TY  - CONF
AU  - Mijalković, Jelena
AU  - Stefanović, Andrea
AU  - Pavlović, Neda
AU  - Šekuljica, Nataša
AU  - Jakovetić Tanasković, Sonja
AU  - Gazikalović, Ivana
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7018
AB  - Soybean, a protein-rich leguminous oilseed, is often unacceptable due to its taste,
appearance, and smell. Enzymatic technologies offer an alternative to conventional chemical
procedures for protein modification, allowing for accurate oversight and adjustment of reaction
flow to desired nutritional and bioactive properties due to the high sensitivity of protease under
mild reaction conditions.
Herein, the feasibility of implementing a one- or two-step biotechnological process,
triggered by commercial endo- and exo-peptidases, to enhance the nutritional and bioactive
characteristics of soy protein concentrates (SPC), was investigated. Two nutritionally valuable
fractions, the hydrolysate (liquid stream-fraction) and the ocara (solid stream-fraction), have been
separated. The hydrolysates were characterized by examining the crude protein content, protein
recovery, and free amino group content. The antioxidant activity was quantified by measuring
superoxide radical inhibition, and metal-ion chelation.
Commercial peptidases led to different reaction kinetics and protein recovery, resulting in
different peptide profiles determined by dead-end ultrafiltration (3, 10, and 30 kDa) and
subsequent gel-filtration chromatography using the Toyopearl HW40F resin. Enzymatic
hydrolysis seemed to enhance the hydrolyzate's protein content while decreasing the ocara's
protein content. The percentage of soluble protein recovered from SPC ranged between 68 and
82%, revealing that Flavourzyme was most suitable to solubilize SPC. The highest yield of
hydrolyzed peptide bonds, correlated with higher antioxidant activity, was shown by Alcalase-
Flavourzyme (~20%) as well as Neutrase-Flavourzyme (~21.5%), with a tendency to favor
Neutrase due to more sensory-acceptable product. Each produced hydrolysate's amino acid
content, sulfhydryl groups, and surface hydrophobicity have been examined, and substantial
correlations with antioxidant activity have been found. Because the quantity of phytic acid and
trypsin inhibitor, the principal anti-nutritional components of SPC, was greatly reduced by
enzymatic hydrolysis, the ocara were classified as value-added byproducts. Neutrase-
Flavourzyme hydrolyzate's antioxidant activity was attributed to its large proportion of peptide
fractions below 3 kDa.
PB  - Belgrade : University, Faculty of Technology and Metallurgy
C3  - Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
T1  - ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY
SP  - 79
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7018
ER  - 

@conference{
author = "Mijalković, Jelena and Stefanović, Andrea and Pavlović, Neda and Šekuljica, Nataša and Jakovetić Tanasković, Sonja and Gazikalović, Ivana and Knežević-Jugović, Zorica",
year = "2023",
abstract = "Soybean, a protein-rich leguminous oilseed, is often unacceptable due to its taste,
appearance, and smell. Enzymatic technologies offer an alternative to conventional chemical
procedures for protein modification, allowing for accurate oversight and adjustment of reaction
flow to desired nutritional and bioactive properties due to the high sensitivity of protease under
mild reaction conditions.
Herein, the feasibility of implementing a one- or two-step biotechnological process,
triggered by commercial endo- and exo-peptidases, to enhance the nutritional and bioactive
characteristics of soy protein concentrates (SPC), was investigated. Two nutritionally valuable
fractions, the hydrolysate (liquid stream-fraction) and the ocara (solid stream-fraction), have been
separated. The hydrolysates were characterized by examining the crude protein content, protein
recovery, and free amino group content. The antioxidant activity was quantified by measuring
superoxide radical inhibition, and metal-ion chelation.
Commercial peptidases led to different reaction kinetics and protein recovery, resulting in
different peptide profiles determined by dead-end ultrafiltration (3, 10, and 30 kDa) and
subsequent gel-filtration chromatography using the Toyopearl HW40F resin. Enzymatic
hydrolysis seemed to enhance the hydrolyzate's protein content while decreasing the ocara's
protein content. The percentage of soluble protein recovered from SPC ranged between 68 and
82%, revealing that Flavourzyme was most suitable to solubilize SPC. The highest yield of
hydrolyzed peptide bonds, correlated with higher antioxidant activity, was shown by Alcalase-
Flavourzyme (~20%) as well as Neutrase-Flavourzyme (~21.5%), with a tendency to favor
Neutrase due to more sensory-acceptable product. Each produced hydrolysate's amino acid
content, sulfhydryl groups, and surface hydrophobicity have been examined, and substantial
correlations with antioxidant activity have been found. Because the quantity of phytic acid and
trypsin inhibitor, the principal anti-nutritional components of SPC, was greatly reduced by
enzymatic hydrolysis, the ocara were classified as value-added byproducts. Neutrase-
Flavourzyme hydrolyzate's antioxidant activity was attributed to its large proportion of peptide
fractions below 3 kDa.",
publisher = "Belgrade : University, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023",
title = "ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY",
pages = "79",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7018"
}

Mijalković, J., Stefanović, A., Pavlović, N., Šekuljica, N., Jakovetić Tanasković, S., Gazikalović, I.,& Knežević-Jugović, Z.. (2023). ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
Belgrade : University, Faculty of Technology and Metallurgy., 79.
https://hdl.handle.net/21.15107/rcub_technorep_7018

Mijalković J, Stefanović A, Pavlović N, Šekuljica N, Jakovetić Tanasković S, Gazikalović I, Knežević-Jugović Z. ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023. 2023;:79.
https://hdl.handle.net/21.15107/rcub_technorep_7018 .

Mijalković, Jelena, Stefanović, Andrea, Pavlović, Neda, Šekuljica, Nataša, Jakovetić Tanasković, Sonja, Gazikalović, Ivana, Knežević-Jugović, Zorica, "ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY" in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 (2023):79,
https://hdl.handle.net/21.15107/rcub_technorep_7018 .

TY  - CONF
AU  - Culetu, Alina
AU  - Duta, Denisa
AU  - Knežević-Jugović, Zorica
AU  - Jovanović, Jelena
AU  - Šekuljica, Nataša
AU  - Comaniciu, David
AU  - Ordodi, Valentin L.
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6257
AB  - Soy protein is an important food protein source owing to its nutritional benefits and functional
properties. The nutritional composition of soy proteins includes essential amino acids, calcium, iron, magnesium, fiber, polyunsaturated fats etc. The aim of the study is to develop soy protein based products (pasta and cookie) using as ingredient soy protein hydrolysates (SPHs). Different SPHs were obtained from soy protein concentrate by enzymatic hydrolysis using the following proteolytic enzymes: Neutrase+Flavorzyme (NeuFla), Papain (Pap) and Umamizyme (Uma). The enzymatic hydrolysis determined an increase in the antioxidant capacity of the hydrolysates and improved content of amino acids (especially, lysine which is deficient in most cereal grains) and also improved the oil binding capacities of the SPHs. Pasta and cookies were manufactured using wheat flour as base ingredient. Wheat flour was substituted with 5% SPH. The sample made with 100% wheat flour was the control. Cookie and pasta samples with SPH addition had almost 1.2-and 1.3-fold higher protein content than control pasta, respectively. By SPH addition, the color of pasta was changed. The color variation of the pasta from the darkness to whiteness was: Uma > NeuFla > Pap > Control. There were positive correlations between L* (lightness parameter) of pasta and the corresponding SPHs (r = 0.91). In order to investigate the volatile composition of the samples, an electronic nose system was used. A discrimination index of 93 was achieved between control and cookies with SPHs, which explains a very distinct odor of samples. All the samples had different aroma compounds, but NeuFla and Uma cookies were more alike in volatile composition being situated in the opposite side of the PCA plot (Principal Component Analysis) compared to Pap cookie. The same conclusion was also observed for pasta samples. Regarding the taste, the products containing NeuFla and Pap had lower bitterness intensity than Uma.
Soy protein hydrolysates obtained from SPC using the enzymes Papain or the combination between Neutrase and Flavorzyme can be used as supplements in wheat flour to enhance the nutritional value of pasta and cookie products.
PB  - Tervuren, Belgium : Sciensano
C3  - Book of Abstracts of the 4th International Conference on Metrology in Food and Nutrition - IMEKOFOODS4
T1  - Soy protein hydrolysates in bakery products
SP  - 134
DO  - D/2019/14.440/100
ER  - 

@conference{
author = "Culetu, Alina and Duta, Denisa and Knežević-Jugović, Zorica and Jovanović, Jelena and Šekuljica, Nataša and Comaniciu, David and Ordodi, Valentin L.",
year = "2019",
abstract = "Soy protein is an important food protein source owing to its nutritional benefits and functional
properties. The nutritional composition of soy proteins includes essential amino acids, calcium, iron, magnesium, fiber, polyunsaturated fats etc. The aim of the study is to develop soy protein based products (pasta and cookie) using as ingredient soy protein hydrolysates (SPHs). Different SPHs were obtained from soy protein concentrate by enzymatic hydrolysis using the following proteolytic enzymes: Neutrase+Flavorzyme (NeuFla), Papain (Pap) and Umamizyme (Uma). The enzymatic hydrolysis determined an increase in the antioxidant capacity of the hydrolysates and improved content of amino acids (especially, lysine which is deficient in most cereal grains) and also improved the oil binding capacities of the SPHs. Pasta and cookies were manufactured using wheat flour as base ingredient. Wheat flour was substituted with 5% SPH. The sample made with 100% wheat flour was the control. Cookie and pasta samples with SPH addition had almost 1.2-and 1.3-fold higher protein content than control pasta, respectively. By SPH addition, the color of pasta was changed. The color variation of the pasta from the darkness to whiteness was: Uma > NeuFla > Pap > Control. There were positive correlations between L* (lightness parameter) of pasta and the corresponding SPHs (r = 0.91). In order to investigate the volatile composition of the samples, an electronic nose system was used. A discrimination index of 93 was achieved between control and cookies with SPHs, which explains a very distinct odor of samples. All the samples had different aroma compounds, but NeuFla and Uma cookies were more alike in volatile composition being situated in the opposite side of the PCA plot (Principal Component Analysis) compared to Pap cookie. The same conclusion was also observed for pasta samples. Regarding the taste, the products containing NeuFla and Pap had lower bitterness intensity than Uma.
Soy protein hydrolysates obtained from SPC using the enzymes Papain or the combination between Neutrase and Flavorzyme can be used as supplements in wheat flour to enhance the nutritional value of pasta and cookie products.",
publisher = "Tervuren, Belgium : Sciensano",
journal = "Book of Abstracts of the 4th International Conference on Metrology in Food and Nutrition - IMEKOFOODS4",
title = "Soy protein hydrolysates in bakery products",
pages = "134",
doi = "D/2019/14.440/100"
}

Culetu, A., Duta, D., Knežević-Jugović, Z., Jovanović, J., Šekuljica, N., Comaniciu, D.,& Ordodi, V. L.. (2019). Soy protein hydrolysates in bakery products. in Book of Abstracts of the 4th International Conference on Metrology in Food and Nutrition - IMEKOFOODS4
Tervuren, Belgium : Sciensano., 134.
https://doi.org/D/2019/14.440/100

Culetu A, Duta D, Knežević-Jugović Z, Jovanović J, Šekuljica N, Comaniciu D, Ordodi VL. Soy protein hydrolysates in bakery products. in Book of Abstracts of the 4th International Conference on Metrology in Food and Nutrition - IMEKOFOODS4. 2019;:134.
doi:D/2019/14.440/100 .

Culetu, Alina, Duta, Denisa, Knežević-Jugović, Zorica, Jovanović, Jelena, Šekuljica, Nataša, Comaniciu, David, Ordodi, Valentin L., "Soy protein hydrolysates in bakery products" in Book of Abstracts of the 4th International Conference on Metrology in Food and Nutrition - IMEKOFOODS4 (2019):134,
https://doi.org/D/2019/14.440/100 . .

TY  - CONF
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Culetu, Alina
AU  - Duta, Denisa
AU  - Luković, Nevena
AU  - Jakovetić Tanasković, Sonja
AU  - Šekuljica, Nataša
AU  - Knežević-Jugović, Zorica
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6259
AB  - In recent years, there has been an unprecedented demand by both consumers and industry, for inexpensive plant-derived protein hydrolysates as potential dietary sources of antioxidants. This is a particular refers to the protein from agricultural crop, such as soybean flour and/or flakes, especially from the soy protein concentrate (SPC). However, insolubility of SPC in water limits its more extensive use as food-protein ingredient, but it can be overcome by applying various enzymatic and non-enzymatic treatments. In order to expand the application of SPC, the influence of the one-step enzyme modification by using the commercial food-grade endoprotease from Bacillus licheniformis on the antioxidant and functional properties has been considered. For this purpose, SPC under the various dry matter contents (DM) were pre-incubated at the optimal temperature and hydrolyzed in a mechanically stirred batch reactor. The bioactivity was evaluated using radical-scavenging and metal-chelating assays. The ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radicalscavenging ability reached higher values at DM 8% and smaller hydrolysis degree (DH) 12.85%, then a decreasing for higher DH and the minimum reducing power was observed after hydrolysis of SPC with DM 2% and DH~18% (64.2%). It appeared that the all prepared hydrolysates had the high yields of bioactive peptides which had the ability to strongly chelating prooxidant ferrous metal ions (> 95%). The techno-functionalities of SPC hydrolysate (DM 8%) with relatively higher antioxidant activities were remarkably higher compared to the untreated SPC. Namely, this hydrolysate had excellent solubility over a pH range of 2-12 which was improved compared to untreated SPC-8%. The oil holding capacity was also enhanced, while enzyme treatment was damaging to both of emulsifying properties, activity and stability, and water holding capacity. The results obviously show that enzyme treated SPCs were superior to the untreated SPC in the analyzed bioactivity and techno-functionality and can be concluded that obtained SPC hydrolysates may be used as new valueadded functional ingredients.
PB  - Skopje: Consulting and Training Center - KEY
C3  - BOOK of abstracts / Nutricon 2019 - Food Quality and Safety, Health and Nutrition Congress
T1  - Enzymatic treatment of soy protein concentrate: influence on the potential techno-functional and antioxidant properties
EP  - 76
SP  - 75
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6259
ER  - 

@conference{
author = "Jovanović, Jelena and Stefanović, Andrea and Culetu, Alina and Duta, Denisa and Luković, Nevena and Jakovetić Tanasković, Sonja and Šekuljica, Nataša and Knežević-Jugović, Zorica",
year = "2019",
abstract = "In recent years, there has been an unprecedented demand by both consumers and industry, for inexpensive plant-derived protein hydrolysates as potential dietary sources of antioxidants. This is a particular refers to the protein from agricultural crop, such as soybean flour and/or flakes, especially from the soy protein concentrate (SPC). However, insolubility of SPC in water limits its more extensive use as food-protein ingredient, but it can be overcome by applying various enzymatic and non-enzymatic treatments. In order to expand the application of SPC, the influence of the one-step enzyme modification by using the commercial food-grade endoprotease from Bacillus licheniformis on the antioxidant and functional properties has been considered. For this purpose, SPC under the various dry matter contents (DM) were pre-incubated at the optimal temperature and hydrolyzed in a mechanically stirred batch reactor. The bioactivity was evaluated using radical-scavenging and metal-chelating assays. The ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radicalscavenging ability reached higher values at DM 8% and smaller hydrolysis degree (DH) 12.85%, then a decreasing for higher DH and the minimum reducing power was observed after hydrolysis of SPC with DM 2% and DH~18% (64.2%). It appeared that the all prepared hydrolysates had the high yields of bioactive peptides which had the ability to strongly chelating prooxidant ferrous metal ions (> 95%). The techno-functionalities of SPC hydrolysate (DM 8%) with relatively higher antioxidant activities were remarkably higher compared to the untreated SPC. Namely, this hydrolysate had excellent solubility over a pH range of 2-12 which was improved compared to untreated SPC-8%. The oil holding capacity was also enhanced, while enzyme treatment was damaging to both of emulsifying properties, activity and stability, and water holding capacity. The results obviously show that enzyme treated SPCs were superior to the untreated SPC in the analyzed bioactivity and techno-functionality and can be concluded that obtained SPC hydrolysates may be used as new valueadded functional ingredients.",
publisher = "Skopje: Consulting and Training Center - KEY",
journal = "BOOK of abstracts / Nutricon 2019 - Food Quality and Safety, Health and Nutrition Congress",
title = "Enzymatic treatment of soy protein concentrate: influence on the potential techno-functional and antioxidant properties",
pages = "76-75",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6259"
}

Jovanović, J., Stefanović, A., Culetu, A., Duta, D., Luković, N., Jakovetić Tanasković, S., Šekuljica, N.,& Knežević-Jugović, Z.. (2019). Enzymatic treatment of soy protein concentrate: influence on the potential techno-functional and antioxidant properties. in BOOK of abstracts / Nutricon 2019 - Food Quality and Safety, Health and Nutrition Congress
Skopje: Consulting and Training Center - KEY., 75-76.
https://hdl.handle.net/21.15107/rcub_technorep_6259

Jovanović J, Stefanović A, Culetu A, Duta D, Luković N, Jakovetić Tanasković S, Šekuljica N, Knežević-Jugović Z. Enzymatic treatment of soy protein concentrate: influence on the potential techno-functional and antioxidant properties. in BOOK of abstracts / Nutricon 2019 - Food Quality and Safety, Health and Nutrition Congress. 2019;:75-76.
https://hdl.handle.net/21.15107/rcub_technorep_6259 .

Jovanović, Jelena, Stefanović, Andrea, Culetu, Alina, Duta, Denisa, Luković, Nevena, Jakovetić Tanasković, Sonja, Šekuljica, Nataša, Knežević-Jugović, Zorica, "Enzymatic treatment of soy protein concentrate: influence on the potential techno-functional and antioxidant properties" in BOOK of abstracts / Nutricon 2019 - Food Quality and Safety, Health and Nutrition Congress (2019):75-76,
https://hdl.handle.net/21.15107/rcub_technorep_6259 .

TY  - CONF
AU  - Paunović, Anđela
AU  - Knežević-Jugović, Zorica
AU  - Jovanović, Jelena
AU  - Pavlović, Neda
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6256
AB  - Bioactive peptides carry antioxidative activity and have the potential to be used as additives
in food formulation. When incorporated, major instability of peptides is imposed within
heterogeneous products, as well as the loss of biological activity in the gastrointestinal
system before absorption into the bloodstream and manifestation of biological activity at the
target site in the body. A good solution as a controlled release system is liposomes – particles
made out of phospholipids, natural molecules and a building block of the cell membrane.
Therefore, the aim of this study was to prepare new systems for the encapsulation and
controlled release of soybean antioxidant peptides.
Liposome preparation was performed by forming a uniform thin film of phospholipon 90-G
and hydrating it with an aqueous solution of soy protein concentrate hydrolyzate prepared by
a two-step enzymatic process. The last step of liposome preparation was ultrasonic treatment.
The size distribution, surface charge, degree of encapsulation and stability of multilamellar
liposomes were characterized. A thin film method provided a satisfying percentage of
encapsulation of soybean antioxidant peptides (19%). The ultrasonic homogenizer proved to
be three times better than the ultrasonic bath while reducing the size of the particles. The
antioxidant activity was tested by neultralization of the ABTS • + radical cation method and
by Fe2+ ion chelation method. The test have shown that encapsulation of the peptide activity
was partially retained. In the simulated gastrointestinal system, diffusion experiments have
shown that liposomes slow down the release of antioxidant peptides.
The presented results represent important information for the specific application of
liposomes with encapsulated soybean peptides in functional food products.
PB  - Belgrade : Institute of Technical Sciences of SASA, 2019 (Belgrade : Gama digital centar)
C3  - Book of Abstracts / Eighteenth Young Researchers’ Conference Materials Science and Engineering
T1  - Design of the new particles for controlled release of bioactive peptides
SP  - 13
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6256
ER  - 

@conference{
author = "Paunović, Anđela and Knežević-Jugović, Zorica and Jovanović, Jelena and Pavlović, Neda",
year = "2019",
abstract = "Bioactive peptides carry antioxidative activity and have the potential to be used as additives
in food formulation. When incorporated, major instability of peptides is imposed within
heterogeneous products, as well as the loss of biological activity in the gastrointestinal
system before absorption into the bloodstream and manifestation of biological activity at the
target site in the body. A good solution as a controlled release system is liposomes – particles
made out of phospholipids, natural molecules and a building block of the cell membrane.
Therefore, the aim of this study was to prepare new systems for the encapsulation and
controlled release of soybean antioxidant peptides.
Liposome preparation was performed by forming a uniform thin film of phospholipon 90-G
and hydrating it with an aqueous solution of soy protein concentrate hydrolyzate prepared by
a two-step enzymatic process. The last step of liposome preparation was ultrasonic treatment.
The size distribution, surface charge, degree of encapsulation and stability of multilamellar
liposomes were characterized. A thin film method provided a satisfying percentage of
encapsulation of soybean antioxidant peptides (19%). The ultrasonic homogenizer proved to
be three times better than the ultrasonic bath while reducing the size of the particles. The
antioxidant activity was tested by neultralization of the ABTS • + radical cation method and
by Fe2+ ion chelation method. The test have shown that encapsulation of the peptide activity
was partially retained. In the simulated gastrointestinal system, diffusion experiments have
shown that liposomes slow down the release of antioxidant peptides.
The presented results represent important information for the specific application of
liposomes with encapsulated soybean peptides in functional food products.",
publisher = "Belgrade : Institute of Technical Sciences of SASA, 2019 (Belgrade : Gama digital centar)",
journal = "Book of Abstracts / Eighteenth Young Researchers’ Conference Materials Science and Engineering",
title = "Design of the new particles for controlled release of bioactive peptides",
pages = "13",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6256"
}

Paunović, A., Knežević-Jugović, Z., Jovanović, J.,& Pavlović, N.. (2019). Design of the new particles for controlled release of bioactive peptides. in Book of Abstracts / Eighteenth Young Researchers’ Conference Materials Science and Engineering
Belgrade : Institute of Technical Sciences of SASA, 2019 (Belgrade : Gama digital centar)., 13.
https://hdl.handle.net/21.15107/rcub_technorep_6256

Paunović A, Knežević-Jugović Z, Jovanović J, Pavlović N. Design of the new particles for controlled release of bioactive peptides. in Book of Abstracts / Eighteenth Young Researchers’ Conference Materials Science and Engineering. 2019;:13.
https://hdl.handle.net/21.15107/rcub_technorep_6256 .

Paunović, Anđela, Knežević-Jugović, Zorica, Jovanović, Jelena, Pavlović, Neda, "Design of the new particles for controlled release of bioactive peptides" in Book of Abstracts / Eighteenth Young Researchers’ Conference Materials Science and Engineering (2019):13,
https://hdl.handle.net/21.15107/rcub_technorep_6256 .

TY  - CONF
AU  - Knežević-Jugović, Zorica
AU  - Culetu, Alina
AU  - Duta, Denisa
AU  - Mohan, Gabriela
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Đorđević, Verica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6266
AB  - Introduction: Soy proteins are widely used in several food products in the forms of soy
flour, soy protein concentrate (SPC) and soy protein isolate (SPI) to improve water and
fat binding ability and improve nutritional content. Recent research efforts in this field
continue to look at novel functional properties of soy proteins through physical,
chemical or enzymatic modifications [1]. Although it has been demonstrated that the
enzymatic hydrolysis of SPI is a suitable route to improve its antioxidant properties,
there is a general lack of knowledge about the potential for beneficial effects of
protease hydrolysis on soy products other than SPI, such as soy flour or SPC. The aim
of this study was to investigate the antioxidant activities, and color of spray-dried
hydrolysates of SPC obtained with several proteases.
Materials and methods: A commercial SPC (protein content 71.24%) was a gift from
the SOJAPROTEIN, Bečej. The proteases used were: alcalase® 2.4L, neutrase® 0.8L,
papain, everlase 16.0 L (Sigma) and umamizyme (Amano Enzyme Inc). The
antioxidant activity was tested by using several methods: DPPH, ABTS, and linoleic
acid emulsion system [2].
Results: Process parameters like substrate concentration, E/S ratio, temperature, and
DH have been optimized for each selected enzyme or their combination. The five
proteolytic enzymes used for hydrolysis of SPC led to different reaction kinetics
resulting also in different peptide profiles determined by gel filtration chromatography
using Sephadex G-50.
Conclusions: The alcalase hydrolysate seemed to be the most effective antioxidant
determined by DPPH, ABTS, and linoleic acid emulsion system assays. The enzymatic
hydrolysis in all cases resulted in an increase in the antioxidant activity of hydrolysate
and all hydrolysates showed significantly changed color compared to SPC.
PB  - Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu
C3  - Abstract Book / 9th Central European Congress on Food - CEFood
T1  - Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins
SP  - 110
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6266
ER  - 

@conference{
author = "Knežević-Jugović, Zorica and Culetu, Alina and Duta, Denisa and Mohan, Gabriela and Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Đorđević, Verica",
year = "2018",
abstract = "Introduction: Soy proteins are widely used in several food products in the forms of soy
flour, soy protein concentrate (SPC) and soy protein isolate (SPI) to improve water and
fat binding ability and improve nutritional content. Recent research efforts in this field
continue to look at novel functional properties of soy proteins through physical,
chemical or enzymatic modifications [1]. Although it has been demonstrated that the
enzymatic hydrolysis of SPI is a suitable route to improve its antioxidant properties,
there is a general lack of knowledge about the potential for beneficial effects of
protease hydrolysis on soy products other than SPI, such as soy flour or SPC. The aim
of this study was to investigate the antioxidant activities, and color of spray-dried
hydrolysates of SPC obtained with several proteases.
Materials and methods: A commercial SPC (protein content 71.24%) was a gift from
the SOJAPROTEIN, Bečej. The proteases used were: alcalase® 2.4L, neutrase® 0.8L,
papain, everlase 16.0 L (Sigma) and umamizyme (Amano Enzyme Inc). The
antioxidant activity was tested by using several methods: DPPH, ABTS, and linoleic
acid emulsion system [2].
Results: Process parameters like substrate concentration, E/S ratio, temperature, and
DH have been optimized for each selected enzyme or their combination. The five
proteolytic enzymes used for hydrolysis of SPC led to different reaction kinetics
resulting also in different peptide profiles determined by gel filtration chromatography
using Sephadex G-50.
Conclusions: The alcalase hydrolysate seemed to be the most effective antioxidant
determined by DPPH, ABTS, and linoleic acid emulsion system assays. The enzymatic
hydrolysis in all cases resulted in an increase in the antioxidant activity of hydrolysate
and all hydrolysates showed significantly changed color compared to SPC.",
publisher = "Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu",
journal = "Abstract Book / 9th Central European Congress on Food - CEFood",
title = "Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins",
pages = "110",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6266"
}

Knežević-Jugović, Z., Culetu, A., Duta, D., Mohan, G., Jovanović, J., Stefanović, A., Šekuljica, N.,& Đorđević, V.. (2018). Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins. in Abstract Book / 9th Central European Congress on Food - CEFood
Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu., 110.
https://hdl.handle.net/21.15107/rcub_technorep_6266

Knežević-Jugović Z, Culetu A, Duta D, Mohan G, Jovanović J, Stefanović A, Šekuljica N, Đorđević V. Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins. in Abstract Book / 9th Central European Congress on Food - CEFood. 2018;:110.
https://hdl.handle.net/21.15107/rcub_technorep_6266 .

Knežević-Jugović, Zorica, Culetu, Alina, Duta, Denisa, Mohan, Gabriela, Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Đorđević, Verica, "Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins" in Abstract Book / 9th Central European Congress on Food - CEFood (2018):110,
https://hdl.handle.net/21.15107/rcub_technorep_6266 .

TY  - CONF
AU  - Culetu, Alina
AU  - Duta, Denisa
AU  - Knežević-Jugović, Zorica
AU  - Jovanović, Jelena
AU  - Šekuljica, Nataša
AU  - Stefanović, Andrea
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6258
AB  - The use of protein hydrolysates in bakery products is gaining importance due to the presence of bioactive peptides in their composition. Soy protein hydrolysates (SPHs) have gained interest due to the lack of antinutritional factors and presence of various bioactivities (antioxidant activity, cholesterol-lowering activity or immunoregulatory properties).
The aim of the study was to evaluate the dough rheology parameters of wheat flour replaced by 5% withdifferent SPHs. SPHs were obtained by enzymatic hydrolysis of soy protein concentrate with different proteases: Alcalase® 2.4L, Everlase 16.0L, Neutrase® 0.8L, Papain and Umamizyme. The rheological behavior of flour mixtures was evaluated using a Mixolab analyzer (Chopin Technologies) with the “Chopin+” protocol.
The SPHaddition in the wheat flour resulted in decreases in water absorption with almost 3.9% as compared with control dough. Dough development time increased with SPH addition, with the highest value registered for umamizyme hydrolysate (5.9 min towards 1.4 min for control). Thus, SPHs prevented gluten network development.Stability and C2 value (which represents the beginning of the protein destabilization and unfolding) decreased with the SPH addition in the dough formulation, which proves the weakening of the gluten network. In the same trend, starch gelatinization (C3), stability of the starch gel (C4) as well as starch retrogradation (C5) were reduced by the addition of SPHs. These values were decreased in the order: control > alcalase ≈ everlase ≈ umamizyme > neutrase > papain. 
In conclusion, dough characteristics provided by Mixolab are the results of the interaction of SPHs components with the flour constituents.Papain hydrolysate could contribute to the increase of the shelf-life of bakery products.
PB  - Novi Sad : Institute of Food Technology
C3  - Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety”
T1  - Influence of soy protein hydrolysates on the rheological characteristics of wheat dough
SP  - 18
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6258
ER  - 

@conference{
author = "Culetu, Alina and Duta, Denisa and Knežević-Jugović, Zorica and Jovanović, Jelena and Šekuljica, Nataša and Stefanović, Andrea",
year = "2018",
abstract = "The use of protein hydrolysates in bakery products is gaining importance due to the presence of bioactive peptides in their composition. Soy protein hydrolysates (SPHs) have gained interest due to the lack of antinutritional factors and presence of various bioactivities (antioxidant activity, cholesterol-lowering activity or immunoregulatory properties).
The aim of the study was to evaluate the dough rheology parameters of wheat flour replaced by 5% withdifferent SPHs. SPHs were obtained by enzymatic hydrolysis of soy protein concentrate with different proteases: Alcalase® 2.4L, Everlase 16.0L, Neutrase® 0.8L, Papain and Umamizyme. The rheological behavior of flour mixtures was evaluated using a Mixolab analyzer (Chopin Technologies) with the “Chopin+” protocol.
The SPHaddition in the wheat flour resulted in decreases in water absorption with almost 3.9% as compared with control dough. Dough development time increased with SPH addition, with the highest value registered for umamizyme hydrolysate (5.9 min towards 1.4 min for control). Thus, SPHs prevented gluten network development.Stability and C2 value (which represents the beginning of the protein destabilization and unfolding) decreased with the SPH addition in the dough formulation, which proves the weakening of the gluten network. In the same trend, starch gelatinization (C3), stability of the starch gel (C4) as well as starch retrogradation (C5) were reduced by the addition of SPHs. These values were decreased in the order: control > alcalase ≈ everlase ≈ umamizyme > neutrase > papain. 
In conclusion, dough characteristics provided by Mixolab are the results of the interaction of SPHs components with the flour constituents.Papain hydrolysate could contribute to the increase of the shelf-life of bakery products.",
publisher = "Novi Sad : Institute of Food Technology",
journal = "Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety”",
title = "Influence of soy protein hydrolysates on the rheological characteristics of wheat dough",
pages = "18",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6258"
}

Culetu, A., Duta, D., Knežević-Jugović, Z., Jovanović, J., Šekuljica, N.,& Stefanović, A.. (2018). Influence of soy protein hydrolysates on the rheological characteristics of wheat dough. in Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety”
Novi Sad : Institute of Food Technology., 18.
https://hdl.handle.net/21.15107/rcub_technorep_6258

Culetu A, Duta D, Knežević-Jugović Z, Jovanović J, Šekuljica N, Stefanović A. Influence of soy protein hydrolysates on the rheological characteristics of wheat dough. in Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety”. 2018;:18.
https://hdl.handle.net/21.15107/rcub_technorep_6258 .

Culetu, Alina, Duta, Denisa, Knežević-Jugović, Zorica, Jovanović, Jelena, Šekuljica, Nataša, Stefanović, Andrea, "Influence of soy protein hydrolysates on the rheological characteristics of wheat dough" in Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety” (2018):18,
https://hdl.handle.net/21.15107/rcub_technorep_6258 .

TY  - CONF
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Knežević-Jugović, Zorica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6280
AB  - Introduction: Native wheat gluten is a deluxe bread improver and may be utilized as a
functional protein additive in multifarious nonbakery foodstuffs due to its desirable
structure-enhancing properties. Also its utilization would be economically interesting,
but lack of some desirable functional properties limited their expanding utilization in
foodstuff formulations [1]. This study was designed to examine the relationship
between process parameters and functional properties of the obtained hydrolysates
using Box-Benken experimental design and response surface methodology (RSM). The
hydrolysate showing the highest improvement of solubility and foaming ability was
further separated by sequential ultrafiltration to obtain molecular weight distribution
profile.
Materials and methods: The progress of wheat gluten hydrolysis was followed by
monitoring the degree of hydrolysis (DH) using the pH-stat method and functional
properties were measured by our methods already adopted [2]. The effects of process
parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the
means of the four-factor Box-Behnken experimental design with 29 experimental points
(5 central points).
Results: The obtained results showed that the second-order models developed for DH,
solubility and foaming properties of gluten hydrolysates were significant (p<0.05) with
a high value of coefficients of determination (0.944-0.981). The statistical analysis
showed that each variable had a significant effect on degree of hydrolysis and the
functional properties of tested system. Almost the linear increase in DH was observed
with the rise in temperature at the highest substrate concentration, while on the other
hand increasing the concentration of the substrate leads to a decrease in DH. In terms of
foaming properties results showed that foam capacity range are in the range of 24.2-
80.3%, depending on the independent variables that were tested.
Conclusions: Results are relevant to the protein ingredient industry because of the
economic importance of novel gluten–based functional products and can provide useful
information for the design an efficient enzymatic process for their production in high
yield and with improved functionality.
PB  - Sibiu, Romania : Lucian Blaga University of Sibiu
C3  - Book of Abstracts / 9th Central European Congress on Food - CEFood2018
T1  - Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design
SP  - 101
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6280
ER  - 

@conference{
author = "Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Knežević-Jugović, Zorica",
year = "2018",
abstract = "Introduction: Native wheat gluten is a deluxe bread improver and may be utilized as a
functional protein additive in multifarious nonbakery foodstuffs due to its desirable
structure-enhancing properties. Also its utilization would be economically interesting,
but lack of some desirable functional properties limited their expanding utilization in
foodstuff formulations [1]. This study was designed to examine the relationship
between process parameters and functional properties of the obtained hydrolysates
using Box-Benken experimental design and response surface methodology (RSM). The
hydrolysate showing the highest improvement of solubility and foaming ability was
further separated by sequential ultrafiltration to obtain molecular weight distribution
profile.
Materials and methods: The progress of wheat gluten hydrolysis was followed by
monitoring the degree of hydrolysis (DH) using the pH-stat method and functional
properties were measured by our methods already adopted [2]. The effects of process
parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the
means of the four-factor Box-Behnken experimental design with 29 experimental points
(5 central points).
Results: The obtained results showed that the second-order models developed for DH,
solubility and foaming properties of gluten hydrolysates were significant (p<0.05) with
a high value of coefficients of determination (0.944-0.981). The statistical analysis
showed that each variable had a significant effect on degree of hydrolysis and the
functional properties of tested system. Almost the linear increase in DH was observed
with the rise in temperature at the highest substrate concentration, while on the other
hand increasing the concentration of the substrate leads to a decrease in DH. In terms of
foaming properties results showed that foam capacity range are in the range of 24.2-
80.3%, depending on the independent variables that were tested.
Conclusions: Results are relevant to the protein ingredient industry because of the
economic importance of novel gluten–based functional products and can provide useful
information for the design an efficient enzymatic process for their production in high
yield and with improved functionality.",
publisher = "Sibiu, Romania : Lucian Blaga University of Sibiu",
journal = "Book of Abstracts / 9th Central European Congress on Food - CEFood2018",
title = "Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design",
pages = "101",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6280"
}

Jovanović, J., Stefanović, A., Šekuljica, N.,& Knežević-Jugović, Z.. (2018). Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design. in Book of Abstracts / 9th Central European Congress on Food - CEFood2018
Sibiu, Romania : Lucian Blaga University of Sibiu., 101.
https://hdl.handle.net/21.15107/rcub_technorep_6280

Jovanović J, Stefanović A, Šekuljica N, Knežević-Jugović Z. Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design. in Book of Abstracts / 9th Central European Congress on Food - CEFood2018. 2018;:101.
https://hdl.handle.net/21.15107/rcub_technorep_6280 .

Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Knežević-Jugović, Zorica, "Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design" in Book of Abstracts / 9th Central European Congress on Food - CEFood2018 (2018):101,
https://hdl.handle.net/21.15107/rcub_technorep_6280 .

TY  - CONF
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Stojaković, Sanja
AU  - Jugović, Branimir
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6261
AB  - In addition to evidence regarding their potential for inclusion into functional foods, the effect of the high-intensity ultrasound extraction (HIUE) on the functional properties of soy proteins will be discussed. The aim of this study was to examine the effects of HIUE as a function of the treatment time and ultrasound amplitude, in order to obtain better understanding of physicochemical effects of HIUE on soy protein which may lead to improving its applications in the food industry. For this purpose, samples of the yellow defatted soybean (Glycine max) variety Laura were treated with ultrasound probe system (20±0.2 kHz) by varying the treatment time (30 s, 2, 5, 10, 15 min) and an amplitude (15% and 30%). Functional properties of the obtained samples were characterized in terms of solubility and sulfhydryl content. HIUE resulted in a slight, but gradual decline in solubility with a treatment time, but significant increase (p < 0.05) in acidic environment was observed with the increase of ultrasound amplitude. Sulfhydryl content has been greater influenced with a treatment time for both amplitude applied. The results show that the ultrasound extracted soy proteins were superior to the original (untreated) in the functional properties tested and can be concluded that by combining the treatment time and the ultrasonic power, the samples with enhanced functionalities can be produced enhancing utilization of soy proteins in food products.
PB  - Zvornik : Faculty of Technology =Tehnološki fakultet
C3  - Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"
T1  - Enhancing protein release and functionality of soy proteins from defatted soy flakes using high-intensity ultrasound-assisted extraction
EP  - 334
SP  - 324
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6261
ER  - 

@conference{
author = "Stefanović, Andrea and Jovanović, Jelena and Stojaković, Sanja and Jugović, Branimir and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2017",
abstract = "In addition to evidence regarding their potential for inclusion into functional foods, the effect of the high-intensity ultrasound extraction (HIUE) on the functional properties of soy proteins will be discussed. The aim of this study was to examine the effects of HIUE as a function of the treatment time and ultrasound amplitude, in order to obtain better understanding of physicochemical effects of HIUE on soy protein which may lead to improving its applications in the food industry. For this purpose, samples of the yellow defatted soybean (Glycine max) variety Laura were treated with ultrasound probe system (20±0.2 kHz) by varying the treatment time (30 s, 2, 5, 10, 15 min) and an amplitude (15% and 30%). Functional properties of the obtained samples were characterized in terms of solubility and sulfhydryl content. HIUE resulted in a slight, but gradual decline in solubility with a treatment time, but significant increase (p < 0.05) in acidic environment was observed with the increase of ultrasound amplitude. Sulfhydryl content has been greater influenced with a treatment time for both amplitude applied. The results show that the ultrasound extracted soy proteins were superior to the original (untreated) in the functional properties tested and can be concluded that by combining the treatment time and the ultrasonic power, the samples with enhanced functionalities can be produced enhancing utilization of soy proteins in food products.",
publisher = "Zvornik : Faculty of Technology =Tehnološki fakultet",
journal = "Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"",
title = "Enhancing protein release and functionality of soy proteins from defatted soy flakes using high-intensity ultrasound-assisted extraction",
pages = "334-324",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6261"
}

Stefanović, A., Jovanović, J., Stojaković, S., Jugović, B., Bugarski, B.,& Knežević-Jugović, Z.. (2017). Enhancing protein release and functionality of soy proteins from defatted soy flakes using high-intensity ultrasound-assisted extraction. in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"
Zvornik : Faculty of Technology =Tehnološki fakultet., 324-334.
https://hdl.handle.net/21.15107/rcub_technorep_6261

Stefanović A, Jovanović J, Stojaković S, Jugović B, Bugarski B, Knežević-Jugović Z. Enhancing protein release and functionality of soy proteins from defatted soy flakes using high-intensity ultrasound-assisted extraction. in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry". 2017;:324-334.
https://hdl.handle.net/21.15107/rcub_technorep_6261 .

Stefanović, Andrea, Jovanović, Jelena, Stojaković, Sanja, Jugović, Branimir, Bugarski, Branko, Knežević-Jugović, Zorica, "Enhancing protein release and functionality of soy proteins from defatted soy flakes using high-intensity ultrasound-assisted extraction" in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry" (2017):324-334,
https://hdl.handle.net/21.15107/rcub_technorep_6261 .

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 .