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Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions
dc.creator | Knežević-Jugović, Zorica | |
dc.creator | Elmalimadi, Mohamed B. | |
dc.creator | Stefanović, Andrea | |
dc.creator | Jovanović, Jelena | |
dc.creator | Jakovetić Tanasković, Sonja | |
dc.creator | Bugarski, Branko | |
dc.date.accessioned | 2023-03-21T14:26:11Z | |
dc.date.available | 2023-03-21T14:26:11Z | |
dc.date.issued | 2017 | |
dc.identifier.issn | 978-99955-81-22-0 | |
dc.identifier.uri | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6262 | |
dc.description.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. | sr |
dc.language.iso | en | sr |
dc.publisher | Zvornik : Faculty of Technology =Tehnološki fakultet | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS// | sr |
dc.relation | EUREKA Project / SOYZYME E! 9936 - Design of novel enzyme-based technologies for structuring and processing of soy proteins | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.source | Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry" | sr |
dc.subject | Wheat gluten | sr |
dc.subject | Enzymatic hydrolysis | sr |
dc.subject | Optimization | sr |
dc.subject | Experimental design | sr |
dc.subject | Antioxidant activity | sr |
dc.title | Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions | sr |
dc.type | conferenceObject | sr |
dc.rights.license | BY-NC-ND | sr |
dc.citation.epage | 153 | |
dc.citation.spage | 145 | |
dc.identifier.fulltext | http://TechnoRep.tmf.bg.ac.rs/bitstream/id/16549/EEM2017-full-paper-proceedings-Knezevic-Jugovic.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_technorep_6262 | |
dc.type.version | publishedVersion | sr |