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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Šekuljica, Nataša
AU  - Salim, Abdalla Ali
AU  - Luković, Nevena
AU  - Jovanović, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Grbavčić, Sanja
AU  - Knežević-Jugović, Zorica
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6274
AB  - Solid-state fermentation (SSF) is a fermentation process where different agro-industrial
residues have been used as substrates to maximize their utilizations and to address the waste
disposal issues. Bacillus sp. strain has been studied for its ability to produce different enzymes
by SSF of agro-industrial residues. Soybean meal (SBM) is a co-product after solvent
extraction process in dietary oil production and high quality source of protein.
Herein, SBM was assessed for the production of hydrolytic enzymes through SSF with
Bacillus sp. strain for 8 days at 30 °C. Highest obtained yields of producing proteases,
cellulases, α-amylases and pectinases were 56.4, 0.89, 0.95 and 1.07 U g-1, respectively. The
enzymes produced were very different in biochemical characteristics, including activities at
specific temperatures and a wide range of pH values. The highest activity proteases,
cellulases, α-amylases exhibited at higher temperatures, 50 °C suggesting the high potential of
these enzymes for industrial application involving elevated conditions. Fermented soybean
meal (FSBM) was examined in terms of total phenol content (TPC), scavenging DPPH and
ABTS radical abilities. Scavenging DPPH and ABTS abilities of FSBM were all stronger than
that of SBM. The radical scavenging ability increased by fermentation in accordance with the
increase in TPC content. TPC increase from 1.12 to 3.12 mgGAE/g soybean meal after three days
of fermentation was observed. The high hydrolytic enzyme activity and stability established
plus the low cost of the substrate make this solid-state process a promising tool for
biotechnological industry.
PB  - Bratislava : Slovak Society of Chemical Engineering
C3  - Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019)
T1  - SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY
EP  - 110
SP  - 102
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6274
ER  - 

@conference{
author = "Šekuljica, Nataša and Salim, Abdalla Ali and Luković, Nevena and Jovanović, Jelena and Jakovetić Tanasković, Sonja and Grbavčić, Sanja and Knežević-Jugović, Zorica",
year = "2019",
abstract = "Solid-state fermentation (SSF) is a fermentation process where different agro-industrial
residues have been used as substrates to maximize their utilizations and to address the waste
disposal issues. Bacillus sp. strain has been studied for its ability to produce different enzymes
by SSF of agro-industrial residues. Soybean meal (SBM) is a co-product after solvent
extraction process in dietary oil production and high quality source of protein.
Herein, SBM was assessed for the production of hydrolytic enzymes through SSF with
Bacillus sp. strain for 8 days at 30 °C. Highest obtained yields of producing proteases,
cellulases, α-amylases and pectinases were 56.4, 0.89, 0.95 and 1.07 U g-1, respectively. The
enzymes produced were very different in biochemical characteristics, including activities at
specific temperatures and a wide range of pH values. The highest activity proteases,
cellulases, α-amylases exhibited at higher temperatures, 50 °C suggesting the high potential of
these enzymes for industrial application involving elevated conditions. Fermented soybean
meal (FSBM) was examined in terms of total phenol content (TPC), scavenging DPPH and
ABTS radical abilities. Scavenging DPPH and ABTS abilities of FSBM were all stronger than
that of SBM. The radical scavenging ability increased by fermentation in accordance with the
increase in TPC content. TPC increase from 1.12 to 3.12 mgGAE/g soybean meal after three days
of fermentation was observed. The high hydrolytic enzyme activity and stability established
plus the low cost of the substrate make this solid-state process a promising tool for
biotechnological industry.",
publisher = "Bratislava : Slovak Society of Chemical Engineering",
journal = "Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019)",
title = "SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY",
pages = "110-102",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6274"
}

Šekuljica, N., Salim, A. A., Luković, N., Jovanović, J., Jakovetić Tanasković, S., Grbavčić, S.,& Knežević-Jugović, Z.. (2019). SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY. in Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019)
Bratislava : Slovak Society of Chemical Engineering., 102-110.
https://hdl.handle.net/21.15107/rcub_technorep_6274

Šekuljica N, Salim AA, Luković N, Jovanović J, Jakovetić Tanasković S, Grbavčić S, Knežević-Jugović Z. SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY. in Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019). 2019;:102-110.
https://hdl.handle.net/21.15107/rcub_technorep_6274 .

Šekuljica, Nataša, Salim, Abdalla Ali, Luković, Nevena, Jovanović, Jelena, Jakovetić Tanasković, Sonja, Grbavčić, Sanja, Knežević-Jugović, Zorica, "SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY" in Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019) (2019):102-110,
https://hdl.handle.net/21.15107/rcub_technorep_6274 .

TY  - JOUR
AU  - Salim, Abdalla Ali
AU  - Grbavčić, Sanja
AU  - Šekuljica, Nataša
AU  - Vukašinović-Sekulić, Maja
AU  - Jovanović, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4065
AB  - Protease, cellulase, and alpha-amylase producing Bacillus subtilis strain was cultivated by solid-state fermentation technique using soybean meal as a substrate. The aim of the present study was to establish a highly efficient enzymes' extraction method as a first stage in downstream processing. The conventional extraction procedure was optimized by determining pH, stirring rate, solid/liquid ratio, and time of extraction on enzymes' recoveries from fermented soybean meal. Yields of leached enzymes were compared to the amounts of enzymes that are achieved with ultrasound-assisted extraction (UAE). UAE was established to be superior method for obtaining higher yields of proteases (up to 330 IU) and alpha-amylases (825 IU), under significantly shorter extraction time and gaining more concentrated product. However, the obtained model predicts that conventional process led to a product with a higher cellulolytic activity ( gt = 7.5 IU).
PB  - Wiley, Hoboken
T2  - Biotechnology and Applied Biochemistry
T1  - Enzyme production by solid-state fermentation on soybean meal: A comparative study of conventional and ultrasound-assisted extraction methods
EP  - 368
IS  - 3
SP  - 361
VL  - 66
DO  - 10.1002/bab.1732
ER  - 

@article{
author = "Salim, Abdalla Ali and Grbavčić, Sanja and Šekuljica, Nataša and Vukašinović-Sekulić, Maja and Jovanović, Jelena and Jakovetić Tanasković, Sonja and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2019",
abstract = "Protease, cellulase, and alpha-amylase producing Bacillus subtilis strain was cultivated by solid-state fermentation technique using soybean meal as a substrate. The aim of the present study was to establish a highly efficient enzymes' extraction method as a first stage in downstream processing. The conventional extraction procedure was optimized by determining pH, stirring rate, solid/liquid ratio, and time of extraction on enzymes' recoveries from fermented soybean meal. Yields of leached enzymes were compared to the amounts of enzymes that are achieved with ultrasound-assisted extraction (UAE). UAE was established to be superior method for obtaining higher yields of proteases (up to 330 IU) and alpha-amylases (825 IU), under significantly shorter extraction time and gaining more concentrated product. However, the obtained model predicts that conventional process led to a product with a higher cellulolytic activity ( gt = 7.5 IU).",
publisher = "Wiley, Hoboken",
journal = "Biotechnology and Applied Biochemistry",
title = "Enzyme production by solid-state fermentation on soybean meal: A comparative study of conventional and ultrasound-assisted extraction methods",
pages = "368-361",
number = "3",
volume = "66",
doi = "10.1002/bab.1732"
}

Salim, A. A., Grbavčić, S., Šekuljica, N., Vukašinović-Sekulić, M., Jovanović, J., Jakovetić Tanasković, S., Luković, N.,& Knežević-Jugović, Z.. (2019). Enzyme production by solid-state fermentation on soybean meal: A comparative study of conventional and ultrasound-assisted extraction methods. in Biotechnology and Applied Biochemistry
Wiley, Hoboken., 66(3), 361-368.
https://doi.org/10.1002/bab.1732

Salim AA, Grbavčić S, Šekuljica N, Vukašinović-Sekulić M, Jovanović J, Jakovetić Tanasković S, Luković N, Knežević-Jugović Z. Enzyme production by solid-state fermentation on soybean meal: A comparative study of conventional and ultrasound-assisted extraction methods. in Biotechnology and Applied Biochemistry. 2019;66(3):361-368.
doi:10.1002/bab.1732 .

Salim, Abdalla Ali, Grbavčić, Sanja, Šekuljica, Nataša, Vukašinović-Sekulić, Maja, Jovanović, Jelena, Jakovetić Tanasković, Sonja, Luković, Nevena, Knežević-Jugović, Zorica, "Enzyme production by solid-state fermentation on soybean meal: A comparative study of conventional and ultrasound-assisted extraction methods" in Biotechnology and Applied Biochemistry, 66, no. 3 (2019):361-368,
https://doi.org/10.1002/bab.1732 . .

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

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

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

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

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

TY  - JOUR
AU  - Jakovetić Tanasković, Sonja
AU  - Jokić, Bojan
AU  - Grbavčić, Sanja
AU  - Drvenica, Ivana
AU  - Prlainović, Nevena
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3680
AB  - Lipase B from Candida antarctica was immobilized by adsorption onto laboratory prepared metakaolin. This support has great potential for enzyme immobilization since it has good mechanical characteristics and thermal stability and it is easily obtained from naturally abundant raw kaolin, as presented in this paper. Immobilization process was studied as a function of pH, ionic strength and protein concentration in terms of immobilization and activity yield. It was shown that immobilization occurred via the Langmuir model, and that electrostatic forces were major, but not exclusive contributor for the binding process. The optimum conditions were achieved in 10 mM acetic buffer pH 5. Biocatalyst obtained under optimum conditions was further successfully used in the synthesis of lipophilic antioxidants, where conversion yields as high as 100% were achieved.
PB  - Elsevier Science Bv, Amsterdam
T2  - Applied Clay Science
T1  - Immobilization of Candida antarctica lipase B on kaolin and its application in synthesis of lipophilic antioxidants
EP  - 111
SP  - 103
VL  - 135
DO  - 10.1016/j.clay.2016.09.011
ER  - 

@article{
author = "Jakovetić Tanasković, Sonja and Jokić, Bojan and Grbavčić, Sanja and Drvenica, Ivana and Prlainović, Nevena and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2017",
abstract = "Lipase B from Candida antarctica was immobilized by adsorption onto laboratory prepared metakaolin. This support has great potential for enzyme immobilization since it has good mechanical characteristics and thermal stability and it is easily obtained from naturally abundant raw kaolin, as presented in this paper. Immobilization process was studied as a function of pH, ionic strength and protein concentration in terms of immobilization and activity yield. It was shown that immobilization occurred via the Langmuir model, and that electrostatic forces were major, but not exclusive contributor for the binding process. The optimum conditions were achieved in 10 mM acetic buffer pH 5. Biocatalyst obtained under optimum conditions was further successfully used in the synthesis of lipophilic antioxidants, where conversion yields as high as 100% were achieved.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Applied Clay Science",
title = "Immobilization of Candida antarctica lipase B on kaolin and its application in synthesis of lipophilic antioxidants",
pages = "111-103",
volume = "135",
doi = "10.1016/j.clay.2016.09.011"
}

Jakovetić Tanasković, S., Jokić, B., Grbavčić, S., Drvenica, I., Prlainović, N., Luković, N.,& Knežević-Jugović, Z.. (2017). Immobilization of Candida antarctica lipase B on kaolin and its application in synthesis of lipophilic antioxidants. in Applied Clay Science
Elsevier Science Bv, Amsterdam., 135, 103-111.
https://doi.org/10.1016/j.clay.2016.09.011

Jakovetić Tanasković S, Jokić B, Grbavčić S, Drvenica I, Prlainović N, Luković N, Knežević-Jugović Z. Immobilization of Candida antarctica lipase B on kaolin and its application in synthesis of lipophilic antioxidants. in Applied Clay Science. 2017;135:103-111.
doi:10.1016/j.clay.2016.09.011 .

Jakovetić Tanasković, Sonja, Jokić, Bojan, Grbavčić, Sanja, Drvenica, Ivana, Prlainović, Nevena, Luković, Nevena, Knežević-Jugović, Zorica, "Immobilization of Candida antarctica lipase B on kaolin and its application in synthesis of lipophilic antioxidants" in Applied Clay Science, 135 (2017):103-111,
https://doi.org/10.1016/j.clay.2016.09.011 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Šekuljica, Nataša
AU  - Prlainović, Nevena
AU  - Jakovetić, Sonja
AU  - Grbavčić, Sanja
AU  - Ognjanović, Nevena
AU  - Knežević-Jugović, Zorica
AU  - Mijin, Dušan
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3268
AB  - Horseradish roots (Armoracia rusticana) fresh extract was the source of unpurified horseradish peroxidase (HRP) which was used for the immobilization in a form of cross-linked enzyme aggregates (CLEAs). Among three precipitants used, acetone appeared to be the best choice for the precipitation. Acetone with 2% of glutaraldehyde gave the recovery of 30.3% of the enzyme initial activity. Horseradish peroxidase immobilized in a form of cross-linked enzyme aggregates (HRP-CLEAs) showed remarkable efficiency in Acid Violet 109 (AV 109) oxidation. Under optimal conditions (pH 4, dye concentration 30 mg L-1, hydrogen peroxide concentration 0.1 mM), 72.4 and 88.9% of dye was oxidized using HRP-CLEAs in a batch and packed bed reactor, respectively. Higher stability was apparent in the packed bed reactor compared to the batch reactor where the mechanical instability of aggregates under constant agitation has been proved. After seven consecutive cycles the retained activity was 60 and 20% in the recycled packed bed and batch reactor, respectively. The feasibility of HRP-CLEAs application in dye oxidation was confirmed by significant dye oxidation percentage and reduction of the toxicity in the samples collected after enzymatic treatment in the recycled packed bed reactor, using brine shrimp, Artemia salina.
PB  - Wiley, Hoboken
T2  - Clean-Soil Air Water
T1  - Removal of Anthraquinone Dye by Cross-Linked Enzyme Aggregates From Fresh Horseradish Extract
EP  - 900
IS  - 7
SP  - 891
VL  - 44
DO  - 10.1002/clen.201500766
ER  - 

@article{
author = "Šekuljica, Nataša and Prlainović, Nevena and Jakovetić, Sonja and Grbavčić, Sanja and Ognjanović, Nevena and Knežević-Jugović, Zorica and Mijin, Dušan",
year = "2016",
abstract = "Horseradish roots (Armoracia rusticana) fresh extract was the source of unpurified horseradish peroxidase (HRP) which was used for the immobilization in a form of cross-linked enzyme aggregates (CLEAs). Among three precipitants used, acetone appeared to be the best choice for the precipitation. Acetone with 2% of glutaraldehyde gave the recovery of 30.3% of the enzyme initial activity. Horseradish peroxidase immobilized in a form of cross-linked enzyme aggregates (HRP-CLEAs) showed remarkable efficiency in Acid Violet 109 (AV 109) oxidation. Under optimal conditions (pH 4, dye concentration 30 mg L-1, hydrogen peroxide concentration 0.1 mM), 72.4 and 88.9% of dye was oxidized using HRP-CLEAs in a batch and packed bed reactor, respectively. Higher stability was apparent in the packed bed reactor compared to the batch reactor where the mechanical instability of aggregates under constant agitation has been proved. After seven consecutive cycles the retained activity was 60 and 20% in the recycled packed bed and batch reactor, respectively. The feasibility of HRP-CLEAs application in dye oxidation was confirmed by significant dye oxidation percentage and reduction of the toxicity in the samples collected after enzymatic treatment in the recycled packed bed reactor, using brine shrimp, Artemia salina.",
publisher = "Wiley, Hoboken",
journal = "Clean-Soil Air Water",
title = "Removal of Anthraquinone Dye by Cross-Linked Enzyme Aggregates From Fresh Horseradish Extract",
pages = "900-891",
number = "7",
volume = "44",
doi = "10.1002/clen.201500766"
}

Šekuljica, N., Prlainović, N., Jakovetić, S., Grbavčić, S., Ognjanović, N., Knežević-Jugović, Z.,& Mijin, D.. (2016). Removal of Anthraquinone Dye by Cross-Linked Enzyme Aggregates From Fresh Horseradish Extract. in Clean-Soil Air Water
Wiley, Hoboken., 44(7), 891-900.
https://doi.org/10.1002/clen.201500766

Šekuljica N, Prlainović N, Jakovetić S, Grbavčić S, Ognjanović N, Knežević-Jugović Z, Mijin D. Removal of Anthraquinone Dye by Cross-Linked Enzyme Aggregates From Fresh Horseradish Extract. in Clean-Soil Air Water. 2016;44(7):891-900.
doi:10.1002/clen.201500766 .

Šekuljica, Nataša, Prlainović, Nevena, Jakovetić, Sonja, Grbavčić, Sanja, Ognjanović, Nevena, Knežević-Jugović, Zorica, Mijin, Dušan, "Removal of Anthraquinone Dye by Cross-Linked Enzyme Aggregates From Fresh Horseradish Extract" in Clean-Soil Air Water, 44, no. 7 (2016):891-900,
https://doi.org/10.1002/clen.201500766 . .

TY  - JOUR
AU  - Šekuljica, Nataša
AU  - Prlainović, Nevena
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Grbavčić, Sanja
AU  - Mijin, Dušan
AU  - Knežević-Jugović, Zorica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3251
AB  - The problem of environmental pollution becomes more worrisome day by day, primarily due to the large amounts of wastewater contaminated with various harmful organic compounds, discharged untreated or partially clean into the environment. Feasibility of use of horseradish peroxidase (Amoracia rusticana) in the synthetic dyes decolorization was approved by many researchers. Among a number of supports used for the immobilization, it was found that natural clay, kaolin, has excellent features which are a precondition for obtaining biocatalysts with the excellent performances. For this reason, a horseradish peroxidase was immobilized onto kaolin using glutaraldehyde as a cross-linking agent. Obtained biocatalyst was applied in the decolorization of anthraquinone dye C.I. acid violet 109. Under determined optimal conditions (pH 4.0, hydrogen peroxide concentration 0.6 mM, dye concentration 30 mg L-1, temperature 24 degrees C) around 76% of dye decolorization was achieved. Reusability study showed that resulting biocatalyst was possible to apply four times in the desired reaction with relatively high decolorization percentage.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Immobilization of horseradish peroxidase onto kaolin by glutaraldehyde method and its application in decolorization of anthraquinone dye
EP  - 224
IS  - 2
SP  - 217
VL  - 70
DO  - 10.2298/HEMIND150220028S
ER  - 

@article{
author = "Šekuljica, Nataša and Prlainović, Nevena and Jovanović, Jelena and Stefanović, Andrea and Grbavčić, Sanja and Mijin, Dušan and Knežević-Jugović, Zorica",
year = "2016",
abstract = "The problem of environmental pollution becomes more worrisome day by day, primarily due to the large amounts of wastewater contaminated with various harmful organic compounds, discharged untreated or partially clean into the environment. Feasibility of use of horseradish peroxidase (Amoracia rusticana) in the synthetic dyes decolorization was approved by many researchers. Among a number of supports used for the immobilization, it was found that natural clay, kaolin, has excellent features which are a precondition for obtaining biocatalysts with the excellent performances. For this reason, a horseradish peroxidase was immobilized onto kaolin using glutaraldehyde as a cross-linking agent. Obtained biocatalyst was applied in the decolorization of anthraquinone dye C.I. acid violet 109. Under determined optimal conditions (pH 4.0, hydrogen peroxide concentration 0.6 mM, dye concentration 30 mg L-1, temperature 24 degrees C) around 76% of dye decolorization was achieved. Reusability study showed that resulting biocatalyst was possible to apply four times in the desired reaction with relatively high decolorization percentage.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Immobilization of horseradish peroxidase onto kaolin by glutaraldehyde method and its application in decolorization of anthraquinone dye",
pages = "224-217",
number = "2",
volume = "70",
doi = "10.2298/HEMIND150220028S"
}

Šekuljica, N., Prlainović, N., Jovanović, J., Stefanović, A., Grbavčić, S., Mijin, D.,& Knežević-Jugović, Z.. (2016). Immobilization of horseradish peroxidase onto kaolin by glutaraldehyde method and its application in decolorization of anthraquinone dye. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 70(2), 217-224.
https://doi.org/10.2298/HEMIND150220028S

Šekuljica N, Prlainović N, Jovanović J, Stefanović A, Grbavčić S, Mijin D, Knežević-Jugović Z. Immobilization of horseradish peroxidase onto kaolin by glutaraldehyde method and its application in decolorization of anthraquinone dye. in Hemijska industrija. 2016;70(2):217-224.
doi:10.2298/HEMIND150220028S .

Šekuljica, Nataša, Prlainović, Nevena, Jovanović, Jelena, Stefanović, Andrea, Grbavčić, Sanja, Mijin, Dušan, Knežević-Jugović, Zorica, "Immobilization of horseradish peroxidase onto kaolin by glutaraldehyde method and its application in decolorization of anthraquinone dye" in Hemijska industrija, 70, no. 2 (2016):217-224,
https://doi.org/10.2298/HEMIND150220028S . .

TY  - CONF
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Grbavčić, Sanja
AU  - Šekuljica, Nataša
AU  - Elmalimadi, Mohamed B.
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6275
AB  - This contribution was aimed at the fractionation and identification of peptides with improved
antimicrobial activity from egg white protein hydrolysates, obtained by membrane ultrafiltration. For
this purpose, the thermal treated egg white proteins were intensively hydrolysed with a commercial
food-grade bacterial endopeptidase from Bacillus licheniformis, namely Alcalase. Thus, obtained
hydrolysates were further separated by sequential ultrafiltration into four peptide fractions viz. fraction I (> 30kDa), II (10 - 30 kDa), III (1 - 10 kDa) and IV (< 1kDa) which were investigated in terms of their antimicrobial activity. The antimicrobial activity was tested against Gram-positive bacteria (Staphylococcus aureus ATCC 25923), Gram-negative bacteria (Escherichia coli ATCC 25922) and against yeast Candida albicans (ATCC 24433) by fractions' susceptibility of agar diffusion. Our results showed that these peptide fractions have an intense inhibitory activity on Gram-positive bacteria, poor on Gram-negative bacteria and none inhibitory activity on growth of C. albicans. The results showed interesting antimicrobial potentials versus the tested microorganisms, especially fractions with peptides molecular weight of 10-30 kDa and 1-10 kDa. It can be concluded, that the controlled enzymatic hydrolysis of egg white proteins and their subsequent membrane ultrafiltration is considered to be a suitable way for production of biocative peptides with exhibit antimicrobial efficiency.
PB  - Bratislava, SK : Slovak Society of Chemical Engineering
C3  - Proceedings / 42nd International Conference of Slovak Society of Chemical Engineering
T1  - Peptides with improved antimicrobial activity screened by membrane ultrafiltration from egg white protein hydrolysates
EP  - 739
SP  - 732
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6275
ER  - 

@conference{
author = "Jovanović, Jelena and Stefanović, Andrea and Grbavčić, Sanja and Šekuljica, Nataša and Elmalimadi, Mohamed B. and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2015",
abstract = "This contribution was aimed at the fractionation and identification of peptides with improved
antimicrobial activity from egg white protein hydrolysates, obtained by membrane ultrafiltration. For
this purpose, the thermal treated egg white proteins were intensively hydrolysed with a commercial
food-grade bacterial endopeptidase from Bacillus licheniformis, namely Alcalase. Thus, obtained
hydrolysates were further separated by sequential ultrafiltration into four peptide fractions viz. fraction I (> 30kDa), II (10 - 30 kDa), III (1 - 10 kDa) and IV (< 1kDa) which were investigated in terms of their antimicrobial activity. The antimicrobial activity was tested against Gram-positive bacteria (Staphylococcus aureus ATCC 25923), Gram-negative bacteria (Escherichia coli ATCC 25922) and against yeast Candida albicans (ATCC 24433) by fractions' susceptibility of agar diffusion. Our results showed that these peptide fractions have an intense inhibitory activity on Gram-positive bacteria, poor on Gram-negative bacteria and none inhibitory activity on growth of C. albicans. The results showed interesting antimicrobial potentials versus the tested microorganisms, especially fractions with peptides molecular weight of 10-30 kDa and 1-10 kDa. It can be concluded, that the controlled enzymatic hydrolysis of egg white proteins and their subsequent membrane ultrafiltration is considered to be a suitable way for production of biocative peptides with exhibit antimicrobial efficiency.",
publisher = "Bratislava, SK : Slovak Society of Chemical Engineering",
journal = "Proceedings / 42nd International Conference of Slovak Society of Chemical Engineering",
title = "Peptides with improved antimicrobial activity screened by membrane ultrafiltration from egg white protein hydrolysates",
pages = "739-732",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6275"
}

Jovanović, J., Stefanović, A., Grbavčić, S., Šekuljica, N., Elmalimadi, M. B., Bugarski, B.,& Knežević-Jugović, Z.. (2015). Peptides with improved antimicrobial activity screened by membrane ultrafiltration from egg white protein hydrolysates. in Proceedings / 42nd International Conference of Slovak Society of Chemical Engineering
Bratislava, SK : Slovak Society of Chemical Engineering., 732-739.
https://hdl.handle.net/21.15107/rcub_technorep_6275

Jovanović J, Stefanović A, Grbavčić S, Šekuljica N, Elmalimadi MB, Bugarski B, Knežević-Jugović Z. Peptides with improved antimicrobial activity screened by membrane ultrafiltration from egg white protein hydrolysates. in Proceedings / 42nd International Conference of Slovak Society of Chemical Engineering. 2015;:732-739.
https://hdl.handle.net/21.15107/rcub_technorep_6275 .

Jovanović, Jelena, Stefanović, Andrea, Grbavčić, Sanja, Šekuljica, Nataša, Elmalimadi, Mohamed B., Bugarski, Branko, Knežević-Jugović, Zorica, "Peptides with improved antimicrobial activity screened by membrane ultrafiltration from egg white protein hydrolysates" in Proceedings / 42nd International Conference of Slovak Society of Chemical Engineering (2015):732-739,
https://hdl.handle.net/21.15107/rcub_technorep_6275 .

TY  - JOUR
AU  - Jakovetić, Sonja
AU  - Luković, Nevena
AU  - Jugović, Branimir
AU  - Gvozdenović, Milica
AU  - Grbavčić, Sanja
AU  - Jovanović, Jelena
AU  - Knežević-Jugović, Zorica
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3008
AB  - The objective of this research was to design an efficient continuously operated membrane reactor with a separation unit for egg white protein (EWP) hydrolysis and production of hydrolysates with improved antioxidant properties. For this purpose, a mechanically stirred tank reactor coupled with the polyethersulfone ultrafiltration module with a molecular weight cutoff of 10 kDa was employed. Several proteolytic enzymes have been tested in order to obtain the best quality of peptide-based formulations intended for human consumption. Among protease from Bacillus licheniformis (Alcalase), protease from Bacillus amyloliquefaciens (Neutrase), and protease from papaya latex (papain), the highest degree of hydrolysis (DH), as well as the best antioxidant properties of obtained hydrolysates, was achieved with Alcalase. The effects of operating variables such as enzyme/substrate ([E]/[S]) ratio, impeller speed, and permeate flow rate were further studied using response surface methodology (RSM) and Box-Behnken experimental design. Results obtained in RSM analysis confirmed that over the studied range [E]/[S] ratio, impeller speed and permeate flow rate had the significant effect on the DH and reactor capacity. The effects of different impeller geometries were also studied and four-bladed propeller stirrer enabled the highest DH. Antioxidant properties were analyzed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), by the 2,2'-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, and by the linear voltammetry methods. Results show that the use of Alcalase in the membrane reactor system is of potential interest for the EWP hydrolysis and obtaining value-added egg products.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit
EP  - 300
IS  - 2
SP  - 287
VL  - 8
DO  - 10.1007/s11947-014-1402-y
ER  - 

@article{
author = "Jakovetić, Sonja and Luković, Nevena and Jugović, Branimir and Gvozdenović, Milica and Grbavčić, Sanja and Jovanović, Jelena and Knežević-Jugović, Zorica",
year = "2015",
abstract = "The objective of this research was to design an efficient continuously operated membrane reactor with a separation unit for egg white protein (EWP) hydrolysis and production of hydrolysates with improved antioxidant properties. For this purpose, a mechanically stirred tank reactor coupled with the polyethersulfone ultrafiltration module with a molecular weight cutoff of 10 kDa was employed. Several proteolytic enzymes have been tested in order to obtain the best quality of peptide-based formulations intended for human consumption. Among protease from Bacillus licheniformis (Alcalase), protease from Bacillus amyloliquefaciens (Neutrase), and protease from papaya latex (papain), the highest degree of hydrolysis (DH), as well as the best antioxidant properties of obtained hydrolysates, was achieved with Alcalase. The effects of operating variables such as enzyme/substrate ([E]/[S]) ratio, impeller speed, and permeate flow rate were further studied using response surface methodology (RSM) and Box-Behnken experimental design. Results obtained in RSM analysis confirmed that over the studied range [E]/[S] ratio, impeller speed and permeate flow rate had the significant effect on the DH and reactor capacity. The effects of different impeller geometries were also studied and four-bladed propeller stirrer enabled the highest DH. Antioxidant properties were analyzed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), by the 2,2'-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, and by the linear voltammetry methods. Results show that the use of Alcalase in the membrane reactor system is of potential interest for the EWP hydrolysis and obtaining value-added egg products.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit",
pages = "300-287",
number = "2",
volume = "8",
doi = "10.1007/s11947-014-1402-y"
}

Jakovetić, S., Luković, N., Jugović, B., Gvozdenović, M., Grbavčić, S., Jovanović, J.,& Knežević-Jugović, Z.. (2015). Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit. in Food and Bioprocess Technology
Springer, New York., 8(2), 287-300.
https://doi.org/10.1007/s11947-014-1402-y

Jakovetić S, Luković N, Jugović B, Gvozdenović M, Grbavčić S, Jovanović J, Knežević-Jugović Z. Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit. in Food and Bioprocess Technology. 2015;8(2):287-300.
doi:10.1007/s11947-014-1402-y .

Jakovetić, Sonja, Luković, Nevena, Jugović, Branimir, Gvozdenović, Milica, Grbavčić, Sanja, Jovanović, Jelena, Knežević-Jugović, Zorica, "Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit" in Food and Bioprocess Technology, 8, no. 2 (2015):287-300,
https://doi.org/10.1007/s11947-014-1402-y . .

TY  - JOUR
AU  - Carević, Milica
AU  - Vukašinović-Sekulić, Maja
AU  - Grbavčić, Sanja
AU  - Stojanović, Marija
AU  - Mihailović, Mladen
AU  - Dimitrijević, Aleksandra
AU  - Bezbradica, Dejan
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2885
AB  - (-galactosidase, commonly known as lactase, represents commercially important enzyme that is prevalently used for lactose hydrolysis in milk and whey. To the date, it has been isolated from various sources. In this study different strains of lactic acid bacteria were assessed for their (-galactosidase productivity, and Lactobacillus acidophilus ATCC 4356 resulted with the highest production potential. Thereafter, optimal conditions for accomplishing high yields of (-galactosidase activity were determined. Maximal specific activity (1.01 IU mL-1) was accomplished after 2 days shake flask culture fermentation (150 rpm) at 37°C, with modified Man Rogosa Sharpe culture broth using lactose (2.5%) as sole carbon source. Finally, in order to intensify release of intracellular (-galactosidase different mechanical and chemical methods were conducted. Nevertheless, vortexing with quartz sand (150 μm) as abrasive was proven to be the most efficient method of cell disruption. The optimum temperature of obtained (-galactosidase was 45°C and the optimum range pH 6.5-7.5.
AB  - Enzim (-galaktozidaza, poznatija kao laktaza, predstavlja industrijski izuzetno važan enzim, koji ima primarnu ulogu u hidrolizi disaharida laktoze. Upotrebom ovog enzima u industriji mleka i mlečnih proizvoda dolazi do poboljšanja fizičkih i senzornih karakteristika proizvoda, kao i do povećanja svarljivosti proizvoda, a samim tim i prevazilaženja problema netolerancije na laktozu. Takođe, hidrolizom laktoze surutke, rešava se pitanje njenog ekološki prihvatljivog odlaganja. Sa druge strane, enzim pod kontrolisanim reakcionim uslovima može katalizovatii proces transgalaktozilacije, odnosno prenošenja galaktozil jedinica na druge šećere prisutne u sistemu (najčešće laktozu), pri čemu nastaju izuzetno važna funkcionalna jedinjenja galaktooligosaharidi. Enzim (-galaktozidaza može biti različitog porekla - biljnog, životinjskog ili mikrobnog. Međutim, najznačajniji među njima su mikrobni postupci proizvodnje, zbog lake fermentacije, velike brzine rasta i razmnožavanja ćelija, visokih prinosa, visoke aktivnosti, kao i stabilnosti enzima. Kao posledica velikog komercijalnog interesa za ovaj enzim, opisane su različite metode dobijanja i prečišćavanja dobijenih enzima iz različitih mikroorganizama. Poslednjih godina bakterije mlečne kiseline privlače sve više pažnje kao potencijalni izvori (-galaktozidaza najviše zahvaljujući svom statusu bezbednih za upotrebu u prehrambenoj i farmaceutskoj industriji, čime se omogućava neometano korišćenje enzima bez primene komplikovanih metoda prečišćavanja. U ovom radu ispitana je mogućnost proizvodnje (-galaktozidaza pomoću nekoliko vrsta bakterija mlečne kiseline. Kao najbolji producent među ispitanim bakterijama pokazala se bakterija Lactobacillus acidophilus. Najveća aktivnost (-galaktozidaze, dobijena je mikroaerofilnom fermentacijom u modifikovanoj komercijalnoj MRS podlozi, sa 2,5% laktoze kao jedinim izvorom ugljenika. Fermentacija je vršena na tresilici (150 rpm) u trajanju od 48 h i na temperaturi od 37°C. Kako je enzim intracelularan, u cilju razaranja ćelija i oslobađanja enzima, primenjeno je više različitih fizičkih i hemijskih metoda, a daleko najboljom pokazala se metoda vorteksiranja sa kvarcnim peskom (150 μm) kao abrazivnim sredstvom. Ovako dobijen enzim pokazao je maksimalnu aktivnost pri temperaturi od 45°C i pH u opsegu 6.5-7.5.
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Optimization of (-galactosidase production from lactic acid bacteria
T1  - Optimizacija proizvodnje (-galaktozidaze pomoću bakterija mlečne kiseline
EP  - 312
IS  - 3
SP  - 305
VL  - 69
DO  - 10.2298/HEMIND140303044C
ER  - 

@article{
author = "Carević, Milica and Vukašinović-Sekulić, Maja and Grbavčić, Sanja and Stojanović, Marija and Mihailović, Mladen and Dimitrijević, Aleksandra and Bezbradica, Dejan",
year = "2015",
abstract = "(-galactosidase, commonly known as lactase, represents commercially important enzyme that is prevalently used for lactose hydrolysis in milk and whey. To the date, it has been isolated from various sources. In this study different strains of lactic acid bacteria were assessed for their (-galactosidase productivity, and Lactobacillus acidophilus ATCC 4356 resulted with the highest production potential. Thereafter, optimal conditions for accomplishing high yields of (-galactosidase activity were determined. Maximal specific activity (1.01 IU mL-1) was accomplished after 2 days shake flask culture fermentation (150 rpm) at 37°C, with modified Man Rogosa Sharpe culture broth using lactose (2.5%) as sole carbon source. Finally, in order to intensify release of intracellular (-galactosidase different mechanical and chemical methods were conducted. Nevertheless, vortexing with quartz sand (150 μm) as abrasive was proven to be the most efficient method of cell disruption. The optimum temperature of obtained (-galactosidase was 45°C and the optimum range pH 6.5-7.5., Enzim (-galaktozidaza, poznatija kao laktaza, predstavlja industrijski izuzetno važan enzim, koji ima primarnu ulogu u hidrolizi disaharida laktoze. Upotrebom ovog enzima u industriji mleka i mlečnih proizvoda dolazi do poboljšanja fizičkih i senzornih karakteristika proizvoda, kao i do povećanja svarljivosti proizvoda, a samim tim i prevazilaženja problema netolerancije na laktozu. Takođe, hidrolizom laktoze surutke, rešava se pitanje njenog ekološki prihvatljivog odlaganja. Sa druge strane, enzim pod kontrolisanim reakcionim uslovima može katalizovatii proces transgalaktozilacije, odnosno prenošenja galaktozil jedinica na druge šećere prisutne u sistemu (najčešće laktozu), pri čemu nastaju izuzetno važna funkcionalna jedinjenja galaktooligosaharidi. Enzim (-galaktozidaza može biti različitog porekla - biljnog, životinjskog ili mikrobnog. Međutim, najznačajniji među njima su mikrobni postupci proizvodnje, zbog lake fermentacije, velike brzine rasta i razmnožavanja ćelija, visokih prinosa, visoke aktivnosti, kao i stabilnosti enzima. Kao posledica velikog komercijalnog interesa za ovaj enzim, opisane su različite metode dobijanja i prečišćavanja dobijenih enzima iz različitih mikroorganizama. Poslednjih godina bakterije mlečne kiseline privlače sve više pažnje kao potencijalni izvori (-galaktozidaza najviše zahvaljujući svom statusu bezbednih za upotrebu u prehrambenoj i farmaceutskoj industriji, čime se omogućava neometano korišćenje enzima bez primene komplikovanih metoda prečišćavanja. U ovom radu ispitana je mogućnost proizvodnje (-galaktozidaza pomoću nekoliko vrsta bakterija mlečne kiseline. Kao najbolji producent među ispitanim bakterijama pokazala se bakterija Lactobacillus acidophilus. Najveća aktivnost (-galaktozidaze, dobijena je mikroaerofilnom fermentacijom u modifikovanoj komercijalnoj MRS podlozi, sa 2,5% laktoze kao jedinim izvorom ugljenika. Fermentacija je vršena na tresilici (150 rpm) u trajanju od 48 h i na temperaturi od 37°C. Kako je enzim intracelularan, u cilju razaranja ćelija i oslobađanja enzima, primenjeno je više različitih fizičkih i hemijskih metoda, a daleko najboljom pokazala se metoda vorteksiranja sa kvarcnim peskom (150 μm) kao abrazivnim sredstvom. Ovako dobijen enzim pokazao je maksimalnu aktivnost pri temperaturi od 45°C i pH u opsegu 6.5-7.5.",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Optimization of (-galactosidase production from lactic acid bacteria, Optimizacija proizvodnje (-galaktozidaze pomoću bakterija mlečne kiseline",
pages = "312-305",
number = "3",
volume = "69",
doi = "10.2298/HEMIND140303044C"
}

Carević, M., Vukašinović-Sekulić, M., Grbavčić, S., Stojanović, M., Mihailović, M., Dimitrijević, A.,& Bezbradica, D.. (2015). Optimization of (-galactosidase production from lactic acid bacteria. in Hemijska industrija
Association of Chemical Engineers of Serbia., 69(3), 305-312.
https://doi.org/10.2298/HEMIND140303044C

Carević M, Vukašinović-Sekulić M, Grbavčić S, Stojanović M, Mihailović M, Dimitrijević A, Bezbradica D. Optimization of (-galactosidase production from lactic acid bacteria. in Hemijska industrija. 2015;69(3):305-312.
doi:10.2298/HEMIND140303044C .

Carević, Milica, Vukašinović-Sekulić, Maja, Grbavčić, Sanja, Stojanović, Marija, Mihailović, Mladen, Dimitrijević, Aleksandra, Bezbradica, Dejan, "Optimization of (-galactosidase production from lactic acid bacteria" in Hemijska industrija, 69, no. 3 (2015):305-312,
https://doi.org/10.2298/HEMIND140303044C . .

TY  - JOUR
AU  - Grbavčić, Sanja
AU  - Marković, Darka
AU  - Rajilić-Stojanović, Mirjana
AU  - Antov, Mirjana
AU  - Sciban, Marina
AU  - Karadžić, Ivanka
AU  - Knežević-Jugović, Zorica
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2977
AB  - A lipase derived from an indigenous extremophile Pseudomonas aeruginosa strain isolated from rancid metalworking fluid was evaluated as a detergent additive. Applicability of the obtained enzyme as an additive in detergent formulations was confirmed by its implementation in the formulations of several new products differing in surfactant type and concentrations, demonstrating satisfactory performance in terms of degreasing efficiency and composition of the washing wastewater. The degreasing efficiency of different enzyme-containing detergent formulations was studied on cotton fabric samples stained with triolein and compared to that of formulations containing only surfactant. The highest efficiency of the fatty soil removal in formulations with a low content of surfactants (0.4 %) was noted in the enzyme formulation containing Lutensol(A (R)) XP-80 (degreasing efficiency  gt  80 %) and Triton(A (R)) X-100 (degreasing efficiency  gt  60 %). An attempt was then made to optimize the composition of the enzyme formulation on the basis of one or both of these surfactants using statistically planned experiments and response surface methodology (RSM). Taking into consideration the environmental aspects and the shown detergency, it appeared that rather high degreasing effects were achieved in formulations based on a low quantities of Lutensol(A (R)) XP-80 (0.4 %) at all pH values. However, pH seemed to have a notable effect since the degreasing efficiency significantly increased with increasing pH and the amount of the enzyme. Formulations having a moderate alkaline pH profile and higher amount of enzyme exhibited a high cleaning performance of fatty soil even at a low concentration of the surfactant.
PB  - Wiley, Hoboken
T2  - Journal of Surfactants and Detergents
T1  - Development of an Environmentally Acceptable Detergent Formulation for Fatty Soils Based on the Lipase from the Indigenous Extremophile Pseudomonas aeruginosa Strain
EP  - 395
IS  - 3
SP  - 383
VL  - 18
DO  - 10.1007/s11743-015-1674-x
ER  - 

@article{
author = "Grbavčić, Sanja and Marković, Darka and Rajilić-Stojanović, Mirjana and Antov, Mirjana and Sciban, Marina and Karadžić, Ivanka and Knežević-Jugović, Zorica",
year = "2015",
abstract = "A lipase derived from an indigenous extremophile Pseudomonas aeruginosa strain isolated from rancid metalworking fluid was evaluated as a detergent additive. Applicability of the obtained enzyme as an additive in detergent formulations was confirmed by its implementation in the formulations of several new products differing in surfactant type and concentrations, demonstrating satisfactory performance in terms of degreasing efficiency and composition of the washing wastewater. The degreasing efficiency of different enzyme-containing detergent formulations was studied on cotton fabric samples stained with triolein and compared to that of formulations containing only surfactant. The highest efficiency of the fatty soil removal in formulations with a low content of surfactants (0.4 %) was noted in the enzyme formulation containing Lutensol(A (R)) XP-80 (degreasing efficiency  gt  80 %) and Triton(A (R)) X-100 (degreasing efficiency  gt  60 %). An attempt was then made to optimize the composition of the enzyme formulation on the basis of one or both of these surfactants using statistically planned experiments and response surface methodology (RSM). Taking into consideration the environmental aspects and the shown detergency, it appeared that rather high degreasing effects were achieved in formulations based on a low quantities of Lutensol(A (R)) XP-80 (0.4 %) at all pH values. However, pH seemed to have a notable effect since the degreasing efficiency significantly increased with increasing pH and the amount of the enzyme. Formulations having a moderate alkaline pH profile and higher amount of enzyme exhibited a high cleaning performance of fatty soil even at a low concentration of the surfactant.",
publisher = "Wiley, Hoboken",
journal = "Journal of Surfactants and Detergents",
title = "Development of an Environmentally Acceptable Detergent Formulation for Fatty Soils Based on the Lipase from the Indigenous Extremophile Pseudomonas aeruginosa Strain",
pages = "395-383",
number = "3",
volume = "18",
doi = "10.1007/s11743-015-1674-x"
}

Grbavčić, S., Marković, D., Rajilić-Stojanović, M., Antov, M., Sciban, M., Karadžić, I.,& Knežević-Jugović, Z.. (2015). Development of an Environmentally Acceptable Detergent Formulation for Fatty Soils Based on the Lipase from the Indigenous Extremophile Pseudomonas aeruginosa Strain. in Journal of Surfactants and Detergents
Wiley, Hoboken., 18(3), 383-395.
https://doi.org/10.1007/s11743-015-1674-x

Grbavčić S, Marković D, Rajilić-Stojanović M, Antov M, Sciban M, Karadžić I, Knežević-Jugović Z. Development of an Environmentally Acceptable Detergent Formulation for Fatty Soils Based on the Lipase from the Indigenous Extremophile Pseudomonas aeruginosa Strain. in Journal of Surfactants and Detergents. 2015;18(3):383-395.
doi:10.1007/s11743-015-1674-x .

Grbavčić, Sanja, Marković, Darka, Rajilić-Stojanović, Mirjana, Antov, Mirjana, Sciban, Marina, Karadžić, Ivanka, Knežević-Jugović, Zorica, "Development of an Environmentally Acceptable Detergent Formulation for Fatty Soils Based on the Lipase from the Indigenous Extremophile Pseudomonas aeruginosa Strain" in Journal of Surfactants and Detergents, 18, no. 3 (2015):383-395,
https://doi.org/10.1007/s11743-015-1674-x . .

TY  - JOUR
AU  - Šekuljica, Nataša
AU  - Prlainović, Nevena
AU  - Lukić, Nevena M.
AU  - Jakovljević, Aleksandra M.
AU  - Grbavčić, Sanja
AU  - Mijin, Dušan
AU  - Knežević-Jugović, Zorica
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2955
AB  - Synthetic dyes are used in all sectors of industry and represent a serious ecological problem. By the presence, anthraquinone dyes are right after the azo dyes. Unlike azo, anthraquinone dyes are considerably harder to degrade due to the presence of coupled aromatic rings in their structure. Horseradish peroxidase (HRP) proved to be an efficient and ecologically acceptable solution for synthetic dyes decolonization. For that reason, feasibility of peroxidase from fresh horseradish extract application in anthraquinone dye decolonization was the object of this research. Unpurified peroxidase (1.5 mg mL-1), was immobilized onto fumed silica by adsorption. In order to optimize the decolonization of anthraquinone dye Acid Violet 109 (AV 109) 0.1 IU of obtained immobilized HRP was applied in a batch reactor. Under the optimal conditions (pH 4.0, dye concentration 30 mg L-1, hydrogen peroxide concentration 0.1 mM) 55.1 % of initial dye concentration was decolorized, within 30 min. In addition, compared to free enzyme, immobilized HRP showed higher resistance towards inhibitory influence of the dye and hydrogen peroxide.
AB  - Sintetičke boje se primenjuju u gotovo svim granama u industriji i predstavljaju ozbiljan ekološki problem. Po zastupljenosti, antrahinonske boje se nalaze na drugom mestu, odmah posle azo boja. Za razliku od azo boja, antrahinonske boje se zbog prisustva kondenzovanih aromatičnih prstenova teže razgrađuju. Peroksidaza iz rena se pokazala kao efikasno i ekološki prihvatljivo rešenje za dekolorizaciju sintetičkih boja. Iz tog razloga je predmet ovog rada mogućnost primene neprečišćene peroksidaze iz svežeg ekstrakta rena u dekolorizaciji antrahinonskih boja. Neprečišćena peroksidaza (1.5 mg mL-1) imobilisana je adsorpcijom na silikatne čestice. 0.1 IU dobijene imobilisane peroksidaze je upotrebljena u cilju optimizacije dekolorizacije antrahinonske boje AV 109 u šaržnom reaktoru. Pod optimizovanim uslovima (pH 4.0, koncentracija boje 30 mg L-1, koncentracija vodonik-peroksida 0.1 mM, vreme kontakta 40 minuta), 55.1 % ispitivane boje je uklonjeno. Pored toga, imobilizacijom je značajno umanjen inhibitorni uticaj boje i peroksida na peroksidazu.
PB  - Engineering Society for Corrosion, Belgrade, Serbia
T2  - Zaštita materijala
T1  - Immobilization of peroxidase from fresh horseradish extract for anthraquinone dye decolorization
T1  - Imobilizacija peroksidaze iz svežeg ekstrakta rena i primena u dekolorizaciji antrahinonskih boja
EP  - 339
IS  - 3
SP  - 335
VL  - 56
DO  - 10.5937/ZasMat1503335S
ER  - 

@article{
author = "Šekuljica, Nataša and Prlainović, Nevena and Lukić, Nevena M. and Jakovljević, Aleksandra M. and Grbavčić, Sanja and Mijin, Dušan and Knežević-Jugović, Zorica",
year = "2015",
abstract = "Synthetic dyes are used in all sectors of industry and represent a serious ecological problem. By the presence, anthraquinone dyes are right after the azo dyes. Unlike azo, anthraquinone dyes are considerably harder to degrade due to the presence of coupled aromatic rings in their structure. Horseradish peroxidase (HRP) proved to be an efficient and ecologically acceptable solution for synthetic dyes decolonization. For that reason, feasibility of peroxidase from fresh horseradish extract application in anthraquinone dye decolonization was the object of this research. Unpurified peroxidase (1.5 mg mL-1), was immobilized onto fumed silica by adsorption. In order to optimize the decolonization of anthraquinone dye Acid Violet 109 (AV 109) 0.1 IU of obtained immobilized HRP was applied in a batch reactor. Under the optimal conditions (pH 4.0, dye concentration 30 mg L-1, hydrogen peroxide concentration 0.1 mM) 55.1 % of initial dye concentration was decolorized, within 30 min. In addition, compared to free enzyme, immobilized HRP showed higher resistance towards inhibitory influence of the dye and hydrogen peroxide., Sintetičke boje se primenjuju u gotovo svim granama u industriji i predstavljaju ozbiljan ekološki problem. Po zastupljenosti, antrahinonske boje se nalaze na drugom mestu, odmah posle azo boja. Za razliku od azo boja, antrahinonske boje se zbog prisustva kondenzovanih aromatičnih prstenova teže razgrađuju. Peroksidaza iz rena se pokazala kao efikasno i ekološki prihvatljivo rešenje za dekolorizaciju sintetičkih boja. Iz tog razloga je predmet ovog rada mogućnost primene neprečišćene peroksidaze iz svežeg ekstrakta rena u dekolorizaciji antrahinonskih boja. Neprečišćena peroksidaza (1.5 mg mL-1) imobilisana je adsorpcijom na silikatne čestice. 0.1 IU dobijene imobilisane peroksidaze je upotrebljena u cilju optimizacije dekolorizacije antrahinonske boje AV 109 u šaržnom reaktoru. Pod optimizovanim uslovima (pH 4.0, koncentracija boje 30 mg L-1, koncentracija vodonik-peroksida 0.1 mM, vreme kontakta 40 minuta), 55.1 % ispitivane boje je uklonjeno. Pored toga, imobilizacijom je značajno umanjen inhibitorni uticaj boje i peroksida na peroksidazu.",
publisher = "Engineering Society for Corrosion, Belgrade, Serbia",
journal = "Zaštita materijala",
title = "Immobilization of peroxidase from fresh horseradish extract for anthraquinone dye decolorization, Imobilizacija peroksidaze iz svežeg ekstrakta rena i primena u dekolorizaciji antrahinonskih boja",
pages = "339-335",
number = "3",
volume = "56",
doi = "10.5937/ZasMat1503335S"
}

Šekuljica, N., Prlainović, N., Lukić, N. M., Jakovljević, A. M., Grbavčić, S., Mijin, D.,& Knežević-Jugović, Z.. (2015). Immobilization of peroxidase from fresh horseradish extract for anthraquinone dye decolorization. in Zaštita materijala
Engineering Society for Corrosion, Belgrade, Serbia., 56(3), 335-339.
https://doi.org/10.5937/ZasMat1503335S

Šekuljica N, Prlainović N, Lukić NM, Jakovljević AM, Grbavčić S, Mijin D, Knežević-Jugović Z. Immobilization of peroxidase from fresh horseradish extract for anthraquinone dye decolorization. in Zaštita materijala. 2015;56(3):335-339.
doi:10.5937/ZasMat1503335S .

Šekuljica, Nataša, Prlainović, Nevena, Lukić, Nevena M., Jakovljević, Aleksandra M., Grbavčić, Sanja, Mijin, Dušan, Knežević-Jugović, Zorica, "Immobilization of peroxidase from fresh horseradish extract for anthraquinone dye decolorization" in Zaštita materijala, 56, no. 3 (2015):335-339,
https://doi.org/10.5937/ZasMat1503335S . .

TY  - CONF
AU  - Knežević-Jugović, Zorica
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Žuža Praštalo, Milena
AU  - Grbavčić, Sanja
AU  - Jakovetić Tanasković, Sonja
AU  - Dojčinović, Marina
AU  - Luković, Nevena
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6281
AB  - The effects of the ultrasound pretreatment on functional properties of egg white proteins (EWPs) and
their subsequent hydrolysis by Alcalase were investigated. Functional properties of the obtained
hydrolysates were characterized in terms of solubility, turbidity, emulsification activity and foaming
properties. The ultrasound pretreatment at 20 kHz for 15 min by using ultrasound probe has been
shown to accelerate the hydrolysis process and generate more reproducible results, compared with
both, heat treatment or treatment in an ultrasonic water baths at 40 kHz under similar conditions. It was
also shown that the ultrasound pretreatment resulted in an increase in total and reactive thiol content,
suggesting an unfolding of the protein molecules. Minor secondary and tertiary structural changes have
also been confirmed by circular dichroism. The produced hydrolysate, under optimum condition, was
characterized in terms of antioxidant properties and peptide composition.
Industrial relevance: Egg producers are faced with problems of excess of egg white because
mayonnaise industry and bakery industry use relatively high egg yolk amounts and egg white is
remainder. In this work, EWPs was treated by high intensity ultrasound and then hydrolyzed by
Alcalase. Effects of treatment time on the functional properties of EWPs and susceptibility to
proteolysis were investigated. The results showed that the ultrasound technology could improve
functional and antioxidant activity of EWPs under the controlled conditions.
PB  - Slovakia : Slovak Society of Chemical Engineering
C3  - Proceedings / 41st International Conference of Slovak Society of Chemical Engineering
T1  - Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis
EP  - 135
SP  - 126
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6281
ER  - 

@conference{
author = "Knežević-Jugović, Zorica and Stefanović, Andrea and Jovanović, Jelena and Žuža Praštalo, Milena and Grbavčić, Sanja and Jakovetić Tanasković, Sonja and Dojčinović, Marina and Luković, Nevena",
year = "2014",
abstract = "The effects of the ultrasound pretreatment on functional properties of egg white proteins (EWPs) and
their subsequent hydrolysis by Alcalase were investigated. Functional properties of the obtained
hydrolysates were characterized in terms of solubility, turbidity, emulsification activity and foaming
properties. The ultrasound pretreatment at 20 kHz for 15 min by using ultrasound probe has been
shown to accelerate the hydrolysis process and generate more reproducible results, compared with
both, heat treatment or treatment in an ultrasonic water baths at 40 kHz under similar conditions. It was
also shown that the ultrasound pretreatment resulted in an increase in total and reactive thiol content,
suggesting an unfolding of the protein molecules. Minor secondary and tertiary structural changes have
also been confirmed by circular dichroism. The produced hydrolysate, under optimum condition, was
characterized in terms of antioxidant properties and peptide composition.
Industrial relevance: Egg producers are faced with problems of excess of egg white because
mayonnaise industry and bakery industry use relatively high egg yolk amounts and egg white is
remainder. In this work, EWPs was treated by high intensity ultrasound and then hydrolyzed by
Alcalase. Effects of treatment time on the functional properties of EWPs and susceptibility to
proteolysis were investigated. The results showed that the ultrasound technology could improve
functional and antioxidant activity of EWPs under the controlled conditions.",
publisher = "Slovakia : Slovak Society of Chemical Engineering",
journal = "Proceedings / 41st International Conference of Slovak Society of Chemical Engineering",
title = "Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis",
pages = "135-126",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6281"
}

Knežević-Jugović, Z., Stefanović, A., Jovanović, J., Žuža Praštalo, M., Grbavčić, S., Jakovetić Tanasković, S., Dojčinović, M.,& Luković, N.. (2014). Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis. in Proceedings / 41st International Conference of Slovak Society of Chemical Engineering
Slovakia : Slovak Society of Chemical Engineering., 126-135.
https://hdl.handle.net/21.15107/rcub_technorep_6281

Knežević-Jugović Z, Stefanović A, Jovanović J, Žuža Praštalo M, Grbavčić S, Jakovetić Tanasković S, Dojčinović M, Luković N. Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis. in Proceedings / 41st International Conference of Slovak Society of Chemical Engineering. 2014;:126-135.
https://hdl.handle.net/21.15107/rcub_technorep_6281 .

Knežević-Jugović, Zorica, Stefanović, Andrea, Jovanović, Jelena, Žuža Praštalo, Milena, Grbavčić, Sanja, Jakovetić Tanasković, Sonja, Dojčinović, Marina, Luković, Nevena, "Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis" in Proceedings / 41st International Conference of Slovak Society of Chemical Engineering (2014):126-135,
https://hdl.handle.net/21.15107/rcub_technorep_6281 .

TY  - JOUR
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Grbavčić, Sanja
AU  - Šekuljica, Nataša
AU  - Manojlović, Verica
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2701
AB  - The objective of this study was to investigate the effects of different ultrasound pretreatment on enzymatic hydrolysis of egg white proteins (EWPs) by Alcalase as well as evaluating some functional and antioxidant properties of hydrolysates obtained by various proteases treatment and ultrasound technology. The effects of chosen ultrasound pretreatment parameters including frequency of ultrasonic waves (35 and 40 kHz), temperature (25 and 55 A degrees C), time of pretreatment (15-60 min) and pH of egg white solution (7.00-10.00) were examined. It appeared that controlled ultrasound treatment can improved the hydrolysis process compared with untreated samples, but optimization of the power and length of sonication was important. The optimal ultrasound pretreatment at calorimetric power of 21.3 W and frequency of 40 kHz for 15 min at 25 A degrees C and with naturally basic egg white (pH 9.25) resulted in increased initial rate and equilibrium degree of Alcalase hydrolysis by about 139.8 and 13.86 % compared with the control, respectively. EWP hydrolysates with a parts per thousand 27.0 % degree of hydrolysis obtained with heat pretreatment and ultrasound pretreatments under optimal conditions were further separated by sequential ultrafiltration into 4 hydrolysate fractions ( lt  1, 1-10, 10-30 and  gt  30 kDa) which were investigated for protein content, peptide yield and antioxidant activity. The hydrolysis after heat pretreatment generated more peptides  lt  1 kDa (19.04 +/- A 1.02 %) than ultrasound pretreatment did (11.90 +/- A 0.53 %), whereas the proportion of peptides  lt  10 kDa were higher in the second case (28.80 +/- A 0.07 vs. 20.46 +/- A 0.39 %). The fraction obtained by the ultrasound pretreatment containing peptides with a molecular weight between 1 and 10 kDa demonstrated the strongest ABTS radical scavenging efficacy among the fractions (97.54 +/- A 0.30) with IC50 value of 4.31 mg/mL. Compared with single-enzyme processes, the two-stage enzymatic processes did not significantly improve both antioxidant and functional hydrolysates' properties.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production
EP  - 993
IS  - 6
SP  - 979
VL  - 239
DO  - 10.1007/s00217-014-2295-8
ER  - 

@article{
author = "Stefanović, Andrea and Jovanović, Jelena and Grbavčić, Sanja and Šekuljica, Nataša and Manojlović, Verica and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2014",
abstract = "The objective of this study was to investigate the effects of different ultrasound pretreatment on enzymatic hydrolysis of egg white proteins (EWPs) by Alcalase as well as evaluating some functional and antioxidant properties of hydrolysates obtained by various proteases treatment and ultrasound technology. The effects of chosen ultrasound pretreatment parameters including frequency of ultrasonic waves (35 and 40 kHz), temperature (25 and 55 A degrees C), time of pretreatment (15-60 min) and pH of egg white solution (7.00-10.00) were examined. It appeared that controlled ultrasound treatment can improved the hydrolysis process compared with untreated samples, but optimization of the power and length of sonication was important. The optimal ultrasound pretreatment at calorimetric power of 21.3 W and frequency of 40 kHz for 15 min at 25 A degrees C and with naturally basic egg white (pH 9.25) resulted in increased initial rate and equilibrium degree of Alcalase hydrolysis by about 139.8 and 13.86 % compared with the control, respectively. EWP hydrolysates with a parts per thousand 27.0 % degree of hydrolysis obtained with heat pretreatment and ultrasound pretreatments under optimal conditions were further separated by sequential ultrafiltration into 4 hydrolysate fractions ( lt  1, 1-10, 10-30 and  gt  30 kDa) which were investigated for protein content, peptide yield and antioxidant activity. The hydrolysis after heat pretreatment generated more peptides  lt  1 kDa (19.04 +/- A 1.02 %) than ultrasound pretreatment did (11.90 +/- A 0.53 %), whereas the proportion of peptides  lt  10 kDa were higher in the second case (28.80 +/- A 0.07 vs. 20.46 +/- A 0.39 %). The fraction obtained by the ultrasound pretreatment containing peptides with a molecular weight between 1 and 10 kDa demonstrated the strongest ABTS radical scavenging efficacy among the fractions (97.54 +/- A 0.30) with IC50 value of 4.31 mg/mL. Compared with single-enzyme processes, the two-stage enzymatic processes did not significantly improve both antioxidant and functional hydrolysates' properties.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production",
pages = "993-979",
number = "6",
volume = "239",
doi = "10.1007/s00217-014-2295-8"
}

Stefanović, A., Jovanović, J., Grbavčić, S., Šekuljica, N., Manojlović, V., Bugarski, B.,& Knežević-Jugović, Z.. (2014). Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production. in European Food Research and Technology
Springer, New York., 239(6), 979-993.
https://doi.org/10.1007/s00217-014-2295-8

Stefanović A, Jovanović J, Grbavčić S, Šekuljica N, Manojlović V, Bugarski B, Knežević-Jugović Z. Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production. in European Food Research and Technology. 2014;239(6):979-993.
doi:10.1007/s00217-014-2295-8 .

Stefanović, Andrea, Jovanović, Jelena, Grbavčić, Sanja, Šekuljica, Nataša, Manojlović, Verica, Bugarski, Branko, Knežević-Jugović, Zorica, "Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production" in European Food Research and Technology, 239, no. 6 (2014):979-993,
https://doi.org/10.1007/s00217-014-2295-8 . .

TY  - CONF
AU  - Carević, Milica
AU  - Vukašinović-Sekulić, Maja
AU  - Stojanović, Marija
AU  - Mihailović, Mladen
AU  - Jakovetić, Sonja
AU  - Grbavčić, Sanja
AU  - Bezbradica, Dejan
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6071
AB  - The α-galactosidase is important industrial enzyme, used both in food and feed industry,
that hydrolyses variety of non-digestible oligosaccharides with α-1,6-galactosydic bonds,
thus allowing wider consumption of soybean-derived products [1,2]. The aim of this work
was to produce this enzyme by submerged fermentation with Aspergillus oryzae DSM
1862 using several agricultural by-products (soybean meal, soybean flour, wheat bran,
barley bran) as substrates. Soybean flour was proved to be the substrate of choice, being
the most productive (3.34 IU/ml), and at the same time easiest for handling. In order to
optimize cultural conditions for obtaining highly active preparations, different parameters
were varied: substrate concentration (2-50 %), fermentation time (1-7 days), size of
inoculum (0.5-5%). The highest activity was achieved after 6 days submerged
fermentation using 2 % soybean flour and with 0.5 % of inoculum, since it showed no
influence on produced activity. Furthermore, purification was performed by simple
acetone precipitation and this was later proved by electrophoresis. The purified
preparation was characterized, and it was concluded that optimal conditions for raffinose
hydrolisis were 50 ᵒC and pH 4.8.
C3  - 8th International Conference of the Chemical Societies of the South-East European Countries, Belgrade, Serbia
T1  - Production and characterization of extracellular α-galactosidase from Aspergillus oryzae DSM 1862
SP  - 247
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6071
ER  - 

@conference{
author = "Carević, Milica and Vukašinović-Sekulić, Maja and Stojanović, Marija and Mihailović, Mladen and Jakovetić, Sonja and Grbavčić, Sanja and Bezbradica, Dejan",
year = "2013",
abstract = "The α-galactosidase is important industrial enzyme, used both in food and feed industry,
that hydrolyses variety of non-digestible oligosaccharides with α-1,6-galactosydic bonds,
thus allowing wider consumption of soybean-derived products [1,2]. The aim of this work
was to produce this enzyme by submerged fermentation with Aspergillus oryzae DSM
1862 using several agricultural by-products (soybean meal, soybean flour, wheat bran,
barley bran) as substrates. Soybean flour was proved to be the substrate of choice, being
the most productive (3.34 IU/ml), and at the same time easiest for handling. In order to
optimize cultural conditions for obtaining highly active preparations, different parameters
were varied: substrate concentration (2-50 %), fermentation time (1-7 days), size of
inoculum (0.5-5%). The highest activity was achieved after 6 days submerged
fermentation using 2 % soybean flour and with 0.5 % of inoculum, since it showed no
influence on produced activity. Furthermore, purification was performed by simple
acetone precipitation and this was later proved by electrophoresis. The purified
preparation was characterized, and it was concluded that optimal conditions for raffinose
hydrolisis were 50 ᵒC and pH 4.8.",
journal = "8th International Conference of the Chemical Societies of the South-East European Countries, Belgrade, Serbia",
title = "Production and characterization of extracellular α-galactosidase from Aspergillus oryzae DSM 1862",
pages = "247",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6071"
}

Carević, M., Vukašinović-Sekulić, M., Stojanović, M., Mihailović, M., Jakovetić, S., Grbavčić, S.,& Bezbradica, D.. (2013). Production and characterization of extracellular α-galactosidase from Aspergillus oryzae DSM 1862. in 8th International Conference of the Chemical Societies of the South-East European Countries, Belgrade, Serbia, 247.
https://hdl.handle.net/21.15107/rcub_technorep_6071

Carević M, Vukašinović-Sekulić M, Stojanović M, Mihailović M, Jakovetić S, Grbavčić S, Bezbradica D. Production and characterization of extracellular α-galactosidase from Aspergillus oryzae DSM 1862. in 8th International Conference of the Chemical Societies of the South-East European Countries, Belgrade, Serbia. 2013;:247.
https://hdl.handle.net/21.15107/rcub_technorep_6071 .

Carević, Milica, Vukašinović-Sekulić, Maja, Stojanović, Marija, Mihailović, Mladen, Jakovetić, Sonja, Grbavčić, Sanja, Bezbradica, Dejan, "Production and characterization of extracellular α-galactosidase from Aspergillus oryzae DSM 1862" in 8th International Conference of the Chemical Societies of the South-East European Countries, Belgrade, Serbia (2013):247,
https://hdl.handle.net/21.15107/rcub_technorep_6071 .

TY  - CONF
AU  - Jakovetić, Sonja
AU  - Luković, Nevena
AU  - Grbavčić, Sanja
AU  - Jugović, Branimir
AU  - Gvozdenović, Milica
AU  - Grgur, Branimir
AU  - Knežević-Jugović, Zorica
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6099
AB  - The objective of this research was to improve antioxidative properties of egg-white proteins by means of enzymatic hydrolysis. For this purpose a continuous stirred tank reactor including polyethersulfone ultrafiltration module with a molecular weight cut-off of 10 kDa was employed. Several proteolytic enzymes have been tested in order to obtain best quality of peptide-based formulations intended for human consumption. Amongst proteases form Bacillus licheniformis (Alcalase), protease form Bacillus amyloliquefaciens (Neutrase) and protease from papaya latex (papain), the highest degree of hydrolysis (DH), as well as the best antioxidative properties of obtained hydrolysates, were achieved with Alcalase. Further optimization included finding of the
optimal enzyme concentration and residence time. Results showed that the DH was directly dependent upon the enzyme concentration, while the permeate flow did not show any influence on the DH. The reactor was maintained in operation for 3 h at 50 °C and pH 8 with permeate flow of 2 cm3 min-1. Degree of hydrolysis reached steady value of 60 % after 75 min. Antioxidative properties were analyzed with DPPH method and confirmed with linear sweep voltammetry. Results undoubtedly show that the obtained products have improved antioxidative properties compared to untreated egg-white proteins.
T1  - Enzymatic hydrolysis of egg-white proteins in a membrane reactor
SP  - 266
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6099
ER  - 

@conference{
author = "Jakovetić, Sonja and Luković, Nevena and Grbavčić, Sanja and Jugović, Branimir and Gvozdenović, Milica and Grgur, Branimir and Knežević-Jugović, Zorica",
year = "2013",
abstract = "The objective of this research was to improve antioxidative properties of egg-white proteins by means of enzymatic hydrolysis. For this purpose a continuous stirred tank reactor including polyethersulfone ultrafiltration module with a molecular weight cut-off of 10 kDa was employed. Several proteolytic enzymes have been tested in order to obtain best quality of peptide-based formulations intended for human consumption. Amongst proteases form Bacillus licheniformis (Alcalase), protease form Bacillus amyloliquefaciens (Neutrase) and protease from papaya latex (papain), the highest degree of hydrolysis (DH), as well as the best antioxidative properties of obtained hydrolysates, were achieved with Alcalase. Further optimization included finding of the
optimal enzyme concentration and residence time. Results showed that the DH was directly dependent upon the enzyme concentration, while the permeate flow did not show any influence on the DH. The reactor was maintained in operation for 3 h at 50 °C and pH 8 with permeate flow of 2 cm3 min-1. Degree of hydrolysis reached steady value of 60 % after 75 min. Antioxidative properties were analyzed with DPPH method and confirmed with linear sweep voltammetry. Results undoubtedly show that the obtained products have improved antioxidative properties compared to untreated egg-white proteins.",
title = "Enzymatic hydrolysis of egg-white proteins in a membrane reactor",
pages = "266",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6099"
}

Jakovetić, S., Luković, N., Grbavčić, S., Jugović, B., Gvozdenović, M., Grgur, B.,& Knežević-Jugović, Z.. (2013). Enzymatic hydrolysis of egg-white proteins in a membrane reactor. , 266.
https://hdl.handle.net/21.15107/rcub_technorep_6099

Jakovetić S, Luković N, Grbavčić S, Jugović B, Gvozdenović M, Grgur B, Knežević-Jugović Z. Enzymatic hydrolysis of egg-white proteins in a membrane reactor. 2013;:266.
https://hdl.handle.net/21.15107/rcub_technorep_6099 .

Jakovetić, Sonja, Luković, Nevena, Grbavčić, Sanja, Jugović, Branimir, Gvozdenović, Milica, Grgur, Branimir, Knežević-Jugović, Zorica, "Enzymatic hydrolysis of egg-white proteins in a membrane reactor" (2013):266,
https://hdl.handle.net/21.15107/rcub_technorep_6099 .

TY  - JOUR
AU  - Jakovetić, Sonja
AU  - Knežević-Jugović, Zorica
AU  - Grbavčić, Sanja
AU  - Bezbradica, Dejan
AU  - Avramović, Nataša
AU  - Karadžić, Ivanka
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2329
AB  - Pseudomonas aeruginosa has been repeatedly reported as a powerful producer of rhamnolipid biosurfactants as well as hydrolytic enzymes. In this study, the effects of four fermentation factors were evaluated using response surface methodology and experiments were performed in accordance with a four-factor and five-level central composite experimental design. The investigated factors were: fermentation temperature, time of fermentation, concentration of sunflower oil and concentration of Tween® 80. The most important finding was that regression coefficients of the highest values were those that describe interactions between factors and that they differ for lipase and rhamnolipid production, which were both investigated in this study. Production of both metabolites was optimized and response equations were obtained, making it possible to predict rhamnolipid concentration or lipase activity from known values of the four factors. The highest achieved rhamnolipid concentration and lipase activity were 138 mg dm-3 (sunflower oil concentration: 0.8%, Tween® 80 concentration: 0.05%, temperature: 30 °C and fermentation time: 72 h) and 11111 IU dm-3 (sunflower concentration: of 0.4%, Tween® 80 concentration: 0.05%, temperature: 30 °C and fermentation time: 120 h), respectively.
AB  - Pseudomonas aeruginosa san-ai, izolovan je iz izrazito alkalne emulzije koja je korišćena kao mazivo u industriji pri obradi metala. Sposobnost da preživi u visoko alkalnoj sredini (pH 10) učinila je ovaj mikroorganizam veoma interesantnim za istraživanje, budući da je za preživljavanje u tako ekstremnim uslovima neophodno da mikroorganizam proizvodi enzime specifičnih karakteristika. Prethodna istraživanja su pokazala da ovaj ekstremofilni mikroorganizam ekstracelularno produkuje hidrolitičke enzime, koji zbog izuzetno atraktivnih karakteristika imaju potencijal za primenu u nizu biotehnoloških postupaka. Ipak, iako je pokazano da ovaj atraktivni soj produkuje industrijski veoma interesantne biomolekule (proteaze i lipaze), produkcija ramnolipida, jedinjenja čija oblast primene svakodnevno raste, pomoću ovog soja je malo ispitana. Ramnolipidi su amfifilna jedinjenja, koja se sastoje iz hidrofilne šećerne komponente i hidrofobne komponente koju čine β-hidroksi masne kiseline. Spadaju u grupu mikrobioloških surfaktanata ili biosurfaktanata, koji bi trebalo u budućnosti da se koriste kao zamena za sintetičke surfaktante koji nisu biodegradabilni i kao takvi predstavljaju opasnost za životnu sredinu. Sve veće interesovanje za industrijsku primenu ramnolipida, dovelo je do potrebe za optimizacijom njihove proizvodnje. Cilj ovog rada bila je optimizacija produkcije ramnolipida kao i lipaze pomoću Pseudomonas aeruginosa san-ai. Ispitan je uticaj četri fermentaciona faktora: koncentracije suncokretovog ulja u intervalu: 0,2-1,0 % (w/v), Tween® 80 u intervalu: 0-0,2 % (v/v), temperature: 20­60 °C i vremena trajanja fermentacije: 48-144 h. Uticaj fermentacionih faktora na prinos navedenih metabolita ispitan je pomoću centralnog kompozitnog rotatabilnog eksperimentalnog plana, na pet nivoa vrednosti ispitivanih faktora. Analizom dobijenih regresionih koeficijenata ustanovljeno je da su vrlo izražena interaktivna dejstva nekoliko parova faktora. Kod produkcije ramnolipida, najveća je vrednost koeficijenta koji opisuje negativnu interakciju između koncentracije suncokretovog ulja i temperature, a kao bitne pokazale su se i pozitivna interakcija između koncentracije Tween® 80 i temperature, kao i negativna interakcija između koncentracija suncokretovog ulja i Tween® 80. Interesantno je da su se kod produkcije lipaze kao značajni faktori pokazali samo temperatura i vreme fermentacije. Najveći prinos ramnolipida, 138 mg dm-3, postignut je pri niskoj koncentraciji Tween® 80 (0,05 %) i visokoj koncentraciji ulja (0,8 %) na 30 °C posle 72 h, dok je najveća lipolitička aktivnost, 11111 IU dm-3, ostvarena pri istoj koncentraciji Tween® 80 (0,05 %) i istoj temperaturi od 30 °C, nešto nižoj koncentraciji suncokretovog ulja (0,4 %) i dužem vremenu fermentacije od 120 h.
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Rhamnolipid and lipase production by Pseudomonas aeruginosa san-ai: The process comparison analysis by statistical approach
T1  - Proizvodnja ramnolipida i lipaze iz Pseudomonas aeruginosa san-ai - optimizacija procesa primenom metode odzivnih površina
EP  - 685
IS  - 4
SP  - 677
VL  - 67
DO  - 10.2298/HEMIND121008114J
ER  - 

@article{
author = "Jakovetić, Sonja and Knežević-Jugović, Zorica and Grbavčić, Sanja and Bezbradica, Dejan and Avramović, Nataša and Karadžić, Ivanka",
year = "2013",
abstract = "Pseudomonas aeruginosa has been repeatedly reported as a powerful producer of rhamnolipid biosurfactants as well as hydrolytic enzymes. In this study, the effects of four fermentation factors were evaluated using response surface methodology and experiments were performed in accordance with a four-factor and five-level central composite experimental design. The investigated factors were: fermentation temperature, time of fermentation, concentration of sunflower oil and concentration of Tween® 80. The most important finding was that regression coefficients of the highest values were those that describe interactions between factors and that they differ for lipase and rhamnolipid production, which were both investigated in this study. Production of both metabolites was optimized and response equations were obtained, making it possible to predict rhamnolipid concentration or lipase activity from known values of the four factors. The highest achieved rhamnolipid concentration and lipase activity were 138 mg dm-3 (sunflower oil concentration: 0.8%, Tween® 80 concentration: 0.05%, temperature: 30 °C and fermentation time: 72 h) and 11111 IU dm-3 (sunflower concentration: of 0.4%, Tween® 80 concentration: 0.05%, temperature: 30 °C and fermentation time: 120 h), respectively., Pseudomonas aeruginosa san-ai, izolovan je iz izrazito alkalne emulzije koja je korišćena kao mazivo u industriji pri obradi metala. Sposobnost da preživi u visoko alkalnoj sredini (pH 10) učinila je ovaj mikroorganizam veoma interesantnim za istraživanje, budući da je za preživljavanje u tako ekstremnim uslovima neophodno da mikroorganizam proizvodi enzime specifičnih karakteristika. Prethodna istraživanja su pokazala da ovaj ekstremofilni mikroorganizam ekstracelularno produkuje hidrolitičke enzime, koji zbog izuzetno atraktivnih karakteristika imaju potencijal za primenu u nizu biotehnoloških postupaka. Ipak, iako je pokazano da ovaj atraktivni soj produkuje industrijski veoma interesantne biomolekule (proteaze i lipaze), produkcija ramnolipida, jedinjenja čija oblast primene svakodnevno raste, pomoću ovog soja je malo ispitana. Ramnolipidi su amfifilna jedinjenja, koja se sastoje iz hidrofilne šećerne komponente i hidrofobne komponente koju čine β-hidroksi masne kiseline. Spadaju u grupu mikrobioloških surfaktanata ili biosurfaktanata, koji bi trebalo u budućnosti da se koriste kao zamena za sintetičke surfaktante koji nisu biodegradabilni i kao takvi predstavljaju opasnost za životnu sredinu. Sve veće interesovanje za industrijsku primenu ramnolipida, dovelo je do potrebe za optimizacijom njihove proizvodnje. Cilj ovog rada bila je optimizacija produkcije ramnolipida kao i lipaze pomoću Pseudomonas aeruginosa san-ai. Ispitan je uticaj četri fermentaciona faktora: koncentracije suncokretovog ulja u intervalu: 0,2-1,0 % (w/v), Tween® 80 u intervalu: 0-0,2 % (v/v), temperature: 20­60 °C i vremena trajanja fermentacije: 48-144 h. Uticaj fermentacionih faktora na prinos navedenih metabolita ispitan je pomoću centralnog kompozitnog rotatabilnog eksperimentalnog plana, na pet nivoa vrednosti ispitivanih faktora. Analizom dobijenih regresionih koeficijenata ustanovljeno je da su vrlo izražena interaktivna dejstva nekoliko parova faktora. Kod produkcije ramnolipida, najveća je vrednost koeficijenta koji opisuje negativnu interakciju između koncentracije suncokretovog ulja i temperature, a kao bitne pokazale su se i pozitivna interakcija između koncentracije Tween® 80 i temperature, kao i negativna interakcija između koncentracija suncokretovog ulja i Tween® 80. Interesantno je da su se kod produkcije lipaze kao značajni faktori pokazali samo temperatura i vreme fermentacije. Najveći prinos ramnolipida, 138 mg dm-3, postignut je pri niskoj koncentraciji Tween® 80 (0,05 %) i visokoj koncentraciji ulja (0,8 %) na 30 °C posle 72 h, dok je najveća lipolitička aktivnost, 11111 IU dm-3, ostvarena pri istoj koncentraciji Tween® 80 (0,05 %) i istoj temperaturi od 30 °C, nešto nižoj koncentraciji suncokretovog ulja (0,4 %) i dužem vremenu fermentacije od 120 h.",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Rhamnolipid and lipase production by Pseudomonas aeruginosa san-ai: The process comparison analysis by statistical approach, Proizvodnja ramnolipida i lipaze iz Pseudomonas aeruginosa san-ai - optimizacija procesa primenom metode odzivnih površina",
pages = "685-677",
number = "4",
volume = "67",
doi = "10.2298/HEMIND121008114J"
}

Jakovetić, S., Knežević-Jugović, Z., Grbavčić, S., Bezbradica, D., Avramović, N.,& Karadžić, I.. (2013). Rhamnolipid and lipase production by Pseudomonas aeruginosa san-ai: The process comparison analysis by statistical approach. in Hemijska industrija
Association of Chemical Engineers of Serbia., 67(4), 677-685.
https://doi.org/10.2298/HEMIND121008114J

Jakovetić S, Knežević-Jugović Z, Grbavčić S, Bezbradica D, Avramović N, Karadžić I. Rhamnolipid and lipase production by Pseudomonas aeruginosa san-ai: The process comparison analysis by statistical approach. in Hemijska industrija. 2013;67(4):677-685.
doi:10.2298/HEMIND121008114J .

Jakovetić, Sonja, Knežević-Jugović, Zorica, Grbavčić, Sanja, Bezbradica, Dejan, Avramović, Nataša, Karadžić, Ivanka, "Rhamnolipid and lipase production by Pseudomonas aeruginosa san-ai: The process comparison analysis by statistical approach" in Hemijska industrija, 67, no. 4 (2013):677-685,
https://doi.org/10.2298/HEMIND121008114J . .

TY  - JOUR
AU  - Moftah, Omar A.S.
AU  - Grbavčić, Sanja
AU  - Moftah, Walid A.S.
AU  - Luković, Nevena
AU  - Prodanović, Olivera
AU  - Jakovetić, Sonja
AU  - Knežević-Jugović, Zorica
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2362
AB  - In this study, the solid and liquid wastes from the olive oil processing industry were evaluated as substrates for Yarrowia lipolytica growth with the aim of lipase production. Olive mill wastewater and olive oil cake seemed to provide the necessary nutrients and physical support for yeast growth and enzyme production. The highest lipolytic activity of 850 IU dm-3 was achieved after 4 days of submerged cultivation in supplemented olive mill wastewater. In addition, olive oil cake appeared to be a convenient substrate for lipase production under a solid-state fermentation mode. Lipase production was further improved by media supplementation and/or change in the physical settings of the experiment. However, the most significant improvement of lipase production under solid-state fermentation was achieved by an alkaline treatment of the substrate (more than 10-fold), when the amount of produced lipase reached up to ≈40 IU g-1 of substrate.
AB  - U ovom radu, tečne i čvrste otpadne sirovine koje zaostaju prilikom prerade maslina ispitane su kao potencijalni supstrati za rast kvasca Yarrowia lipolytica sa ciljem proizvodnje lipaza. Otpadna voda iz mlina, kao i pogača koja zaostaje nakon ceđenja ulja iz maslina, pokazali su se kao dobri izvori nutrijenata za rast ovog kvasca i proizvodnju enzima. U optimizovanoj tečnoj podlozi, prinos lipaza dostiže i do 850 IU dm-3. Pored toga, pogača koja zaostaje nakon ceđenja ulja iz maslina se pokazala kao pogodan čvrsti supstrat za gajenje proizvodnog mikroorganizma. Produkcija lipaza na ovom medijumu je dodatno optimizovana suplementacijom različitim izvorima azota i ugljenika, kao i promenom ostalih parametara fermentacije. Utvrđeno je da se najznačajnije poboljšanje produkcije lipaze ostvaruje alkalnim predtretmanom supstrata (više od 10 puta).
PB  - Serbian Chemical Society, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Lipase production by Yarrowia lipolytica using olive oil processing wastes as substrates
T1  - Proizvodnja lipaze iz Yarrowia lipolytica korišćenjem otpadnih sirovina industrije prerade maslina kao supstrata
EP  - 794
IS  - 6
SP  - 781
VL  - 78
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2362
ER  - 

@article{
author = "Moftah, Omar A.S. and Grbavčić, Sanja and Moftah, Walid A.S. and Luković, Nevena and Prodanović, Olivera and Jakovetić, Sonja and Knežević-Jugović, Zorica",
year = "2013",
abstract = "In this study, the solid and liquid wastes from the olive oil processing industry were evaluated as substrates for Yarrowia lipolytica growth with the aim of lipase production. Olive mill wastewater and olive oil cake seemed to provide the necessary nutrients and physical support for yeast growth and enzyme production. The highest lipolytic activity of 850 IU dm-3 was achieved after 4 days of submerged cultivation in supplemented olive mill wastewater. In addition, olive oil cake appeared to be a convenient substrate for lipase production under a solid-state fermentation mode. Lipase production was further improved by media supplementation and/or change in the physical settings of the experiment. However, the most significant improvement of lipase production under solid-state fermentation was achieved by an alkaline treatment of the substrate (more than 10-fold), when the amount of produced lipase reached up to ≈40 IU g-1 of substrate., U ovom radu, tečne i čvrste otpadne sirovine koje zaostaju prilikom prerade maslina ispitane su kao potencijalni supstrati za rast kvasca Yarrowia lipolytica sa ciljem proizvodnje lipaza. Otpadna voda iz mlina, kao i pogača koja zaostaje nakon ceđenja ulja iz maslina, pokazali su se kao dobri izvori nutrijenata za rast ovog kvasca i proizvodnju enzima. U optimizovanoj tečnoj podlozi, prinos lipaza dostiže i do 850 IU dm-3. Pored toga, pogača koja zaostaje nakon ceđenja ulja iz maslina se pokazala kao pogodan čvrsti supstrat za gajenje proizvodnog mikroorganizma. Produkcija lipaza na ovom medijumu je dodatno optimizovana suplementacijom različitim izvorima azota i ugljenika, kao i promenom ostalih parametara fermentacije. Utvrđeno je da se najznačajnije poboljšanje produkcije lipaze ostvaruje alkalnim predtretmanom supstrata (više od 10 puta).",
publisher = "Serbian Chemical Society, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Lipase production by Yarrowia lipolytica using olive oil processing wastes as substrates, Proizvodnja lipaze iz Yarrowia lipolytica korišćenjem otpadnih sirovina industrije prerade maslina kao supstrata",
pages = "794-781",
number = "6",
volume = "78",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2362"
}

Moftah, O. A.S., Grbavčić, S., Moftah, W. A.S., Luković, N., Prodanović, O., Jakovetić, S.,& Knežević-Jugović, Z.. (2013). Lipase production by Yarrowia lipolytica using olive oil processing wastes as substrates. in Journal of the Serbian Chemical Society
Serbian Chemical Society, Belgrade., 78(6), 781-794.
https://hdl.handle.net/21.15107/rcub_technorep_2362

Moftah OA, Grbavčić S, Moftah WA, Luković N, Prodanović O, Jakovetić S, Knežević-Jugović Z. Lipase production by Yarrowia lipolytica using olive oil processing wastes as substrates. in Journal of the Serbian Chemical Society. 2013;78(6):781-794.
https://hdl.handle.net/21.15107/rcub_technorep_2362 .

Moftah, Omar A.S., Grbavčić, Sanja, Moftah, Walid A.S., Luković, Nevena, Prodanović, Olivera, Jakovetić, Sonja, Knežević-Jugović, Zorica, "Lipase production by Yarrowia lipolytica using olive oil processing wastes as substrates" in Journal of the Serbian Chemical Society, 78, no. 6 (2013):781-794,
https://hdl.handle.net/21.15107/rcub_technorep_2362 .

TY  - CONF
AU  - Knežević-Jugović, Zorica
AU  - Jakovetić, Sonja
AU  - Jugović, Branimir
AU  - Gvozdenović, Milica
AU  - Grbavčić, Sanja
AU  - Bezbradica, Dejan
AU  - Antov, Mirjana
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2019
AB  - The esterification activity of the commercial immobilized lipase CALB towards cinnamic acids and its derivative has been studied. Using cinnamic acid as substrate, the reaction rate constants (1.95 h-1 mM-1 for ethanol and 3.07 h-1 mM-1 for butanol) were more than four and nine times higher compared to those obtained with p-coumaric (0.47 h-1 mM-1) and p-methoxycinnamic acids (0.32 h-1 mM-1), respectively. Thus, esterification of cinnamic acid with ethanol by using C. antarctica lipase has selected as a model reaction for further study. Isooctane is shown to be the best solvent for this reaction even though solubility of cinnamic acid in this a polar solvent is very low. Highest esterification yield of ethyl cinnamate is obtained when initial molar ratio of substrates 1:3 (cinnamic acid is limiting substrate) is used. Esterification of cinnamic acid appeared to result in increasing radical-scavenging ability. The effect of esterification of cinnamic acid was also confirmed by electrochemical method using ethyl cinnamate which appeared to enhance the antioxidant activity. These findings should stimulate the application of such lipase-catalyzed reactions for the preparation of food acceptable esters of cinnamic acid as potential lipophilic antioxidants.
PB  - Tatranské Matliare : Slovak Society of Chemical Engineering
C3  - Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering
T1  - Enzymatic Synthesis of Aliphatic Esters of Phenolic Acids and Evaluation of Their Antioxidant Properties
EP  - 1432
SP  - 1426
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2019
ER  - 

@conference{
author = "Knežević-Jugović, Zorica and Jakovetić, Sonja and Jugović, Branimir and Gvozdenović, Milica and Grbavčić, Sanja and Bezbradica, Dejan and Antov, Mirjana",
year = "2012",
abstract = "The esterification activity of the commercial immobilized lipase CALB towards cinnamic acids and its derivative has been studied. Using cinnamic acid as substrate, the reaction rate constants (1.95 h-1 mM-1 for ethanol and 3.07 h-1 mM-1 for butanol) were more than four and nine times higher compared to those obtained with p-coumaric (0.47 h-1 mM-1) and p-methoxycinnamic acids (0.32 h-1 mM-1), respectively. Thus, esterification of cinnamic acid with ethanol by using C. antarctica lipase has selected as a model reaction for further study. Isooctane is shown to be the best solvent for this reaction even though solubility of cinnamic acid in this a polar solvent is very low. Highest esterification yield of ethyl cinnamate is obtained when initial molar ratio of substrates 1:3 (cinnamic acid is limiting substrate) is used. Esterification of cinnamic acid appeared to result in increasing radical-scavenging ability. The effect of esterification of cinnamic acid was also confirmed by electrochemical method using ethyl cinnamate which appeared to enhance the antioxidant activity. These findings should stimulate the application of such lipase-catalyzed reactions for the preparation of food acceptable esters of cinnamic acid as potential lipophilic antioxidants.",
publisher = "Tatranské Matliare : Slovak Society of Chemical Engineering",
journal = "Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering",
title = "Enzymatic Synthesis of Aliphatic Esters of Phenolic Acids and Evaluation of Their Antioxidant Properties",
pages = "1432-1426",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2019"
}

Knežević-Jugović, Z., Jakovetić, S., Jugović, B., Gvozdenović, M., Grbavčić, S., Bezbradica, D.,& Antov, M.. (2012). Enzymatic Synthesis of Aliphatic Esters of Phenolic Acids and Evaluation of Their Antioxidant Properties. in Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering
Tatranské Matliare : Slovak Society of Chemical Engineering., 1426-1432.
https://hdl.handle.net/21.15107/rcub_technorep_2019

Knežević-Jugović Z, Jakovetić S, Jugović B, Gvozdenović M, Grbavčić S, Bezbradica D, Antov M. Enzymatic Synthesis of Aliphatic Esters of Phenolic Acids and Evaluation of Their Antioxidant Properties. in Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering. 2012;:1426-1432.
https://hdl.handle.net/21.15107/rcub_technorep_2019 .

Knežević-Jugović, Zorica, Jakovetić, Sonja, Jugović, Branimir, Gvozdenović, Milica, Grbavčić, Sanja, Bezbradica, Dejan, Antov, Mirjana, "Enzymatic Synthesis of Aliphatic Esters of Phenolic Acids and Evaluation of Their Antioxidant Properties" in Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering (2012):1426-1432,
https://hdl.handle.net/21.15107/rcub_technorep_2019 .

TY  - JOUR
AU  - Moftah, Omar A.S.
AU  - Grbavčić, Sanja
AU  - Žuža, Milena
AU  - Luković, Nevena
AU  - Bezbradica, Dejan
AU  - Knežević-Jugović, Zorica
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2227
AB  - Olive oil cake is a by-product from the olive oil processing industry and can be used for the lipase and protease production by Candida utilis in solid state fermentation. Different carbon and nitrogen sources were evaluated, and the results showed that the supplementation of the substrate with maltose and starch as carbon sources and yeast extract as a nitrogen source significantly increased the lipase production. The best results were obtained with maltose, whereas rather low lipase and protease activities were found with glucose and oleic acid. Response surface methodology and a five-level-three-factor central composite rotatable design were used to evaluate the effects of the initial moisture content, inoculum size and fermentation time on both lipase and protease activity levels. A lipase activity value of approximate to 25 Ug(-1) and a protease activity value of 110 Ug(-1) were obtained under the optimized fermentation conditions. An alkaline treatment of the substrate appeared to be efficient, leading to increases of 39% and 133% in the lipase and protease production, respectively. The results showed that the olive cake could be a good source for enzyme production by solid state fermentation.
PB  - Springer, New York
T2  - Applied Biochemistry and Biotechnology
T1  - Adding Value to the Oil Cake as a Waste from Oil Processing Industry: Production of Lipase and Protease by Candida utilis in Solid State Fermentation
EP  - 364
IS  - 2
SP  - 348
VL  - 166
DO  - 10.1007/s12010-011-9429-2
ER  - 

@article{
author = "Moftah, Omar A.S. and Grbavčić, Sanja and Žuža, Milena and Luković, Nevena and Bezbradica, Dejan and Knežević-Jugović, Zorica",
year = "2012",
abstract = "Olive oil cake is a by-product from the olive oil processing industry and can be used for the lipase and protease production by Candida utilis in solid state fermentation. Different carbon and nitrogen sources were evaluated, and the results showed that the supplementation of the substrate with maltose and starch as carbon sources and yeast extract as a nitrogen source significantly increased the lipase production. The best results were obtained with maltose, whereas rather low lipase and protease activities were found with glucose and oleic acid. Response surface methodology and a five-level-three-factor central composite rotatable design were used to evaluate the effects of the initial moisture content, inoculum size and fermentation time on both lipase and protease activity levels. A lipase activity value of approximate to 25 Ug(-1) and a protease activity value of 110 Ug(-1) were obtained under the optimized fermentation conditions. An alkaline treatment of the substrate appeared to be efficient, leading to increases of 39% and 133% in the lipase and protease production, respectively. The results showed that the olive cake could be a good source for enzyme production by solid state fermentation.",
publisher = "Springer, New York",
journal = "Applied Biochemistry and Biotechnology",
title = "Adding Value to the Oil Cake as a Waste from Oil Processing Industry: Production of Lipase and Protease by Candida utilis in Solid State Fermentation",
pages = "364-348",
number = "2",
volume = "166",
doi = "10.1007/s12010-011-9429-2"
}

Moftah, O. A.S., Grbavčić, S., Žuža, M., Luković, N., Bezbradica, D.,& Knežević-Jugović, Z.. (2012). Adding Value to the Oil Cake as a Waste from Oil Processing Industry: Production of Lipase and Protease by Candida utilis in Solid State Fermentation. in Applied Biochemistry and Biotechnology
Springer, New York., 166(2), 348-364.
https://doi.org/10.1007/s12010-011-9429-2

Moftah OA, Grbavčić S, Žuža M, Luković N, Bezbradica D, Knežević-Jugović Z. Adding Value to the Oil Cake as a Waste from Oil Processing Industry: Production of Lipase and Protease by Candida utilis in Solid State Fermentation. in Applied Biochemistry and Biotechnology. 2012;166(2):348-364.
doi:10.1007/s12010-011-9429-2 .

Moftah, Omar A.S., Grbavčić, Sanja, Žuža, Milena, Luković, Nevena, Bezbradica, Dejan, Knežević-Jugović, Zorica, "Adding Value to the Oil Cake as a Waste from Oil Processing Industry: Production of Lipase and Protease by Candida utilis in Solid State Fermentation" in Applied Biochemistry and Biotechnology, 166, no. 2 (2012):348-364,
https://doi.org/10.1007/s12010-011-9429-2 . .