TY  - CONF
AU  - Žuža Prastalo, Milena
AU  - Gluvić, Ana
AU  - Jakovetić Tanasković, Sonja
AU  - Luković, Nevena
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Knežević-Jugović, Zorica
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6265
AB  - Hidrolizom proteina belanceta dobijaju se bioaktivni peptidi koji imaju
različita biološka svojstva. U ovom radu korišćena je tehnologija ultrazvuka visokog
intenziteta kao pretretman pripreme proteina belanceta koji su zatim hidrolizovani
različitim vrstama proteaza u jednostepenom i dvostepenom postupku. Dobijeni
hidrolizati su razdvojeni korišćenjem ultrafiltracionih membrana promera 1, 10 i 30 kDa
i dobijenim frakcijama je ispitana antioksidativna aktivnost. Među frakcijama veličine
manje od 1 kDa koje sadrže bioaktivne peptide, najveću antioksidativnu aktivnost je
pokazao ultrazvučno pretretiran hidrolizat nastao delovanjem alkalaza-flevorzima u
dvostepenom enzimskom postupku.
PB  - Čačak : Agronomski fakultet
C3  - Zbornik radova / XIX Savetovanje o biotehnologiji sa međunarodnim učešćem
T1  - Antioksidativna aktivnost hidrolizata belanceta i njegovih frakcija dobijenih membranskom ultrafiltracijom
EP  - 279
IS  - 21
SP  - 275
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6265
ER  - 

@conference{
author = "Žuža Prastalo, Milena and Gluvić, Ana and Jakovetić Tanasković, Sonja and Luković, Nevena and Stefanović, Andrea and Jovanović, Jelena and Knežević-Jugović, Zorica",
year = "2014",
abstract = "Hidrolizom proteina belanceta dobijaju se bioaktivni peptidi koji imaju
različita biološka svojstva. U ovom radu korišćena je tehnologija ultrazvuka visokog
intenziteta kao pretretman pripreme proteina belanceta koji su zatim hidrolizovani
različitim vrstama proteaza u jednostepenom i dvostepenom postupku. Dobijeni
hidrolizati su razdvojeni korišćenjem ultrafiltracionih membrana promera 1, 10 i 30 kDa
i dobijenim frakcijama je ispitana antioksidativna aktivnost. Među frakcijama veličine
manje od 1 kDa koje sadrže bioaktivne peptide, najveću antioksidativnu aktivnost je
pokazao ultrazvučno pretretiran hidrolizat nastao delovanjem alkalaza-flevorzima u
dvostepenom enzimskom postupku.",
publisher = "Čačak : Agronomski fakultet",
journal = "Zbornik radova / XIX Savetovanje o biotehnologiji sa međunarodnim učešćem",
title = "Antioksidativna aktivnost hidrolizata belanceta i njegovih frakcija dobijenih membranskom ultrafiltracijom",
pages = "279-275",
number = "21",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6265"
}

Žuža Prastalo, M., Gluvić, A., Jakovetić Tanasković, S., Luković, N., Stefanović, A., Jovanović, J.,& Knežević-Jugović, Z.. (2014). Antioksidativna aktivnost hidrolizata belanceta i njegovih frakcija dobijenih membranskom ultrafiltracijom. in Zbornik radova / XIX Savetovanje o biotehnologiji sa međunarodnim učešćem
Čačak : Agronomski fakultet., 19(21), 275-279.
https://hdl.handle.net/21.15107/rcub_technorep_6265

Žuža Prastalo M, Gluvić A, Jakovetić Tanasković S, Luković N, Stefanović A, Jovanović J, Knežević-Jugović Z. Antioksidativna aktivnost hidrolizata belanceta i njegovih frakcija dobijenih membranskom ultrafiltracijom. in Zbornik radova / XIX Savetovanje o biotehnologiji sa međunarodnim učešćem. 2014;19(21):275-279.
https://hdl.handle.net/21.15107/rcub_technorep_6265 .

Žuža Prastalo, Milena, Gluvić, Ana, Jakovetić Tanasković, Sonja, Luković, Nevena, Stefanović, Andrea, Jovanović, Jelena, Knežević-Jugović, Zorica, "Antioksidativna aktivnost hidrolizata belanceta i njegovih frakcija dobijenih membranskom ultrafiltracijom" in Zbornik radova / XIX Savetovanje o biotehnologiji sa međunarodnim učešćem, 19, no. 21 (2014):275-279,
https://hdl.handle.net/21.15107/rcub_technorep_6265 .

TY  - CONF
AU  - Knežević-Jugović, Zorica
AU  - Žuža, Milena
AU  - Gluvić, Ana
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Manojlović, Verica
AU  - Bugarski, Branko
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6279
AB  - Enzymatic hydrolysis of egg white proteins (EWPs) has shown a great potential to improve their functional properties such as increased solubility, stability, and digestibility while still retaining their nutrition value. The high selectivity and mild reaction conditions associated with the enzymatic process have made this approach an attractive alternative in the production of EWPs with improved functional properties, which are often difficult to obtain by conventional chemical route. Moreover, the inherent specificity of various proteolytic enzymes should control the nature and extent of hydrolysis and thus the functional properties of the product.
The focus of this work is to find the best combination of enzymes and the mode of both substrate pretreatment and process implementation for improvement of the overall hydrolysates` quality. For this purpose EWP solution was hydrolysed with several enzymes using both, one-step and two-step hydrolysis in a stirred stirred-tank reactor employing an enzyme to protein substrate weight ratio previously selected to obtain the desired level of conversion in the first step within a time period from about 20 to about 75 minutes depending of protease used. The obtained hydrolysates were then tested on antioxidant activity, flavour, solubility, digestibility emulsifying activity, foaming capacity and stability. Selected results have been presented in Figure 1.
The application of two-step enzymatic process, based on the use of the bacterial alkaline protease in the first step, and then the introduction a more specific protease in the second step to selectively reduce the bitter peptides, seemed to be advantageous.
PB  - Belgrade : Serbian Chemical Society
C3  - Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS
T1  - Biochemical and funcional properties of egg white hydrolysates produced by different proteases
SP  - 232
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6279
ER  - 

@conference{
author = "Knežević-Jugović, Zorica and Žuža, Milena and Gluvić, Ana and Jovanović, Jelena and Stefanović, Andrea and Manojlović, Verica and Bugarski, Branko",
year = "2013",
abstract = "Enzymatic hydrolysis of egg white proteins (EWPs) has shown a great potential to improve their functional properties such as increased solubility, stability, and digestibility while still retaining their nutrition value. The high selectivity and mild reaction conditions associated with the enzymatic process have made this approach an attractive alternative in the production of EWPs with improved functional properties, which are often difficult to obtain by conventional chemical route. Moreover, the inherent specificity of various proteolytic enzymes should control the nature and extent of hydrolysis and thus the functional properties of the product.
The focus of this work is to find the best combination of enzymes and the mode of both substrate pretreatment and process implementation for improvement of the overall hydrolysates` quality. For this purpose EWP solution was hydrolysed with several enzymes using both, one-step and two-step hydrolysis in a stirred stirred-tank reactor employing an enzyme to protein substrate weight ratio previously selected to obtain the desired level of conversion in the first step within a time period from about 20 to about 75 minutes depending of protease used. The obtained hydrolysates were then tested on antioxidant activity, flavour, solubility, digestibility emulsifying activity, foaming capacity and stability. Selected results have been presented in Figure 1.
The application of two-step enzymatic process, based on the use of the bacterial alkaline protease in the first step, and then the introduction a more specific protease in the second step to selectively reduce the bitter peptides, seemed to be advantageous.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS",
title = "Biochemical and funcional properties of egg white hydrolysates produced by different proteases",
pages = "232",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6279"
}

Knežević-Jugović, Z., Žuža, M., Gluvić, A., Jovanović, J., Stefanović, A., Manojlović, V.,& Bugarski, B.. (2013). Biochemical and funcional properties of egg white hydrolysates produced by different proteases. in Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS
Belgrade : Serbian Chemical Society., 232.
https://hdl.handle.net/21.15107/rcub_technorep_6279

Knežević-Jugović Z, Žuža M, Gluvić A, Jovanović J, Stefanović A, Manojlović V, Bugarski B. Biochemical and funcional properties of egg white hydrolysates produced by different proteases. in Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS. 2013;:232.
https://hdl.handle.net/21.15107/rcub_technorep_6279 .

Knežević-Jugović, Zorica, Žuža, Milena, Gluvić, Ana, Jovanović, Jelena, Stefanović, Andrea, Manojlović, Verica, Bugarski, Branko, "Biochemical and funcional properties of egg white hydrolysates produced by different proteases" in Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS (2013):232,
https://hdl.handle.net/21.15107/rcub_technorep_6279 .

TY  - CONF
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Gluvić, Ana
AU  - Jakovetić Tanasković, Sonja
AU  - Luković, Nevena
AU  - Žuža Praštalo, Milena
AU  - Knežević-Jugović, Zorica
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6278
AB  - The kinetics of hydrolysis of egg white proteins by Alcalase 2.4L (protease from Bacillus licheniformis) was investigated. In this paper, the main objective was to determine the
appropriate empirical model for the proteolytic hydrolysis of egg white. A logarithmic
equation X = (1/b) ln (1 + abt) indicating the relationship between the degree of hydrolysis
(DH) and time was established. Experimental data were successfully fitted with kinetic
model taking into account the enzyme inactivation and substrate inhibition, and related
kinetic constants were determined. The kinetic study was performed at optimum process
parameters: initial enzyme concentration of Alcalase 2.4L, initial substrate concentration
of the egg white proteins and different temperatures of the reaction. The kinetic and
thermodynamic constants for reaction of hydrolysis (Ki = 320.07 mg cm-3, k2 =0.0104 min-1,
kd = 0.0743 min-1, Ea = 103.04 kJ mol-1, Ed = 99.52 kJ mol-1) were responsible for the
empirical equation. Kinetic constants of the hydrolysis were determined, and good
congruence between the model and experimental data was achieved. The results of
nonlinear regression of the proposed kinetic model agreed with the experimental data,
thus the kinetic equations can be used to fit the enzymatic hydrolysis process of egg white
protein and to optimize the operating parameters for the bioreactor design.
PB  - Belgrade : Serbian Chemical Society
C3  - Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS
T1  - Kinetic model of the hydrolysis of egg white proteins by Alcalase
SP  - 235
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6278
ER  - 

@conference{
author = "Stefanović, Andrea and Jovanović, Jelena and Gluvić, Ana and Jakovetić Tanasković, Sonja and Luković, Nevena and Žuža Praštalo, Milena and Knežević-Jugović, Zorica",
year = "2013",
abstract = "The kinetics of hydrolysis of egg white proteins by Alcalase 2.4L (protease from Bacillus licheniformis) was investigated. In this paper, the main objective was to determine the
appropriate empirical model for the proteolytic hydrolysis of egg white. A logarithmic
equation X = (1/b) ln (1 + abt) indicating the relationship between the degree of hydrolysis
(DH) and time was established. Experimental data were successfully fitted with kinetic
model taking into account the enzyme inactivation and substrate inhibition, and related
kinetic constants were determined. The kinetic study was performed at optimum process
parameters: initial enzyme concentration of Alcalase 2.4L, initial substrate concentration
of the egg white proteins and different temperatures of the reaction. The kinetic and
thermodynamic constants for reaction of hydrolysis (Ki = 320.07 mg cm-3, k2 =0.0104 min-1,
kd = 0.0743 min-1, Ea = 103.04 kJ mol-1, Ed = 99.52 kJ mol-1) were responsible for the
empirical equation. Kinetic constants of the hydrolysis were determined, and good
congruence between the model and experimental data was achieved. The results of
nonlinear regression of the proposed kinetic model agreed with the experimental data,
thus the kinetic equations can be used to fit the enzymatic hydrolysis process of egg white
protein and to optimize the operating parameters for the bioreactor design.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS",
title = "Kinetic model of the hydrolysis of egg white proteins by Alcalase",
pages = "235",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6278"
}

Stefanović, A., Jovanović, J., Gluvić, A., Jakovetić Tanasković, S., Luković, N., Žuža Praštalo, M.,& Knežević-Jugović, Z.. (2013). Kinetic model of the hydrolysis of egg white proteins by Alcalase. in Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS
Belgrade : Serbian Chemical Society., 235.
https://hdl.handle.net/21.15107/rcub_technorep_6278

Stefanović A, Jovanović J, Gluvić A, Jakovetić Tanasković S, Luković N, Žuža Praštalo M, Knežević-Jugović Z. Kinetic model of the hydrolysis of egg white proteins by Alcalase. in Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS. 2013;:235.
https://hdl.handle.net/21.15107/rcub_technorep_6278 .

Stefanović, Andrea, Jovanović, Jelena, Gluvić, Ana, Jakovetić Tanasković, Sonja, Luković, Nevena, Žuža Praštalo, Milena, Knežević-Jugović, Zorica, "Kinetic model of the hydrolysis of egg white proteins by Alcalase" in Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS (2013):235,
https://hdl.handle.net/21.15107/rcub_technorep_6278 .

TY  - CONF
AU  - Knežević-Jugović, Zorica
AU  - Gluvić, Ana
AU  - Žuža, Milena
AU  - Stefanović, Andrea
AU  - Gvozdenović, Milica
AU  - Jugović, Branimir
AU  - Antov, Mirjana
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2279
AB  - Enzymatic hydrolysis of egg white proteins has shown great potential to improve their functional properties such as increased solubility, stability, and digestibility, and to reduce protein allergenicity while still retaining their nutrition value. However, the enzymatic hydrolysis process is still poorly defined and difficult to control at the industrial scale resulting in peptide mixtures poorly characterized and with unpleasant bitter taste that make them unsuitable for human consumption. Thus, the hydrolysis reaction must be carefully controlled in order to produce new value-added egg white hydrolysates with improved properties and specialized functionality. In this paper egg white protein solution was hydrolysed with several enzymes using both, one-step and two-step hydrolysis. The hydrolysate was then tested on antioxidant activity, flavour, solubility, digestibility emulsifying activity, foaming capacity and stability. All protein hydrolysates showed higher solubility and digestibility than intact proteins, especially at pHs near isoelectric point of egg white proteins. Moreover, all hydrolysates had better functional properties, except emulsifying activity, than the native protein solution.
PB  - Tatranské Matliare : Slovak Society of Chemical Engineering
C3  - Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering
T1  - Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates
EP  - 1439
SP  - 1433
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2279
ER  - 

@conference{
author = "Knežević-Jugović, Zorica and Gluvić, Ana and Žuža, Milena and Stefanović, Andrea and Gvozdenović, Milica and Jugović, Branimir and Antov, Mirjana",
year = "2013",
abstract = "Enzymatic hydrolysis of egg white proteins has shown great potential to improve their functional properties such as increased solubility, stability, and digestibility, and to reduce protein allergenicity while still retaining their nutrition value. However, the enzymatic hydrolysis process is still poorly defined and difficult to control at the industrial scale resulting in peptide mixtures poorly characterized and with unpleasant bitter taste that make them unsuitable for human consumption. Thus, the hydrolysis reaction must be carefully controlled in order to produce new value-added egg white hydrolysates with improved properties and specialized functionality. In this paper egg white protein solution was hydrolysed with several enzymes using both, one-step and two-step hydrolysis. The hydrolysate was then tested on antioxidant activity, flavour, solubility, digestibility emulsifying activity, foaming capacity and stability. All protein hydrolysates showed higher solubility and digestibility than intact proteins, especially at pHs near isoelectric point of egg white proteins. Moreover, all hydrolysates had better functional properties, except emulsifying activity, than the native protein solution.",
publisher = "Tatranské Matliare : Slovak Society of Chemical Engineering",
journal = "Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering",
title = "Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates",
pages = "1439-1433",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2279"
}

Knežević-Jugović, Z., Gluvić, A., Žuža, M., Stefanović, A., Gvozdenović, M., Jugović, B.,& Antov, M.. (2013). Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates. in Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering
Tatranské Matliare : Slovak Society of Chemical Engineering., 1433-1439.
https://hdl.handle.net/21.15107/rcub_technorep_2279

Knežević-Jugović Z, Gluvić A, Žuža M, Stefanović A, Gvozdenović M, Jugović B, Antov M. Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates. in Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering. 2013;:1433-1439.
https://hdl.handle.net/21.15107/rcub_technorep_2279 .

Knežević-Jugović, Zorica, Gluvić, Ana, Žuža, Milena, Stefanović, Andrea, Gvozdenović, Milica, Jugović, Branimir, Antov, Mirjana, "Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates" in Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering (2013):1433-1439,
https://hdl.handle.net/21.15107/rcub_technorep_2279 .