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 .