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dc.creatorJonovic, Marko
dc.creatorZuza, Milena
dc.creatorĐorđević, Verica
dc.creatorŠekuljica, Nataša
dc.creatorMilivojević, Milan
dc.creatorJugovic, Branimir
dc.creatorBugarski, Branko
dc.creatorKnežević-Jugović, Zorica
dc.date.accessioned2022-03-04T11:21:41Z
dc.date.available2022-03-04T11:21:41Z
dc.date.issued2021
dc.identifier.issn2073-4344
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/4879
dc.description.abstractEnzymatic hydrolysis of food proteins is convenient method to improve their functional properties and physiological activity. Herein, the successful covalent attachment of alcalase on alginate micron and submicron beads using the carbodiimide based chemistry reaction and the subsequent application of the beads for egg white and soy proteins hydrolysis were studied. In addition to the electrostatic extrusion technique (EE) previously used by others, the potential utilization of a novel ultrasonic spray atomization technique without drying (UA) and with drying (UAD) for alginate submicron beads production has been attempted. The immobilization parameters were optimized on microbeads obtained by EE technique (803 +/- 23 mu m) with respect to enzyme loading and alcalase activity. UA and UAD techniques resulted in much smaller particles (607 +/- 103 nm and 394 +/- 51 nm in diameter, respectively), enabling even higher enzyme loading of 671.6 +/- 4 mg g(-1) on the carrier and the highest immobilized alcalase activity of 2716.1 IU g(-1) in the standard reaction. The UAD biocatalyst exhibited also better performances in the real food system based on egg white or soy proteins. It has been shown that the immobilized alcalase can be reused in seven successive soy protein hydrolysis cycles with a little decrease in the activity.en
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200175/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200135/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceCatalysts
dc.subjectalcalaseen
dc.subjectprotein hydrolysisen
dc.subjectalginate submicron beadsen
dc.subjectcovalent immobilizationen
dc.subjectelectrostatic extrusionen
dc.subjectultrasonic spray atomization techniqueen
dc.titleImmobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteinsen
dc.typearticle
dc.rights.licenseBY
dc.citation.issue3
dc.citation.other11(3): -
dc.citation.rankM22
dc.citation.volume11
dc.identifier.doi10.3390/catal11030305
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/7882/Immobilized_alcalase_on_micron-and_pub_2021.pdf
dc.identifier.scopus2-s2.0-85101520113
dc.identifier.wos000633470000001
dc.type.versionpublishedVersion


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Приказ основних података о документу