Stanojević, Slađana

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  • Stanojević, Slađana (7)
Projects

Author's Bibliography

Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits

Šešlija, Aleksandra; Vucelic-Radović, Biljana; Stanojević, Slađana; Savić, Jasna; Rancić, Dragana; Pećinar, Ilinka; Kandić, Vesna; Dodig, Dejan

(Lithuanian Research Centre Agriculture & Forestry, Kedainiu R, 2017)

TY  - JOUR
AU  - Šešlija, Aleksandra
AU  - Vucelic-Radović, Biljana
AU  - Stanojević, Slađana
AU  - Savić, Jasna
AU  - Rancić, Dragana
AU  - Pećinar, Ilinka
AU  - Kandić, Vesna
AU  - Dodig, Dejan
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/686
AB  - Water-soluble carbohydrates (WSC) accumulating in internodes of the wheat stem can be a consequential contributor to grain filling, especially under stress conditions. In this study the WSC content and the WSC specific content (WSCSC) per unit of length were determined in the uppermost internode (peduncle) of the main stem at 10 days after anthesis across 44 wheat genotypes in two-year field trials. The defoliation was done at 10 days after anthesis by cutting off all leaf blades and defoliated plants were grown along with the intact control plants. Among 16 morphological, anatomical and developmental traits, the area of pith intercellular of peduncle, chlorophyll content in flag leaf and the flag leaf area appeared to be most important for WSC accumulation in peduncle. High WSCSC genotypes tended to have higher grain weight per spike than low WSCSC genotypes both in defoliated and control plants.
PB  - Lithuanian Research Centre Agriculture & Forestry, Kedainiu R
T2  - Zemdirbyste-Agriculture
T1  - Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits
VL  - 104
IS  - 2
SP  - 165
EP  - 172
DO  - 10.13080/z-a.2017.104.021
UR  - conv_953
ER  - 
@article{
author = "Šešlija, Aleksandra and Vucelic-Radović, Biljana and Stanojević, Slađana and Savić, Jasna and Rancić, Dragana and Pećinar, Ilinka and Kandić, Vesna and Dodig, Dejan",
year = "2017",
abstract = "Water-soluble carbohydrates (WSC) accumulating in internodes of the wheat stem can be a consequential contributor to grain filling, especially under stress conditions. In this study the WSC content and the WSC specific content (WSCSC) per unit of length were determined in the uppermost internode (peduncle) of the main stem at 10 days after anthesis across 44 wheat genotypes in two-year field trials. The defoliation was done at 10 days after anthesis by cutting off all leaf blades and defoliated plants were grown along with the intact control plants. Among 16 morphological, anatomical and developmental traits, the area of pith intercellular of peduncle, chlorophyll content in flag leaf and the flag leaf area appeared to be most important for WSC accumulation in peduncle. High WSCSC genotypes tended to have higher grain weight per spike than low WSCSC genotypes both in defoliated and control plants.",
publisher = "Lithuanian Research Centre Agriculture & Forestry, Kedainiu R",
journal = "Zemdirbyste-Agriculture",
title = "Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits",
volume = "104",
number = "2",
pages = "165-172",
doi = "10.13080/z-a.2017.104.021",
url = "conv_953"
}
Šešlija, A., Vucelic-Radović, B., Stanojević, S., Savić, J., Rancić, D., Pećinar, I., Kandić, V.,& Dodig, D.. (2017). Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits. in Zemdirbyste-Agriculture
Lithuanian Research Centre Agriculture & Forestry, Kedainiu R., 104(2), 165-172.
https://doi.org/10.13080/z-a.2017.104.021
conv_953
Šešlija A, Vucelic-Radović B, Stanojević S, Savić J, Rancić D, Pećinar I, Kandić V, Dodig D. Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits. in Zemdirbyste-Agriculture. 2017;104(2):165-172.
doi:10.13080/z-a.2017.104.021
conv_953 .
Šešlija, Aleksandra, Vucelic-Radović, Biljana, Stanojević, Slađana, Savić, Jasna, Rancić, Dragana, Pećinar, Ilinka, Kandić, Vesna, Dodig, Dejan, "Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits" in Zemdirbyste-Agriculture, 104, no. 2 (2017):165-172,
https://doi.org/10.13080/z-a.2017.104.021 .,
conv_953 .
1
1
2

Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield

Dodig, Dejan; Kandić, Vesna; Rancić, D.; Vucelic-Radović, Bijana; Savić, J.; Pećinar, Ilinka; Stanojević, Slađana; Šešlija, Aleksandra; Pekic-Quarrie, Sofija; Zorić, Miroslav; Vassilev, D.

(Cambridge Univ Press, New York, 2017)

TY  - JOUR
AU  - Dodig, Dejan
AU  - Kandić, Vesna
AU  - Rancić, D.
AU  - Vucelic-Radović, Bijana
AU  - Savić, J.
AU  - Pećinar, Ilinka
AU  - Stanojević, Slađana
AU  - Šešlija, Aleksandra
AU  - Pekic-Quarrie, Sofija
AU  - Zorić, Miroslav
AU  - Vassilev, D.
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/677
AB  - Assimilated carbon during vegetative and early reproductive growth in wheat is temporarily stored in stem internodes and leaf sheaths (LSs), and can later be remobilized and transported to developing grain. The present study was undertaken to determine the effect of several peduncle (the uppermost internode) morpho-anatomical and biochemical traits on grain weight, and to assess the contribution of the peduncle water-soluble carbohydrate (WSC) reserves shortly after anthesis to its variation. In 2-year field trials, 61 wheat genotypes were used (27 F-4:5 families, 17 parents used for the crosses and the 17 current best standards), comparing intact control plants (CP) with plants that were defoliated (DP) by cutting off all leaf blades 10 days after anthesis. Estimated contributions of peduncle (culm (C) and flag LS) assimilate reserves to grain weight/spike were from 006 to 031 and from 011 to 045 in CP and DP plants, respectively. In both CP and DP plants, a higher contribution was from the LS than from the C. High peduncle reserve mobilization efficiency, a longer exposed part of the peduncle and larger C storage capacity (through higher parenchyma and/or lower lignified area) were of specific benefit for maintaining grain weight in defoliated plants. F-4:5 families had higher transport capacity in the peduncle, but without any improvement in WSC-related traits compared with the best standards.
PB  - Cambridge Univ Press, New York
T2  - Journal of Agricultural Science
T1  - Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield
VL  - 155
IS  - 3
SP  - 475
EP  - 493
DO  - 10.1017/S0021859616000551
UR  - conv_950
ER  - 
@article{
author = "Dodig, Dejan and Kandić, Vesna and Rancić, D. and Vucelic-Radović, Bijana and Savić, J. and Pećinar, Ilinka and Stanojević, Slađana and Šešlija, Aleksandra and Pekic-Quarrie, Sofija and Zorić, Miroslav and Vassilev, D.",
year = "2017",
abstract = "Assimilated carbon during vegetative and early reproductive growth in wheat is temporarily stored in stem internodes and leaf sheaths (LSs), and can later be remobilized and transported to developing grain. The present study was undertaken to determine the effect of several peduncle (the uppermost internode) morpho-anatomical and biochemical traits on grain weight, and to assess the contribution of the peduncle water-soluble carbohydrate (WSC) reserves shortly after anthesis to its variation. In 2-year field trials, 61 wheat genotypes were used (27 F-4:5 families, 17 parents used for the crosses and the 17 current best standards), comparing intact control plants (CP) with plants that were defoliated (DP) by cutting off all leaf blades 10 days after anthesis. Estimated contributions of peduncle (culm (C) and flag LS) assimilate reserves to grain weight/spike were from 006 to 031 and from 011 to 045 in CP and DP plants, respectively. In both CP and DP plants, a higher contribution was from the LS than from the C. High peduncle reserve mobilization efficiency, a longer exposed part of the peduncle and larger C storage capacity (through higher parenchyma and/or lower lignified area) were of specific benefit for maintaining grain weight in defoliated plants. F-4:5 families had higher transport capacity in the peduncle, but without any improvement in WSC-related traits compared with the best standards.",
publisher = "Cambridge Univ Press, New York",
journal = "Journal of Agricultural Science",
title = "Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield",
volume = "155",
number = "3",
pages = "475-493",
doi = "10.1017/S0021859616000551",
url = "conv_950"
}
Dodig, D., Kandić, V., Rancić, D., Vucelic-Radović, B., Savić, J., Pećinar, I., Stanojević, S., Šešlija, A., Pekic-Quarrie, S., Zorić, M.,& Vassilev, D.. (2017). Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield. in Journal of Agricultural Science
Cambridge Univ Press, New York., 155(3), 475-493.
https://doi.org/10.1017/S0021859616000551
conv_950
Dodig D, Kandić V, Rancić D, Vucelic-Radović B, Savić J, Pećinar I, Stanojević S, Šešlija A, Pekic-Quarrie S, Zorić M, Vassilev D. Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield. in Journal of Agricultural Science. 2017;155(3):475-493.
doi:10.1017/S0021859616000551
conv_950 .
Dodig, Dejan, Kandić, Vesna, Rancić, D., Vucelic-Radović, Bijana, Savić, J., Pećinar, Ilinka, Stanojević, Slađana, Šešlija, Aleksandra, Pekic-Quarrie, Sofija, Zorić, Miroslav, Vassilev, D., "Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield" in Journal of Agricultural Science, 155, no. 3 (2017):475-493,
https://doi.org/10.1017/S0021859616000551 .,
conv_950 .
7
3
4

Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

Barać, Miroljub; Pešić, Mirjana; Stanojević, Slađana; Vasić, Milena; Vučić, Tanja; Smiljanić, Milenko; Žilić, Slađana

(Croatian Dairy Union, Zagreb, 2016)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Vasić, Milena
AU  - Vučić, Tanja
AU  - Smiljanić, Milenko
AU  - Žilić, Slađana
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/619
AB  - This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening
VL  - 66
IS  - 3
SP  - 187
EP  - 197
DO  - 10.15567/mljekarstvo.2016.0303
UR  - conv_936
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Vasić, Milena and Vučić, Tanja and Smiljanić, Milenko and Žilić, Slađana",
year = "2016",
abstract = "This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening",
volume = "66",
number = "3",
pages = "187-197",
doi = "10.15567/mljekarstvo.2016.0303",
url = "conv_936"
}
Barać, M., Pešić, M., Stanojević, S., Vasić, M., Vučić, T., Smiljanić, M.,& Žilić, S.. (2016). Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. in Mljekarstvo
Croatian Dairy Union, Zagreb., 66(3), 187-197.
https://doi.org/10.15567/mljekarstvo.2016.0303
conv_936
Barać M, Pešić M, Stanojević S, Vasić M, Vučić T, Smiljanić M, Žilić S. Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. in Mljekarstvo. 2016;66(3):187-197.
doi:10.15567/mljekarstvo.2016.0303
conv_936 .
Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Vasić, Milena, Vučić, Tanja, Smiljanić, Milenko, Žilić, Slađana, "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening" in Mljekarstvo, 66, no. 3 (2016):187-197,
https://doi.org/10.15567/mljekarstvo.2016.0303 .,
conv_936 .
14
12
12

Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening

Barać, Miroljub; Pešić, Mirjana; Stanojević, Slađana; Vasić, Milena; Despotović, Sasa; Vučić, Tanja; Kostić, Aleksandar; Žilić, Slađana; Smiljanić, Milenko

(Wiley-Blackwell, Hoboken, 2016)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Vasić, Milena
AU  - Despotović, Sasa
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/654
AB  - This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
VL  - 51
IS  - 5
SP  - 1140
EP  - 1149
DO  - 10.1111/ijfs.13091
UR  - conv_926
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Vasić, Milena and Despotović, Sasa and Vučić, Tanja and Kostić, Aleksandar and Žilić, Slađana and Smiljanić, Milenko",
year = "2016",
abstract = "This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening",
volume = "51",
number = "5",
pages = "1140-1149",
doi = "10.1111/ijfs.13091",
url = "conv_926"
}
Barać, M., Pešić, M., Stanojević, S., Vasić, M., Despotović, S., Vučić, T., Kostić, A., Žilić, S.,& Smiljanić, M.. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 51(5), 1140-1149.
https://doi.org/10.1111/ijfs.13091
conv_926
Barać M, Pešić M, Stanojević S, Vasić M, Despotović S, Vučić T, Kostić A, Žilić S, Smiljanić M. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology. 2016;51(5):1140-1149.
doi:10.1111/ijfs.13091
conv_926 .
Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Vasić, Milena, Despotović, Sasa, Vučić, Tanja, Kostić, Aleksandar, Žilić, Slađana, Smiljanić, Milenko, "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening" in International Journal of Food Science and Technology, 51, no. 5 (2016):1140-1149,
https://doi.org/10.1111/ijfs.13091 .,
conv_926 .
14
18
16

Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk

Stanojević, Slađana; Barać, Miroljub; Pešić, Mirjana; Vucelic-Radović, Biljana; Žilić, Slađana; Kresović, Mirjana M.

(Amer Chemical Soc, Washington, 2014)

TY  - JOUR
AU  - Stanojević, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Vucelic-Radović, Biljana
AU  - Žilić, Slađana
AU  - Kresović, Mirjana M.
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/541
AB  - Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the sensory characteristics of okara, was also investigated. All genotypes had very similar concentrations of Lox (4.32-5.62%). Compared to raw soybeans, the applied HTC significantly reduced Lox content in okara (0.54-0.19%) and lowered its activity to 0.004-0.007 mu mol g(-1) min(-1). Correlation between the content of Lox in soybeans and that in okara (r = 0.21;p  lt  0.05) was not registered. This indicates that the content of this enzyme in okara depended much more on the technological process than on soybean genotype. Very strong correlation (r = 0.99; p  lt  0.05) between okara Lox content and its activity was found. The most abundant minerals in raw okara were potassium (1.04-1.21 g/100g), phosphorus (0.45-0.50 g/100 g), calcium (0.26-0.39 g/100 g), and iron (5.45-10.95 mg/100 g). A very high antioxidant capacity (19.06-29.36 mmol Trolox kg(-1) contributes to the nutritional value of raw okara.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk
VL  - 62
IS  - 36
SP  - 9017
EP  - 9023
DO  - 10.1021/jf501800s
UR  - conv_885
ER  - 
@article{
author = "Stanojević, Slađana and Barać, Miroljub and Pešić, Mirjana and Vucelic-Radović, Biljana and Žilić, Slađana and Kresović, Mirjana M.",
year = "2014",
abstract = "Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the sensory characteristics of okara, was also investigated. All genotypes had very similar concentrations of Lox (4.32-5.62%). Compared to raw soybeans, the applied HTC significantly reduced Lox content in okara (0.54-0.19%) and lowered its activity to 0.004-0.007 mu mol g(-1) min(-1). Correlation between the content of Lox in soybeans and that in okara (r = 0.21;p  lt  0.05) was not registered. This indicates that the content of this enzyme in okara depended much more on the technological process than on soybean genotype. Very strong correlation (r = 0.99; p  lt  0.05) between okara Lox content and its activity was found. The most abundant minerals in raw okara were potassium (1.04-1.21 g/100g), phosphorus (0.45-0.50 g/100 g), calcium (0.26-0.39 g/100 g), and iron (5.45-10.95 mg/100 g). A very high antioxidant capacity (19.06-29.36 mmol Trolox kg(-1) contributes to the nutritional value of raw okara.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk",
volume = "62",
number = "36",
pages = "9017-9023",
doi = "10.1021/jf501800s",
url = "conv_885"
}
Stanojević, S., Barać, M., Pešić, M., Vucelic-Radović, B., Žilić, S.,& Kresović, M. M.. (2014). Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 62(36), 9017-9023.
https://doi.org/10.1021/jf501800s
conv_885
Stanojević S, Barać M, Pešić M, Vucelic-Radović B, Žilić S, Kresović MM. Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry. 2014;62(36):9017-9023.
doi:10.1021/jf501800s
conv_885 .
Stanojević, Slađana, Barać, Miroljub, Pešić, Mirjana, Vucelic-Radović, Biljana, Žilić, Slađana, Kresović, Mirjana M., "Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk" in Journal of Agricultural and Food Chemistry, 62, no. 36 (2014):9017-9023,
https://doi.org/10.1021/jf501800s .,
conv_885 .
13
17
17

Characterization of sunflower seed and kernel proteins

Žilić, Slađana; Barać, Miroljub; Pešić, Mirjana; Crevar, Miloš; Stanojević, Slađana; Kovinčić, Anika; Saratlić, Goran; Tolimir, Miodrag

(Institut za ratarstvo i povrtarstvo, Novi Sad, 2010)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Crevar, Miloš
AU  - Stanojević, Slađana
AU  - Kovinčić, Anika
AU  - Saratlić, Goran
AU  - Tolimir, Miodrag
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/292
AB  - Total sunflower proteins, storage proteins, and helianthinin (11S) and 2S albumin fractions and their respective subunits in seeds and kernels of three sunflower hybrids were analyzed. Protein contents were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and coupled with densitometry. The SDS-PAGE profiles of the seed and kernel proteins in the crude extracts for all genotypes showed a very similar number of protein bands (thirty two) in the electrophoretograms. Three polypeptide groups of helianthinin fraction were detected. Two of these were acidic (α, Mw = 36,800 - 42,900 Da and α', Mw = 31,000 - 35,300 Da), while one was basic (β, Mw=21,000 - 29,600 Da). The molecular weight of the 2S albumin proteins ranged from 11,500 to 20,100 Da. According to our results, there were significant differences among the seed and kernel protein contents. The 2S albumin content was significantly higher in kernels than in whole seeds of sunflower hybrids (P lt 0.05). By contrast, the 11S helianthinin content was significantly higher in seeds (where it ranged from 61.75 to 67.70% of totally extracted proteins) than in kernels (varied from 57.36 to 61.51% of totally extracted proteins) of sunflower hybrids (P lt 0.05).
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Helia
T1  - Characterization of sunflower seed and kernel proteins
VL  - 33
IS  - 52
SP  - 103
EP  - 113
DO  - 10.2298/HEL1052103Z
UR  - conv_511
ER  - 
@article{
author = "Žilić, Slađana and Barać, Miroljub and Pešić, Mirjana and Crevar, Miloš and Stanojević, Slađana and Kovinčić, Anika and Saratlić, Goran and Tolimir, Miodrag",
year = "2010",
abstract = "Total sunflower proteins, storage proteins, and helianthinin (11S) and 2S albumin fractions and their respective subunits in seeds and kernels of three sunflower hybrids were analyzed. Protein contents were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and coupled with densitometry. The SDS-PAGE profiles of the seed and kernel proteins in the crude extracts for all genotypes showed a very similar number of protein bands (thirty two) in the electrophoretograms. Three polypeptide groups of helianthinin fraction were detected. Two of these were acidic (α, Mw = 36,800 - 42,900 Da and α', Mw = 31,000 - 35,300 Da), while one was basic (β, Mw=21,000 - 29,600 Da). The molecular weight of the 2S albumin proteins ranged from 11,500 to 20,100 Da. According to our results, there were significant differences among the seed and kernel protein contents. The 2S albumin content was significantly higher in kernels than in whole seeds of sunflower hybrids (P lt 0.05). By contrast, the 11S helianthinin content was significantly higher in seeds (where it ranged from 61.75 to 67.70% of totally extracted proteins) than in kernels (varied from 57.36 to 61.51% of totally extracted proteins) of sunflower hybrids (P lt 0.05).",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Helia",
title = "Characterization of sunflower seed and kernel proteins",
volume = "33",
number = "52",
pages = "103-113",
doi = "10.2298/HEL1052103Z",
url = "conv_511"
}
Žilić, S., Barać, M., Pešić, M., Crevar, M., Stanojević, S., Kovinčić, A., Saratlić, G.,& Tolimir, M.. (2010). Characterization of sunflower seed and kernel proteins. in Helia
Institut za ratarstvo i povrtarstvo, Novi Sad., 33(52), 103-113.
https://doi.org/10.2298/HEL1052103Z
conv_511
Žilić S, Barać M, Pešić M, Crevar M, Stanojević S, Kovinčić A, Saratlić G, Tolimir M. Characterization of sunflower seed and kernel proteins. in Helia. 2010;33(52):103-113.
doi:10.2298/HEL1052103Z
conv_511 .
Žilić, Slađana, Barać, Miroljub, Pešić, Mirjana, Crevar, Miloš, Stanojević, Slađana, Kovinčić, Anika, Saratlić, Goran, Tolimir, Miodrag, "Characterization of sunflower seed and kernel proteins" in Helia, 33, no. 52 (2010):103-113,
https://doi.org/10.2298/HEL1052103Z .,
conv_511 .
16
19

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

Barać, Miroljub; Pešić, Mirjana; Stanojević, Slađana; Macej, Ognjen; Ristić, Nikola; Cabrilo, Slavica; Žilić, Slađana

(Mdpi Ag, Basel, 2010)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Macej, Ognjen
AU  - Ristić, Nikola
AU  - Cabrilo, Slavica
AU  - Žilić, Slađana
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/347
AB  - Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.
PB  - Mdpi Ag, Basel
T2  - International Journal of Molecular Sciences
T1  - Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
VL  - 11
IS  - 12
SP  - 4974
EP  - 4991
DO  - 10.3390/ijms11124973
UR  - conv_773
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Macej, Ognjen and Ristić, Nikola and Cabrilo, Slavica and Žilić, Slađana",
year = "2010",
abstract = "Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.",
publisher = "Mdpi Ag, Basel",
journal = "International Journal of Molecular Sciences",
title = "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes",
volume = "11",
number = "12",
pages = "4974-4991",
doi = "10.3390/ijms11124973",
url = "conv_773"
}
Barać, M., Pešić, M., Stanojević, S., Macej, O., Ristić, N., Cabrilo, S.,& Žilić, S.. (2010). Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences
Mdpi Ag, Basel., 11(12), 4974-4991.
https://doi.org/10.3390/ijms11124973
conv_773
Barać M, Pešić M, Stanojević S, Macej O, Ristić N, Cabrilo S, Žilić S. Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences. 2010;11(12):4974-4991.
doi:10.3390/ijms11124973
conv_773 .
Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Macej, Ognjen, Ristić, Nikola, Cabrilo, Slavica, Žilić, Slađana, "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes" in International Journal of Molecular Sciences, 11, no. 12 (2010):4974-4991,
https://doi.org/10.3390/ijms11124973 .,
conv_773 .
6
134
129
142