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

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

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

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

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

TY  - CONF
AU  - 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 . .

Knežević Jugović, Z., Gazikalović, I., Mijalković, J., Šekuljica, N., Luković, N.,& Culetu, A.. (2023). Нови безглутенски пекарски производи од модификованог пшеничног брашна. 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_7079

Knežević Jugović Z, Gazikalović I, Mijalković J, Šekuljica N, Luković N, Culetu A. Нови безглутенски пекарски производи од модификованог пшеничног брашна. 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_7079 .

Knežević Jugović, Zorica, Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Culetu, Alina, "Нови безглутенски пекарски производи од модификованог пшеничног брашна" 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_7079 .

TY  - CONF
AU  - Pavlović, Neda
AU  - Mijalković, Jelena
AU  - Đorđević, Verica
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6250
AB  - Liposomes have been researched as carriers for encapsulation of
bioactive protein hydrolysate, despite low stability which makes them difficult to 
use. Using cholesterol or octadecylamine as lipid membrane stabilizers, soy protein 
hydrolysate is effectively encapsulated in liposomes created with phospholipon.
Presence of both stabilizers concurrently resulted the highest efficiency 49.7%, while 
increasing the phospholipon mass had no effect. Particle size was raised (265 to 335 
nm) as a result of the octadecylamine addition, and zeta potential was positive (36.7 
mV), as compared to the cholesterol addition (-25.1 mV). Liposomes enabled 
extended hydrolysate release with retained its bioactivity.
AB  - Lipozomi su dugo proučavani nosači za inkapsulaciju bioaktivnih proteinskih 
hidrolizata, uprkos niskoj stabilnost koja predstavlja problem za širu primenu.
Koristeći stabilizatore holesterol i oktadecilamin, proteinski hidrolizat soje je 
uspešno inkapsuliran u lipozome sačinjene od fosfolipona. Prisustvo oba 
stabilizatora istovremeno rezultiralo je najvećom efikasnišću 49,7 %, dok povećanje 
početne mase fosfolipona nije imalo uticaja na efikasnot. Veličina lipozoma je 
povećana (sa 265 na 335 nm) kao rezultata dodavanja oktadecilamina, ali je zeta 
potencilaj pozitivan (36,7 mV) u poređenju sa dodatkom holesterola (-25,1 mV). 
Pripremljeni lipozomi omogućili su produženo oslobađanje hidrolizata soje uz 
očuvanje njegove bioaktivnosti.
PB  - Kragujevac : Univerzitet, Agronomski fakultet u Čačku, 2022 (Beograd : Birograf Comp)
C3  - Zbornik radova / XXVII Savetovanje o biotehnologiji sa međunarodnim učešćem
T1  - Characteristics of octadecylamine-stabilized liposomes containing soy protein hydrolysates
EP  - 495
SP  - 489
DO  - 10.46793/SBT27.489P
ER  - 

@conference{
author = "Pavlović, Neda and Mijalković, Jelena and Đorđević, Verica and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2022",
abstract = "Liposomes have been researched as carriers for encapsulation of
bioactive protein hydrolysate, despite low stability which makes them difficult to 
use. Using cholesterol or octadecylamine as lipid membrane stabilizers, soy protein 
hydrolysate is effectively encapsulated in liposomes created with phospholipon.
Presence of both stabilizers concurrently resulted the highest efficiency 49.7%, while 
increasing the phospholipon mass had no effect. Particle size was raised (265 to 335 
nm) as a result of the octadecylamine addition, and zeta potential was positive (36.7 
mV), as compared to the cholesterol addition (-25.1 mV). Liposomes enabled 
extended hydrolysate release with retained its bioactivity., Lipozomi su dugo proučavani nosači za inkapsulaciju bioaktivnih proteinskih 
hidrolizata, uprkos niskoj stabilnost koja predstavlja problem za širu primenu.
Koristeći stabilizatore holesterol i oktadecilamin, proteinski hidrolizat soje je 
uspešno inkapsuliran u lipozome sačinjene od fosfolipona. Prisustvo oba 
stabilizatora istovremeno rezultiralo je najvećom efikasnišću 49,7 %, dok povećanje 
početne mase fosfolipona nije imalo uticaja na efikasnot. Veličina lipozoma je 
povećana (sa 265 na 335 nm) kao rezultata dodavanja oktadecilamina, ali je zeta 
potencilaj pozitivan (36,7 mV) u poređenju sa dodatkom holesterola (-25,1 mV). 
Pripremljeni lipozomi omogućili su produženo oslobađanje hidrolizata soje uz 
očuvanje njegove bioaktivnosti.",
publisher = "Kragujevac : Univerzitet, Agronomski fakultet u Čačku, 2022 (Beograd : Birograf Comp)",
journal = "Zbornik radova / XXVII Savetovanje o biotehnologiji sa međunarodnim učešćem",
title = "Characteristics of octadecylamine-stabilized liposomes containing soy protein hydrolysates",
pages = "495-489",
doi = "10.46793/SBT27.489P"
}

Pavlović, N., Mijalković, J., Đorđević, V., Bugarski, B.,& Knežević-Jugović, Z.. (2022). Characteristics of octadecylamine-stabilized liposomes containing soy protein hydrolysates. in Zbornik radova / XXVII Savetovanje o biotehnologiji sa međunarodnim učešćem
Kragujevac : Univerzitet, Agronomski fakultet u Čačku, 2022 (Beograd : Birograf Comp)., 489-495.
https://doi.org/10.46793/SBT27.489P

Pavlović N, Mijalković J, Đorđević V, Bugarski B, Knežević-Jugović Z. Characteristics of octadecylamine-stabilized liposomes containing soy protein hydrolysates. in Zbornik radova / XXVII Savetovanje o biotehnologiji sa međunarodnim učešćem. 2022;:489-495.
doi:10.46793/SBT27.489P .

Pavlović, Neda, Mijalković, Jelena, Đorđević, Verica, Bugarski, Branko, Knežević-Jugović, Zorica, "Characteristics of octadecylamine-stabilized liposomes containing soy protein hydrolysates" in Zbornik radova / XXVII Savetovanje o biotehnologiji sa međunarodnim učešćem (2022):489-495,
https://doi.org/10.46793/SBT27.489P . .

TY  - CONF
AU  - Pavlović, Neda
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Petrović, Predrag
AU  - Đorđević, Verica
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6251
AB  - Nowadays, the necessity for dietary nutrient encapsulation emerges largely since the action of digestive enzymes causes the loss of structural integrity and function of nutrients. Proteins have high nutritional value and thus are considered as the most nutritionally beneficial carriers; moreover, due to their versatility, proteins can be generated in a variety of structures (nanoparticles, nanofilms, nanofibers, coacervates, and hydrogels), allowing for the delivery of hydrophobic or hydrophilic nutrients. Proteins of vegetable origin have broader application potential over proteins of animal sources. Thus, the modern research focuses on waste leaf biomass, such as pumpkin leaves, as a rich source of plant proteins, specifically the most abundant protein in the world, ribulose-1,5-bisphosphate carboxylase-oxygenase, RuBisCo protein. 
The aim of this work was to isolate the water-soluble proteins, mostly RuBisCO protein, from pumpkin leaves in order to utilize it as a carrier for folic acid (FA) encapsulation. The resulting protein leaf concentrate was lyophilized and used as such to form nanoparticles. Leaf protein nanoparticles were prepared by employing a Ca-induced cold gelation method. 
Results and conclusions. The results showed that the Ca-induced protein nanoparticles have a small particle size (58–208 nm), polydispersity index (PDI) of 0.241 to 0.377, and negative zeta potential (-16.2 to -23.9 mV). Protein leaf nanoparticles exhibited uniform unimodal size distribution and spherical shape with a unique honeycomb-like core structure. Nanoparticle characteristics including size, surface charge and hydrophobicity could be adjustable by changing calcium chloride concentration from 2 to 10 mM and environmental pH (7 to 9). All manufactured nanoparticles demonstrated good stability over seven days, with no significant changes in zeta potential or formation agglomerates. Release studies showed that the leaf protein nanoparticles with FA, encapsulation efficiency amounted 40.2%, were resistant to pepsin and low pH in simulated gastric fluid (10% of initial FA amount was realized), but released the encapsulated FA in simulated intestinal conditions was enriched, even another 50% was achieved.  
Pumpkin leaf protein nanoparticles have a promising possibility for bioactive ingredient delivery owing to the characteristics described above. These findings would be of great importance for the development of food-grade nanoparticles suitable for the formulations of functional foods.
PB  - Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists
C3  - Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity
T1  - Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins
EP  - 142
SP  - 141
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6251
ER  - 

@conference{
author = "Pavlović, Neda and Mijalković, Jelena and Šekuljica, Nataša and Petrović, Predrag and Đorđević, Verica and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2022",
abstract = "Nowadays, the necessity for dietary nutrient encapsulation emerges largely since the action of digestive enzymes causes the loss of structural integrity and function of nutrients. Proteins have high nutritional value and thus are considered as the most nutritionally beneficial carriers; moreover, due to their versatility, proteins can be generated in a variety of structures (nanoparticles, nanofilms, nanofibers, coacervates, and hydrogels), allowing for the delivery of hydrophobic or hydrophilic nutrients. Proteins of vegetable origin have broader application potential over proteins of animal sources. Thus, the modern research focuses on waste leaf biomass, such as pumpkin leaves, as a rich source of plant proteins, specifically the most abundant protein in the world, ribulose-1,5-bisphosphate carboxylase-oxygenase, RuBisCo protein. 
The aim of this work was to isolate the water-soluble proteins, mostly RuBisCO protein, from pumpkin leaves in order to utilize it as a carrier for folic acid (FA) encapsulation. The resulting protein leaf concentrate was lyophilized and used as such to form nanoparticles. Leaf protein nanoparticles were prepared by employing a Ca-induced cold gelation method. 
Results and conclusions. The results showed that the Ca-induced protein nanoparticles have a small particle size (58–208 nm), polydispersity index (PDI) of 0.241 to 0.377, and negative zeta potential (-16.2 to -23.9 mV). Protein leaf nanoparticles exhibited uniform unimodal size distribution and spherical shape with a unique honeycomb-like core structure. Nanoparticle characteristics including size, surface charge and hydrophobicity could be adjustable by changing calcium chloride concentration from 2 to 10 mM and environmental pH (7 to 9). All manufactured nanoparticles demonstrated good stability over seven days, with no significant changes in zeta potential or formation agglomerates. Release studies showed that the leaf protein nanoparticles with FA, encapsulation efficiency amounted 40.2%, were resistant to pepsin and low pH in simulated gastric fluid (10% of initial FA amount was realized), but released the encapsulated FA in simulated intestinal conditions was enriched, even another 50% was achieved.  
Pumpkin leaf protein nanoparticles have a promising possibility for bioactive ingredient delivery owing to the characteristics described above. These findings would be of great importance for the development of food-grade nanoparticles suitable for the formulations of functional foods.",
publisher = "Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists",
journal = "Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity",
title = "Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins",
pages = "142-141",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6251"
}

Pavlović, N., Mijalković, J., Šekuljica, N., Petrović, P., Đorđević, V., Bugarski, B.,& Knežević-Jugović, Z.. (2022). Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins. in Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity
Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists., 141-142.
https://hdl.handle.net/21.15107/rcub_technorep_6251

Pavlović N, Mijalković J, Šekuljica N, Petrović P, Đorđević V, Bugarski B, Knežević-Jugović Z. Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins. in Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity. 2022;:141-142.
https://hdl.handle.net/21.15107/rcub_technorep_6251 .

Pavlović, Neda, Mijalković, Jelena, Šekuljica, Nataša, Petrović, Predrag, Đorđević, Verica, Bugarski, Branko, Knežević-Jugović, Zorica, "Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins" in Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity (2022):141-142,
https://hdl.handle.net/21.15107/rcub_technorep_6251 .

TY  - JOUR
AU  - Pavlović, Neda
AU  - Mijalković, Jelena
AU  - Đorđević, Verica
AU  - Pecarski, Danijela
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5384
AB  - This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum EE value of 60.5 % was obtained. Average size of peptide-loaded nanoliposomes was found to be from 191.1 to 286.7 nm, with a ζ potential of −25.5 to −34.6 mV, and a polydispersity index of 0.250–0.390. Ultrasound-assisted encapsulation process did not lead to a decrease in the antioxidant activity of the trapped peptides. FTIR has indicated an effective hydrophobic interaction between phosphatidylcholine and hydrolysate peptides. TEM and SEM have confirmed the spherical nanocarrier structure and unilamelarity. Prolonged gastrointestinal release and stability of peptides have been enabled by liposome nanocarriers.
PB  - Elsevier Ltd.
T2  - Food Chemistry: X
T1  - Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion
SP  - 100370
VL  - 15
DO  - 10.1016/j.fochx.2022.100370
ER  - 

@article{
author = "Pavlović, Neda and Mijalković, Jelena and Đorđević, Verica and Pecarski, Danijela and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2022",
abstract = "This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum EE value of 60.5 % was obtained. Average size of peptide-loaded nanoliposomes was found to be from 191.1 to 286.7 nm, with a ζ potential of −25.5 to −34.6 mV, and a polydispersity index of 0.250–0.390. Ultrasound-assisted encapsulation process did not lead to a decrease in the antioxidant activity of the trapped peptides. FTIR has indicated an effective hydrophobic interaction between phosphatidylcholine and hydrolysate peptides. TEM and SEM have confirmed the spherical nanocarrier structure and unilamelarity. Prolonged gastrointestinal release and stability of peptides have been enabled by liposome nanocarriers.",
publisher = "Elsevier Ltd.",
journal = "Food Chemistry: X",
title = "Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion",
pages = "100370",
volume = "15",
doi = "10.1016/j.fochx.2022.100370"
}

Pavlović, N., Mijalković, J., Đorđević, V., Pecarski, D., Bugarski, B.,& Knežević-Jugović, Z.. (2022). Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion. in Food Chemistry: X
Elsevier Ltd.., 15, 100370.
https://doi.org/10.1016/j.fochx.2022.100370

Pavlović N, Mijalković J, Đorđević V, Pecarski D, Bugarski B, Knežević-Jugović Z. Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion. in Food Chemistry: X. 2022;15:100370.
doi:10.1016/j.fochx.2022.100370 .

Pavlović, Neda, Mijalković, Jelena, Đorđević, Verica, Pecarski, Danijela, Bugarski, Branko, Knežević-Jugović, Zorica, "Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion" in Food Chemistry: X, 15 (2022):100370,
https://doi.org/10.1016/j.fochx.2022.100370 . .

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  - Bakrač, Jelena
AU  - Gazikalović, Ivana
AU  - Luković, Nevena
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6082
AB  - The application of hydrolytic enzymes, such as xylanases, have proven to be very valuable in the industry. Their application ranges from paper industry, animal feed, food additives, silage and baking industry, and many others. These versatile enzymes were found to be produced by many microbial species. The aim of this research was to establish whether the fungi Thermomyces lanuginosus has xylanase production potential. 

The strain was screened for xylanase activity on a selective plate containing beech wood xylan. Production of xylanase enzyme was done by submerged fermentation (SMF) in wheat bran broth medium (WBBM) over a period of 10 days at 50 0C, by using wheat bran as a substrate. Xylanase activity of the produced enzyme was measured according to 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars for each day of fermentation. Total protein content was determined by Bradford method. Cellulase, mannanase, amylase and pectinase enzyme activities were determined by DNS assay, while protease activity was measured using azo-casein as substrate. The effect of substrate concentration on the enzyme activity was investigated by DNS method.

The maximum activity of 17.74 ± 0.48 IU/mL was reached on day 7 of fermentation. pH and temperature optimum were analyzed and it was determined that the optimum pH for the enzyme activity was 6, showing the high activity also in the pH range 5 - 7.5. Temperature optimum was 60 0C. The research has shown that the enzyme was stable even after 5 hours of incubation at optimal conditions, reaching maximum activity after 2 hours. In the presence of metal ion Mn2+ the activity of enzyme was increased. All other tested enzymes were found to be present in the crude enzyme extract. 

The tested strain T. lanuginosus is a good producer of xylanases, and may be used for hydrolysis of lignocellulosic waste materials. Due to its temperature stability and wide pH range of activity, it shows potential for application in many different industries.
PB  - Consulting and Training center KEY. Sv. Kiril i Metodij, 52-1/3, 1000 Skopje, Republic of Macedonia
C3  - Book of abstracts/Congres on food quality and safety, health and nutrition - NUTRICON 2022
T1  - Production of xylanase using wheat bran by submerged fermentation by Thermomyces lanuginosus
EP  - 110
SP  - 109
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6082
ER  - 

@conference{
author = "Bakrač, Jelena and Gazikalović, Ivana and Luković, Nevena and Mijalković, Jelena and Šekuljica, Nataša and Knežević-Jugović, Zorica",
year = "2022",
abstract = "The application of hydrolytic enzymes, such as xylanases, have proven to be very valuable in the industry. Their application ranges from paper industry, animal feed, food additives, silage and baking industry, and many others. These versatile enzymes were found to be produced by many microbial species. The aim of this research was to establish whether the fungi Thermomyces lanuginosus has xylanase production potential. 

The strain was screened for xylanase activity on a selective plate containing beech wood xylan. Production of xylanase enzyme was done by submerged fermentation (SMF) in wheat bran broth medium (WBBM) over a period of 10 days at 50 0C, by using wheat bran as a substrate. Xylanase activity of the produced enzyme was measured according to 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars for each day of fermentation. Total protein content was determined by Bradford method. Cellulase, mannanase, amylase and pectinase enzyme activities were determined by DNS assay, while protease activity was measured using azo-casein as substrate. The effect of substrate concentration on the enzyme activity was investigated by DNS method.

The maximum activity of 17.74 ± 0.48 IU/mL was reached on day 7 of fermentation. pH and temperature optimum were analyzed and it was determined that the optimum pH for the enzyme activity was 6, showing the high activity also in the pH range 5 - 7.5. Temperature optimum was 60 0C. The research has shown that the enzyme was stable even after 5 hours of incubation at optimal conditions, reaching maximum activity after 2 hours. In the presence of metal ion Mn2+ the activity of enzyme was increased. All other tested enzymes were found to be present in the crude enzyme extract. 

The tested strain T. lanuginosus is a good producer of xylanases, and may be used for hydrolysis of lignocellulosic waste materials. Due to its temperature stability and wide pH range of activity, it shows potential for application in many different industries.",
publisher = "Consulting and Training center KEY. Sv. Kiril i Metodij, 52-1/3, 1000 Skopje, Republic of Macedonia",
journal = "Book of abstracts/Congres on food quality and safety, health and nutrition - NUTRICON 2022",
title = "Production of xylanase using wheat bran by submerged fermentation by Thermomyces lanuginosus",
pages = "110-109",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6082"
}

Bakrač, J., Gazikalović, I., Luković, N., Mijalković, J., Šekuljica, N.,& Knežević-Jugović, Z.. (2022). Production of xylanase using wheat bran by submerged fermentation by Thermomyces lanuginosus. in Book of abstracts/Congres on food quality and safety, health and nutrition - NUTRICON 2022
Consulting and Training center KEY. Sv. Kiril i Metodij, 52-1/3, 1000 Skopje, Republic of Macedonia., 109-110.
https://hdl.handle.net/21.15107/rcub_technorep_6082

Bakrač J, Gazikalović I, Luković N, Mijalković J, Šekuljica N, Knežević-Jugović Z. Production of xylanase using wheat bran by submerged fermentation by Thermomyces lanuginosus. in Book of abstracts/Congres on food quality and safety, health and nutrition - NUTRICON 2022. 2022;:109-110.
https://hdl.handle.net/21.15107/rcub_technorep_6082 .

Bakrač, Jelena, Gazikalović, Ivana, Luković, Nevena, Mijalković, Jelena, Šekuljica, Nataša, Knežević-Jugović, Zorica, "Production of xylanase using wheat bran by submerged fermentation by Thermomyces lanuginosus" in Book of abstracts/Congres on food quality and safety, health and nutrition - NUTRICON 2022 (2022):109-110,
https://hdl.handle.net/21.15107/rcub_technorep_6082 .

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  - CONF
AU  - Pavlović, Neda
AU  - Mijalković, Jelena
AU  - Đorđević, Verica
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6253
AB  - Bioactive peptides constituents of protein hydrolysates show great instability, poor absorption and bitterness when incorporated into food formulations. In addition, in the gastrointestinal system, there has been noted a loss of biological activity before desorption into the bloodstream and a lack of bioactivity at the target site in the body. The latest studies have focused on the field of encapsulation of proteins and peptides and for this purpose liposomes composed of natural phospholipids, molecules of cell membrane factors, are imposed as the most suitable choice. Therefore, the aim of this research is to develop new liposome-release systems suitable for encapsulation of soy protein hydrolysates. Multilamellar liposomes were prepared by forming a uniform thin film of phospholipids, cholesterol and soy protein hydrolysates, and by a sequential hydration process. For the purpose of obtaining unilamellar vesicles, the suspension of multilamellar vesicles was treated with high-intensity ultrasound waves. Unilamellar liposomes were characterized from the standpoint of size distribution, surface charge, degree of encapsulation, stability and retained antioxidant activity. A satisfactory percentage of soy protein hydrolysates encapsulation greater than 40% was achieved for all prepared suspensions, with a significant increase in encapsulation efficiency with increasing peptide mass. All liposome formulations were characterized by a negative zeta-potential value, with an increase in the negative charge above 30 mV in the case of suspensions with 60 and 100 mg of soybean peptides indicating greater stability compared to the suspension with 20 mg. The smallest particle size (191 nm) and more uniform distribution was observed in the suspension with the highest encapsulation efficiency (56%) and stability (-33.1 mV). Retention of antioxidant activity after the encapsulation procedure in liposomes was noted. In the simulated gastrointestinal system, liposome formulations were found to provide sustained release of antioxidant peptides derived from hydrolysates, indicating their potential application in food formulations.
PB  - Belgrade : University of Belgrade
C3  - Book of Abstracts / Unifood conference
T1  - Development of innovative liposome-release systems for encapsulation of biologically active soybean peptides
SP  - 163
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6253
ER  - 

@conference{
author = "Pavlović, Neda and Mijalković, Jelena and Đorđević, Verica and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2021",
abstract = "Bioactive peptides constituents of protein hydrolysates show great instability, poor absorption and bitterness when incorporated into food formulations. In addition, in the gastrointestinal system, there has been noted a loss of biological activity before desorption into the bloodstream and a lack of bioactivity at the target site in the body. The latest studies have focused on the field of encapsulation of proteins and peptides and for this purpose liposomes composed of natural phospholipids, molecules of cell membrane factors, are imposed as the most suitable choice. Therefore, the aim of this research is to develop new liposome-release systems suitable for encapsulation of soy protein hydrolysates. Multilamellar liposomes were prepared by forming a uniform thin film of phospholipids, cholesterol and soy protein hydrolysates, and by a sequential hydration process. For the purpose of obtaining unilamellar vesicles, the suspension of multilamellar vesicles was treated with high-intensity ultrasound waves. Unilamellar liposomes were characterized from the standpoint of size distribution, surface charge, degree of encapsulation, stability and retained antioxidant activity. A satisfactory percentage of soy protein hydrolysates encapsulation greater than 40% was achieved for all prepared suspensions, with a significant increase in encapsulation efficiency with increasing peptide mass. All liposome formulations were characterized by a negative zeta-potential value, with an increase in the negative charge above 30 mV in the case of suspensions with 60 and 100 mg of soybean peptides indicating greater stability compared to the suspension with 20 mg. The smallest particle size (191 nm) and more uniform distribution was observed in the suspension with the highest encapsulation efficiency (56%) and stability (-33.1 mV). Retention of antioxidant activity after the encapsulation procedure in liposomes was noted. In the simulated gastrointestinal system, liposome formulations were found to provide sustained release of antioxidant peptides derived from hydrolysates, indicating their potential application in food formulations.",
publisher = "Belgrade : University of Belgrade",
journal = "Book of Abstracts / Unifood conference",
title = "Development of innovative liposome-release systems for encapsulation of biologically active soybean peptides",
pages = "163",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6253"
}

Pavlović, N., Mijalković, J., Đorđević, V., Bugarski, B.,& Knežević-Jugović, Z.. (2021). Development of innovative liposome-release systems for encapsulation of biologically active soybean peptides. in Book of Abstracts / Unifood conference
Belgrade : University of Belgrade., 163.
https://hdl.handle.net/21.15107/rcub_technorep_6253

Pavlović N, Mijalković J, Đorđević V, Bugarski B, Knežević-Jugović Z. Development of innovative liposome-release systems for encapsulation of biologically active soybean peptides. in Book of Abstracts / Unifood conference. 2021;:163.
https://hdl.handle.net/21.15107/rcub_technorep_6253 .

Pavlović, Neda, Mijalković, Jelena, Đorđević, Verica, Bugarski, Branko, Knežević-Jugović, Zorica, "Development of innovative liposome-release systems for encapsulation of biologically active soybean peptides" in Book of Abstracts / Unifood conference (2021):163,
https://hdl.handle.net/21.15107/rcub_technorep_6253 .

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 . .