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

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

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

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

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

TY  - JOUR
AU  - 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  - 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  - 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 .