Žuža Praštalo, Milena

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Impact of high-intensity ultrasound probe on the functionality of egg white proteins

Stefanović, Andrea; Jovanović, Jelena; Dojčinović, Marina; Lević, Steva; Žuža Praštalo, Milena; Nedović, Viktor; Knežević-Jugović, Zorica

(Skopje, Macedonia : Consulting and Training Center - KEY, 2014)

TY  - JOUR
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Dojčinović, Marina
AU  - Lević, Steva
AU  - Žuža Praštalo, Milena
AU  - Nedović, Viktor
AU  - Knežević-Jugović, Zorica
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6249
AB  - High-intensity ultrasound represents a non-thermal processing method that has been extensively researched and used in the last decade. The application of power ultrasound offers the opportunity to modify and improve some technologically important compounds which are often used in food products, such as proteins. The focus of this research was to evaluate the effect of high-intensity ultrasound on egg white proteins (EWPs) with an objective to improve their functional properties. 
In this study, 10% (w/w) aqueous solution of egg white was treated with ultrasound probe which frequency was 20 kHz and treatments were performed for 5, 10, 15 and 20 min. The effect of the treatment was examined for aforementioned properties: the change of pH and temperature, solubility, foaming by a whipping method, emulsifying by turbidometric technique, sulfydryl content (exposed and total SH groups), antioxidant and antimicrobial activity and susceptibility of treated samples to enzymatic hydrolysis. 
Ultrasound affected functional properties of egg white proteins and improved antioxidant and antimicrobial activity. Furthermore, the samples showed an increased concentration of the total SH groups, while the concentration of exposed SH groups was not affected. pH did not change significantly upon the ultrasound treatment, while the temperature of the egg white solutions increased. 
These results suggest that high-intensity ultrasound probe can be used for improvement of the functionality of the EWPs and thus it could be potentially applied in the food industries. The trials reported here may represent relevant information to consider when attempt¬ing the use of high-intensity treatment for improving functional properties.
PB  - Skopje, Macedonia : Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Impact of high-intensity ultrasound probe on the functionality of egg white proteins
EP  - 224
SP  - 215
VL  - 6
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6249
ER  - 
@article{
author = "Stefanović, Andrea and Jovanović, Jelena and Dojčinović, Marina and Lević, Steva and Žuža Praštalo, Milena and Nedović, Viktor and Knežević-Jugović, Zorica",
year = "2014",
abstract = "High-intensity ultrasound represents a non-thermal processing method that has been extensively researched and used in the last decade. The application of power ultrasound offers the opportunity to modify and improve some technologically important compounds which are often used in food products, such as proteins. The focus of this research was to evaluate the effect of high-intensity ultrasound on egg white proteins (EWPs) with an objective to improve their functional properties. 
In this study, 10% (w/w) aqueous solution of egg white was treated with ultrasound probe which frequency was 20 kHz and treatments were performed for 5, 10, 15 and 20 min. The effect of the treatment was examined for aforementioned properties: the change of pH and temperature, solubility, foaming by a whipping method, emulsifying by turbidometric technique, sulfydryl content (exposed and total SH groups), antioxidant and antimicrobial activity and susceptibility of treated samples to enzymatic hydrolysis. 
Ultrasound affected functional properties of egg white proteins and improved antioxidant and antimicrobial activity. Furthermore, the samples showed an increased concentration of the total SH groups, while the concentration of exposed SH groups was not affected. pH did not change significantly upon the ultrasound treatment, while the temperature of the egg white solutions increased. 
These results suggest that high-intensity ultrasound probe can be used for improvement of the functionality of the EWPs and thus it could be potentially applied in the food industries. The trials reported here may represent relevant information to consider when attempt¬ing the use of high-intensity treatment for improving functional properties.",
publisher = "Skopje, Macedonia : Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Impact of high-intensity ultrasound probe on the functionality of egg white proteins",
pages = "224-215",
volume = "6",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6249"
}
Stefanović, A., Jovanović, J., Dojčinović, M., Lević, S., Žuža Praštalo, M., Nedović, V.,& Knežević-Jugović, Z.. (2014). Impact of high-intensity ultrasound probe on the functionality of egg white proteins. in Journal of Hygienic Engineering and Design
Skopje, Macedonia : Consulting and Training Center - KEY., 6, 215-224.
https://hdl.handle.net/21.15107/rcub_technorep_6249
Stefanović A, Jovanović J, Dojčinović M, Lević S, Žuža Praštalo M, Nedović V, Knežević-Jugović Z. Impact of high-intensity ultrasound probe on the functionality of egg white proteins. in Journal of Hygienic Engineering and Design. 2014;6:215-224.
https://hdl.handle.net/21.15107/rcub_technorep_6249 .
Stefanović, Andrea, Jovanović, Jelena, Dojčinović, Marina, Lević, Steva, Žuža Praštalo, Milena, Nedović, Viktor, Knežević-Jugović, Zorica, "Impact of high-intensity ultrasound probe on the functionality of egg white proteins" in Journal of Hygienic Engineering and Design, 6 (2014):215-224,
https://hdl.handle.net/21.15107/rcub_technorep_6249 .