TY  - CONF
AU  - Knežević-Jugović, Zorica
AU  - Elmalimadi, Mohamed B.
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Bugarski, Branko
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6262
AB  - The effects of some relevant process parameters for the Alcalase-catalyzed wheat gluten hydrolysis such as gluten concentration (X1; 1-9% w/v), temperature (X2; 40-60 oC), pH (X3; 7-9) and enzyme/substrate ratio, [E]/[S] ratio (X4; 0.25– 0.75 AU/g of protein) were investigated by the means of an experimental design. The second-order models developed for the degree of hydrolysis, DH, DPPH and ABTS radical scavenging activity of gluten hydrolysates were significant (p<0.01) with a high value of coefficients of determination (0.981-0.992).
The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH = 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. It seemed there was not a correspondence between degree of hydrolysis and ABTS activity at different protein concentrations, suggesting that there were peptides with considerable size presenting a good antioxidant capacity.
PB  - Zvornik : Faculty of Technology =Tehnološki fakultet
C3  - Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"
T1  - Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions
EP  - 153
SP  - 145
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6262
ER  - 

@conference{
author = "Knežević-Jugović, Zorica and Elmalimadi, Mohamed B. and Stefanović, Andrea and Jovanović, Jelena and Jakovetić Tanasković, Sonja and Bugarski, Branko",
year = "2017",
abstract = "The effects of some relevant process parameters for the Alcalase-catalyzed wheat gluten hydrolysis such as gluten concentration (X1; 1-9% w/v), temperature (X2; 40-60 oC), pH (X3; 7-9) and enzyme/substrate ratio, [E]/[S] ratio (X4; 0.25– 0.75 AU/g of protein) were investigated by the means of an experimental design. The second-order models developed for the degree of hydrolysis, DH, DPPH and ABTS radical scavenging activity of gluten hydrolysates were significant (p<0.01) with a high value of coefficients of determination (0.981-0.992).
The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH = 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. It seemed there was not a correspondence between degree of hydrolysis and ABTS activity at different protein concentrations, suggesting that there were peptides with considerable size presenting a good antioxidant capacity.",
publisher = "Zvornik : Faculty of Technology =Tehnološki fakultet",
journal = "Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"",
title = "Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions",
pages = "153-145",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6262"
}

Knežević-Jugović, Z., Elmalimadi, M. B., Stefanović, A., Jovanović, J., Jakovetić Tanasković, S.,& Bugarski, B.. (2017). Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions. in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"
Zvornik : Faculty of Technology =Tehnološki fakultet., 145-153.
https://hdl.handle.net/21.15107/rcub_technorep_6262

Knežević-Jugović Z, Elmalimadi MB, Stefanović A, Jovanović J, Jakovetić Tanasković S, Bugarski B. Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions. in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry". 2017;:145-153.
https://hdl.handle.net/21.15107/rcub_technorep_6262 .

Knežević-Jugović, Zorica, Elmalimadi, Mohamed B., Stefanović, Andrea, Jovanović, Jelena, Jakovetić Tanasković, Sonja, Bugarski, Branko, "Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions" in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry" (2017):145-153,
https://hdl.handle.net/21.15107/rcub_technorep_6262 .

TY  - JOUR
AU  - Elmalimadi, Mohamed B.
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Jakovetić Tanasković, Sonja
AU  - Đurović, Sanja
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3611
AB  - The aim of the study was to find the optimal operational and process parameters for the enzymatic hydrolysis of wheat gluten in a batch stirred bioreactor regarding both degree of hydrolysis and antioxidant capacity of the obtained hydrolysates. It appeared that impeller geometry and agitation speed influenced the mass transfer resulting in enhanced gluten hydrolysis. The highest initial reaction rate (0.83 0.02 min(-1)) and degree of hydrolysis (30.47%) were achieved with the pitched four-bladed impeller and agitation speed of 350-450 rpm, conditions which provided proper balance between requirements for adequate mass/heat transfer and low shear stress. The impact of other process conditions including gluten concentration, temperature, pH and enzyme gluten (E/S) ratio on the enzymatic reaction was investigated by applying a Box-Behnken experimental design from the viewpoint of the degree of hydrolysis (DH) and antioxidant activity. Three models obtained allowed calculation of the hydrolysis degree, and both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulpfonic acid) radical scavenging activity from a given set of reaction conditions with good predictability. The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. The ABTS activity of the hydrolysates was not associated with the DPPH activity nor with the DH, revealing that it was not possible to fulfill all desirable quality requirements (maximum degree of hydrolysis and protein yield, maximum DPPH and ABTS scavenging activities) by using the Same reaction conditions. Overall, the study might contribute to approve wheat gluten, a by-product of wheat starch industry, as an accessible and cheap source of bioactive compounds for the development of novel nutraceuticals, cosmetics and drugs.
PB  - Elsevier Science Bv, Amsterdam
T2  - Industrial Crops and Products
T1  - Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten
EP  - 557
SP  - 548
VL  - 109
DO  - 10.1016/j.indcrop.2017.09.008
ER  - 

@article{
author = "Elmalimadi, Mohamed B. and Jovanović, Jelena and Stefanović, Andrea and Jakovetić Tanasković, Sonja and Đurović, Sanja and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2017",
abstract = "The aim of the study was to find the optimal operational and process parameters for the enzymatic hydrolysis of wheat gluten in a batch stirred bioreactor regarding both degree of hydrolysis and antioxidant capacity of the obtained hydrolysates. It appeared that impeller geometry and agitation speed influenced the mass transfer resulting in enhanced gluten hydrolysis. The highest initial reaction rate (0.83 0.02 min(-1)) and degree of hydrolysis (30.47%) were achieved with the pitched four-bladed impeller and agitation speed of 350-450 rpm, conditions which provided proper balance between requirements for adequate mass/heat transfer and low shear stress. The impact of other process conditions including gluten concentration, temperature, pH and enzyme gluten (E/S) ratio on the enzymatic reaction was investigated by applying a Box-Behnken experimental design from the viewpoint of the degree of hydrolysis (DH) and antioxidant activity. Three models obtained allowed calculation of the hydrolysis degree, and both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulpfonic acid) radical scavenging activity from a given set of reaction conditions with good predictability. The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. The ABTS activity of the hydrolysates was not associated with the DPPH activity nor with the DH, revealing that it was not possible to fulfill all desirable quality requirements (maximum degree of hydrolysis and protein yield, maximum DPPH and ABTS scavenging activities) by using the Same reaction conditions. Overall, the study might contribute to approve wheat gluten, a by-product of wheat starch industry, as an accessible and cheap source of bioactive compounds for the development of novel nutraceuticals, cosmetics and drugs.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Industrial Crops and Products",
title = "Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten",
pages = "557-548",
volume = "109",
doi = "10.1016/j.indcrop.2017.09.008"
}

Elmalimadi, M. B., Jovanović, J., Stefanović, A., Jakovetić Tanasković, S., Đurović, S., Bugarski, B.,& Knežević-Jugović, Z.. (2017). Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten. in Industrial Crops and Products
Elsevier Science Bv, Amsterdam., 109, 548-557.
https://doi.org/10.1016/j.indcrop.2017.09.008

Elmalimadi MB, Jovanović J, Stefanović A, Jakovetić Tanasković S, Đurović S, Bugarski B, Knežević-Jugović Z. Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten. in Industrial Crops and Products. 2017;109:548-557.
doi:10.1016/j.indcrop.2017.09.008 .

Elmalimadi, Mohamed B., Jovanović, Jelena, Stefanović, Andrea, Jakovetić Tanasković, Sonja, Đurović, Sanja, Bugarski, Branko, Knežević-Jugović, Zorica, "Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten" in Industrial Crops and Products, 109 (2017):548-557,
https://doi.org/10.1016/j.indcrop.2017.09.008 . .

TY  - JOUR
AU  - Elmalimadi, Mohamed B.
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Žuža, Milena
AU  - Luković, Nevena
AU  - Jovanović, Jelena
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3625
AB  - In order to confirm the gluten potential for inclusion into functional foods, the synergistic effect of the heat treatment and controlled enzymatic hydrolysis on the functional and the antioxidant properties of alcalase-assisted wheat gluten hydrolysates (AWGHs) will be discussed. For this purpose, wheat gluten was heat-treated during 30min at 75 degrees C and intensively hydrolyzed with alcalase at degree of hydrolysis (DH) 16.1%, 22.9%, and 30.2%. All the hydrolysates had excellent solubility over a pH range of 2-12. Emulsifying activity and stability were also improved, while proteolysis was deleterious to foam capacity and stability, water-holding capacity, fat-binding capacity and did not show improvement at higher DH (22.9% and 30.2%). As well, controlled hydrolysis of heat-treated gluten resulted in a remarkable improvement in antioxidant activities. The results show that the heat-treated AWGHs were superior to the untreated hydrolysate in the functional and antioxidant properties tested. Practical applicationsThis report examines existing evidence regarding the wheat gluten proteins (WGP), which is a byproduct from wheat starch processing. It is known that enzymatic hydrolysis is frequently used to improve functional properties of protein hydrolysates and largely dependent on the degree of hydrolysis (DH), which needs to be controlled to elude redundant proteolysis that can deteriorate functionality and cause unfavorable effects. The DH is a substantial factor which affect the hydrolysates' performances and an appropriate selection of protease for WGP hydrolysis will result in maximum biological activity and improved functionalities. Heat treatment is often used to facilitate the proteolysis of proteins. Thus, functional and antioxidant properties of WGP hydrolysates, as a function of heat treatment and the DH were adequately examined in this study and results showed that by combining heat prehydrolysis treatment under controlled conditions, hydrolysates with improved properties can be produced enhancing utilization of WGP in food products.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties
IS  - 5
VL  - 41
DO  - 10.1111/jfpp.13207
ER  - 

@article{
author = "Elmalimadi, Mohamed B. and Stefanović, Andrea and Šekuljica, Nataša and Žuža, Milena and Luković, Nevena and Jovanović, Jelena and Knežević-Jugović, Zorica",
year = "2017",
abstract = "In order to confirm the gluten potential for inclusion into functional foods, the synergistic effect of the heat treatment and controlled enzymatic hydrolysis on the functional and the antioxidant properties of alcalase-assisted wheat gluten hydrolysates (AWGHs) will be discussed. For this purpose, wheat gluten was heat-treated during 30min at 75 degrees C and intensively hydrolyzed with alcalase at degree of hydrolysis (DH) 16.1%, 22.9%, and 30.2%. All the hydrolysates had excellent solubility over a pH range of 2-12. Emulsifying activity and stability were also improved, while proteolysis was deleterious to foam capacity and stability, water-holding capacity, fat-binding capacity and did not show improvement at higher DH (22.9% and 30.2%). As well, controlled hydrolysis of heat-treated gluten resulted in a remarkable improvement in antioxidant activities. The results show that the heat-treated AWGHs were superior to the untreated hydrolysate in the functional and antioxidant properties tested. Practical applicationsThis report examines existing evidence regarding the wheat gluten proteins (WGP), which is a byproduct from wheat starch processing. It is known that enzymatic hydrolysis is frequently used to improve functional properties of protein hydrolysates and largely dependent on the degree of hydrolysis (DH), which needs to be controlled to elude redundant proteolysis that can deteriorate functionality and cause unfavorable effects. The DH is a substantial factor which affect the hydrolysates' performances and an appropriate selection of protease for WGP hydrolysis will result in maximum biological activity and improved functionalities. Heat treatment is often used to facilitate the proteolysis of proteins. Thus, functional and antioxidant properties of WGP hydrolysates, as a function of heat treatment and the DH were adequately examined in this study and results showed that by combining heat prehydrolysis treatment under controlled conditions, hydrolysates with improved properties can be produced enhancing utilization of WGP in food products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties",
number = "5",
volume = "41",
doi = "10.1111/jfpp.13207"
}

Elmalimadi, M. B., Stefanović, A., Šekuljica, N., Žuža, M., Luković, N., Jovanović, J.,& Knežević-Jugović, Z.. (2017). The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties. in Journal of Food Processing and Preservation
Wiley, Hoboken., 41(5).
https://doi.org/10.1111/jfpp.13207

Elmalimadi MB, Stefanović A, Šekuljica N, Žuža M, Luković N, Jovanović J, Knežević-Jugović Z. The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties. in Journal of Food Processing and Preservation. 2017;41(5).
doi:10.1111/jfpp.13207 .

Elmalimadi, Mohamed B., Stefanović, Andrea, Šekuljica, Nataša, Žuža, Milena, Luković, Nevena, Jovanović, Jelena, Knežević-Jugović, Zorica, "The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties" in Journal of Food Processing and Preservation, 41, no. 5 (2017),
https://doi.org/10.1111/jfpp.13207 . .

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 .