TY  - CONF
AU  - Knežević-Jugović, Zorica
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Grbavčić, Sanja
AU  - Šekuljica, Nataša
AU  - Elmalimadi, Mohamed B.
AU  - Bugarski, Branko
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6271
AB  - Wheat gluten is a relatively inexpensive industrial byproduct from wheat starch processing, and in
Europe also from manufacturing of bioethanol fuel. Egg producers are also faced with problems of
excess of egg white because mayonnaise industry and bakery industry use relatively high egg yolk
amounts and egg white is the remainder. Of high importance is the production of new value-added
products based on gluten and/or egg white proteins with improved properties and specialized functionality to be used in food and biobased consumer products. The objective of this research was a production of both wheat gluten and egg white protein hydrolysates with improved antioxidant properties. For this purpose, both substrates were pretreated by thermal treatment and then intensively hydrolysed with a commercial food-grade bacterial protease, Alcalase. Thus, the obtained hydrolysates were further separated by sequential ultrafiltration into four peptide fraction viz. Fraction I (> 30kDa), II (10 - 30 kDa), III (1 - 10 kDa) and IV (< 1kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical scavenging assays and measuring ferric reducing antioxidant power assay. Scavenging of 2,2′- diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) by Fraction III, prepared with gluten protein was found to be significantly higher than other gluten or egg white fractions. The results show that the fractionated hydrolysates were superior to the original hydrolysate in the antioxidative activity tested in all cases and can be concluded that by combining thermal pretreatment and controlled enzymatic hydrolysis, the hydrolysates with improved antioxidant properties can be produced enhancing utilization of egg white and gluten in food products.
PB  - Bratislava, SK : Slovak Society of Chemical Engineering
C3  - Proceedings / 42nd International Conference of SSCHE Tatranské Matliare
T1  - Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides
SP  - 753
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6271
ER  - 

@conference{
author = "Knežević-Jugović, Zorica and Jovanović, Jelena and Stefanović, Andrea and Grbavčić, Sanja and Šekuljica, Nataša and Elmalimadi, Mohamed B. and Bugarski, Branko",
year = "2015",
abstract = "Wheat gluten is a relatively inexpensive industrial byproduct from wheat starch processing, and in
Europe also from manufacturing of bioethanol fuel. Egg producers are also faced with problems of
excess of egg white because mayonnaise industry and bakery industry use relatively high egg yolk
amounts and egg white is the remainder. Of high importance is the production of new value-added
products based on gluten and/or egg white proteins with improved properties and specialized functionality to be used in food and biobased consumer products. The objective of this research was a production of both wheat gluten and egg white protein hydrolysates with improved antioxidant properties. For this purpose, both substrates were pretreated by thermal treatment and then intensively hydrolysed with a commercial food-grade bacterial protease, Alcalase. Thus, the obtained hydrolysates were further separated by sequential ultrafiltration into four peptide fraction viz. Fraction I (> 30kDa), II (10 - 30 kDa), III (1 - 10 kDa) and IV (< 1kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical scavenging assays and measuring ferric reducing antioxidant power assay. Scavenging of 2,2′- diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) by Fraction III, prepared with gluten protein was found to be significantly higher than other gluten or egg white fractions. The results show that the fractionated hydrolysates were superior to the original hydrolysate in the antioxidative activity tested in all cases and can be concluded that by combining thermal pretreatment and controlled enzymatic hydrolysis, the hydrolysates with improved antioxidant properties can be produced enhancing utilization of egg white and gluten in food products.",
publisher = "Bratislava, SK : Slovak Society of Chemical Engineering",
journal = "Proceedings / 42nd International Conference of SSCHE Tatranské Matliare",
title = "Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides",
pages = "753",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6271"
}

Knežević-Jugović, Z., Jovanović, J., Stefanović, A., Grbavčić, S., Šekuljica, N., Elmalimadi, M. B.,& Bugarski, B.. (2015). Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides. in Proceedings / 42nd International Conference of SSCHE Tatranské Matliare
Bratislava, SK : Slovak Society of Chemical Engineering., 753.
https://hdl.handle.net/21.15107/rcub_technorep_6271

Knežević-Jugović Z, Jovanović J, Stefanović A, Grbavčić S, Šekuljica N, Elmalimadi MB, Bugarski B. Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides. in Proceedings / 42nd International Conference of SSCHE Tatranské Matliare. 2015;:753.
https://hdl.handle.net/21.15107/rcub_technorep_6271 .

Knežević-Jugović, Zorica, Jovanović, Jelena, Stefanović, Andrea, Grbavčić, Sanja, Šekuljica, Nataša, Elmalimadi, Mohamed B., Bugarski, Branko, "Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides" in Proceedings / 42nd International Conference of SSCHE Tatranské Matliare (2015):753,
https://hdl.handle.net/21.15107/rcub_technorep_6271 .