Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins
Uticaj sonikacije i pretretmana visokim pritiskom na enzimsku hidrolizu proteina belanceta
dc.creator | Knežević-Jugović, Zorica | |
dc.creator | Stefanović, Andrea | |
dc.creator | Žuža, Milena | |
dc.creator | Milovanović, Stoja | |
dc.creator | Jakovetić, Sonja | |
dc.creator | Manojlović, Verica | |
dc.creator | Bugarski, Branko | |
dc.date.accessioned | 2021-03-10T11:44:56Z | |
dc.date.available | 2021-03-10T11:44:56Z | |
dc.date.issued | 2012 | |
dc.identifier.issn | 1450-7188 | |
dc.identifier.uri | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2042 | |
dc.description.abstract | The objectives of this study were to examine the effect of sonication and high-pressure carbon dioxide processing on proteolytic hydrolysis of egg white proteins and antioxidant activity of the obtained hydrolysates. It appeared that the ultrasound pretreatment resulted in an increase in the degree of hydrolysis of the enzymatic reaction while the high-pressure carbon dioxide processing showed an inhibition effect on the enzymatic hydrolysis of egg white proteins to some extent. The antioxidant activity of the obtained hydrolysates was improved by ultrasound pretreatment of egg white proteins at the pH 8.3. Thus, the combination of ultrasound pretreatment at the pH 8.3 and subsequent enzymatic hydrolysis with alcalase at 50°C and pH 8.0 could offer a new approach to the improvement of the functional properties of egg white proteins and their biological activity. | en |
dc.description.abstract | Proteini belanceta spadaju u veoma kvalitetne proteine zbog svog jedinstvenog aminokiselinskog sastava. Međutim, veća komercijalna primena hidrolizata proteina belanceta je ograničena usled neadekvatnog procesnog tretmana pri obradi i sterilizaciji belanceta termičkim tretmanom kao i hemijskoj hidrolizi proteina, koji dovode do značajne promene boje, ukusa, funkcionalnosti i nutritivnih svojstava proizvoda. Cilj ovog rada je bio da se ispita mogućnost primene netermičkih tretmanima, kao što su sonikacija i tretman visokim pritiskom, da bi se unapredila enzimska hidroliza proteina belanceta i omogućilo dobijanje hidrolizata sa antioksidativnom aktivnošću. Pokazano je da tretiranje proteina belanceta ultrazvukom pod određenim uslovima dovodi do njihove kasnije poboljšane hidrolize alkalazom, dok procesiranje belanceta visokim pritiskom ima negativan uticaj na aktivnost alkalaze. Antioksidativna aktivnost dobijenih hidrolizata je povećana nakon pretretmana ultrazvukom na pH 8,3. Tako, kombinacija pretretmana proteina belanceta ultrazvukom na pH 8,3 i njihova sukcesivna hidroliza alkalazom na 50°C i pri pH 8,0 se pokazala kao efikasna alternativna metoda za dobijanje hidrolizata proteina belanceta sa unapređenim funkcionalnim svojstvima i biološkom aktivnošću. | sr |
dc.publisher | Faculty of Technology, Novi Sad | |
dc.relation | Projekat Ministarstva nauke Republike Srbije, br. E!6750 | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.source | Acta periodica technologica | |
dc.subject | egg white proteins | en |
dc.subject | alcalase | en |
dc.subject | antioxidant activity | en |
dc.subject | ultrasound pretreatment | en |
dc.subject | high-pressure carbon dioxide processing | en |
dc.subject | proteini belanceta | sr |
dc.subject | alkalaza | sr |
dc.subject | antioksidativna aktivnost | sr |
dc.subject | pretretman ultrazvukom | sr |
dc.subject | proces pod visokim pritiskom ugljen-dioksida | sr |
dc.title | Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins | en |
dc.title | Uticaj sonikacije i pretretmana visokim pritiskom na enzimsku hidrolizu proteina belanceta | sr |
dc.type | article | |
dc.rights.license | BY-NC-ND | |
dc.citation.epage | 41 | |
dc.citation.issue | 43 | |
dc.citation.other | (43): 33-41 | |
dc.citation.rank | M24 | |
dc.citation.spage | 33 | |
dc.identifier.doi | 10.2298/APT1243033K | |
dc.identifier.fulltext | http://TechnoRep.tmf.bg.ac.rs/bitstream/id/8928/1450-71881243033K.pdf | |
dc.identifier.scopus | 2-s2.0-84873598101 | |
dc.type.version | publishedVersion |