Show simple item record

dc.creatorStefanović, Andrea
dc.creatorJovanović, Jelena
dc.creatorBalanč, Bojana
dc.creatorŠekuljica, Nataša
dc.creatorJakovetić Tanasković, Sonja
dc.creatorDojčinović, Marina
dc.creatorKnežević-Jugović, Zorica
dc.date.accessioned2021-03-10T13:50:37Z
dc.date.available2021-03-10T13:50:37Z
dc.date.issued2018
dc.identifier.issn0032-5791
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3997
dc.description.abstractThe objective of this study was to discover the relationship between the ultrasound probe treatment (UPT) on egg white proteins (EWPs) before EWPs hydrolysis by different proteases, and the functional properties of the obtained hydrolysates. To fulfill this goal, the protein solubility, foaming, and emulsifying properties were studied as a function of the UPT time and then related to the surface characteristics and structural properties. The changes in the hydrolysates microstructures and macromolecular conformation, induced by the UPT, were followed using scanning electron microscope analyzis (SEM) and Fourier transforms infrared spectroscopy (FTIR). The results showed that UPT influenced (P lt 0.05) the proteolysis of egg white proteins for all examined treatment times. Alcalase hydrolysates (AHs) and papain hydrolysates (PHs) were found to have a higher solubility, as a consequence of their relatively higher foaming, and emulsifying properties compared to the untreated hydrolysates. The changes in surface hydrophobicity, sulfhydryl content and surface charge of AHs and PHs indicated unfolding of EWPs affected by ultrasound. SEM analyzis showed that UPT destroyed the microstructures of AHs and PHs, while FTIR spectra indicated remarkable changes in the macromolecular conformation of AHs and PHs after UPT. This study revealed that by combining ultrasound pre-hydrolysis treatment under controlled conditions with thoughtful proteases selection, hydrolysates with improved functional properties could be produced, enhancing utilization of EWPs in food products.en
dc.publisherOxford Univ Press, Oxford
dc.relationE!6750
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.sourcePoultry Science
dc.subjectfunctionality of egg whiteen
dc.subjecthydrolysatesen
dc.subjectultrasound probe treatmenten
dc.subjectstructural characterizationen
dc.subjectsurface characteristicsen
dc.titleInfluence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysatesen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage2229
dc.citation.issue6
dc.citation.other97(6): 2218-2229
dc.citation.rankM21
dc.citation.spage2218
dc.citation.volume97
dc.identifier.doi10.3382/ps/pey055
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/1746/3994.pdf
dc.identifier.pmid29514309
dc.identifier.rcubconv_5595
dc.identifier.scopus2-s2.0-85048045212
dc.identifier.wos000434235700043
dc.type.versionpublishedVersion


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record