effect was
noted for the addition of MnCl2 and dithiothreitol. The increase of enzyme activities recorded
was 22–29% for MnCl2 and 53–59% for dithiothreitol. It was concluded that P. chrysogenum
can be further exploited in an enzyme production optimization process to increase xylanase
activity.
PB  - Belgrade : University, Faculty of Technology and Metallurgy
C3  - Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
T1  - DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE
SP  - 38
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7017
ER  - 

@conference{
author = "Gazikalović, Ivana and Luković, Nevena and Bakrač, Jelena and Jakovetić Tanasković, Sonja and Mijalković, Jelena and Šekuljica, Nataša and Knežević-Jugović, Zorica",
year = "2023",
abstract = "Utilization of agro-industrial byproducts represents a way to broaden the palette of
products derived from the less attractive and usually cheaper sources. The underutilized agroindustrial
byproducts have attracted attention in recent years due to their effect on the
environment. Wheat bran (WB) represents a byproduct of wheat industry and is a good
source of fiber. Valorization of industry byproducts leads to reduction in production cost of
enzymes due to high expenditure of expensive substrates required for microbial growth
during the production process. Hydrolytic enzyme xylanase which transforms xylan into
xylose is possible to produce using various microbial strains.
Production of xylanase was investigated via submerged fermentation by Penicillium
chrysogenum using a defined fermentation broth supplemented with adequate amount of WB
(1 and 2.5% (w/v)). Submerged fermentation was carried out in a shaking incubator (100 rpm,
30 °C, n=2) over the course of 10 days. Crude enzyme samples were investigated each day
for xylanase enzyme activity via 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars
using 1% (w/v) beechwood xylan solution in 50 mM Sodium Citrate buffer, pH 5.0 at 37 °C.
Maximum activity was achieved on the 4th (1% (w/v) WB) and 5th (2.5% (w/v) WB) day of
fermentation, 3.93±0.31 IU/ml and 4.48±0.067 IU/ml, respectively. pH (4–10) and
temperature (25–60 °C) optima were determined via DNS method, and the optimal conditions
were determined to be pH 5.0–5.5 and 37 °C. The influence of the addition of different metal
ions and reagents on the enzyme activity was determined. The most beneficial effect was
noted for the addition of MnCl2 and dithiothreitol. The increase of enzyme activities recorded
was 22–29% for MnCl2 and 53–59% for dithiothreitol. It was concluded that P. chrysogenum
can be further exploited in an enzyme production optimization process to increase xylanase
activity.",
publisher = "Belgrade : University, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023",
title = "DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE",
pages = "38",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7017"
}

Gazikalović, I., Luković, N., Bakrač, J., Jakovetić Tanasković, S., Mijalković, J., Šekuljica, N.,& Knežević-Jugović, Z.. (2023). DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
Belgrade : University, Faculty of Technology and Metallurgy., 38.
https://hdl.handle.net/21.15107/rcub_technorep_7017

Gazikalović I, Luković N, Bakrač J, Jakovetić Tanasković S, Mijalković J, Šekuljica N, Knežević-Jugović Z. DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023. 2023;:38.
https://hdl.handle.net/21.15107/rcub_technorep_7017 .

Gazikalović, Ivana, Luković, Nevena, Bakrač, Jelena, Jakovetić Tanasković, Sonja, Mijalković, Jelena, Šekuljica, Nataša, Knežević-Jugović, Zorica, "DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE" in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 (2023):38,
https://hdl.handle.net/21.15107/rcub_technorep_7017 .

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  - CONF
AU  - Šekuljica, Nataša
AU  - Mijalković, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Gazikalović, Ivana
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7019
AB  - Processing conditions for the fabrication of soy protein concentrates (SPCs) have a
profound impact on the tightly packed, globular structure of soy proteins, which is reflected
in the weakening of structural and functional properties, limiting their use in food systems.
Many scholars have investigated the modification of soy protein, but this is the first time that
high-intensity ultrasound technology has been used to address its limitations through
improvement of the physicochemical properties of SPC. Therefore, the aim of this study was
to develop an ultrasound-based method capable of producing SPC with improved functional
properties making it a multifunctional ingredient for food systems intended for human
consumption. The effects of high-intensity ultrasonication (20 kHz; 30% for 0.5; 2; 5 or 10
min) on the solubility, emulsifying properties, hydrophobicity, oil and water binding
capacities and color of commercially available SPC were investigated.
Ultrasonic cavitation induced the restructuring of SPC, which was confirmed by
significant changes in functional and structural properties. After ultrasonic treatment (30%
amplitude for 5 min), the most significant shifts in solubility were observed. The emulsion
fabricated with this restructured SPC was firm, stable, without perceptible phase separation,
with emulsifying activity and emulsion stability of 1024.4 ± 10.6 m2/g and 836.3 ± 12.2 h,
correspondingly. Ultrasonic treatment of 30% amplitude for 2 min enabled SPC with best oil
(3.26 ± 0.4 goil/gprotein) and water binding capacity (5.04 ± 0.9 gwater/gprotein). Furthermore, the
results additionally revealed that with the increase in sonication time the surface
hydrophobicity of SPC increased first and then decreased. The value of a* and b* decreased
significantly with the ultrasonic treatment time increment, while lengthened ultrasonic
cavitation increased the L* value. In conclusion, the functional and structural improvement of
SPC endorsed the adequacy of ultrasonic cavitation in SPC modification.
PB  - Belgrade : University, Faculty of Technology and Metallurgy
C3  - Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
T1  - ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE
SP  - 80
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7019
ER  - 

@conference{
author = "Šekuljica, Nataša and Mijalković, Jelena and Jakovetić Tanasković, Sonja and Gazikalović, Ivana and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2023",
abstract = "Processing conditions for the fabrication of soy protein concentrates (SPCs) have a
profound impact on the tightly packed, globular structure of soy proteins, which is reflected
in the weakening of structural and functional properties, limiting their use in food systems.
Many scholars have investigated the modification of soy protein, but this is the first time that
high-intensity ultrasound technology has been used to address its limitations through
improvement of the physicochemical properties of SPC. Therefore, the aim of this study was
to develop an ultrasound-based method capable of producing SPC with improved functional
properties making it a multifunctional ingredient for food systems intended for human
consumption. The effects of high-intensity ultrasonication (20 kHz; 30% for 0.5; 2; 5 or 10
min) on the solubility, emulsifying properties, hydrophobicity, oil and water binding
capacities and color of commercially available SPC were investigated.
Ultrasonic cavitation induced the restructuring of SPC, which was confirmed by
significant changes in functional and structural properties. After ultrasonic treatment (30%
amplitude for 5 min), the most significant shifts in solubility were observed. The emulsion
fabricated with this restructured SPC was firm, stable, without perceptible phase separation,
with emulsifying activity and emulsion stability of 1024.4 ± 10.6 m2/g and 836.3 ± 12.2 h,
correspondingly. Ultrasonic treatment of 30% amplitude for 2 min enabled SPC with best oil
(3.26 ± 0.4 goil/gprotein) and water binding capacity (5.04 ± 0.9 gwater/gprotein). Furthermore, the
results additionally revealed that with the increase in sonication time the surface
hydrophobicity of SPC increased first and then decreased. The value of a* and b* decreased
significantly with the ultrasonic treatment time increment, while lengthened ultrasonic
cavitation increased the L* value. In conclusion, the functional and structural improvement of
SPC endorsed the adequacy of ultrasonic cavitation in SPC modification.",
publisher = "Belgrade : University, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023",
title = "ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE",
pages = "80",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7019"
}

Šekuljica, N., Mijalković, J., Jakovetić Tanasković, S., Gazikalović, I., Luković, N.,& Knežević-Jugović, Z.. (2023). ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
Belgrade : University, Faculty of Technology and Metallurgy., 80.
https://hdl.handle.net/21.15107/rcub_technorep_7019

Šekuljica N, Mijalković J, Jakovetić Tanasković S, Gazikalović I, Luković N, Knežević-Jugović Z. ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023. 2023;:80.
https://hdl.handle.net/21.15107/rcub_technorep_7019 .

Šekuljica, Nataša, Mijalković, Jelena, Jakovetić Tanasković, Sonja, Gazikalović, Ivana, Luković, Nevena, Knežević-Jugović, Zorica, "ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE" in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 (2023):80,
https://hdl.handle.net/21.15107/rcub_technorep_7019 .

TY  - CONF
AU  - Šekuljica, Nataša
AU  - Mijalković, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Korićanac, Marija
AU  - Gazikalović, Ivana
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7020
AB  - Incorporation of alternative plant protein concentrates or isolates into cereal-based matrices can lead to the production of nutritionally improved products such as bread with high protein content and an improved essential amino acid profile, especially lysine. Green leaves, as the richest protein source containing soluble – white and insoluble – green proteins, seem to be an attractive and sustainable source for obtaining alternative proteins in line with the concept of green biorefinery, compared to the cultivation of soybeans for protein production. Thus, the overall objective of this study was to evaluate the quality of white and green proteins from various leaf sources for inclusion in a library of alternative proteins and for use in the development of plant protein-based products.
A food-grade, sustainable three-step process was used to produce the protein concentrate from the pumpkin and spinach leaves, including mechanical pressing of the leaves with screw presses, thermal coagulation, and acid precipitation. The functional properties of the white and green protein concentrates, such as solubility, emulsifying activity/stability, and water/oil holding capacity, were investigated. The rheological behaviour of wheat flour enriched with leaf protein was studied using the Mixolab Chopin. The functional properties of the leaf protein concentrates, as well as, the rheological properties of the leaf protein-enriched flour were compared with a soy protein concentrate that served as a reference.
The leaf protein concentrates showed comparable or better functional properties than the currently used soy protein concentrates. The changes in the rheological behaviour were observed in terms of water absorption, development and stability time, mechanical resistance during mixing, and behaviour of the protein-enriched flour during heating. This study has shown that leaf protein has the potential for the production of leaf protein-rich baked goods.
PB  - Skopje : Society of chemists and technologists of Macedonia
C3  - Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia
T1  - Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations
SP  - 148
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7020
ER  - 

@conference{
author = "Šekuljica, Nataša and Mijalković, Jelena and Jakovetić Tanasković, Sonja and Korićanac, Marija and Gazikalović, Ivana and Knežević-Jugović, Zorica",
year = "2023",
abstract = "Incorporation of alternative plant protein concentrates or isolates into cereal-based matrices can lead to the production of nutritionally improved products such as bread with high protein content and an improved essential amino acid profile, especially lysine. Green leaves, as the richest protein source containing soluble – white and insoluble – green proteins, seem to be an attractive and sustainable source for obtaining alternative proteins in line with the concept of green biorefinery, compared to the cultivation of soybeans for protein production. Thus, the overall objective of this study was to evaluate the quality of white and green proteins from various leaf sources for inclusion in a library of alternative proteins and for use in the development of plant protein-based products.
A food-grade, sustainable three-step process was used to produce the protein concentrate from the pumpkin and spinach leaves, including mechanical pressing of the leaves with screw presses, thermal coagulation, and acid precipitation. The functional properties of the white and green protein concentrates, such as solubility, emulsifying activity/stability, and water/oil holding capacity, were investigated. The rheological behaviour of wheat flour enriched with leaf protein was studied using the Mixolab Chopin. The functional properties of the leaf protein concentrates, as well as, the rheological properties of the leaf protein-enriched flour were compared with a soy protein concentrate that served as a reference.
The leaf protein concentrates showed comparable or better functional properties than the currently used soy protein concentrates. The changes in the rheological behaviour were observed in terms of water absorption, development and stability time, mechanical resistance during mixing, and behaviour of the protein-enriched flour during heating. This study has shown that leaf protein has the potential for the production of leaf protein-rich baked goods.",
publisher = "Skopje : Society of chemists and technologists of Macedonia",
journal = "Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia",
title = "Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations",
pages = "148",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7020"
}

Šekuljica, N., Mijalković, J., Jakovetić Tanasković, S., Korićanac, M., Gazikalović, I.,& Knežević-Jugović, Z.. (2023). Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations. in Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia
Skopje : Society of chemists and technologists of Macedonia., 148.
https://hdl.handle.net/21.15107/rcub_technorep_7020

Šekuljica N, Mijalković J, Jakovetić Tanasković S, Korićanac M, Gazikalović I, Knežević-Jugović Z. Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations. in Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia. 2023;:148.
https://hdl.handle.net/21.15107/rcub_technorep_7020 .

Šekuljica, Nataša, Mijalković, Jelena, Jakovetić Tanasković, Sonja, Korićanac, Marija, Gazikalović, Ivana, Knežević-Jugović, Zorica, "Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations" in Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia (2023):148,
https://hdl.handle.net/21.15107/rcub_technorep_7020 .

TY  - JOUR
AU  - Šekuljica, Nataša
AU  - Jakovetić Tanasković, Sonja
AU  - Mijalković, Jelena
AU  - Simović, Milica
AU  - Pavlović, Neda
AU  - Đorđević, Nikola
AU  - Culetu, Alina
AU  - Gazikalović, Ivana
AU  - Luković, Nevena
AU  - Bakrač, Jelena
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7084
AB  - Research background. The development of a novel process for the production of xy-looligosaccharides (XOS) based on the 4R concept is made possible by the integration of numerous techniques, especially enzymatic modification together with the physical pre-treatment of renewable materials. This study aims to integrate the use of agricultural wastes for the production of xylanase by a new strain of Penicillium sp. and value-added products, XOS. Experimental approach. For the production of xylanase, a solid-state fermentation was performed using wheat bran as substrate. To obtain the most active crude extract of xy-lanase, the time frame of cultivation was first adjusted. Then, the downstream process for xylanase purification was developed by combining different membrane separation units with size exclusion chromatography. Further characterisation included determination of the optimal pH and temperature, determination of the molecular mass of the purified xy-lanase and analysis of kinetic parameters. Subsequently, the hydrolytic ability of the par-tially purified xylanase in the hydrolysis of alkali-extracted hemicellulose from soybean hulls was investigated. Results and conclusions. Our results show that Penicillium rubens produced extracellular xylanase at a yield of 21 U/g during solid-state fermentation. Using two ultrafiltration membranes of 10 and 3 kDa in combination with size exclusion chromatography, a yield of 49 % and 13-fold purification of xylanase was achieved. The purified xylanase (35 kDa) cleaved linear bonds β-(1→4) in beechwood xylan at a maximum rate of 0.64 μmol/ (min·mg) and a Michaelis constant of 44 mg/mL. At pH=6 and 45 °C, the purified xylanase showed its maximum activity. The xylanase produced showed a high ability to hydrolyse the hemicellulose fraction isolated from soybean hulls, as confirmed by thin-layer chro-matography. In the hydrothermally pretreated hemicellulose hydrolysate, the content of XOS with different degrees of polymerisation was detected, while in the non-pretreated hemicellulose hydrolysate, the content of xylotriose and glucose was confirmed. Novelty and scientific contribution. Future research focusing on the creation of new en-zymatic pathways for use in processes to convert renewable materials into value-added products can draw on our findings.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Xylanase Production by Solid-State Fermentation for the Extraction of Xylooligosaccharides from Soybean Hulls
EP  - 450
IS  - 4
SP  - 439
VL  - 61
DO  - 10.17113/ftb.61.04.23.8073
ER  - 

@article{
author = "Šekuljica, Nataša and Jakovetić Tanasković, Sonja and Mijalković, Jelena and Simović, Milica and Pavlović, Neda and Đorđević, Nikola and Culetu, Alina and Gazikalović, Ivana and Luković, Nevena and Bakrač, Jelena and Knežević-Jugović, Zorica",
year = "2023",
abstract = "Research background. The development of a novel process for the production of xy-looligosaccharides (XOS) based on the 4R concept is made possible by the integration of numerous techniques, especially enzymatic modification together with the physical pre-treatment of renewable materials. This study aims to integrate the use of agricultural wastes for the production of xylanase by a new strain of Penicillium sp. and value-added products, XOS. Experimental approach. For the production of xylanase, a solid-state fermentation was performed using wheat bran as substrate. To obtain the most active crude extract of xy-lanase, the time frame of cultivation was first adjusted. Then, the downstream process for xylanase purification was developed by combining different membrane separation units with size exclusion chromatography. Further characterisation included determination of the optimal pH and temperature, determination of the molecular mass of the purified xy-lanase and analysis of kinetic parameters. Subsequently, the hydrolytic ability of the par-tially purified xylanase in the hydrolysis of alkali-extracted hemicellulose from soybean hulls was investigated. Results and conclusions. Our results show that Penicillium rubens produced extracellular xylanase at a yield of 21 U/g during solid-state fermentation. Using two ultrafiltration membranes of 10 and 3 kDa in combination with size exclusion chromatography, a yield of 49 % and 13-fold purification of xylanase was achieved. The purified xylanase (35 kDa) cleaved linear bonds β-(1→4) in beechwood xylan at a maximum rate of 0.64 μmol/ (min·mg) and a Michaelis constant of 44 mg/mL. At pH=6 and 45 °C, the purified xylanase showed its maximum activity. The xylanase produced showed a high ability to hydrolyse the hemicellulose fraction isolated from soybean hulls, as confirmed by thin-layer chro-matography. In the hydrothermally pretreated hemicellulose hydrolysate, the content of XOS with different degrees of polymerisation was detected, while in the non-pretreated hemicellulose hydrolysate, the content of xylotriose and glucose was confirmed. Novelty and scientific contribution. Future research focusing on the creation of new en-zymatic pathways for use in processes to convert renewable materials into value-added products can draw on our findings.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Xylanase Production by Solid-State Fermentation for the Extraction of Xylooligosaccharides from Soybean Hulls",
pages = "450-439",
number = "4",
volume = "61",
doi = "10.17113/ftb.61.04.23.8073"
}

Šekuljica, N., Jakovetić Tanasković, S., Mijalković, J., Simović, M., Pavlović, N., Đorđević, N., Culetu, A., Gazikalović, I., Luković, N., Bakrač, J.,& Knežević-Jugović, Z.. (2023). Xylanase Production by Solid-State Fermentation for the Extraction of Xylooligosaccharides from Soybean Hulls. in Food Technology and Biotechnology
University of Zagreb., 61(4), 439-450.
https://doi.org/10.17113/ftb.61.04.23.8073

Šekuljica N, Jakovetić Tanasković S, Mijalković J, Simović M, Pavlović N, Đorđević N, Culetu A, Gazikalović I, Luković N, Bakrač J, Knežević-Jugović Z. Xylanase Production by Solid-State Fermentation for the Extraction of Xylooligosaccharides from Soybean Hulls. in Food Technology and Biotechnology. 2023;61(4):439-450.
doi:10.17113/ftb.61.04.23.8073 .

Šekuljica, Nataša, Jakovetić Tanasković, Sonja, Mijalković, Jelena, Simović, Milica, Pavlović, Neda, Đorđević, Nikola, Culetu, Alina, Gazikalović, Ivana, Luković, Nevena, Bakrač, Jelena, Knežević-Jugović, Zorica, "Xylanase Production by Solid-State Fermentation for the Extraction of Xylooligosaccharides from Soybean Hulls" in Food Technology and Biotechnology, 61, no. 4 (2023):439-450,
https://doi.org/10.17113/ftb.61.04.23.8073 . .

TY  - JOUR
AU  - Gazikalović, Ivana
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Luković, Nevena
AU  - Jakovetić Tanasković, Sonja
AU  - Culetu, Alina
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5006
AB  - The possibility to utilize Alcalase to hydrolyze soft wheat flour (SWF) containing high concentration of solids (i.e. starch) and the effect of its presence was investigated. At a degree of hydrolysis of 23.49% +/- 0.64%, sample prepared as 15% (w/w) showed greatest reduction in gliadin content, resulting in 9.42 +/- 1.5 ppm of gluten, tested by competitive ELISA test. SDS-PAGE electrophoresis confirmed the differences in gliadin content for all of the prepared wheat flour hydrolysates (WFHs). All WFHs had improved radical-scavenging (>60%), metal-ion chelating (>80%) and technofunctional properties after enzymatic hydrolysis compared to SWF. FTIR spectra confirmed structural changes in the Amide I (1,700-1,600 cm(-1)) region. Changes in total zeta-potential and average particle size were observed. The hydrolysis reaction was facilitated by the increase of the solids content since it interferes with the aggregation of gluten proteins, therefore less available water was proven beneficial for the enzymatic reaction. Novelty impact statement: Gluten originating from soft wheat flour can be efficiently hydrolyzed by endo-protease Alcalase (DH similar to 24%), without introducing steps that include the extraction and isolation of gluten. By preparing the wheat flour hydrolysates, the significant reduction of adverse allergenicity of wheat flour has been achieved; gluten content was less than 10 ppm. Improvement of techno-functional properties, zeta-potential and particle size distribution, as well as antioxidant potential of soft wheat flour was observed upon enzymatic hydrolysis for all samples.
T2  - Journal of Food Processing and Preservation
T1  - Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction
DO  - 10.1111/jfpp.15925
ER  - 

@article{
author = "Gazikalović, Ivana and Mijalković, Jelena and Šekuljica, Nataša and Luković, Nevena and Jakovetić Tanasković, Sonja and Culetu, Alina and Knežević-Jugović, Zorica",
year = "2022",
abstract = "The possibility to utilize Alcalase to hydrolyze soft wheat flour (SWF) containing high concentration of solids (i.e. starch) and the effect of its presence was investigated. At a degree of hydrolysis of 23.49% +/- 0.64%, sample prepared as 15% (w/w) showed greatest reduction in gliadin content, resulting in 9.42 +/- 1.5 ppm of gluten, tested by competitive ELISA test. SDS-PAGE electrophoresis confirmed the differences in gliadin content for all of the prepared wheat flour hydrolysates (WFHs). All WFHs had improved radical-scavenging (>60%), metal-ion chelating (>80%) and technofunctional properties after enzymatic hydrolysis compared to SWF. FTIR spectra confirmed structural changes in the Amide I (1,700-1,600 cm(-1)) region. Changes in total zeta-potential and average particle size were observed. The hydrolysis reaction was facilitated by the increase of the solids content since it interferes with the aggregation of gluten proteins, therefore less available water was proven beneficial for the enzymatic reaction. Novelty impact statement: Gluten originating from soft wheat flour can be efficiently hydrolyzed by endo-protease Alcalase (DH similar to 24%), without introducing steps that include the extraction and isolation of gluten. By preparing the wheat flour hydrolysates, the significant reduction of adverse allergenicity of wheat flour has been achieved; gluten content was less than 10 ppm. Improvement of techno-functional properties, zeta-potential and particle size distribution, as well as antioxidant potential of soft wheat flour was observed upon enzymatic hydrolysis for all samples.",
journal = "Journal of Food Processing and Preservation",
title = "Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction",
doi = "10.1111/jfpp.15925"
}

Gazikalović, I., Mijalković, J., Šekuljica, N., Luković, N., Jakovetić Tanasković, S., Culetu, A.,& Knežević-Jugović, Z.. (2022). Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction. in Journal of Food Processing and Preservation.
https://doi.org/10.1111/jfpp.15925

Gazikalović I, Mijalković J, Šekuljica N, Luković N, Jakovetić Tanasković S, Culetu A, Knežević-Jugović Z. Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction. in Journal of Food Processing and Preservation. 2022;.
doi:10.1111/jfpp.15925 .

Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Culetu, Alina, Knežević-Jugović, Zorica, "Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction" in Journal of Food Processing and Preservation (2022),
https://doi.org/10.1111/jfpp.15925 . .

TY  - CONF
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Biçer, Furkan
AU  - Pavlović, Neda
AU  - Jakovetić Tanasković, Sonja
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6252
AB  - Proteins are an essential component of the human diet and effectively are provided from
both animal and plant sources. Sourcing ribulose-1,5-bisphosphate carboxylase/oxygenase
(RuBisCO) from green biomass such as pumpkin leaves, a by-product of the oil industry,
is a promising tool for obtaining protein with an excellent nutritional profile under the
green biorafinery concept, that can be used as a substitute for animal proteins. This study
provides the results regarding the implementation of ultrasound-assisted processing (UAP)
in the protein extraction from pumpkin leaves. UAP for recovery of RuBisCO proteins was
optimized by varing the solvent-to-sample ratio, solvent pH, ultrasound amplitudes and
time. UAP appears to have a strong potential for recovering RuBisCO protein from
pumpkin leaves, as it was highly influenced by the solvent-to-sample ratio along with UAP
amplitude and time.
AB  - Proteini životinjskog i biljnog porekla čine osnovne namirnice ljudske ishrane. Prema
konceptu zelene biorafinerije, izolovanje RuBisCO proteina (ribuloza-1,5-bisfosfat
karboksilaza/oksigenaze) iz zelene biomase kakva je lišće bundeve, nusproizvod industrije
prerade uljarica, je obećavajući pristup za dobijanje proteina sa visokom nutritivnom
vrednošću koje je moguće koristiti kao zamenu za proteine životinjskog porekla. U ovom
radu, ultrazvučno potpomognutim procesom ekstrakcije izolovani su proteini iz lišća
bundeve. Ultrazvučni proces ekstrakcije RuBisCO proteina optimizovan je variranjem
odnosa rastvarač-uzorak, pH rastvarača, vremena trajanja i amplitude ultrazvuka.
Ultrazvuk je ispoljio veliki pozitivan efekat na izolovanje RuBisCO proteina iz lišća
bundeve, na šta je u najvećoj meri tokom optimizacije procesa uticao odnos rastvaračuzorak, kao i amplituda i vreme ultrazvuka.
PB  - Beograd : Srpsko hemijsko društvo = Serbian Chemical Society
C3  - Book of Abstracts - Proceedings / 58th meeting of the Serbian Chemical Society, Belgrade
T1  - Ultrasound-assisted extraction process for recovery of RuBisCO proteins from pumpkin leaves
EP  - 174
SP  - 174
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6252
ER  - 

@conference{
author = "Mijalković, Jelena and Šekuljica, Nataša and Biçer, Furkan and Pavlović, Neda and Jakovetić Tanasković, Sonja and Knežević-Jugović, Zorica",
year = "2022",
abstract = "Proteins are an essential component of the human diet and effectively are provided from
both animal and plant sources. Sourcing ribulose-1,5-bisphosphate carboxylase/oxygenase
(RuBisCO) from green biomass such as pumpkin leaves, a by-product of the oil industry,
is a promising tool for obtaining protein with an excellent nutritional profile under the
green biorafinery concept, that can be used as a substitute for animal proteins. This study
provides the results regarding the implementation of ultrasound-assisted processing (UAP)
in the protein extraction from pumpkin leaves. UAP for recovery of RuBisCO proteins was
optimized by varing the solvent-to-sample ratio, solvent pH, ultrasound amplitudes and
time. UAP appears to have a strong potential for recovering RuBisCO protein from
pumpkin leaves, as it was highly influenced by the solvent-to-sample ratio along with UAP
amplitude and time., Proteini životinjskog i biljnog porekla čine osnovne namirnice ljudske ishrane. Prema
konceptu zelene biorafinerije, izolovanje RuBisCO proteina (ribuloza-1,5-bisfosfat
karboksilaza/oksigenaze) iz zelene biomase kakva je lišće bundeve, nusproizvod industrije
prerade uljarica, je obećavajući pristup za dobijanje proteina sa visokom nutritivnom
vrednošću koje je moguće koristiti kao zamenu za proteine životinjskog porekla. U ovom
radu, ultrazvučno potpomognutim procesom ekstrakcije izolovani su proteini iz lišća
bundeve. Ultrazvučni proces ekstrakcije RuBisCO proteina optimizovan je variranjem
odnosa rastvarač-uzorak, pH rastvarača, vremena trajanja i amplitude ultrazvuka.
Ultrazvuk je ispoljio veliki pozitivan efekat na izolovanje RuBisCO proteina iz lišća
bundeve, na šta je u najvećoj meri tokom optimizacije procesa uticao odnos rastvaračuzorak, kao i amplituda i vreme ultrazvuka.",
publisher = "Beograd : Srpsko hemijsko društvo = Serbian Chemical Society",
journal = "Book of Abstracts - Proceedings / 58th meeting of the Serbian Chemical Society, Belgrade",
title = "Ultrasound-assisted extraction process for recovery of RuBisCO proteins from pumpkin leaves",
pages = "174-174",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6252"
}

Mijalković, J., Šekuljica, N., Biçer, F., Pavlović, N., Jakovetić Tanasković, S.,& Knežević-Jugović, Z.. (2022). Ultrasound-assisted extraction process for recovery of RuBisCO proteins from pumpkin leaves. in Book of Abstracts - Proceedings / 58th meeting of the Serbian Chemical Society, Belgrade
Beograd : Srpsko hemijsko društvo = Serbian Chemical Society., 174-174.
https://hdl.handle.net/21.15107/rcub_technorep_6252

Mijalković J, Šekuljica N, Biçer F, Pavlović N, Jakovetić Tanasković S, Knežević-Jugović Z. Ultrasound-assisted extraction process for recovery of RuBisCO proteins from pumpkin leaves. in Book of Abstracts - Proceedings / 58th meeting of the Serbian Chemical Society, Belgrade. 2022;:174-174.
https://hdl.handle.net/21.15107/rcub_technorep_6252 .

Mijalković, Jelena, Šekuljica, Nataša, Biçer, Furkan, Pavlović, Neda, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica, "Ultrasound-assisted extraction process for recovery of RuBisCO proteins from pumpkin leaves" in Book of Abstracts - Proceedings / 58th meeting of the Serbian Chemical Society, Belgrade (2022):174-174,
https://hdl.handle.net/21.15107/rcub_technorep_6252 .

TY  - JOUR
AU  - Jakovetić Tanasković, Sonja
AU  - Šekuljica, Nataša
AU  - Jovanović, Jelena
AU  - Gazikalović, Ivana
AU  - Grbavčić, Sanja
AU  - Đorđević, Nikola
AU  - Vukašinović-Sekulić, Maja
AU  - Hao, Jian
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4848
AB  - Wheat bran is a by-product of wheat flour production used as a nutritious and economic feed ingredient, but since it possesses several anti-nutritional factors that entrap nutrients and interfere with digestion and absorption, its application is limited. The utilization of organic-rich wastes for the production of value-added products and nutritional improvement of food is a means to an end - sustainability. Here we propose addressing these challenges via fermentation by Bacillus sp. TMF-2, a strain that produces several enzymes and simultaneously, wheat bran of higher nutritional quality. Following solid-state fermentation, the soluble phenolic content of wheat bran nearly triplicated compared to the raw bran. The total proportion of polyphenols along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ability to reduce Fe3+ increased by 10-fold. Additionally, the activity of hydrolytic enzymes: amylase, cellulase, pectinase, mannanase, protease, and phytase increased during fermentation, whereas the level of anti-nutrient, phytic acid decreased. Among all produced enzymes, there is a special emphasis on the protease prone to degrade gluten thus resulting in gluten-free wheat bran. The results of this research could contribute to a beneficial procedure for the natural modification of wheat bran, which further augments the health benefits and utilization of wheat bran.
PB  - Academic Press
T2  - Journal of Cereal Science
T1  - Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition
SP  - 103159
VL  - 99
DO  - 10.1016/j.jcs.2020.103159
ER  - 

@article{
author = "Jakovetić Tanasković, Sonja and Šekuljica, Nataša and Jovanović, Jelena and Gazikalović, Ivana and Grbavčić, Sanja and Đorđević, Nikola and Vukašinović-Sekulić, Maja and Hao, Jian and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2021",
abstract = "Wheat bran is a by-product of wheat flour production used as a nutritious and economic feed ingredient, but since it possesses several anti-nutritional factors that entrap nutrients and interfere with digestion and absorption, its application is limited. The utilization of organic-rich wastes for the production of value-added products and nutritional improvement of food is a means to an end - sustainability. Here we propose addressing these challenges via fermentation by Bacillus sp. TMF-2, a strain that produces several enzymes and simultaneously, wheat bran of higher nutritional quality. Following solid-state fermentation, the soluble phenolic content of wheat bran nearly triplicated compared to the raw bran. The total proportion of polyphenols along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ability to reduce Fe3+ increased by 10-fold. Additionally, the activity of hydrolytic enzymes: amylase, cellulase, pectinase, mannanase, protease, and phytase increased during fermentation, whereas the level of anti-nutrient, phytic acid decreased. Among all produced enzymes, there is a special emphasis on the protease prone to degrade gluten thus resulting in gluten-free wheat bran. The results of this research could contribute to a beneficial procedure for the natural modification of wheat bran, which further augments the health benefits and utilization of wheat bran.",
publisher = "Academic Press",
journal = "Journal of Cereal Science",
title = "Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition",
pages = "103159",
volume = "99",
doi = "10.1016/j.jcs.2020.103159"
}

Jakovetić Tanasković, S., Šekuljica, N., Jovanović, J., Gazikalović, I., Grbavčić, S., Đorđević, N., Vukašinović-Sekulić, M., Hao, J., Luković, N.,& Knežević-Jugović, Z.. (2021). Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition. in Journal of Cereal Science
Academic Press., 99, 103159.
https://doi.org/10.1016/j.jcs.2020.103159

Jakovetić Tanasković S, Šekuljica N, Jovanović J, Gazikalović I, Grbavčić S, Đorđević N, Vukašinović-Sekulić M, Hao J, Luković N, Knežević-Jugović Z. Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition. in Journal of Cereal Science. 2021;99:103159.
doi:10.1016/j.jcs.2020.103159 .

Jakovetić Tanasković, Sonja, Šekuljica, Nataša, Jovanović, Jelena, Gazikalović, Ivana, Grbavčić, Sanja, Đorđević, Nikola, Vukašinović-Sekulić, Maja, Hao, Jian, Luković, Nevena, Knežević-Jugović, Zorica, "Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition" in Journal of Cereal Science, 99 (2021):103159,
https://doi.org/10.1016/j.jcs.2020.103159 . .

TY  - JOUR
AU  - Gazikalović, Ivana
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Jakovetić Tanasković, Sonja
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4811
AB  - In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 degrees C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k(2)) were 1.00, 3.68, 3.48, 4.64 and 4.17 min(-1) for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.
T2  - Foods
T1  - Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction
IS  - 9
VL  - 10
DO  - 10.3390/foods10092214
ER  - 

@article{
author = "Gazikalović, Ivana and Mijalković, Jelena and Šekuljica, Nataša and Jakovetić Tanasković, Sonja and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Knežević-Jugović, Zorica",
year = "2021",
abstract = "In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 degrees C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k(2)) were 1.00, 3.68, 3.48, 4.64 and 4.17 min(-1) for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.",
journal = "Foods",
title = "Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction",
number = "9",
volume = "10",
doi = "10.3390/foods10092214"
}

Gazikalović, I., Mijalković, J., Šekuljica, N., Jakovetić Tanasković, S., Đukić-Vuković, A., Mojović, L.,& Knežević-Jugović, Z.. (2021). Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction. in Foods, 10(9).
https://doi.org/10.3390/foods10092214

Gazikalović I, Mijalković J, Šekuljica N, Jakovetić Tanasković S, Đukić-Vuković A, Mojović L, Knežević-Jugović Z. Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction. in Foods. 2021;10(9).
doi:10.3390/foods10092214 .

Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Jakovetić Tanasković, Sonja, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Knežević-Jugović, Zorica, "Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction" in Foods, 10, no. 9 (2021),
https://doi.org/10.3390/foods10092214 . .

TY  - JOUR
AU  - Gazikalović, Ivana
AU  - Jovanović, Jelena
AU  - Šekuljica, Nataša
AU  - Luković, Nevena
AU  - Jakovetić Tanasković, Sonja
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6079
AB  - In modern times wheat gluten has drawn attention to many research groups. Wheat gluten represents one of the most widely used proteins in the food industry. It is a byproduct of the starch industry and has a higher percentage of protein content compared to other plant-based protein sources. In order to help reduce the allergenicity of wheat gluten, bacterial enzymes have been proven to have beneficial results in wheat gluten treatment. In search for an extracellular peptidase producing strain we have tested Bacillus subtilis TMF-1 isolate, which has previously been proven to have several enzyme activities. B. subtilis TMF-1 isolate has a food grade status, making it safe for application in the food industry. Thus, the aim of this research was to examine the possibility of utilizing mentioned strain in terms of gluten-degrading enzyme production. Tested strain was first streaked onto several agar plates in order to detect extracellular peptidase activity. Bacterial isolate has then been sequentially transferred to the same growth medium several times. Conditions varied for the submerged fermentation in 25 mL flasks were pH value of fermentation broth, concentration of gluten powder (0-10 g/L) in fermentation broth and concentration of peptone (0-1 g/L). Shaking flasks containing the fermentation broth with the bacterial strain were kept for 48 h at 370C. The results obtained show that the isolate has the possibility of thriving in low acidic to neutral pH values of the fermentation broth. Varied gluten concentrations showed that even 1 g/L of gluten powder was sufficient for the bacterial strain to manifest extracellular proteolytic enzyme activity. Peptone concentrations were also varied, but even the minimal presence of peptone has proven beneficial for bacterial growth and proteolytic activity. This research show that the B. subtilis TMF-1 isolate has proteolytic activity specific for wheat gluten as substrate and that it may be used in further research in order to utilize its enzymatic production abilities for lowering wheat gluten allergenicity.
PB  - Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Optimization of submerged fermentation conditions for gluten-degrading enzyme production using Bacillus subtilis isolate
EP  - 191
SP  - 186
VL  - 34
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6079
ER  - 

@article{
author = "Gazikalović, Ivana and Jovanović, Jelena and Šekuljica, Nataša and Luković, Nevena and Jakovetić Tanasković, Sonja and Knežević-Jugović, Zorica",
year = "2021",
abstract = "In modern times wheat gluten has drawn attention to many research groups. Wheat gluten represents one of the most widely used proteins in the food industry. It is a byproduct of the starch industry and has a higher percentage of protein content compared to other plant-based protein sources. In order to help reduce the allergenicity of wheat gluten, bacterial enzymes have been proven to have beneficial results in wheat gluten treatment. In search for an extracellular peptidase producing strain we have tested Bacillus subtilis TMF-1 isolate, which has previously been proven to have several enzyme activities. B. subtilis TMF-1 isolate has a food grade status, making it safe for application in the food industry. Thus, the aim of this research was to examine the possibility of utilizing mentioned strain in terms of gluten-degrading enzyme production. Tested strain was first streaked onto several agar plates in order to detect extracellular peptidase activity. Bacterial isolate has then been sequentially transferred to the same growth medium several times. Conditions varied for the submerged fermentation in 25 mL flasks were pH value of fermentation broth, concentration of gluten powder (0-10 g/L) in fermentation broth and concentration of peptone (0-1 g/L). Shaking flasks containing the fermentation broth with the bacterial strain were kept for 48 h at 370C. The results obtained show that the isolate has the possibility of thriving in low acidic to neutral pH values of the fermentation broth. Varied gluten concentrations showed that even 1 g/L of gluten powder was sufficient for the bacterial strain to manifest extracellular proteolytic enzyme activity. Peptone concentrations were also varied, but even the minimal presence of peptone has proven beneficial for bacterial growth and proteolytic activity. This research show that the B. subtilis TMF-1 isolate has proteolytic activity specific for wheat gluten as substrate and that it may be used in further research in order to utilize its enzymatic production abilities for lowering wheat gluten allergenicity.",
publisher = "Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Optimization of submerged fermentation conditions for gluten-degrading enzyme production using Bacillus subtilis isolate",
pages = "191-186",
volume = "34",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6079"
}

Gazikalović, I., Jovanović, J., Šekuljica, N., Luković, N., Jakovetić Tanasković, S.,& Knežević-Jugović, Z.. (2021). Optimization of submerged fermentation conditions for gluten-degrading enzyme production using Bacillus subtilis isolate. in Journal of Hygienic Engineering and Design
Consulting and Training Center - KEY., 34, 186-191.
https://hdl.handle.net/21.15107/rcub_technorep_6079

Gazikalović I, Jovanović J, Šekuljica N, Luković N, Jakovetić Tanasković S, Knežević-Jugović Z. Optimization of submerged fermentation conditions for gluten-degrading enzyme production using Bacillus subtilis isolate. in Journal of Hygienic Engineering and Design. 2021;34:186-191.
https://hdl.handle.net/21.15107/rcub_technorep_6079 .

Gazikalović, Ivana, Jovanović, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica, "Optimization of submerged fermentation conditions for gluten-degrading enzyme production using Bacillus subtilis isolate" in Journal of Hygienic Engineering and Design, 34 (2021):186-191,
https://hdl.handle.net/21.15107/rcub_technorep_6079 .

TY  - CONF
AU  - Gazikalović, Ivana
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Luković, Nevena
AU  - Jakovetić Tanasković, Sonja
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6080
AB  - Xylanases represent a diverse group of enzymes that degrade beta-1,4-xylan into xylose, thereby breaking down hemicellulose, one of the major components of plant cell walls. There are several industries that commercially use xylanase, such as pulp and paper making industry for chlorine-free bleaching of wood pulp and waste paper recycling, in food industry as food additives to poultry, in baking industry for improving dough handling and the quality of baked products. Xylanases are often used for the extraction of coffee, plant oils and in the first stage of starch extraction. Along with pectinase and cellulase, xylanases are also often used for clarification of fruit juices. Different microbial sources of xylanolytic enzymes have been reported such as bacteria, fungi, yeast and marine algae. The aim of this research was to find new fungi strains with xylanase production potential. Production of xylanase enzyme was done by submerged fermentation (SmF) with several different fungi species (Penicillium chrysogenum, Aspergillus niger, Aspergillus oryzae, Aspergillus flavus, Mucor sp., Rhizopus sp.) by using beechwood xylan as a substrate. The strains were previously screened for xylanase activity on selective xylan agar medium (XAM) plates over a period of 10 days. Among all the tested fungi, two exhibited significant results (Penicillium chrysogenum, Aspergillus flavus) for growth on XAM and were subjected to submerged fermentation in xylan broth medium for further analysis. Enzyme activities (IU/ml) monitored for both fungi showed a trend in value increase over the course of the first days of fermentation, where enzyme from Penicillium chrysogenum reached its maximum activity od 0.291 ± 0.018 IU/ml on day 4 of the fermentation. In comparison to Penicillium chrysogenum, enzyme activity measured for Aspergillus flavus was at least two-fold greater during all 12 days of fermentation, reaching its maximum of 0.655 ± 0.046 IU/ml on day 8 of the fermentation. pH and temperature optimum were analyzed for both of the selected fungi and the obtained optimal values were pH 5 and 37°C.
PB  - UNIVERSITY OF EAST SARAJEVO, FACULTY OF TECHNOLOGY
C3  - 7th International congress, Engineering, environment and materials in process industry EEM2021
T1  - Xylanase production by submerged fermentation: screening and selection of producing fungi
SP  - 89
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6080
ER  - 

@conference{
author = "Gazikalović, Ivana and Mijalković, Jelena and Šekuljica, Nataša and Luković, Nevena and Jakovetić Tanasković, Sonja and Knežević-Jugović, Zorica",
year = "2021",
abstract = "Xylanases represent a diverse group of enzymes that degrade beta-1,4-xylan into xylose, thereby breaking down hemicellulose, one of the major components of plant cell walls. There are several industries that commercially use xylanase, such as pulp and paper making industry for chlorine-free bleaching of wood pulp and waste paper recycling, in food industry as food additives to poultry, in baking industry for improving dough handling and the quality of baked products. Xylanases are often used for the extraction of coffee, plant oils and in the first stage of starch extraction. Along with pectinase and cellulase, xylanases are also often used for clarification of fruit juices. Different microbial sources of xylanolytic enzymes have been reported such as bacteria, fungi, yeast and marine algae. The aim of this research was to find new fungi strains with xylanase production potential. Production of xylanase enzyme was done by submerged fermentation (SmF) with several different fungi species (Penicillium chrysogenum, Aspergillus niger, Aspergillus oryzae, Aspergillus flavus, Mucor sp., Rhizopus sp.) by using beechwood xylan as a substrate. The strains were previously screened for xylanase activity on selective xylan agar medium (XAM) plates over a period of 10 days. Among all the tested fungi, two exhibited significant results (Penicillium chrysogenum, Aspergillus flavus) for growth on XAM and were subjected to submerged fermentation in xylan broth medium for further analysis. Enzyme activities (IU/ml) monitored for both fungi showed a trend in value increase over the course of the first days of fermentation, where enzyme from Penicillium chrysogenum reached its maximum activity od 0.291 ± 0.018 IU/ml on day 4 of the fermentation. In comparison to Penicillium chrysogenum, enzyme activity measured for Aspergillus flavus was at least two-fold greater during all 12 days of fermentation, reaching its maximum of 0.655 ± 0.046 IU/ml on day 8 of the fermentation. pH and temperature optimum were analyzed for both of the selected fungi and the obtained optimal values were pH 5 and 37°C.",
publisher = "UNIVERSITY OF EAST SARAJEVO, FACULTY OF TECHNOLOGY",
journal = "7th International congress, Engineering, environment and materials in process industry EEM2021",
title = "Xylanase production by submerged fermentation: screening and selection of producing fungi",
pages = "89",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6080"
}

Gazikalović, I., Mijalković, J., Šekuljica, N., Luković, N., Jakovetić Tanasković, S.,& Knežević-Jugović, Z.. (2021). Xylanase production by submerged fermentation: screening and selection of producing fungi. in 7th International congress, Engineering, environment and materials in process industry EEM2021
UNIVERSITY OF EAST SARAJEVO, FACULTY OF TECHNOLOGY., 89.
https://hdl.handle.net/21.15107/rcub_technorep_6080

Gazikalović I, Mijalković J, Šekuljica N, Luković N, Jakovetić Tanasković S, Knežević-Jugović Z. Xylanase production by submerged fermentation: screening and selection of producing fungi. in 7th International congress, Engineering, environment and materials in process industry EEM2021. 2021;:89.
https://hdl.handle.net/21.15107/rcub_technorep_6080 .

Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica, "Xylanase production by submerged fermentation: screening and selection of producing fungi" in 7th International congress, Engineering, environment and materials in process industry EEM2021 (2021):89,
https://hdl.handle.net/21.15107/rcub_technorep_6080 .

TY  - CONF
AU  - Gazikalović, Ivana
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Luković, Nevena
AU  - Jakovetić Tanasković, Sonja
AU  - Culetu, Alina
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6081
AB  - Enzymatic hydrolysis of wheat gluten at high solids concentrations is beneficial from both an ecological and an economic viewpoint, since wheat gluten can be hydrolyzed by either using the raw fraction of wheat gluten or directly from the soft wheat flour (SWF). Thus, in this study, the possibility to hydrolyze SWF with high concentration of solids, which implies in this case high starch content and the effect of its presence was investigated. SWF was hydrolyzed with Alcalase (pH 8.0, 60 °C) at different SWF concentrations while the enzyme to substrate (E/S) ratio was kept constant at 5%. By increasing the starch content in the sample and therefore reducing the amount of available water, greater degrees of hydrolysis (DH) were achieved. SWF prepared at 15% (w/w) showed greater DH compared to 5% (w/w) and 10% (w/w) mixtures. At a DH of 23.49%, sample prepared as 15% (w/w) showed greatest reduction in gliadin content, resulting in 9.42 ± 1.5 ppm of gluten, tested by competitive ELISA test. SDS-PAGE electrophoresis confirmed the differences in gliadin content for all of the prepared wheat flour hydrolysates (WFH). Enzymatic hydrolysis has removed glutenin subunits (GS), x-HMW-GS (83-88 kDa) and y-HMW-GS (67-74 kDa) and ω5-gliadins (49-55 kDa). All WFHs had significantly improved antioxidant (> 60%) and metal-ion chelating (> 80%) properties compared to SWF. Also, techno-functional properties were improved after enzymatic hydrolysis. Emulsifying activity and emulsion stability were significantly improved after hydrolysis and therefore more stable emulsion systems were formed. Foaming properties were also improved after hydrolysis. The changes in the WFHs macromolecular conformations and changes induced by the Alcalase, were inspected using Fourier transformation infrared spectroscopy (FTIR) and surface measurements. FTIR spectra confirmed structural changes in the Amide I (1,700-1,600 cm-1) region. The changes in total zeta-potential and average particle size were in accordance with above-mentioned functional behaviors. The increase in the DH, with prolonged time of enzyme attack, affected the increase in the surface charge of the WFH molecules, suggesting that the stability and electrokinetic potential were maintained stable. The hydrolysis reaction was facilitated by the increase of the solids content since it interferes with the aggregation of gluten proteins, therefore less available water was proven beneficial for the enzymatic reaction. Regarding process feasibility on an industrial level, a more concentrated system may be used in order to produce WFHs with reduced allergenic and improved functional properties.
PB  - UNIVERSITY OF EAST SARAJEVO, FACULTY OF TECHNOLOGY
C3  - 7th International congress, Engineering, environment and materials in process industry EEM2021
T1  - Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction
SP  - 90
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6081
ER  - 

@conference{
author = "Gazikalović, Ivana and Mijalković, Jelena and Šekuljica, Nataša and Luković, Nevena and Jakovetić Tanasković, Sonja and Culetu, Alina and Knežević-Jugović, Zorica",
year = "2021",
abstract = "Enzymatic hydrolysis of wheat gluten at high solids concentrations is beneficial from both an ecological and an economic viewpoint, since wheat gluten can be hydrolyzed by either using the raw fraction of wheat gluten or directly from the soft wheat flour (SWF). Thus, in this study, the possibility to hydrolyze SWF with high concentration of solids, which implies in this case high starch content and the effect of its presence was investigated. SWF was hydrolyzed with Alcalase (pH 8.0, 60 °C) at different SWF concentrations while the enzyme to substrate (E/S) ratio was kept constant at 5%. By increasing the starch content in the sample and therefore reducing the amount of available water, greater degrees of hydrolysis (DH) were achieved. SWF prepared at 15% (w/w) showed greater DH compared to 5% (w/w) and 10% (w/w) mixtures. At a DH of 23.49%, sample prepared as 15% (w/w) showed greatest reduction in gliadin content, resulting in 9.42 ± 1.5 ppm of gluten, tested by competitive ELISA test. SDS-PAGE electrophoresis confirmed the differences in gliadin content for all of the prepared wheat flour hydrolysates (WFH). Enzymatic hydrolysis has removed glutenin subunits (GS), x-HMW-GS (83-88 kDa) and y-HMW-GS (67-74 kDa) and ω5-gliadins (49-55 kDa). All WFHs had significantly improved antioxidant (> 60%) and metal-ion chelating (> 80%) properties compared to SWF. Also, techno-functional properties were improved after enzymatic hydrolysis. Emulsifying activity and emulsion stability were significantly improved after hydrolysis and therefore more stable emulsion systems were formed. Foaming properties were also improved after hydrolysis. The changes in the WFHs macromolecular conformations and changes induced by the Alcalase, were inspected using Fourier transformation infrared spectroscopy (FTIR) and surface measurements. FTIR spectra confirmed structural changes in the Amide I (1,700-1,600 cm-1) region. The changes in total zeta-potential and average particle size were in accordance with above-mentioned functional behaviors. The increase in the DH, with prolonged time of enzyme attack, affected the increase in the surface charge of the WFH molecules, suggesting that the stability and electrokinetic potential were maintained stable. The hydrolysis reaction was facilitated by the increase of the solids content since it interferes with the aggregation of gluten proteins, therefore less available water was proven beneficial for the enzymatic reaction. Regarding process feasibility on an industrial level, a more concentrated system may be used in order to produce WFHs with reduced allergenic and improved functional properties.",
publisher = "UNIVERSITY OF EAST SARAJEVO, FACULTY OF TECHNOLOGY",
journal = "7th International congress, Engineering, environment and materials in process industry EEM2021",
title = "Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction",
pages = "90",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6081"
}

Gazikalović, I., Mijalković, J., Šekuljica, N., Luković, N., Jakovetić Tanasković, S., Culetu, A.,& Knežević-Jugović, Z.. (2021). Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction. in 7th International congress, Engineering, environment and materials in process industry EEM2021
UNIVERSITY OF EAST SARAJEVO, FACULTY OF TECHNOLOGY., 90.
https://hdl.handle.net/21.15107/rcub_technorep_6081

Gazikalović I, Mijalković J, Šekuljica N, Luković N, Jakovetić Tanasković S, Culetu A, Knežević-Jugović Z. Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction. in 7th International congress, Engineering, environment and materials in process industry EEM2021. 2021;:90.
https://hdl.handle.net/21.15107/rcub_technorep_6081 .

Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Culetu, Alina, Knežević-Jugović, Zorica, "Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction" in 7th International congress, Engineering, environment and materials in process industry EEM2021 (2021):90,
https://hdl.handle.net/21.15107/rcub_technorep_6081 .

TY  - CONF
AU  - Gazikalović, Ivana
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Luković, Nevena
AU  - Jakovetić Tanasković, Sonja
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7015
AB  - Xylanases represent a diverse group of enzymes that degrade beta-1,4-xylan into xylose, thereby breaking down hemicellulose, one of the major components of plant cell walls. There are several industries that commercially use xylanase, such as pulp and paper making industry for chlorine-free bleaching of wood pulp and waste paper recycling, in food industry as food additives to poultry, in baking industry for improving dough handling and the quality of baked products. Xylanases are often used for the extraction of coffee, plant oils and in the first stage of starch extraction. Along with pectinase and cellulase, xylanases are also often used for clarification of fruit juices. Different microbial sources of xylanolytic enzymes have been reported such as bacteria, fungi, yeast and marine algae. The aim of this research was to find new fungi strains with xylanase production potential. Production of xylanase enzyme was done by submerged fermentation (SmF) with several different fungi species (Penicillium chrysogenum, Aspergillus niger, Aspergillus oryzae, Aspergillus flavus, Mucor sp., Rhizopus sp.) by using beechwood xylan as a substrate. The strains were previously screened for xylanase activity on selective xylan agar medium (XAM) plates over a period of 10 days. Among all the tested fungi, two exhibited significant results (Penicillium chrysogenum, Aspergillus flavus) for growth on XAM and were subjected to submerged fermentation in xylan broth medium for further analysis. Enzyme activities (IU/ml) monitored for both fungi showed a trend in value increase over the course of the first days of fermentation, where enzyme from Penicillium chrysogenum reached its maximum activity od 0.291 ± 0.018 IU/ml on day 4 of the fermentation. In comparison to Penicillium chrysogenum, enzyme activity measured for Aspergillus flavus was at least two-fold greater during all 12 days of fermentation, reaching its maximum of 0.655 ± 0.046 IU/ml on day 8 of the fermentation. pH and temperature optimum were analyzed for both of the selected fungi and the obtained optimal values were pH 5 and 37°C.
PB  - Zvornik : Faculty of Technology
C3  - Proceedings / VII International Congress "Engineering, Environment and Materials in Process Industry" EEM2021, Jahorina, March 17-19, 2021
T1  - Xylanase production by submerged fermentation: screening and selection of producing fungi
EP  - 313
SP  - 304
DO  - 10.7251/EEMEN2101304G
ER  - 

@conference{
author = "Gazikalović, Ivana and Mijalković, Jelena and Šekuljica, Nataša and Luković, Nevena and Jakovetić Tanasković, Sonja and Knežević-Jugović, Zorica",
year = "2021",
abstract = "Xylanases represent a diverse group of enzymes that degrade beta-1,4-xylan into xylose, thereby breaking down hemicellulose, one of the major components of plant cell walls. There are several industries that commercially use xylanase, such as pulp and paper making industry for chlorine-free bleaching of wood pulp and waste paper recycling, in food industry as food additives to poultry, in baking industry for improving dough handling and the quality of baked products. Xylanases are often used for the extraction of coffee, plant oils and in the first stage of starch extraction. Along with pectinase and cellulase, xylanases are also often used for clarification of fruit juices. Different microbial sources of xylanolytic enzymes have been reported such as bacteria, fungi, yeast and marine algae. The aim of this research was to find new fungi strains with xylanase production potential. Production of xylanase enzyme was done by submerged fermentation (SmF) with several different fungi species (Penicillium chrysogenum, Aspergillus niger, Aspergillus oryzae, Aspergillus flavus, Mucor sp., Rhizopus sp.) by using beechwood xylan as a substrate. The strains were previously screened for xylanase activity on selective xylan agar medium (XAM) plates over a period of 10 days. Among all the tested fungi, two exhibited significant results (Penicillium chrysogenum, Aspergillus flavus) for growth on XAM and were subjected to submerged fermentation in xylan broth medium for further analysis. Enzyme activities (IU/ml) monitored for both fungi showed a trend in value increase over the course of the first days of fermentation, where enzyme from Penicillium chrysogenum reached its maximum activity od 0.291 ± 0.018 IU/ml on day 4 of the fermentation. In comparison to Penicillium chrysogenum, enzyme activity measured for Aspergillus flavus was at least two-fold greater during all 12 days of fermentation, reaching its maximum of 0.655 ± 0.046 IU/ml on day 8 of the fermentation. pH and temperature optimum were analyzed for both of the selected fungi and the obtained optimal values were pH 5 and 37°C.",
publisher = "Zvornik : Faculty of Technology",
journal = "Proceedings / VII International Congress "Engineering, Environment and Materials in Process Industry" EEM2021, Jahorina, March 17-19, 2021",
title = "Xylanase production by submerged fermentation: screening and selection of producing fungi",
pages = "313-304",
doi = "10.7251/EEMEN2101304G"
}

Gazikalović, I., Mijalković, J., Šekuljica, N., Luković, N., Jakovetić Tanasković, S.,& Knežević-Jugović, Z.. (2021). Xylanase production by submerged fermentation: screening and selection of producing fungi. in Proceedings / VII International Congress "Engineering, Environment and Materials in Process Industry" EEM2021, Jahorina, March 17-19, 2021
Zvornik : Faculty of Technology., 304-313.
https://doi.org/10.7251/EEMEN2101304G

Gazikalović I, Mijalković J, Šekuljica N, Luković N, Jakovetić Tanasković S, Knežević-Jugović Z. Xylanase production by submerged fermentation: screening and selection of producing fungi. in Proceedings / VII International Congress "Engineering, Environment and Materials in Process Industry" EEM2021, Jahorina, March 17-19, 2021. 2021;:304-313.
doi:10.7251/EEMEN2101304G .

Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica, "Xylanase production by submerged fermentation: screening and selection of producing fungi" in Proceedings / VII International Congress "Engineering, Environment and Materials in Process Industry" EEM2021, Jahorina, March 17-19, 2021 (2021):304-313,
https://doi.org/10.7251/EEMEN2101304G . .

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  - JOUR
AU  - Šekuljica, Nataša
AU  - Jovanović, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Ognjanović, Nevena
AU  - Gazikalović, Ivana
AU  - Knežević-Jugović, Zorica
AU  - Mijin, Dušan
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4457
AB  - Horseradish peroxidase (HRP) is a highly specific enzyme with great potential for use in the decolorization of synthetic dyes. A comprehensive study of HRP immobilization using various techniques such as adsorption and covalent immobilization on the novel carrier Purolite (R) A109 with a special focus on enzymatic decolorization and toxicity of artificially colored wastewater. The immobilized preparations with an activity of 156.21 +/- 1.41 U g(-1) and 85.71 +/- 1.62 U g(-1) after the HRP adsorption and covalent immobilization, respectively, were obtained. Stability and reusability of the immobilized preparations were also evaluated. A noteworthy decolorization level (similar to 90%) with immobilized HRP was achieved. Phytotoxicity testing using Mung bean seeds and acute toxicity assay with Artemia salina has confirmed the applicability of the obtained immobilized preparation in industrial wastewater plants for the treatment of colored wastewater.
PB  - Wiley, Hoboken
T2  - Biotechnology Progress
T1  - Immobilization of horseradish peroxidase onto Purolite (R) A109 and its anthraquinone dye biodegradation and detoxification potential
IS  - 4
VL  - 36
DO  - 10.1002/btpr.2991
ER  - 

@article{
author = "Šekuljica, Nataša and Jovanović, Jelena and Jakovetić Tanasković, Sonja and Ognjanović, Nevena and Gazikalović, Ivana and Knežević-Jugović, Zorica and Mijin, Dušan",
year = "2020",
abstract = "Horseradish peroxidase (HRP) is a highly specific enzyme with great potential for use in the decolorization of synthetic dyes. A comprehensive study of HRP immobilization using various techniques such as adsorption and covalent immobilization on the novel carrier Purolite (R) A109 with a special focus on enzymatic decolorization and toxicity of artificially colored wastewater. The immobilized preparations with an activity of 156.21 +/- 1.41 U g(-1) and 85.71 +/- 1.62 U g(-1) after the HRP adsorption and covalent immobilization, respectively, were obtained. Stability and reusability of the immobilized preparations were also evaluated. A noteworthy decolorization level (similar to 90%) with immobilized HRP was achieved. Phytotoxicity testing using Mung bean seeds and acute toxicity assay with Artemia salina has confirmed the applicability of the obtained immobilized preparation in industrial wastewater plants for the treatment of colored wastewater.",
publisher = "Wiley, Hoboken",
journal = "Biotechnology Progress",
title = "Immobilization of horseradish peroxidase onto Purolite (R) A109 and its anthraquinone dye biodegradation and detoxification potential",
number = "4",
volume = "36",
doi = "10.1002/btpr.2991"
}

Šekuljica, N., Jovanović, J., Jakovetić Tanasković, S., Ognjanović, N., Gazikalović, I., Knežević-Jugović, Z.,& Mijin, D.. (2020). Immobilization of horseradish peroxidase onto Purolite (R) A109 and its anthraquinone dye biodegradation and detoxification potential. in Biotechnology Progress
Wiley, Hoboken., 36(4).
https://doi.org/10.1002/btpr.2991

Šekuljica N, Jovanović J, Jakovetić Tanasković S, Ognjanović N, Gazikalović I, Knežević-Jugović Z, Mijin D. Immobilization of horseradish peroxidase onto Purolite (R) A109 and its anthraquinone dye biodegradation and detoxification potential. in Biotechnology Progress. 2020;36(4).
doi:10.1002/btpr.2991 .

Šekuljica, Nataša, Jovanović, Jelena, Jakovetić Tanasković, Sonja, Ognjanović, Nevena, Gazikalović, Ivana, Knežević-Jugović, Zorica, Mijin, Dušan, "Immobilization of horseradish peroxidase onto Purolite (R) A109 and its anthraquinone dye biodegradation and detoxification potential" in Biotechnology Progress, 36, no. 4 (2020),
https://doi.org/10.1002/btpr.2991 . .

TY  - CONF
AU  - Gazikalović, Ivana
AU  - Jovanović, Jelena
AU  - Šekuljica, Nataša
AU  - Luković, Nevena
AU  - Jakovetić Tanasković, Sonja
AU  - Knežević-Jugović, Zorica
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6254
AB  - In modern times wheat gluten has drawn attention to many research groups.
Wheat gluten represents one of the most widely used proteins in the food
industry. It is a byproduct of the starch industry and has a higher percentage
of protein content compared to other plant-based protein sources. In order to
help reduce the allergenicity of wheat gluten, bacterial enzymes have been
proven to have beneficial results in wheat gluten treatment. In search for
an extracellular peptidase producing strain we have tested Bacillus subtilis
TMF-1 isolate, which has previously been proven to have several enzyme
activities. B. subtilis TMF-1 isolate has a food grade status, making it safe
for application in the food industry. Thus, the aim of this research was to
examine the possibility of utilizing mentioned strain in terms of glutendegrading
enzyme production.
Tested strain was first streaked onto several agar plates in order to detect
extracellular peptidase activity. Bacterial isolate has then been sequentially
transferred to the same growth medium several times. Conditions varied for
the submerged fermentation in 25 mL flasks were pH value of fermentation
broth, concentration of gluten powder (0 - 10 g/L) in fermentation broth
and concentration of peptone (0 - 1 g/L). Shaking flasks containing the
fermentation broth with the bacterial strain were kept for 48 h at 37 0C.
The results obtained show that the isolate has the possibility of thriving
in low acidic to neutral pH values of the fermentation broth. Varied gluten concentrations showed that even 1 g/L of gluten powder was sufficient for the
bacterial strain to manifest extracellular proteolytic enzyme activity. Peptone
concentrations were also varied, but even the minimal presence of peptone
has proven beneficial for bacterial growth and proteolytic activity.
This research show that the B. subtilis TMF-1 isolate has proteolytic activity
specific for wheat gluten as substrate and that it may be used in further
research in order to utilize its enzymatic production abilities for lowering
wheat gluten allergenicity.
PB  - Skopje : Consulting and training center - KEY
C3  - Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress
T1  - Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate
EP  - 86
SP  - 85
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6254
ER  - 

@conference{
author = "Gazikalović, Ivana and Jovanović, Jelena and Šekuljica, Nataša and Luković, Nevena and Jakovetić Tanasković, Sonja and Knežević-Jugović, Zorica",
year = "2020",
abstract = "In modern times wheat gluten has drawn attention to many research groups.
Wheat gluten represents one of the most widely used proteins in the food
industry. It is a byproduct of the starch industry and has a higher percentage
of protein content compared to other plant-based protein sources. In order to
help reduce the allergenicity of wheat gluten, bacterial enzymes have been
proven to have beneficial results in wheat gluten treatment. In search for
an extracellular peptidase producing strain we have tested Bacillus subtilis
TMF-1 isolate, which has previously been proven to have several enzyme
activities. B. subtilis TMF-1 isolate has a food grade status, making it safe
for application in the food industry. Thus, the aim of this research was to
examine the possibility of utilizing mentioned strain in terms of glutendegrading
enzyme production.
Tested strain was first streaked onto several agar plates in order to detect
extracellular peptidase activity. Bacterial isolate has then been sequentially
transferred to the same growth medium several times. Conditions varied for
the submerged fermentation in 25 mL flasks were pH value of fermentation
broth, concentration of gluten powder (0 - 10 g/L) in fermentation broth
and concentration of peptone (0 - 1 g/L). Shaking flasks containing the
fermentation broth with the bacterial strain were kept for 48 h at 37 0C.
The results obtained show that the isolate has the possibility of thriving
in low acidic to neutral pH values of the fermentation broth. Varied gluten concentrations showed that even 1 g/L of gluten powder was sufficient for the
bacterial strain to manifest extracellular proteolytic enzyme activity. Peptone
concentrations were also varied, but even the minimal presence of peptone
has proven beneficial for bacterial growth and proteolytic activity.
This research show that the B. subtilis TMF-1 isolate has proteolytic activity
specific for wheat gluten as substrate and that it may be used in further
research in order to utilize its enzymatic production abilities for lowering
wheat gluten allergenicity.",
publisher = "Skopje : Consulting and training center - KEY",
journal = "Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress",
title = "Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate",
pages = "86-85",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6254"
}

Gazikalović, I., Jovanović, J., Šekuljica, N., Luković, N., Jakovetić Tanasković, S.,& Knežević-Jugović, Z.. (2020). Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate. in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress
Skopje : Consulting and training center - KEY., 85-86.
https://hdl.handle.net/21.15107/rcub_technorep_6254

Gazikalović I, Jovanović J, Šekuljica N, Luković N, Jakovetić Tanasković S, Knežević-Jugović Z. Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate. in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress. 2020;:85-86.
https://hdl.handle.net/21.15107/rcub_technorep_6254 .

Gazikalović, Ivana, Jovanović, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica, "Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate" in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress (2020):85-86,
https://hdl.handle.net/21.15107/rcub_technorep_6254 .

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 .