TY  - JOUR
AU  - Kravić, Natalija
AU  - Babić, Vojka
AU  - Srdić, Jelena
AU  - Mesarović, Jelena
AU  - Anđelković, Violeta
AU  - Hadži-Tašković-Šukalović, Vesna
PY  - 2018
UR  - http://rik.mrizp.rs/handle/123456789/712
AB  - Twenty-six maize landraces were tested in order to evaluate maize seedling performance as an index for drought tolerance in adult plants. Samples were subjected to polyethylene glycol-induced osmotic stress at the early seedling stage. Grain yield was obtained in field experiments under well-watered (OC) and a combination of drought and high plant density (HD) conditions. Osmotic stress caused a reduction in seedling growth (length, fresh and dry weight), and increase in the shoot and in particular the root proline contents in the majority of landraces, and variations in root peroxidase (POD) activity. Genotypes displaying more pronounced root growth reduction and higher proline contents exhibited decreased POD activity under osmotic stress. Direct positive correlations between the proline content and growth inhibition, and between the proline and soluble protein content were established. Correlations between the changes in POD activity and growth parameters were significant and positive, and significant but negative with the changes in the proline content. In the field, water stress led to a reduction in grain yield in all of the tested landraces. Correlations between grain yield from both experimental sets (OC and HD) and osmotic-induced changes in seedling root growth were negative, which was opposite to the highly significant and positive correlations between the changes in the seedling root proline content and yield. Also, genotypes with the highest seedling root proline content increase under osmotic stress, exhibited the highest stress tolerance index (STI) based on grain yield achieved under both field conditions. Our results indicate that lower changes in POD activity and especially an increased proline content after exposure to osmotic stress during the early seedling stage could be considered as useful indices to facilitate selection efficiency for drought tolerance in adult plants.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Maize seedling performance as a potential index for drought tolerance
VL  - 70
IS  - 1
SP  - 167
EP  - 177
DO  - 10.2298/ABS170504036K
ER  - 

@article{
author = "Kravić, Natalija and Babić, Vojka and Srdić, Jelena and Mesarović, Jelena and Anđelković, Violeta and Hadži-Tašković-Šukalović, Vesna",
year = "2018",
abstract = "Twenty-six maize landraces were tested in order to evaluate maize seedling performance as an index for drought tolerance in adult plants. Samples were subjected to polyethylene glycol-induced osmotic stress at the early seedling stage. Grain yield was obtained in field experiments under well-watered (OC) and a combination of drought and high plant density (HD) conditions. Osmotic stress caused a reduction in seedling growth (length, fresh and dry weight), and increase in the shoot and in particular the root proline contents in the majority of landraces, and variations in root peroxidase (POD) activity. Genotypes displaying more pronounced root growth reduction and higher proline contents exhibited decreased POD activity under osmotic stress. Direct positive correlations between the proline content and growth inhibition, and between the proline and soluble protein content were established. Correlations between the changes in POD activity and growth parameters were significant and positive, and significant but negative with the changes in the proline content. In the field, water stress led to a reduction in grain yield in all of the tested landraces. Correlations between grain yield from both experimental sets (OC and HD) and osmotic-induced changes in seedling root growth were negative, which was opposite to the highly significant and positive correlations between the changes in the seedling root proline content and yield. Also, genotypes with the highest seedling root proline content increase under osmotic stress, exhibited the highest stress tolerance index (STI) based on grain yield achieved under both field conditions. Our results indicate that lower changes in POD activity and especially an increased proline content after exposure to osmotic stress during the early seedling stage could be considered as useful indices to facilitate selection efficiency for drought tolerance in adult plants.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Maize seedling performance as a potential index for drought tolerance",
volume = "70",
number = "1",
pages = "167-177",
doi = "10.2298/ABS170504036K"
}

Kravić, N., Babić, V., Srdić, J., Mesarović, J., Anđelković, V.,& Hadži-Tašković-Šukalović, V.. (2018). Maize seedling performance as a potential index for drought tolerance. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 70(1), 167-177.
https://doi.org/10.2298/ABS170504036K

Kravić N, Babić V, Srdić J, Mesarović J, Anđelković V, Hadži-Tašković-Šukalović V. Maize seedling performance as a potential index for drought tolerance. in Archives of Biological Sciences. 2018;70(1):167-177.
doi:10.2298/ABS170504036K .

Kravić, Natalija, Babić, Vojka, Srdić, Jelena, Mesarović, Jelena, Anđelković, Violeta, Hadži-Tašković-Šukalović, Vesna, "Maize seedling performance as a potential index for drought tolerance" in Archives of Biological Sciences, 70, no. 1 (2018):167-177,
https://doi.org/10.2298/ABS170504036K . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Konic-Ristić, Aleksandra
AU  - Hadži-Tašković-Šukalović, Vesna
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/624
AB  - The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.
PB  - Royal Soc Chemistry, Cambridge
T2  - Food & Function
T1  - Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour
VL  - 7
IS  - 10
SP  - 4323
EP  - 4331
DO  - 10.1039/c6fo01095d
ER  - 

@article{
author = "Žilić, Slađana and Janković, Marijana and Barać, Miroljub and Pešić, Mirjana and Konic-Ristić, Aleksandra and Hadži-Tašković-Šukalović, Vesna",
year = "2016",
abstract = "The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "Food & Function",
title = "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour",
volume = "7",
number = "10",
pages = "4323-4331",
doi = "10.1039/c6fo01095d"
}

Žilić, S., Janković, M., Barać, M., Pešić, M., Konic-Ristić, A.,& Hadži-Tašković-Šukalović, V.. (2016). Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. in Food & Function
Royal Soc Chemistry, Cambridge., 7(10), 4323-4331.
https://doi.org/10.1039/c6fo01095d

Žilić S, Janković M, Barać M, Pešić M, Konic-Ristić A, Hadži-Tašković-Šukalović V. Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. in Food & Function. 2016;7(10):4323-4331.
doi:10.1039/c6fo01095d .

Žilić, Slađana, Janković, Marijana, Barać, Miroljub, Pešić, Mirjana, Konic-Ristić, Aleksandra, Hadži-Tašković-Šukalović, Vesna, "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour" in Food & Function, 7, no. 10 (2016):4323-4331,
https://doi.org/10.1039/c6fo01095d . .

TY  - JOUR
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Vučinić, Željko
AU  - Vuletić, Mirjana
AU  - Marković, Ksenija
AU  - Kravić, Natalija
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/618
AB  - Antioxidant systems of maize root cell walls grown on different nitrogen sources were evaluated. Plants were grown on a medium containing only NO3- or the mixture of NO3-+NH4+, in a 2:1 ratio. Eleven-day old plants, two days after the initiation of lateral roots, were used for the experiments. Cell walls were isolated from lateral roots and primary root segments, 2-7 cm from tip to base, representing zones of intense or decreased growth rates, respectively. Protein content and the activity of enzymes peroxidase, malate dehydrogenase and ascorbate oxidase ionically or covalently bound to the walls, as well as cell wall phenolic content and antioxidant capacity, were determined. Cell walls of plants grown on mixed N possess more developed enzymatic antioxidant systems and lower non-enzymatic antioxidant defenses than cell walls grown on NO3-. Irrespective of N treatment, the activities of all studied enzymes and protein content were higher in cell walls of lateral compared to primary roots. Phenolic content of cell walls isolated from lateral roots was higher in NO3--grown than in mixed N grown plants. No significant differences could be observed in the isozyme patterns of cell wall peroxidases isolated from plants grown on different nutrient solution. Our results indicate that different N treatments modify the antioxidant systems of root cell walls. Treatment with NO3- resulted in an increase of constitutive phenolic content, while the combination of NO3-+NH4+ elevated the redox enzyme activities in root cell walls.
PB  - Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid
T2  - Spanish Journal of Agricultural Research
T1  - Modification of antioxidant systems in cell walls of maize roots by different nitrogen sources
VL  - 14
IS  - 4
DO  - 10.5424/sjar/2016144-8305
ER  - 

@article{
author = "Hadži-Tašković-Šukalović, Vesna and Vučinić, Željko and Vuletić, Mirjana and Marković, Ksenija and Kravić, Natalija",
year = "2016",
abstract = "Antioxidant systems of maize root cell walls grown on different nitrogen sources were evaluated. Plants were grown on a medium containing only NO3- or the mixture of NO3-+NH4+, in a 2:1 ratio. Eleven-day old plants, two days after the initiation of lateral roots, were used for the experiments. Cell walls were isolated from lateral roots and primary root segments, 2-7 cm from tip to base, representing zones of intense or decreased growth rates, respectively. Protein content and the activity of enzymes peroxidase, malate dehydrogenase and ascorbate oxidase ionically or covalently bound to the walls, as well as cell wall phenolic content and antioxidant capacity, were determined. Cell walls of plants grown on mixed N possess more developed enzymatic antioxidant systems and lower non-enzymatic antioxidant defenses than cell walls grown on NO3-. Irrespective of N treatment, the activities of all studied enzymes and protein content were higher in cell walls of lateral compared to primary roots. Phenolic content of cell walls isolated from lateral roots was higher in NO3--grown than in mixed N grown plants. No significant differences could be observed in the isozyme patterns of cell wall peroxidases isolated from plants grown on different nutrient solution. Our results indicate that different N treatments modify the antioxidant systems of root cell walls. Treatment with NO3- resulted in an increase of constitutive phenolic content, while the combination of NO3-+NH4+ elevated the redox enzyme activities in root cell walls.",
publisher = "Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid",
journal = "Spanish Journal of Agricultural Research",
title = "Modification of antioxidant systems in cell walls of maize roots by different nitrogen sources",
volume = "14",
number = "4",
doi = "10.5424/sjar/2016144-8305"
}

Hadži-Tašković-Šukalović, V., Vučinić, Ž., Vuletić, M., Marković, K.,& Kravić, N.. (2016). Modification of antioxidant systems in cell walls of maize roots by different nitrogen sources. in Spanish Journal of Agricultural Research
Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid., 14(4).
https://doi.org/10.5424/sjar/2016144-8305

Hadži-Tašković-Šukalović V, Vučinić Ž, Vuletić M, Marković K, Kravić N. Modification of antioxidant systems in cell walls of maize roots by different nitrogen sources. in Spanish Journal of Agricultural Research. 2016;14(4).
doi:10.5424/sjar/2016144-8305 .

Hadži-Tašković-Šukalović, Vesna, Vučinić, Željko, Vuletić, Mirjana, Marković, Ksenija, Kravić, Natalija, "Modification of antioxidant systems in cell walls of maize roots by different nitrogen sources" in Spanish Journal of Agricultural Research, 14, no. 4 (2016),
https://doi.org/10.5424/sjar/2016144-8305 . .

TY  - JOUR
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Vučinić, Željko
AU  - Vuletić, Mirjana
AU  - Marković, Ksenija
AU  - Cvetic-Antić, Tijana
PY  - 2015
UR  - http://rik.mrizp.rs/handle/123456789/591
AB  - Comparative biochemical characterization of class III peroxidase activity tightly bound to the cell walls of maize roots was performed. Ionically bound proteins were solubilized from isolated walls by salt washing, and the remaining covalently bound peroxidases were released, either by enzymatic digestion or by a novel alkaline extraction procedure that released covalently bound alkali-resistant peroxidase enzyme. Solubilized fractions, as well as the salt-washed cell wall fragments containing covalently bound proteins, were analyzed for peroxidase activity. Peroxidative and oxidative activities indicated that peroxidase enzymes were predominately associated with walls by ionic interactions, and this fraction differs from the covalently bound one according to molecular weight, isozyme patterns, and biochemical parameters. The effect of covalent binding was evaluated by comparison of the catalytic properties of the enzyme bound to the salt-washed cell wall fragments with the corresponding solubilized and released enzyme. Higher thermal stability, improved resistance to KCN, increased susceptibility to H2O2, stimulated capacity of wall-bound enzyme to oxidize indole-3-acetic acid (IAA) as well as the difference in kinetic parameters between free and bound enzymes point to conformational changes due to covalent binding. Differences in biochemical properties of ionically and covalently bound peroxidases, as well as the modulation of the enzyme properties as a result of covalent binding to the walls, indicate that these two fractions of apoplastic peroxidases play different roles.
PB  - Springer Wien, Wien
T2  - Protoplasma
T1  - Comparative biochemical characterization of peroxidases (class III) tightly bound to the maize root cell walls and modulation of the enzyme properties as a result of covalent binding
VL  - 252
IS  - 1
SP  - 335
EP  - 343
DO  - 10.1007/s00709-014-0684-2
ER  - 

@article{
author = "Hadži-Tašković-Šukalović, Vesna and Vučinić, Željko and Vuletić, Mirjana and Marković, Ksenija and Cvetic-Antić, Tijana",
year = "2015",
abstract = "Comparative biochemical characterization of class III peroxidase activity tightly bound to the cell walls of maize roots was performed. Ionically bound proteins were solubilized from isolated walls by salt washing, and the remaining covalently bound peroxidases were released, either by enzymatic digestion or by a novel alkaline extraction procedure that released covalently bound alkali-resistant peroxidase enzyme. Solubilized fractions, as well as the salt-washed cell wall fragments containing covalently bound proteins, were analyzed for peroxidase activity. Peroxidative and oxidative activities indicated that peroxidase enzymes were predominately associated with walls by ionic interactions, and this fraction differs from the covalently bound one according to molecular weight, isozyme patterns, and biochemical parameters. The effect of covalent binding was evaluated by comparison of the catalytic properties of the enzyme bound to the salt-washed cell wall fragments with the corresponding solubilized and released enzyme. Higher thermal stability, improved resistance to KCN, increased susceptibility to H2O2, stimulated capacity of wall-bound enzyme to oxidize indole-3-acetic acid (IAA) as well as the difference in kinetic parameters between free and bound enzymes point to conformational changes due to covalent binding. Differences in biochemical properties of ionically and covalently bound peroxidases, as well as the modulation of the enzyme properties as a result of covalent binding to the walls, indicate that these two fractions of apoplastic peroxidases play different roles.",
publisher = "Springer Wien, Wien",
journal = "Protoplasma",
title = "Comparative biochemical characterization of peroxidases (class III) tightly bound to the maize root cell walls and modulation of the enzyme properties as a result of covalent binding",
volume = "252",
number = "1",
pages = "335-343",
doi = "10.1007/s00709-014-0684-2"
}

Hadži-Tašković-Šukalović, V., Vučinić, Ž., Vuletić, M., Marković, K.,& Cvetic-Antić, T.. (2015). Comparative biochemical characterization of peroxidases (class III) tightly bound to the maize root cell walls and modulation of the enzyme properties as a result of covalent binding. in Protoplasma
Springer Wien, Wien., 252(1), 335-343.
https://doi.org/10.1007/s00709-014-0684-2

Hadži-Tašković-Šukalović V, Vučinić Ž, Vuletić M, Marković K, Cvetic-Antić T. Comparative biochemical characterization of peroxidases (class III) tightly bound to the maize root cell walls and modulation of the enzyme properties as a result of covalent binding. in Protoplasma. 2015;252(1):335-343.
doi:10.1007/s00709-014-0684-2 .

Hadži-Tašković-Šukalović, Vesna, Vučinić, Željko, Vuletić, Mirjana, Marković, Ksenija, Cvetic-Antić, Tijana, "Comparative biochemical characterization of peroxidases (class III) tightly bound to the maize root cell walls and modulation of the enzyme properties as a result of covalent binding" in Protoplasma, 252, no. 1 (2015):335-343,
https://doi.org/10.1007/s00709-014-0684-2 . .

TY  - JOUR
AU  - Vuletić, Mirjana
AU  - Marković, Ksenija
AU  - Kravić, Natalija
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Vučinić, Željko
AU  - Maksimović, Vuk
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/551
AB  - An analysis of peroxidase and ascorbate oxidase activity, phenolic content and antioxidant capacity of isolated maize root cell walls was performed in controls and plants stressed with polyethylene glycol (PEG) or heavy metals, zinc or copper. Peroxidase activity (oxidative and peroxidative) was more pronounced in the ionic than in the covalent cell wall fraction. PEG induced an increase and Zn2+ a decrease of both ionically bound peroxidase activities. In the covalent fraction, Cu2+ decreased oxidative and increased peroxidative activity of peroxidase. Isoelectric focusing of ionically bound proteins and activity staining for peroxidase demonstrated increased intensities and appearance of new acidic isoforms, especially in Zn2+ and PEG treatments. Most pronounced basic isoforms (pI similar to 7.5) in controls, decreased in intensity or completely disappeared in stressed plants. Ascorbate oxidase activity was significantly increased by PEG and decreased by Zn2+ treatments, and highly correlated with peroxidase activity. Antioxidant capacity and total phenolics content increased in heavy metal-treated and decreased in PEG-treated plants. Analysis of individual phenolic components revealed p-coumaric and ferulic acids, as the most abundant, as well as ferulic acid dimers, trimers and tetramers in the cell walls; their quantity increased under stress conditions. Results presented demonstrate the existence of diverse mechanisms of plant response to different stresses.
PB  - Wiley-Blackwell, Hoboken
T2  - Plant Biology
T1  - Differential response of antioxidative systems of maize (Zea mays L.) roots cell walls to osmotic and heavy metal stress
VL  - 16
IS  - 1
SP  - 88
EP  - 96
DO  - 10.1111/plb.12017
ER  - 

@article{
author = "Vuletić, Mirjana and Marković, Ksenija and Kravić, Natalija and Hadži-Tašković-Šukalović, Vesna and Vučinić, Željko and Maksimović, Vuk",
year = "2014",
abstract = "An analysis of peroxidase and ascorbate oxidase activity, phenolic content and antioxidant capacity of isolated maize root cell walls was performed in controls and plants stressed with polyethylene glycol (PEG) or heavy metals, zinc or copper. Peroxidase activity (oxidative and peroxidative) was more pronounced in the ionic than in the covalent cell wall fraction. PEG induced an increase and Zn2+ a decrease of both ionically bound peroxidase activities. In the covalent fraction, Cu2+ decreased oxidative and increased peroxidative activity of peroxidase. Isoelectric focusing of ionically bound proteins and activity staining for peroxidase demonstrated increased intensities and appearance of new acidic isoforms, especially in Zn2+ and PEG treatments. Most pronounced basic isoforms (pI similar to 7.5) in controls, decreased in intensity or completely disappeared in stressed plants. Ascorbate oxidase activity was significantly increased by PEG and decreased by Zn2+ treatments, and highly correlated with peroxidase activity. Antioxidant capacity and total phenolics content increased in heavy metal-treated and decreased in PEG-treated plants. Analysis of individual phenolic components revealed p-coumaric and ferulic acids, as the most abundant, as well as ferulic acid dimers, trimers and tetramers in the cell walls; their quantity increased under stress conditions. Results presented demonstrate the existence of diverse mechanisms of plant response to different stresses.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Plant Biology",
title = "Differential response of antioxidative systems of maize (Zea mays L.) roots cell walls to osmotic and heavy metal stress",
volume = "16",
number = "1",
pages = "88-96",
doi = "10.1111/plb.12017"
}

Vuletić, M., Marković, K., Kravić, N., Hadži-Tašković-Šukalović, V., Vučinić, Ž.,& Maksimović, V.. (2014). Differential response of antioxidative systems of maize (Zea mays L.) roots cell walls to osmotic and heavy metal stress. in Plant Biology
Wiley-Blackwell, Hoboken., 16(1), 88-96.
https://doi.org/10.1111/plb.12017

Vuletić M, Marković K, Kravić N, Hadži-Tašković-Šukalović V, Vučinić Ž, Maksimović V. Differential response of antioxidative systems of maize (Zea mays L.) roots cell walls to osmotic and heavy metal stress. in Plant Biology. 2014;16(1):88-96.
doi:10.1111/plb.12017 .

Vuletić, Mirjana, Marković, Ksenija, Kravić, Natalija, Hadži-Tašković-Šukalović, Vesna, Vučinić, Željko, Maksimović, Vuk, "Differential response of antioxidative systems of maize (Zea mays L.) roots cell walls to osmotic and heavy metal stress" in Plant Biology, 16, no. 1 (2014):88-96,
https://doi.org/10.1111/plb.12017 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Basić, Zorica
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Vuk
AU  - Filipović, Milomir
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/550
AB  - The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of -, +- and -tocopherols was increased for 3.59-fold, 2.33-fold and 2.61-fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19-fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
VL  - 49
IS  - 4
SP  - 1040
EP  - 1047
DO  - 10.1111/ijfs.12397
ER  - 

@article{
author = "Žilić, Slađana and Janković, Marijana and Basić, Zorica and Hadži-Tašković-Šukalović, Vesna and Maksimović, Vuk and Filipović, Milomir",
year = "2014",
abstract = "The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of -, +- and -tocopherols was increased for 3.59-fold, 2.33-fold and 2.61-fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19-fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?",
volume = "49",
number = "4",
pages = "1040-1047",
doi = "10.1111/ijfs.12397"
}

Žilić, S., Janković, M., Basić, Z., Hadži-Tašković-Šukalović, V., Maksimović, V.,& Filipović, M.. (2014). Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?. in International Journal of Food Science and Technology
Wiley, Hoboken., 49(4), 1040-1047.
https://doi.org/10.1111/ijfs.12397

Žilić S, Janković M, Basić Z, Hadži-Tašković-Šukalović V, Maksimović V, Filipović M. Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?. in International Journal of Food Science and Technology. 2014;49(4):1040-1047.
doi:10.1111/ijfs.12397 .

Žilić, Slađana, Janković, Marijana, Basić, Zorica, Hadži-Tašković-Šukalović, Vesna, Maksimović, Vuk, Filipović, Milomir, "Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?" in International Journal of Food Science and Technology, 49, no. 4 (2014):1040-1047,
https://doi.org/10.1111/ijfs.12397 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Dodig, Dejan
AU  - Maksimović, Vuk
AU  - Kandić, Vesna
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/498
AB  - The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.
AB  - Cilj ovih istraživanja bio je da se odredi sadržaj fenolnih komponenata i ukupni antioksidativni kapacitet zrna 10 genotipova hlebne (T. aestivum L.) i 10 genotipova durum (T. durum Desf.) pšenice. Rastvorljive slobodne forme ukupnih fenola, flavonoida, PVPP (polyvinylpolypyrrolidone) vezanih fenola, proantocijanidina i fenolnih kiselina bile su analizirane. Pored toga, korelacioni koeficijent između ukupnog antioksidativnog kapaciteta i koncentracije različitih slobodnih fenolnih komponenata, kao i između rastvorljivih slobodnih ukupnih fenola i fenolnih kiselina, flavonoida i PVPP vezanih fenola bio je određen. Značajne razlike nađene su u sadržaju aceton/voda ekstraktibilnih ukupnih fenola, PVPP vezanih fenola i fenolnih kiselina kako između dve vrste pšenice (durum i hlebne), tako i unutar vrste, odnosno između ispitivanih genotipova iste vrste. U proseku, durum pšenica imala je oko 1.2 puta više ukupnih fenola i oko 1.5 puta više PVPP vezanih fenola nego hlebna pšenica. Tri fenolne kiseline, ferulinska, kafeinska i hlorogena, bile su detektovane u etanolskom ekstraktu celog zrna hlebne pšenice. Kafeinska kiselina nije nađena u genotipovima durum pšenice, dok je ferulinska kiselina bila najzastupljenija u genotipovima obe vrste pšenice. Prisustvo proantocijanidina nije utvrđeno u genotipovima hlebne i durum pšenice. Antioksidativni kapacitet meren kao DPPH radikal vezujuća aktivnost bio je sličan između hlebne i durum vrste pšenice, ali su značajne razlike bile utvrđene između genotipova unutar vrste.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes
T1  - Sadržaj rastvorljivih slobodnih fenolnih komponenata i antioksidativni kapaciteta zrna genotipova hlebne i durum pšenice
VL  - 45
IS  - 1
SP  - 87
EP  - 100
DO  - 10.2298/GENSR1301087Z
ER  - 

@article{
author = "Žilić, Slađana and Hadži-Tašković-Šukalović, Vesna and Dodig, Dejan and Maksimović, Vuk and Kandić, Vesna",
year = "2013",
abstract = "The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species., Cilj ovih istraživanja bio je da se odredi sadržaj fenolnih komponenata i ukupni antioksidativni kapacitet zrna 10 genotipova hlebne (T. aestivum L.) i 10 genotipova durum (T. durum Desf.) pšenice. Rastvorljive slobodne forme ukupnih fenola, flavonoida, PVPP (polyvinylpolypyrrolidone) vezanih fenola, proantocijanidina i fenolnih kiselina bile su analizirane. Pored toga, korelacioni koeficijent između ukupnog antioksidativnog kapaciteta i koncentracije različitih slobodnih fenolnih komponenata, kao i između rastvorljivih slobodnih ukupnih fenola i fenolnih kiselina, flavonoida i PVPP vezanih fenola bio je određen. Značajne razlike nađene su u sadržaju aceton/voda ekstraktibilnih ukupnih fenola, PVPP vezanih fenola i fenolnih kiselina kako između dve vrste pšenice (durum i hlebne), tako i unutar vrste, odnosno između ispitivanih genotipova iste vrste. U proseku, durum pšenica imala je oko 1.2 puta više ukupnih fenola i oko 1.5 puta više PVPP vezanih fenola nego hlebna pšenica. Tri fenolne kiseline, ferulinska, kafeinska i hlorogena, bile su detektovane u etanolskom ekstraktu celog zrna hlebne pšenice. Kafeinska kiselina nije nađena u genotipovima durum pšenice, dok je ferulinska kiselina bila najzastupljenija u genotipovima obe vrste pšenice. Prisustvo proantocijanidina nije utvrđeno u genotipovima hlebne i durum pšenice. Antioksidativni kapacitet meren kao DPPH radikal vezujuća aktivnost bio je sličan između hlebne i durum vrste pšenice, ali su značajne razlike bile utvrđene između genotipova unutar vrste.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes, Sadržaj rastvorljivih slobodnih fenolnih komponenata i antioksidativni kapaciteta zrna genotipova hlebne i durum pšenice",
volume = "45",
number = "1",
pages = "87-100",
doi = "10.2298/GENSR1301087Z"
}

Žilić, S., Hadži-Tašković-Šukalović, V., Dodig, D., Maksimović, V.,& Kandić, V.. (2013). Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes. in Genetika
Društvo genetičara Srbije, Beograd., 45(1), 87-100.
https://doi.org/10.2298/GENSR1301087Z

Žilić S, Hadži-Tašković-Šukalović V, Dodig D, Maksimović V, Kandić V. Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes. in Genetika. 2013;45(1):87-100.
doi:10.2298/GENSR1301087Z .

Žilić, Slađana, Hadži-Tašković-Šukalović, Vesna, Dodig, Dejan, Maksimović, Vuk, Kandić, Vesna, "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes" in Genetika, 45, no. 1 (2013):87-100,
https://doi.org/10.2298/GENSR1301087Z . .

TY  - JOUR
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Dodig, Dejan
AU  - Žilić, Slađana
AU  - Kandić, Vesna
AU  - Delić, Nenad
AU  - Basić, Zorica
AU  - Miritescu, Mihai
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/471
AB  - The objective of this study was to determine effects of the genotype, environment and genotype by environment interaction on the several quality and antioxidant-related traits of six bread and durum wheat genotypes bred at the Maize Research Institute, Serbia. Trials were conducted in two successive years under contrasting temperature and moisture conditions during spring growing season, thus, the environmental effects consider the influence of "hot/dry" and "cool/wet" season. On average, 1000-seed weight, protein, wet gluten and yellow pigment contents were higher in durum than in bread wheat in both years. On the other hand, the average content of alpha-, beta+gamma- and total tocopherols was higher in bread than in durum wheat. The content of total phenolics and antioxidant capacity was similar for both species. Higher temperatures and lower precipitations resulted in larger kernels, higher total protein content, as well as gluten, but negatively influenced antioxidant properties, total phenolics and lipid soluble antioxidants content. Based on ANOVA (analysis of variance), all sources of variation for each of the nine quality- and antioxidant-related traits were highly significant (P  lt  0.01). Average variances of studied traits associated with environmental factors were generally larger (41.6%) than those for genetic factors (23.9%) and genotype by environmental interaction effects (33.6%). Especially high environment variance was recorded for antioxidant capacity. Both, genotype and genotype by environment interaction had significant effects on wet gluten and lipid soluble antioxidants.
PB  - Natl Agricultural Research & Development Inst, Fundulea
T2  - Romanian Agricultural Research
T1  - Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds
VL  - 30
SP  - 125
EP  - 134
UR  - https://hdl.handle.net/21.15107/rcub_rik_471
ER  - 

@article{
author = "Hadži-Tašković-Šukalović, Vesna and Dodig, Dejan and Žilić, Slađana and Kandić, Vesna and Delić, Nenad and Basić, Zorica and Miritescu, Mihai",
year = "2013",
abstract = "The objective of this study was to determine effects of the genotype, environment and genotype by environment interaction on the several quality and antioxidant-related traits of six bread and durum wheat genotypes bred at the Maize Research Institute, Serbia. Trials were conducted in two successive years under contrasting temperature and moisture conditions during spring growing season, thus, the environmental effects consider the influence of "hot/dry" and "cool/wet" season. On average, 1000-seed weight, protein, wet gluten and yellow pigment contents were higher in durum than in bread wheat in both years. On the other hand, the average content of alpha-, beta+gamma- and total tocopherols was higher in bread than in durum wheat. The content of total phenolics and antioxidant capacity was similar for both species. Higher temperatures and lower precipitations resulted in larger kernels, higher total protein content, as well as gluten, but negatively influenced antioxidant properties, total phenolics and lipid soluble antioxidants content. Based on ANOVA (analysis of variance), all sources of variation for each of the nine quality- and antioxidant-related traits were highly significant (P  lt  0.01). Average variances of studied traits associated with environmental factors were generally larger (41.6%) than those for genetic factors (23.9%) and genotype by environmental interaction effects (33.6%). Especially high environment variance was recorded for antioxidant capacity. Both, genotype and genotype by environment interaction had significant effects on wet gluten and lipid soluble antioxidants.",
publisher = "Natl Agricultural Research & Development Inst, Fundulea",
journal = "Romanian Agricultural Research",
title = "Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds",
volume = "30",
pages = "125-134",
url = "https://hdl.handle.net/21.15107/rcub_rik_471"
}

Hadži-Tašković-Šukalović, V., Dodig, D., Žilić, S., Kandić, V., Delić, N., Basić, Z.,& Miritescu, M.. (2013). Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds. in Romanian Agricultural Research
Natl Agricultural Research & Development Inst, Fundulea., 30, 125-134.
https://hdl.handle.net/21.15107/rcub_rik_471

Hadži-Tašković-Šukalović V, Dodig D, Žilić S, Kandić V, Delić N, Basić Z, Miritescu M. Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds. in Romanian Agricultural Research. 2013;30:125-134.
https://hdl.handle.net/21.15107/rcub_rik_471 .

Hadži-Tašković-Šukalović, Vesna, Dodig, Dejan, Žilić, Slađana, Kandić, Vesna, Delić, Nenad, Basić, Zorica, Miritescu, Mihai, "Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds" in Romanian Agricultural Research, 30 (2013):125-134,
https://hdl.handle.net/21.15107/rcub_rik_471 .

TY  - JOUR
AU  - Kravić, Natalija
AU  - Marković, Ksenija
AU  - Anđelković, Violeta
AU  - Babić, Vojka
AU  - Vuletić, Mirjana
AU  - Hadži-Tašković-Šukalović, Vesna
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/491
AB  - The influence of osmotic stress induced by polyethylene glycol (PEG) on plant growth, proline content and activities of soluble peroxidases was studied on 12 maize inbred lines at seedling stage. Reduction of plant growth, fresh weight and length of roots and shoots occurred in all of the studied genotypes and was followed by increase in free proline content of shoots and especially in roots of the majority of genotypes. Correlation analysis of changes in root proline content with growth parameters revealed direct positive correlation. Changes in root peroxidase activities ranged from approximately 40 % reduction to 20 % stimulation, depending on the genotype. It was shown that genotypes with higher proline changes under drought treatment exhibited lower peroxidase activities. In addition, genotypes with less pronounced root growth reduction under stress conditions exhibited increased peroxidase activities, as well as lower proline content. In the field experiments, grain yield was positively correlated with root proline content and negatively with root length changes in drought-treated seedlings grown in laboratory conditions.
PB  - Springer Heidelberg, Heidelberg
T2  - Acta Physiologiae Plantarum
T1  - Growth, proline accumulation and peroxidase activity in maize seedlings under osmotic stress
VL  - 35
IS  - 1
SP  - 233
EP  - 239
DO  - 10.1007/s11738-012-1068-x
ER  - 

@article{
author = "Kravić, Natalija and Marković, Ksenija and Anđelković, Violeta and Babić, Vojka and Vuletić, Mirjana and Hadži-Tašković-Šukalović, Vesna",
year = "2013",
abstract = "The influence of osmotic stress induced by polyethylene glycol (PEG) on plant growth, proline content and activities of soluble peroxidases was studied on 12 maize inbred lines at seedling stage. Reduction of plant growth, fresh weight and length of roots and shoots occurred in all of the studied genotypes and was followed by increase in free proline content of shoots and especially in roots of the majority of genotypes. Correlation analysis of changes in root proline content with growth parameters revealed direct positive correlation. Changes in root peroxidase activities ranged from approximately 40 % reduction to 20 % stimulation, depending on the genotype. It was shown that genotypes with higher proline changes under drought treatment exhibited lower peroxidase activities. In addition, genotypes with less pronounced root growth reduction under stress conditions exhibited increased peroxidase activities, as well as lower proline content. In the field experiments, grain yield was positively correlated with root proline content and negatively with root length changes in drought-treated seedlings grown in laboratory conditions.",
publisher = "Springer Heidelberg, Heidelberg",
journal = "Acta Physiologiae Plantarum",
title = "Growth, proline accumulation and peroxidase activity in maize seedlings under osmotic stress",
volume = "35",
number = "1",
pages = "233-239",
doi = "10.1007/s11738-012-1068-x"
}

Kravić, N., Marković, K., Anđelković, V., Babić, V., Vuletić, M.,& Hadži-Tašković-Šukalović, V.. (2013). Growth, proline accumulation and peroxidase activity in maize seedlings under osmotic stress. in Acta Physiologiae Plantarum
Springer Heidelberg, Heidelberg., 35(1), 233-239.
https://doi.org/10.1007/s11738-012-1068-x

Kravić N, Marković K, Anđelković V, Babić V, Vuletić M, Hadži-Tašković-Šukalović V. Growth, proline accumulation and peroxidase activity in maize seedlings under osmotic stress. in Acta Physiologiae Plantarum. 2013;35(1):233-239.
doi:10.1007/s11738-012-1068-x .

Kravić, Natalija, Marković, Ksenija, Anđelković, Violeta, Babić, Vojka, Vuletić, Mirjana, Hadži-Tašković-Šukalović, Vesna, "Growth, proline accumulation and peroxidase activity in maize seedlings under osmotic stress" in Acta Physiologiae Plantarum, 35, no. 1 (2013):233-239,
https://doi.org/10.1007/s11738-012-1068-x . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Božović, Irina
AU  - Hadži-Tašković-Šukalović, Vesna
PY  - 2012
UR  - http://rik.mrizp.rs/handle/123456789/408
AB  - Inactivation of trypsin inhibitor, lipoxygenase 1, and urease during the processes of dry extrusion, wet extrusion, micronisation, microwave roasting and autoclaving were studied. Cultivars Bosa, ZPS 015, Goyou Kurakake and L93-7290 were used in the experiment. Depending on a technological procedure of processing, kernels were exposed to temperatures from 57 to 150 oC for different time: from 25-30 sec in the process of dry and wet extrusion, to 30 min in autoclaving. The process of dry extrusion had the greatest influence on reduction of the trypsin inhibitor content and inactivation of urease and lipoxygenase 1. During the dry extrusion at 100 oC trypsin inhibitor declined by 74.2 % and the residual activity of a lipoxygenase 1 and urease was only 0.76 i.e. 0.55 %, respectively. Lipoxygenase 1 was the most heat labile enzyme, followed by urease and than trypsin inhibitor.
PB  - Walter De Gruyter Gmbh, Berlin
T2  - International Journal of Food Engineering
T1  - Thermal Inactivation of Soybean Bioactive Proteins
VL  - 8
IS  - 4
DO  - 10.1515/1556-3758.2521
ER  - 

@article{
author = "Žilić, Slađana and Božović, Irina and Hadži-Tašković-Šukalović, Vesna",
year = "2012",
abstract = "Inactivation of trypsin inhibitor, lipoxygenase 1, and urease during the processes of dry extrusion, wet extrusion, micronisation, microwave roasting and autoclaving were studied. Cultivars Bosa, ZPS 015, Goyou Kurakake and L93-7290 were used in the experiment. Depending on a technological procedure of processing, kernels were exposed to temperatures from 57 to 150 oC for different time: from 25-30 sec in the process of dry and wet extrusion, to 30 min in autoclaving. The process of dry extrusion had the greatest influence on reduction of the trypsin inhibitor content and inactivation of urease and lipoxygenase 1. During the dry extrusion at 100 oC trypsin inhibitor declined by 74.2 % and the residual activity of a lipoxygenase 1 and urease was only 0.76 i.e. 0.55 %, respectively. Lipoxygenase 1 was the most heat labile enzyme, followed by urease and than trypsin inhibitor.",
publisher = "Walter De Gruyter Gmbh, Berlin",
journal = "International Journal of Food Engineering",
title = "Thermal Inactivation of Soybean Bioactive Proteins",
volume = "8",
number = "4",
doi = "10.1515/1556-3758.2521"
}

Žilić, S., Božović, I.,& Hadži-Tašković-Šukalović, V.. (2012). Thermal Inactivation of Soybean Bioactive Proteins. in International Journal of Food Engineering
Walter De Gruyter Gmbh, Berlin., 8(4).
https://doi.org/10.1515/1556-3758.2521

Žilić S, Božović I, Hadži-Tašković-Šukalović V. Thermal Inactivation of Soybean Bioactive Proteins. in International Journal of Food Engineering. 2012;8(4).
doi:10.1515/1556-3758.2521 .

Žilić, Slađana, Božović, Irina, Hadži-Tašković-Šukalović, Vesna, "Thermal Inactivation of Soybean Bioactive Proteins" in International Journal of Food Engineering, 8, no. 4 (2012),
https://doi.org/10.1515/1556-3758.2521 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Dodig, Dejan
AU  - Mladenović Drinić, Snežana
AU  - Janković, Marijana
PY  - 2011
UR  - http://rik.mrizp.rs/handle/123456789/380
AB  - The classical Osborne wheat proteins fraction (albumin-globulin), as well as several polypeptides from the non-gluten protein fraction using SDS-PAGE analyses were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. Albumins and globulins in wheat grains were characterized by rich protein pattern - the number of bands varied from 19 to 23 and they were defined by molecular weight 76.4-12.4 kDa. The great differences between bread and durum wheat polypeptide contents were found. Result pointed out that polypeptides with molecular weight of 65.6, 43.5 and 32.9 kDa could be used to differentiate the bread from durum wheat. Significant differences in the LOX and POD activity between and within two wheat species were detected. Present study showed in durum wheat a lower activities of LOX and POD enzymes for about 45 and 22%, respectively, than in bread wheat. Our results could be useful for plant breeders in screening and selecting of better raw materials with high protein quality for the flour, breadmaking and pasta industry.
AB  - Određen je sadržaj albuminsko-globulinske frakcije, kao i polipetida koji ulaze u sastav ovih neglutenskih proteina korišćenjem SDS-PAGE analize u zrnu pet genotipova hlebne pšenice (T. aestivum L.) i pet genotipova durum pšenice(T. durum Desf.). Pored toga, određena je aktivnost oksidativnih enzima, lipoksigenaze (LOX) i peroksidaze (POD), koji su uključeni u metabolizam antioksidanasa.Albumisko- globulinska frakcija proteina zrna pšenice karakterisala se bogatom proteinskom šemom - broj traka na gelu je varirao od 19 do 23, a molekulska masa izolovanih proteina kretala se od 76.4 do 12.4 kDa. Detektovani polipeptidi u zrnu genotipova hlebne i durum pšenice razlikovali se u sadržaju. Rezultati ukazuju da bi se polipeptidi molekulskih masa 65.6, 43.5 i 32.9 kDa mogli koristiti za razlikovanje hlebne i durum pšenice. Između i unutar analiziranih vrsta pšenice detektovana je značajna razlika u aktivnosti enzima LOX i POD. Rezultati pokazuju nižu aktivnost LOX i POD u zrnu durum pšenice za 45, odnosno 22% u odnosu na hlebnu pšenicu.Dobijeni rezultati mogu doprineti selekciji osnovnog materijala visokog kvaliteta proteina za upotrebu u pekarstvu i industriji testenina.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes
T1  - Genetička varijabilnost sadržaja albumina i globulina i aktivnosti lipoksigenaze i peroksidaze između genotipova hlebne i durum pšenice
VL  - 43
IS  - 3
SP  - 503
EP  - 516
DO  - 10.2298/GENSR1103503Z
ER  - 

@article{
author = "Žilić, Slađana and Barać, Miroljub and Pešić, Mirjana and Hadži-Tašković-Šukalović, Vesna and Dodig, Dejan and Mladenović Drinić, Snežana and Janković, Marijana",
year = "2011",
abstract = "The classical Osborne wheat proteins fraction (albumin-globulin), as well as several polypeptides from the non-gluten protein fraction using SDS-PAGE analyses were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. Albumins and globulins in wheat grains were characterized by rich protein pattern - the number of bands varied from 19 to 23 and they were defined by molecular weight 76.4-12.4 kDa. The great differences between bread and durum wheat polypeptide contents were found. Result pointed out that polypeptides with molecular weight of 65.6, 43.5 and 32.9 kDa could be used to differentiate the bread from durum wheat. Significant differences in the LOX and POD activity between and within two wheat species were detected. Present study showed in durum wheat a lower activities of LOX and POD enzymes for about 45 and 22%, respectively, than in bread wheat. Our results could be useful for plant breeders in screening and selecting of better raw materials with high protein quality for the flour, breadmaking and pasta industry., Određen je sadržaj albuminsko-globulinske frakcije, kao i polipetida koji ulaze u sastav ovih neglutenskih proteina korišćenjem SDS-PAGE analize u zrnu pet genotipova hlebne pšenice (T. aestivum L.) i pet genotipova durum pšenice(T. durum Desf.). Pored toga, određena je aktivnost oksidativnih enzima, lipoksigenaze (LOX) i peroksidaze (POD), koji su uključeni u metabolizam antioksidanasa.Albumisko- globulinska frakcija proteina zrna pšenice karakterisala se bogatom proteinskom šemom - broj traka na gelu je varirao od 19 do 23, a molekulska masa izolovanih proteina kretala se od 76.4 do 12.4 kDa. Detektovani polipeptidi u zrnu genotipova hlebne i durum pšenice razlikovali se u sadržaju. Rezultati ukazuju da bi se polipeptidi molekulskih masa 65.6, 43.5 i 32.9 kDa mogli koristiti za razlikovanje hlebne i durum pšenice. Između i unutar analiziranih vrsta pšenice detektovana je značajna razlika u aktivnosti enzima LOX i POD. Rezultati pokazuju nižu aktivnost LOX i POD u zrnu durum pšenice za 45, odnosno 22% u odnosu na hlebnu pšenicu.Dobijeni rezultati mogu doprineti selekciji osnovnog materijala visokog kvaliteta proteina za upotrebu u pekarstvu i industriji testenina.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes, Genetička varijabilnost sadržaja albumina i globulina i aktivnosti lipoksigenaze i peroksidaze između genotipova hlebne i durum pšenice",
volume = "43",
number = "3",
pages = "503-516",
doi = "10.2298/GENSR1103503Z"
}

Žilić, S., Barać, M., Pešić, M., Hadži-Tašković-Šukalović, V., Dodig, D., Mladenović Drinić, S.,& Janković, M.. (2011). Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes. in Genetika
Društvo genetičara Srbije, Beograd., 43(3), 503-516.
https://doi.org/10.2298/GENSR1103503Z

Žilić S, Barać M, Pešić M, Hadži-Tašković-Šukalović V, Dodig D, Mladenović Drinić S, Janković M. Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes. in Genetika. 2011;43(3):503-516.
doi:10.2298/GENSR1103503Z .

Žilić, Slađana, Barać, Miroljub, Pešić, Mirjana, Hadži-Tašković-Šukalović, Vesna, Dodig, Dejan, Mladenović Drinić, Snežana, Janković, Marijana, "Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes" in Genetika, 43, no. 3 (2011):503-516,
https://doi.org/10.2298/GENSR1103503Z . .

TY  - JOUR
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Vučinić, Željko
AU  - Vuletić, Mirjana
AU  - Marković, Ksenija
PY  - 2011
UR  - http://rik.mrizp.rs/handle/123456789/373
AB  - Isolated cell walls from maize (Zea mays L) roots exhibited ionically and covalently bound NAD-specific malate dehydrogenase activity. The enzyme catalyses a rapid reduction of oxaloacetate and much slower oxidation of malate. The kinetic and regulatory properties of the cell wall enzyme solubilized with 1 M NaCl were different from those published for soluble, mitochondrial or plasma membrane malate dehydrogenase with respect to their ATP, Pi, and pH dependence. Isoelectric focusing of ionically-bound proteins and specific staining for malate dehydrogenase revealed characteristic isoforms present in cell wall isolate, different from those present in plasma membranes and crude homogenate. Much greater activity of cell wall-associated malate dehydrogenase was detected in the intensively growing lateral roots compared to primary root with decreased growth rates. Presence of Zn2+ and Cu2+ in the assay medium inhibited the activity of the wall-associated malate dehydrogenase. Exposure of maize plants to excess concentrations of Zn2+ and Cu2+ in the hydroponic solution inhibited lateral root growth, decreased malate dehydrogenase activity and changed isoform profiles. The results presented show that cell wall malate dehydrogenase is truly a wall-bound enzyme, and not an artefact of cytoplasmic contamination, involved in the developmental processes, and detoxification of heavy metals.
PB  - Elsevier Ireland Ltd, Clare
T2  - Plant Science
T1  - Cell wall-associated malate dehydrogenase activity from maize roots
VL  - 181
IS  - 4
SP  - 465
EP  - 470
DO  - 10.1016/j.plantsci.2011.07.007
ER  - 

@article{
author = "Hadži-Tašković-Šukalović, Vesna and Vučinić, Željko and Vuletić, Mirjana and Marković, Ksenija",
year = "2011",
abstract = "Isolated cell walls from maize (Zea mays L) roots exhibited ionically and covalently bound NAD-specific malate dehydrogenase activity. The enzyme catalyses a rapid reduction of oxaloacetate and much slower oxidation of malate. The kinetic and regulatory properties of the cell wall enzyme solubilized with 1 M NaCl were different from those published for soluble, mitochondrial or plasma membrane malate dehydrogenase with respect to their ATP, Pi, and pH dependence. Isoelectric focusing of ionically-bound proteins and specific staining for malate dehydrogenase revealed characteristic isoforms present in cell wall isolate, different from those present in plasma membranes and crude homogenate. Much greater activity of cell wall-associated malate dehydrogenase was detected in the intensively growing lateral roots compared to primary root with decreased growth rates. Presence of Zn2+ and Cu2+ in the assay medium inhibited the activity of the wall-associated malate dehydrogenase. Exposure of maize plants to excess concentrations of Zn2+ and Cu2+ in the hydroponic solution inhibited lateral root growth, decreased malate dehydrogenase activity and changed isoform profiles. The results presented show that cell wall malate dehydrogenase is truly a wall-bound enzyme, and not an artefact of cytoplasmic contamination, involved in the developmental processes, and detoxification of heavy metals.",
publisher = "Elsevier Ireland Ltd, Clare",
journal = "Plant Science",
title = "Cell wall-associated malate dehydrogenase activity from maize roots",
volume = "181",
number = "4",
pages = "465-470",
doi = "10.1016/j.plantsci.2011.07.007"
}

Hadži-Tašković-Šukalović, V., Vučinić, Ž., Vuletić, M.,& Marković, K.. (2011). Cell wall-associated malate dehydrogenase activity from maize roots. in Plant Science
Elsevier Ireland Ltd, Clare., 181(4), 465-470.
https://doi.org/10.1016/j.plantsci.2011.07.007

Hadži-Tašković-Šukalović V, Vučinić Ž, Vuletić M, Marković K. Cell wall-associated malate dehydrogenase activity from maize roots. in Plant Science. 2011;181(4):465-470.
doi:10.1016/j.plantsci.2011.07.007 .

Hadži-Tašković-Šukalović, Vesna, Vučinić, Željko, Vuletić, Mirjana, Marković, Ksenija, "Cell wall-associated malate dehydrogenase activity from maize roots" in Plant Science, 181, no. 4 (2011):465-470,
https://doi.org/10.1016/j.plantsci.2011.07.007 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Vuk
AU  - Maksimović, Milan
AU  - Basić, Zorica
PY  - 2011
UR  - http://rik.mrizp.rs/handle/123456789/400
AB  - In this study, the content of soluble, free forms of phenolic compounds (total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids), as well as the content of carotenoids and tocopherols, were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. Antioxidant activity was evaluated as radical scavenging activity with DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent, as well as by hydrogen transfer reaction (reduction power) based on the reduction of Fe(3+). Generally, a considerable variation in antioxidant activities and phytochemical contents was observed between the cereals. Remarkably higher DPPH radical scavenging ability and reducing power were detected in hull-less barley, followed by rye and hull-less oat and durum and bread wheat, indicating that small grain species have different major antioxidants with different properties. Hull-less barley had the highest content of total free phenols, flavonoids, PVPP bound phenolics and contained flavan-3-ols, not found in other species. Hull-less oat had the highest content of tocopherols, very high content of yellow pigments and PVPP bound phenolics. Ferulic acid was the major free phenolic acid in small grain cereals tested. The relationship between the content of soluble phenols, as well as reducing power and DPPH scavenging activity are also considered.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants
VL  - 54
IS  - 3
SP  - 417
EP  - 424
DO  - 10.1016/j.jcs.2011.08.006
ER  - 

@article{
author = "Žilić, Slađana and Dodig, Dejan and Hadži-Tašković-Šukalović, Vesna and Maksimović, Vuk and Maksimović, Milan and Basić, Zorica",
year = "2011",
abstract = "In this study, the content of soluble, free forms of phenolic compounds (total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids), as well as the content of carotenoids and tocopherols, were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. Antioxidant activity was evaluated as radical scavenging activity with DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent, as well as by hydrogen transfer reaction (reduction power) based on the reduction of Fe(3+). Generally, a considerable variation in antioxidant activities and phytochemical contents was observed between the cereals. Remarkably higher DPPH radical scavenging ability and reducing power were detected in hull-less barley, followed by rye and hull-less oat and durum and bread wheat, indicating that small grain species have different major antioxidants with different properties. Hull-less barley had the highest content of total free phenols, flavonoids, PVPP bound phenolics and contained flavan-3-ols, not found in other species. Hull-less oat had the highest content of tocopherols, very high content of yellow pigments and PVPP bound phenolics. Ferulic acid was the major free phenolic acid in small grain cereals tested. The relationship between the content of soluble phenols, as well as reducing power and DPPH scavenging activity are also considered.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants",
volume = "54",
number = "3",
pages = "417-424",
doi = "10.1016/j.jcs.2011.08.006"
}

Žilić, S., Dodig, D., Hadži-Tašković-Šukalović, V., Maksimović, V., Maksimović, M.,& Basić, Z.. (2011). Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 54(3), 417-424.
https://doi.org/10.1016/j.jcs.2011.08.006

Žilić S, Dodig D, Hadži-Tašković-Šukalović V, Maksimović V, Maksimović M, Basić Z. Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. in Journal of Cereal Science. 2011;54(3):417-424.
doi:10.1016/j.jcs.2011.08.006 .

Žilić, Slađana, Dodig, Dejan, Hadži-Tašković-Šukalović, Vesna, Maksimović, Vuk, Maksimović, Milan, Basić, Zorica, "Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants" in Journal of Cereal Science, 54, no. 3 (2011):417-424,
https://doi.org/10.1016/j.jcs.2011.08.006 . .

TY  - JOUR
AU  - Vuletić, Mirjana
AU  - Marković, Ksenija
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Dragisic-Maksimović, Jelena
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/351
AB  - The activities of antioxidative enzymes and contents of proline and total phenolics were assayed in roots of two maize (Zea mays L.) genotypes grown in a medium containing nitrate (NO3 (-)) or both nitrogen forms, nitrate and ammonium (NH4 (+)/NO3 (-)). An increase in the activities of class III peroxidases (POD), superoxide dismutase (SOD), ascorbate peroxidase (APX), ascorbate oxidase (AO) and proline content, and decrease in phenolic content were observed in NH4 (+)/NO3 (-) in comparison with NO3 (-) grown plants. When polyethylene glycol (PEG) was added to both nitrogen treatments, the content of total phenolics and proline was increased, especially in NH4 (+)/NO3 (-) treatment. The PEG treatment decreased enzyme activities in NH4 (+)/NO3 (-) grown plants, but in NO3 (-) grown plants activities of POD and SOD were increased, opposite to decreased APX and AO. Isoelectric focusing demonstrated increased activities of acidic POD isoforms in PEG treated NO3 (-) grown plants, and lower activities of both, acidic and basic isoforms in NH4 (+)/NO3 (-)grown plants.
PB  - Acad Sciences Czech Republic, Inst Experimental Botany, Praha 6
T2  - Biologia Plantarum
T1  - Antioxidative system in maize roots as affected by osmotic stress and different nitrogen sources
VL  - 54
IS  - 3
SP  - 530
EP  - 534
DO  - 10.1007/s10535-010-0093-0
ER  - 

@article{
author = "Vuletić, Mirjana and Marković, Ksenija and Hadži-Tašković-Šukalović, Vesna and Dragisic-Maksimović, Jelena",
year = "2010",
abstract = "The activities of antioxidative enzymes and contents of proline and total phenolics were assayed in roots of two maize (Zea mays L.) genotypes grown in a medium containing nitrate (NO3 (-)) or both nitrogen forms, nitrate and ammonium (NH4 (+)/NO3 (-)). An increase in the activities of class III peroxidases (POD), superoxide dismutase (SOD), ascorbate peroxidase (APX), ascorbate oxidase (AO) and proline content, and decrease in phenolic content were observed in NH4 (+)/NO3 (-) in comparison with NO3 (-) grown plants. When polyethylene glycol (PEG) was added to both nitrogen treatments, the content of total phenolics and proline was increased, especially in NH4 (+)/NO3 (-) treatment. The PEG treatment decreased enzyme activities in NH4 (+)/NO3 (-) grown plants, but in NO3 (-) grown plants activities of POD and SOD were increased, opposite to decreased APX and AO. Isoelectric focusing demonstrated increased activities of acidic POD isoforms in PEG treated NO3 (-) grown plants, and lower activities of both, acidic and basic isoforms in NH4 (+)/NO3 (-)grown plants.",
publisher = "Acad Sciences Czech Republic, Inst Experimental Botany, Praha 6",
journal = "Biologia Plantarum",
title = "Antioxidative system in maize roots as affected by osmotic stress and different nitrogen sources",
volume = "54",
number = "3",
pages = "530-534",
doi = "10.1007/s10535-010-0093-0"
}

Vuletić, M., Marković, K., Hadži-Tašković-Šukalović, V.,& Dragisic-Maksimović, J.. (2010). Antioxidative system in maize roots as affected by osmotic stress and different nitrogen sources. in Biologia Plantarum
Acad Sciences Czech Republic, Inst Experimental Botany, Praha 6., 54(3), 530-534.
https://doi.org/10.1007/s10535-010-0093-0

Vuletić M, Marković K, Hadži-Tašković-Šukalović V, Dragisic-Maksimović J. Antioxidative system in maize roots as affected by osmotic stress and different nitrogen sources. in Biologia Plantarum. 2010;54(3):530-534.
doi:10.1007/s10535-010-0093-0 .

Vuletić, Mirjana, Marković, Ksenija, Hadži-Tašković-Šukalović, Vesna, Dragisic-Maksimović, Jelena, "Antioxidative system in maize roots as affected by osmotic stress and different nitrogen sources" in Biologia Plantarum, 54, no. 3 (2010):530-534,
https://doi.org/10.1007/s10535-010-0093-0 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Saratlić, Goran
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Milan
AU  - Škrbić, Biljana
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/341
AB  - P>Potential beneficial components, including proteins, total phenolics, total flavonoids, carotenoids, tocopherols, and DPPH radical scavenging activity, were investigated in wholemeal of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) novel wheat genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. The protein contnet and the antioxidant properties varied according to the two different wheat species, as well as, between the different bread and durum wheat genotypes themselves. The results indicated significant differences in proteins and antioxidant compounds between bread and durum wheat. Higher total proteins, wet gluten and antioxidants contents, combined with lower LOX and POD activities, point to a higher nutritive value of durum wheat than bread wheat.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities
VL  - 45
IS  - 7
SP  - 1360
EP  - 1367
DO  - 10.1111/j.1365-2621.2010.02251.x
ER  - 

@article{
author = "Žilić, Slađana and Dodig, Dejan and Saratlić, Goran and Hadži-Tašković-Šukalović, Vesna and Maksimović, Milan and Škrbić, Biljana",
year = "2010",
abstract = "P>Potential beneficial components, including proteins, total phenolics, total flavonoids, carotenoids, tocopherols, and DPPH radical scavenging activity, were investigated in wholemeal of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) novel wheat genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. The protein contnet and the antioxidant properties varied according to the two different wheat species, as well as, between the different bread and durum wheat genotypes themselves. The results indicated significant differences in proteins and antioxidant compounds between bread and durum wheat. Higher total proteins, wet gluten and antioxidants contents, combined with lower LOX and POD activities, point to a higher nutritive value of durum wheat than bread wheat.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities",
volume = "45",
number = "7",
pages = "1360-1367",
doi = "10.1111/j.1365-2621.2010.02251.x"
}

Žilić, S., Dodig, D., Saratlić, G., Hadži-Tašković-Šukalović, V., Maksimović, M.,& Škrbić, B.. (2010). Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 45(7), 1360-1367.
https://doi.org/10.1111/j.1365-2621.2010.02251.x

Žilić S, Dodig D, Saratlić G, Hadži-Tašković-Šukalović V, Maksimović M, Škrbić B. Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities. in International Journal of Food Science and Technology. 2010;45(7):1360-1367.
doi:10.1111/j.1365-2621.2010.02251.x .

Žilić, Slađana, Dodig, Dejan, Saratlić, Goran, Hadži-Tašković-Šukalović, Vesna, Maksimović, Milan, Škrbić, Biljana, "Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities" in International Journal of Food Science and Technology, 45, no. 7 (2010):1360-1367,
https://doi.org/10.1111/j.1365-2621.2010.02251.x . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Milašinović, Marija
AU  - Ignjatović-Micić, Dragana
AU  - Semenčenko, Valentina
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Milan
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/338
AB  - The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability of whole grain flour. In this work the consequences of such temperature treatment on the quality and solubility of proteins, viscosity, content of total phenolics, tocopherols, beta-carotene, as well as the antioxidant properties of maize (Zen mays L.) flour are presented. For these studies three maize hybrids were used: the semi-flint hybrid ZP 633 with pronounced yellow kernels, ZP Rumenka with dark red pericarp and yellow endosperm, and ZP 551b hybrid which is characterized by white kernels. The process of micronisation did not change the content of crude protein, the amount of albumin, globulin and zein were decreased, while glutelin remained the same or increased after micronisation. As a consequence of thermal effect on maize protein, tryptophan content was significantly decreased. Micronisation had a significant effect on the pasting properties of the selected maize flour. Viscosity of all micronised flour samples increased constantly, but without reaching a peak during heating of the slurry to 95 degrees C. At 95 degrees C it was slightly higher, but final viscosity at 50 degrees C was significantly lower. The micronisation treatment decreased the content of bioactive compounds (tocopherols, beta-carotene) naturally present in the raw grains. The whole grain flour from micronised grain, with modified nutritional and technological characteristics, represents a good raw material for production of gluten-free products.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize
VL  - 48
IS  - 2
SP  - 198
EP  - 206
UR  - https://hdl.handle.net/21.15107/rcub_rik_338
ER  - 

@article{
author = "Žilić, Slađana and Milašinović, Marija and Ignjatović-Micić, Dragana and Semenčenko, Valentina and Hadži-Tašković-Šukalović, Vesna and Maksimović, Milan",
year = "2010",
abstract = "The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability of whole grain flour. In this work the consequences of such temperature treatment on the quality and solubility of proteins, viscosity, content of total phenolics, tocopherols, beta-carotene, as well as the antioxidant properties of maize (Zen mays L.) flour are presented. For these studies three maize hybrids were used: the semi-flint hybrid ZP 633 with pronounced yellow kernels, ZP Rumenka with dark red pericarp and yellow endosperm, and ZP 551b hybrid which is characterized by white kernels. The process of micronisation did not change the content of crude protein, the amount of albumin, globulin and zein were decreased, while glutelin remained the same or increased after micronisation. As a consequence of thermal effect on maize protein, tryptophan content was significantly decreased. Micronisation had a significant effect on the pasting properties of the selected maize flour. Viscosity of all micronised flour samples increased constantly, but without reaching a peak during heating of the slurry to 95 degrees C. At 95 degrees C it was slightly higher, but final viscosity at 50 degrees C was significantly lower. The micronisation treatment decreased the content of bioactive compounds (tocopherols, beta-carotene) naturally present in the raw grains. The whole grain flour from micronised grain, with modified nutritional and technological characteristics, represents a good raw material for production of gluten-free products.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize",
volume = "48",
number = "2",
pages = "198-206",
url = "https://hdl.handle.net/21.15107/rcub_rik_338"
}

Žilić, S., Milašinović, M., Ignjatović-Micić, D., Semenčenko, V., Hadži-Tašković-Šukalović, V.,& Maksimović, M.. (2010). Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 48(2), 198-206.
https://hdl.handle.net/21.15107/rcub_rik_338

Žilić S, Milašinović M, Ignjatović-Micić D, Semenčenko V, Hadži-Tašković-Šukalović V, Maksimović M. Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize. in Food Technology and Biotechnology. 2010;48(2):198-206.
https://hdl.handle.net/21.15107/rcub_rik_338 .

Žilić, Slađana, Milašinović, Marija, Ignjatović-Micić, Dragana, Semenčenko, Valentina, Hadži-Tašković-Šukalović, Vesna, Maksimović, Milan, "Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize" in Food Technology and Biotechnology, 48, no. 2 (2010):198-206,
https://hdl.handle.net/21.15107/rcub_rik_338 .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Srebrić, Mirjana
AU  - Dodig, Dejan
AU  - Maksimović, Milan
AU  - Mladenović Drinić, Snežana
AU  - Crevar, Miloš
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/251
AB  - This research is focused on the analysis of chemical characteristics of ZP soybean and wheat genotypes, as well as, on nutritional differences between this two complementary plant species. The experimental material consisted of two bread (ZP 96/I and ZP 87/Ip), two durum (ZP 34/I ZP and ZP DSP/01-66M) wheat genotypes and four soybean varieties (Nena, Lidija, Lana and Bosa) of different genetic background. All ZP soybean genotypes, except the Lana, had over 40% of total proteins by dry matter. Lana and Lidija, variety of recent creation, developed as a result of selection for specific traits, had high oil content. Wheat genotypes had much a lower content of ash, oil, total and water soluble proteins than soybean cultivars. The highest oil, total and water soluble proteins content was detected in grain of durum genotype ZP DSP/01-66M. Lignin content varies much more among soybean than among the wheat genotypes. Generally, contents of total phenolics, carotenes and tocopherol were more abundant in ZP soybean than bread and durum wheat genotypes.
AB  - Cilj ovog rada je analiza hemijskih karakteristika ZP genotipova soje i pšenice, kao i nutritivne razlike između ove dve komplementarne biljne vrste. Eksperimentalni materijal obuhvata dva hlebna, dva durum genotipa pšenice i četiri ZP genotipa soje različitog genetičkog porekla. Svi ZP genotipovi soje osim Lane, imaju preko 40% ukupnih proteina. Lana i Lidija, nedavno stvorene sorte, nastale kao rezultat selekcije za specifična svojstva, imaju visok sadržaj ulja. Genotipovi pšenice imaju znatno niži sadržaj pepela, ulja, ukupnih i u vodi rastvorljivih proteina nego genotipovi soje. Najviši sadržaj ulja, ukupnih i u vodi rastvorljivih proteina je nađen u durum genotipu ZP DSP/01-66M. Sadržaj lignina varira značajno više između genotipova soje nego pšenice. Generalno, sadržaj ukupnih fenola, karotina, i tokoferola je obilniji u ZP genotipovima soje nego u pšenici.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Chemical compositions as quality parameters of ZP soybean and wheat genotypes
T1  - Hemijska kompozicija kao parametar kvaliteta ZP sorti soje i pšenice
VL  - 41
IS  - 3
SP  - 297
EP  - 308
DO  - 10.2298/GENSR0903297Z
ER  - 

@article{
author = "Žilić, Slađana and Hadži-Tašković-Šukalović, Vesna and Srebrić, Mirjana and Dodig, Dejan and Maksimović, Milan and Mladenović Drinić, Snežana and Crevar, Miloš",
year = "2009",
abstract = "This research is focused on the analysis of chemical characteristics of ZP soybean and wheat genotypes, as well as, on nutritional differences between this two complementary plant species. The experimental material consisted of two bread (ZP 96/I and ZP 87/Ip), two durum (ZP 34/I ZP and ZP DSP/01-66M) wheat genotypes and four soybean varieties (Nena, Lidija, Lana and Bosa) of different genetic background. All ZP soybean genotypes, except the Lana, had over 40% of total proteins by dry matter. Lana and Lidija, variety of recent creation, developed as a result of selection for specific traits, had high oil content. Wheat genotypes had much a lower content of ash, oil, total and water soluble proteins than soybean cultivars. The highest oil, total and water soluble proteins content was detected in grain of durum genotype ZP DSP/01-66M. Lignin content varies much more among soybean than among the wheat genotypes. Generally, contents of total phenolics, carotenes and tocopherol were more abundant in ZP soybean than bread and durum wheat genotypes., Cilj ovog rada je analiza hemijskih karakteristika ZP genotipova soje i pšenice, kao i nutritivne razlike između ove dve komplementarne biljne vrste. Eksperimentalni materijal obuhvata dva hlebna, dva durum genotipa pšenice i četiri ZP genotipa soje različitog genetičkog porekla. Svi ZP genotipovi soje osim Lane, imaju preko 40% ukupnih proteina. Lana i Lidija, nedavno stvorene sorte, nastale kao rezultat selekcije za specifična svojstva, imaju visok sadržaj ulja. Genotipovi pšenice imaju znatno niži sadržaj pepela, ulja, ukupnih i u vodi rastvorljivih proteina nego genotipovi soje. Najviši sadržaj ulja, ukupnih i u vodi rastvorljivih proteina je nađen u durum genotipu ZP DSP/01-66M. Sadržaj lignina varira značajno više između genotipova soje nego pšenice. Generalno, sadržaj ukupnih fenola, karotina, i tokoferola je obilniji u ZP genotipovima soje nego u pšenici.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Chemical compositions as quality parameters of ZP soybean and wheat genotypes, Hemijska kompozicija kao parametar kvaliteta ZP sorti soje i pšenice",
volume = "41",
number = "3",
pages = "297-308",
doi = "10.2298/GENSR0903297Z"
}

Žilić, S., Hadži-Tašković-Šukalović, V., Srebrić, M., Dodig, D., Maksimović, M., Mladenović Drinić, S.,& Crevar, M.. (2009). Chemical compositions as quality parameters of ZP soybean and wheat genotypes. in Genetika
Društvo genetičara Srbije, Beograd., 41(3), 297-308.
https://doi.org/10.2298/GENSR0903297Z

Žilić S, Hadži-Tašković-Šukalović V, Srebrić M, Dodig D, Maksimović M, Mladenović Drinić S, Crevar M. Chemical compositions as quality parameters of ZP soybean and wheat genotypes. in Genetika. 2009;41(3):297-308.
doi:10.2298/GENSR0903297Z .

Žilić, Slađana, Hadži-Tašković-Šukalović, Vesna, Srebrić, Mirjana, Dodig, Dejan, Maksimović, Milan, Mladenović Drinić, Snežana, Crevar, Miloš, "Chemical compositions as quality parameters of ZP soybean and wheat genotypes" in Genetika, 41, no. 3 (2009):297-308,
https://doi.org/10.2298/GENSR0903297Z . .

TY  - JOUR
AU  - Kravić, Natalija
AU  - Anđelković, Violeta
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Vuletić, Mirjana
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/290
AB  - In order to broaden the genetic base of maize (Zea mays L.) germplasm, it is necessary to integrate exotic materials into adapted breeding materials. The aim of the study was to compare antioxidative systems of two adapted maize inbred lines (A and B) with exotic germplasm, Drought Tolerant Population (DTP), and their backcrosses with DTP (A1, A2 and B1, B2). The content of low-molecular weight antioxidants, proline and phenolics, as well as antioxidant capacity, detected as free radical scavenging activities against DPPH radical, were measured in maize seeds. Proline content in both, embryo and endosperm was higher in backcrosses than in inbred lines and DTP, and increased in embryo by getting higher percentage of exotic germplasm. Contrary, phenolic content and DPPH radical scavenging activity of seeds, which were higher in adapted inbred lines than in DTP, were slightly decreased in their backcrosses with DTP.
AB  - U cilju proširenja genetičke osnove germplazme kukuruza (Zea mays L.), neophodna je inkorporacija egzotičnog u lokalni adaptirani selekcioni materijal. U radu su upoređeni antioksidativni sistemi dve lokalne inbred linije (A i B) sa antioksidativnim sistemima egzotične germplazme (DTP) i povratnih ukrštanja tih inbred linija i DTP-a (A1, A2, B1 i B2). U semenu kukuruza meren je sadržaj antioksidanata male molekulske težine, prolina i ukupnih fenola, kao i antioksidativni kapacitet, izražen preko sposobnosti hvatanja slobodnih DPPH radikala. Rezultati su pokazali porast nivoa prolina, kako u klici, tako i u endospermu, kod A1, A2, B1 i B2 genotipova, u odnosu na čiste inbred linije i DTP. Takođe, nivo prolina se povećavao sa povećanjem udela egzotične germplazme. Nasuprot tome, kod čistih inbred linija je bio veći nivo ukupnih fenola i stepen hvatanja slobodnih DPPH radikala nego kod DTP-a, i sa tendencijom neznatnog smanjenja kod A1, A2, B1 i B2 genotipova.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Antioxidant activity in seeds of maize genotypes with different percentage of exotic germplasm
T1  - Sadržaj antioksidativnih komponenata u semenu genotipova kukuruza sa različitim udelom DTP-a
VL  - 41
IS  - 1
SP  - 21
EP  - 28
DO  - 10.2298/GENSR0901021K
ER  - 

@article{
author = "Kravić, Natalija and Anđelković, Violeta and Hadži-Tašković-Šukalović, Vesna and Vuletić, Mirjana",
year = "2009",
abstract = "In order to broaden the genetic base of maize (Zea mays L.) germplasm, it is necessary to integrate exotic materials into adapted breeding materials. The aim of the study was to compare antioxidative systems of two adapted maize inbred lines (A and B) with exotic germplasm, Drought Tolerant Population (DTP), and their backcrosses with DTP (A1, A2 and B1, B2). The content of low-molecular weight antioxidants, proline and phenolics, as well as antioxidant capacity, detected as free radical scavenging activities against DPPH radical, were measured in maize seeds. Proline content in both, embryo and endosperm was higher in backcrosses than in inbred lines and DTP, and increased in embryo by getting higher percentage of exotic germplasm. Contrary, phenolic content and DPPH radical scavenging activity of seeds, which were higher in adapted inbred lines than in DTP, were slightly decreased in their backcrosses with DTP., U cilju proširenja genetičke osnove germplazme kukuruza (Zea mays L.), neophodna je inkorporacija egzotičnog u lokalni adaptirani selekcioni materijal. U radu su upoređeni antioksidativni sistemi dve lokalne inbred linije (A i B) sa antioksidativnim sistemima egzotične germplazme (DTP) i povratnih ukrštanja tih inbred linija i DTP-a (A1, A2, B1 i B2). U semenu kukuruza meren je sadržaj antioksidanata male molekulske težine, prolina i ukupnih fenola, kao i antioksidativni kapacitet, izražen preko sposobnosti hvatanja slobodnih DPPH radikala. Rezultati su pokazali porast nivoa prolina, kako u klici, tako i u endospermu, kod A1, A2, B1 i B2 genotipova, u odnosu na čiste inbred linije i DTP. Takođe, nivo prolina se povećavao sa povećanjem udela egzotične germplazme. Nasuprot tome, kod čistih inbred linija je bio veći nivo ukupnih fenola i stepen hvatanja slobodnih DPPH radikala nego kod DTP-a, i sa tendencijom neznatnog smanjenja kod A1, A2, B1 i B2 genotipova.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Antioxidant activity in seeds of maize genotypes with different percentage of exotic germplasm, Sadržaj antioksidativnih komponenata u semenu genotipova kukuruza sa različitim udelom DTP-a",
volume = "41",
number = "1",
pages = "21-28",
doi = "10.2298/GENSR0901021K"
}

Kravić, N., Anđelković, V., Hadži-Tašković-Šukalović, V.,& Vuletić, M.. (2009). Antioxidant activity in seeds of maize genotypes with different percentage of exotic germplasm. in Genetika
Društvo genetičara Srbije, Beograd., 41(1), 21-28.
https://doi.org/10.2298/GENSR0901021K

Kravić N, Anđelković V, Hadži-Tašković-Šukalović V, Vuletić M. Antioxidant activity in seeds of maize genotypes with different percentage of exotic germplasm. in Genetika. 2009;41(1):21-28.
doi:10.2298/GENSR0901021K .

Kravić, Natalija, Anđelković, Violeta, Hadži-Tašković-Šukalović, Vesna, Vuletić, Mirjana, "Antioxidant activity in seeds of maize genotypes with different percentage of exotic germplasm" in Genetika, 41, no. 1 (2009):21-28,
https://doi.org/10.2298/GENSR0901021K . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Milašinović, Marija
AU  - Terzić, D.
AU  - Maksimović, M.
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/275
AB  - The objective of these studies was to observe the effects of the process of micronisation on the protein solubility, as well as, on contents of antioxidants and vitamins in whole maize flour. Maize hybrids differing in the kernel colour developed at the Maize Research Institute, Zemun Polje, Belgrade, Serbia, were selected for these studies. The semi-flint hybrid ZP 633 has pronounced yellow kernels; the pericarp of ZP Rumenka is dark red, while the hybrid ZP 551b is characterised by a white colour of kernels. Grain of selected genotypes was used in the production of flour. Whole flours were produced by milling of intact maize fresh grain in a stone grinder. In order to determine the effect of the process of micronisation on nutritive properties of maize flour, intact kernels of selected ZP hybrids were subjected to the process of micronisation at the temperature of 145 degrees C. Infrared rays are used to cook maize kernels, which were then flaked under the pressure of rolls. Maize flakes were also ground in the stone grinder and produced flour was used for analyses. Differences in nutritive values of produced flours were established by the analysis of standard chemical composition (ash, total proteins, oil, cellulose, starch), soluble proteins (albumin, globulin, zein, glutelin), (alpha- and beta+gamma-tocopherol, total antioxidants, total phenols and beta-carotene. According to our results, white maize flour does not contain P-carotene. Raw whole flour of yellow maize, produced by milling of grain of the hybrid ZP 633, had a high content of P-carotene (5.43 mu g/g), while this content was somewhat lower in raw whole flour produced from red maize (2.56 mu g/g). A micronisation heat treatment caused a significant reduction in the beta-carotene content in yellow micronised maize flour (23%). In the present study, the highest gamma-tocopherol content was estimated in raw whole flour made from yellow maize (20.94 mu g/g). A high temperature of infrared rays caused the reduction of the gamma-tocopherol content, hence it amounted to 16.94 mu g/100 g in flour made by milling of micronised yellow maize. This reduction was somewhat lower in flour made by milling of micronised red-seeded maize and it amounted to 35%. Flour produced from raw and micronized red maize grain had the highest antioxidant activity. According to our results 3.27 mg of whole flour made from raw red maize grain inhibits 50% activities of DPPH radicals. Some of Maillard reaction products which are formed during process of micronisation have an antioxidant activity, which could be a reason for the increased antioxidant activity in flour produced by milling of micronised white and red maize grain. 2.34 mg of red micronized flour inhibits 50% activities of DPPH radicals. The antioxidant activity in white micronised flour was higher by 40% than of flour produced from raw white kernels. The highest content of total phenols was determined in flour produced by milling of raw and micronised grain of red maize (2.80 mg catechin/g on the average), Heating of plant protein sources leads to decreasing of the protein solubility as well as content of tryptophan.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Czech Journal of Food Sciences
T1  - Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour
VL  - 27
UR  - https://hdl.handle.net/21.15107/rcub_rik_275
ER  - 

@article{
author = "Žilić, Slađana and Hadži-Tašković-Šukalović, Vesna and Milašinović, Marija and Terzić, D. and Maksimović, M.",
year = "2009",
abstract = "The objective of these studies was to observe the effects of the process of micronisation on the protein solubility, as well as, on contents of antioxidants and vitamins in whole maize flour. Maize hybrids differing in the kernel colour developed at the Maize Research Institute, Zemun Polje, Belgrade, Serbia, were selected for these studies. The semi-flint hybrid ZP 633 has pronounced yellow kernels; the pericarp of ZP Rumenka is dark red, while the hybrid ZP 551b is characterised by a white colour of kernels. Grain of selected genotypes was used in the production of flour. Whole flours were produced by milling of intact maize fresh grain in a stone grinder. In order to determine the effect of the process of micronisation on nutritive properties of maize flour, intact kernels of selected ZP hybrids were subjected to the process of micronisation at the temperature of 145 degrees C. Infrared rays are used to cook maize kernels, which were then flaked under the pressure of rolls. Maize flakes were also ground in the stone grinder and produced flour was used for analyses. Differences in nutritive values of produced flours were established by the analysis of standard chemical composition (ash, total proteins, oil, cellulose, starch), soluble proteins (albumin, globulin, zein, glutelin), (alpha- and beta+gamma-tocopherol, total antioxidants, total phenols and beta-carotene. According to our results, white maize flour does not contain P-carotene. Raw whole flour of yellow maize, produced by milling of grain of the hybrid ZP 633, had a high content of P-carotene (5.43 mu g/g), while this content was somewhat lower in raw whole flour produced from red maize (2.56 mu g/g). A micronisation heat treatment caused a significant reduction in the beta-carotene content in yellow micronised maize flour (23%). In the present study, the highest gamma-tocopherol content was estimated in raw whole flour made from yellow maize (20.94 mu g/g). A high temperature of infrared rays caused the reduction of the gamma-tocopherol content, hence it amounted to 16.94 mu g/100 g in flour made by milling of micronised yellow maize. This reduction was somewhat lower in flour made by milling of micronised red-seeded maize and it amounted to 35%. Flour produced from raw and micronized red maize grain had the highest antioxidant activity. According to our results 3.27 mg of whole flour made from raw red maize grain inhibits 50% activities of DPPH radicals. Some of Maillard reaction products which are formed during process of micronisation have an antioxidant activity, which could be a reason for the increased antioxidant activity in flour produced by milling of micronised white and red maize grain. 2.34 mg of red micronized flour inhibits 50% activities of DPPH radicals. The antioxidant activity in white micronised flour was higher by 40% than of flour produced from raw white kernels. The highest content of total phenols was determined in flour produced by milling of raw and micronised grain of red maize (2.80 mg catechin/g on the average), Heating of plant protein sources leads to decreasing of the protein solubility as well as content of tryptophan.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Czech Journal of Food Sciences",
title = "Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour",
volume = "27",
url = "https://hdl.handle.net/21.15107/rcub_rik_275"
}

Žilić, S., Hadži-Tašković-Šukalović, V., Milašinović, M., Terzić, D.,& Maksimović, M.. (2009). Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour. in Czech Journal of Food Sciences
Czech Academy Agricultural Sciences, Prague., 27.
https://hdl.handle.net/21.15107/rcub_rik_275

Žilić S, Hadži-Tašković-Šukalović V, Milašinović M, Terzić D, Maksimović M. Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour. in Czech Journal of Food Sciences. 2009;27.
https://hdl.handle.net/21.15107/rcub_rik_275 .

Žilić, Slađana, Hadži-Tašković-Šukalović, Vesna, Milašinović, Marija, Terzić, D., Maksimović, M., "Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour" in Czech Journal of Food Sciences, 27 (2009),
https://hdl.handle.net/21.15107/rcub_rik_275 .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Srebrić, Mirjana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Anđelović, Srđan
PY  - 2006
UR  - http://rik.mrizp.rs/handle/123456789/109
AB  - In order to biochemically characterise ZP soya bean genotypes the analyses of the main chemical composition (contents of ash, fibre, total proteins, oil), contents of protein fraction and trypsin inhibitor, as well as, the activity of enzymes urease, lipoxygenase 1 (LOX-1) and peroxidase (POD) in grain of five ZP soya bean cultivars (Lana, Lidija, Bosa, Nena and ZPS 015) were performed. As a check and in order to compare results, the analyses of grain of cultivars not derived at the Maize Research Institute, Zemun Polje, were also carried out. According to the protein content, the cultivar Nena stands out among ZP soya bean genotypes. The content of the grain total protein and water soluble proteins amounted to 43.34% and 34.97%, respectively. The cultivar Lana was also one of the best analyzed ZP genotypes. A genotype with recessive genes for the Kunitz trypsin inhibitor was derived by conventional selection methods and therefore, grain of this cultivar has an extremely low content of the total trypsin inhibitor amounting, on the average, to 14. 1mg g-1. It is interesting that the highest, i.e. lowest LOX-1 activities were detected in the varieties Lana and Nena, respectively. According to the POD activity, the analyzed soya bean cultivars can be classified into the following three groups: cultivars with high activity (EpEp genotypes), cultivars with low activity (epep genotypes), while the cultivar Bosa, heterozygous for this trait, belongs to the third group (Epep).
AB  - U cilju biohemijske karakterizacije ZP genotipova soje izvršena je analiza osnovnog hemijskog sastava (pepeo, celuloza, ukupni proteini, ulje), sadržaja proteinskih frakcija, i tripsin inhibitora, kao i aktivnosti enzima ureaze, lipoksigenaze 1 (LOX-1) i peroksidaze (POD) u zrnu pet ZP sorti soje (Lana, Lidija, Bosa, Nena i ZPS 015). Kao kontrola, i radi uporedivosti rezultata, izvršene su i analize zrna sorti soje koje nisu selekcionisane u Institutu za kukuruz. Među ZP genotipovima soje, prema sadržaju proteina, ističe se sorte Nena. Sadržaj ukupnih proteina u zrnu ove sorte iznosio je 43,34%, dok je sadržaj proteina rastvorljivih u vodi bio u prošeku 35,0%. Od analiziranih ZP genotipova može se izdvojiti sorta Lana. Klasičnim metodama selekcije stvorenje genotip sa recesivnim genima za Kunitz tripsin inhibitor, pa se zrno ove sorte odlikuje izuzetno niskim sadržajem ukupnog tripsin inhibitora, u prošeku 14,1mgg-1. Zanimljivo je da je u zrnu soje sorte Lana zabeležena najviša, a u zrnu sorte Nena najniža aktivost LOX-1. Ispitivane sorte soje, prema aktivnosti POD, mogu se podeliti u tri grupe. Sorte sa visokom aktivnošću (EpEp genotipovi), sorte sa niskom aktivnošću (epep genotipovi), a u treću grupu spada sorta Bosa koja je heterozigotna za ovo svojstvo (Epep).
PB  - Društvo selekcionara i semenara Republike Srbije, Beograd
T2  - Selekcija i semenarstvo
T1  - Biochemical characterization of ZP soybean genotypes
T1  - Biohemijska karakterizacija ZP sorti soje
VL  - 12
IS  - 1-2
SP  - 61
EP  - 66
UR  - https://hdl.handle.net/21.15107/rcub_rik_109
ER  - 

@article{
author = "Žilić, Slađana and Srebrić, Mirjana and Hadži-Tašković-Šukalović, Vesna and Anđelović, Srđan",
year = "2006",
abstract = "In order to biochemically characterise ZP soya bean genotypes the analyses of the main chemical composition (contents of ash, fibre, total proteins, oil), contents of protein fraction and trypsin inhibitor, as well as, the activity of enzymes urease, lipoxygenase 1 (LOX-1) and peroxidase (POD) in grain of five ZP soya bean cultivars (Lana, Lidija, Bosa, Nena and ZPS 015) were performed. As a check and in order to compare results, the analyses of grain of cultivars not derived at the Maize Research Institute, Zemun Polje, were also carried out. According to the protein content, the cultivar Nena stands out among ZP soya bean genotypes. The content of the grain total protein and water soluble proteins amounted to 43.34% and 34.97%, respectively. The cultivar Lana was also one of the best analyzed ZP genotypes. A genotype with recessive genes for the Kunitz trypsin inhibitor was derived by conventional selection methods and therefore, grain of this cultivar has an extremely low content of the total trypsin inhibitor amounting, on the average, to 14. 1mg g-1. It is interesting that the highest, i.e. lowest LOX-1 activities were detected in the varieties Lana and Nena, respectively. According to the POD activity, the analyzed soya bean cultivars can be classified into the following three groups: cultivars with high activity (EpEp genotypes), cultivars with low activity (epep genotypes), while the cultivar Bosa, heterozygous for this trait, belongs to the third group (Epep)., U cilju biohemijske karakterizacije ZP genotipova soje izvršena je analiza osnovnog hemijskog sastava (pepeo, celuloza, ukupni proteini, ulje), sadržaja proteinskih frakcija, i tripsin inhibitora, kao i aktivnosti enzima ureaze, lipoksigenaze 1 (LOX-1) i peroksidaze (POD) u zrnu pet ZP sorti soje (Lana, Lidija, Bosa, Nena i ZPS 015). Kao kontrola, i radi uporedivosti rezultata, izvršene su i analize zrna sorti soje koje nisu selekcionisane u Institutu za kukuruz. Među ZP genotipovima soje, prema sadržaju proteina, ističe se sorte Nena. Sadržaj ukupnih proteina u zrnu ove sorte iznosio je 43,34%, dok je sadržaj proteina rastvorljivih u vodi bio u prošeku 35,0%. Od analiziranih ZP genotipova može se izdvojiti sorta Lana. Klasičnim metodama selekcije stvorenje genotip sa recesivnim genima za Kunitz tripsin inhibitor, pa se zrno ove sorte odlikuje izuzetno niskim sadržajem ukupnog tripsin inhibitora, u prošeku 14,1mgg-1. Zanimljivo je da je u zrnu soje sorte Lana zabeležena najviša, a u zrnu sorte Nena najniža aktivost LOX-1. Ispitivane sorte soje, prema aktivnosti POD, mogu se podeliti u tri grupe. Sorte sa visokom aktivnošću (EpEp genotipovi), sorte sa niskom aktivnošću (epep genotipovi), a u treću grupu spada sorta Bosa koja je heterozigotna za ovo svojstvo (Epep).",
publisher = "Društvo selekcionara i semenara Republike Srbije, Beograd",
journal = "Selekcija i semenarstvo",
title = "Biochemical characterization of ZP soybean genotypes, Biohemijska karakterizacija ZP sorti soje",
volume = "12",
number = "1-2",
pages = "61-66",
url = "https://hdl.handle.net/21.15107/rcub_rik_109"
}

Žilić, S., Srebrić, M., Hadži-Tašković-Šukalović, V.,& Anđelović, S.. (2006). Biochemical characterization of ZP soybean genotypes. in Selekcija i semenarstvo
Društvo selekcionara i semenara Republike Srbije, Beograd., 12(1-2), 61-66.
https://hdl.handle.net/21.15107/rcub_rik_109

Žilić S, Srebrić M, Hadži-Tašković-Šukalović V, Anđelović S. Biochemical characterization of ZP soybean genotypes. in Selekcija i semenarstvo. 2006;12(1-2):61-66.
https://hdl.handle.net/21.15107/rcub_rik_109 .

Žilić, Slađana, Srebrić, Mirjana, Hadži-Tašković-Šukalović, Vesna, Anđelović, Srđan, "Biochemical characterization of ZP soybean genotypes" in Selekcija i semenarstvo, 12, no. 1-2 (2006):61-66,
https://hdl.handle.net/21.15107/rcub_rik_109 .

TY  - JOUR
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Vuletić, Mirjana
AU  - Ignjatović-Micić, Dragana
AU  - Vučinić, Željko
PY  - 1999
UR  - http://rik.mrizp.rs/handle/123456789/6
AB  - Plasma membranes were isolated and purified from 14-day-old maize roots (Zea mays L.) by two-phase partitioning at a 6.5% polymer concentration, and compared to isolated mitochondria, microsomes, and soluble fraction. Marker enzyme analysis demonstrated that the plasma membranes were devoid of cytoplasmic, mitochondrial, tonoplast, and endoplasmic-reticulum contaminations. Isolated plasma membranes exhibited malate dehydrogenase activity, catalyzing NADH-dependent reduction of oxaloacetate as well as NAD + -dependent malate oxidation. Malate dehydrogenase activity was resistant to osmotic shock, freeze-thaw treatment, and salt washing and stimulated by solubilization with Triton X-100, indicating that the enzyme is tightly bound to the plasma membrane. Malate dehydrogenase activity was highly specific to NAD + and NADH. The enzyme exhibited a high degree of latency in both right-side-out (80%) and inside-out (70%) vesicle preparations. Kinetic and regulatory properties with ATP and P(i), as well as pH dependence of plasma-membrane-bound malate dehydrogenase were different from mitochondrial and soluble malate dehydrogenases. Starch gel electrophoresis revealed a characteristic isozyme form present in the plasma membrane isolate, but not present in the soluble, mitochondrial, and microsomal fractions. The results presented show that purified plasma membranes isolated from maize roots contain a tightly associated malate dehydrogenase, having properties different from mitochondrial and soluble malate dehydrogenases.
T2  - Protoplasma
T1  - Plasma-membrane-bound malate dehydrogenase activity in maize roots
VL  - 207
IS  - 3-4
SP  - 203
EP  - 212
UR  - https://hdl.handle.net/21.15107/rcub_rik_6
ER  - 

@article{
author = "Hadži-Tašković-Šukalović, Vesna and Vuletić, Mirjana and Ignjatović-Micić, Dragana and Vučinić, Željko",
year = "1999",
abstract = "Plasma membranes were isolated and purified from 14-day-old maize roots (Zea mays L.) by two-phase partitioning at a 6.5% polymer concentration, and compared to isolated mitochondria, microsomes, and soluble fraction. Marker enzyme analysis demonstrated that the plasma membranes were devoid of cytoplasmic, mitochondrial, tonoplast, and endoplasmic-reticulum contaminations. Isolated plasma membranes exhibited malate dehydrogenase activity, catalyzing NADH-dependent reduction of oxaloacetate as well as NAD + -dependent malate oxidation. Malate dehydrogenase activity was resistant to osmotic shock, freeze-thaw treatment, and salt washing and stimulated by solubilization with Triton X-100, indicating that the enzyme is tightly bound to the plasma membrane. Malate dehydrogenase activity was highly specific to NAD + and NADH. The enzyme exhibited a high degree of latency in both right-side-out (80%) and inside-out (70%) vesicle preparations. Kinetic and regulatory properties with ATP and P(i), as well as pH dependence of plasma-membrane-bound malate dehydrogenase were different from mitochondrial and soluble malate dehydrogenases. Starch gel electrophoresis revealed a characteristic isozyme form present in the plasma membrane isolate, but not present in the soluble, mitochondrial, and microsomal fractions. The results presented show that purified plasma membranes isolated from maize roots contain a tightly associated malate dehydrogenase, having properties different from mitochondrial and soluble malate dehydrogenases.",
journal = "Protoplasma",
title = "Plasma-membrane-bound malate dehydrogenase activity in maize roots",
volume = "207",
number = "3-4",
pages = "203-212",
url = "https://hdl.handle.net/21.15107/rcub_rik_6"
}

Hadži-Tašković-Šukalović, V., Vuletić, M., Ignjatović-Micić, D.,& Vučinić, Ž.. (1999). Plasma-membrane-bound malate dehydrogenase activity in maize roots. in Protoplasma, 207(3-4), 203-212.
https://hdl.handle.net/21.15107/rcub_rik_6

Hadži-Tašković-Šukalović V, Vuletić M, Ignjatović-Micić D, Vučinić Ž. Plasma-membrane-bound malate dehydrogenase activity in maize roots. in Protoplasma. 1999;207(3-4):203-212.
https://hdl.handle.net/21.15107/rcub_rik_6 .

Hadži-Tašković-Šukalović, Vesna, Vuletić, Mirjana, Ignjatović-Micić, Dragana, Vučinić, Željko, "Plasma-membrane-bound malate dehydrogenase activity in maize roots" in Protoplasma, 207, no. 3-4 (1999):203-212,
https://hdl.handle.net/21.15107/rcub_rik_6 .