TY  - JOUR
AU  - Milašinović-Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Dokić, Ljubica
AU  - Nikolić, Ivana
AU  - Soronja-Simović, Dragana
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/507
AB  - The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch (RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than conventional fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products.
PB  - Wiley, Hoboken
T2  - Journal of Texture Studies
T1  - Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch
VL  - 44
IS  - 2
SP  - 115
EP  - 123
DO  - 10.1111/jtxs.12003
ER  - 

@article{
author = "Milašinović-Šeremešić, Marija and Radosavljević, Milica and Dokić, Ljubica and Nikolić, Ivana and Soronja-Simović, Dragana",
year = "2013",
abstract = "The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch (RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than conventional fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Texture Studies",
title = "Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch",
volume = "44",
number = "2",
pages = "115-123",
doi = "10.1111/jtxs.12003"
}

Milašinović-Šeremešić, M., Radosavljević, M., Dokić, L., Nikolić, I.,& Soronja-Simović, D.. (2013). Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch. in Journal of Texture Studies
Wiley, Hoboken., 44(2), 115-123.
https://doi.org/10.1111/jtxs.12003

Milašinović-Šeremešić M, Radosavljević M, Dokić L, Nikolić I, Soronja-Simović D. Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch. in Journal of Texture Studies. 2013;44(2):115-123.
doi:10.1111/jtxs.12003 .

Milašinović-Šeremešić, Marija, Radosavljević, Milica, Dokić, Ljubica, Nikolić, Ivana, Soronja-Simović, Dragana, "Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch" in Journal of Texture Studies, 44, no. 2 (2013):115-123,
https://doi.org/10.1111/jtxs.12003 . .

TY  - JOUR
AU  - Milašinović-Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Dokić, Ljubica
PY  - 2012
UR  - http://rik.mrizp.rs/handle/123456789/463
AB  - The objective of this study was to investigate molecular and functional properties of starches isolated from ZP maize genotypes of different genetic background. The protein, fat, ash and resistant starch contents were very low. The amylose content in the isolated starches of 10 ZP maize genotypes was characteristic for both types of maize starches, normal and waxy. The waxy type had the highest average molecular weight of amylopectin (4.84 x 108 Da). The onset temperature of gelatinisation values of starches of 10 ZP maize genotypes ranged from 62.1ºC to 65.0ºC. The waxy maize starch displayed a significantly higher enthalpy change for gelatinised starch (ΔH=18.1 J/g) than normal maize starches did (ΔH=13.6-15.6 J/g). Rapid Visco Analyser (RVA) profiles of starches of ZP maize genotypes were typical for both types of maize starches, normal and waxy.
AB  - Cilj ovog rada bio je da se ispitaju molekularne i funkcionalne karakteristike skroba izolovanih iz ZP genotipova kukuruza različite genetičke osnove. Sadržaj proteina, ulja, pepela, kao i rezistentnog skroba bio je veoma nizak. Sadržaj amiloze u izolovanim skrobovima bio karakterističan za normalne odnosno voštane kukuruzne skrobove. Voštani tip skroba (ZP 704wx) imao je najveću prosečnu molekulsku masu amilopektina (4,84 x 108). Početna temperatura želatinizacije skroba 10 ZP genotipova kretala se u rasponu od 62,1°C do 65,0°C. Voštani kukuruzni skrob imao je značajno veću promenu entalpije želatinizacije (ΔH= 18,1 J/g) u odnosu na normalne skrobove (ΔH=13,6-15,6 J/g). RVA profili skroba ZP genotipova bili su tipični za normalne, odnosno za voštani skrob kukuruza.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Starch properties of various ZP maize genotypes
T1  - Osobine skroba različitih ZP genotipova kukuruza
IS  - 43
SP  - 61
EP  - 68
DO  - 10.2298/APT1243061M
ER  - 

@article{
author = "Milašinović-Šeremešić, Marija and Radosavljević, Milica and Dokić, Ljubica",
year = "2012",
abstract = "The objective of this study was to investigate molecular and functional properties of starches isolated from ZP maize genotypes of different genetic background. The protein, fat, ash and resistant starch contents were very low. The amylose content in the isolated starches of 10 ZP maize genotypes was characteristic for both types of maize starches, normal and waxy. The waxy type had the highest average molecular weight of amylopectin (4.84 x 108 Da). The onset temperature of gelatinisation values of starches of 10 ZP maize genotypes ranged from 62.1ºC to 65.0ºC. The waxy maize starch displayed a significantly higher enthalpy change for gelatinised starch (ΔH=18.1 J/g) than normal maize starches did (ΔH=13.6-15.6 J/g). Rapid Visco Analyser (RVA) profiles of starches of ZP maize genotypes were typical for both types of maize starches, normal and waxy., Cilj ovog rada bio je da se ispitaju molekularne i funkcionalne karakteristike skroba izolovanih iz ZP genotipova kukuruza različite genetičke osnove. Sadržaj proteina, ulja, pepela, kao i rezistentnog skroba bio je veoma nizak. Sadržaj amiloze u izolovanim skrobovima bio karakterističan za normalne odnosno voštane kukuruzne skrobove. Voštani tip skroba (ZP 704wx) imao je najveću prosečnu molekulsku masu amilopektina (4,84 x 108). Početna temperatura želatinizacije skroba 10 ZP genotipova kretala se u rasponu od 62,1°C do 65,0°C. Voštani kukuruzni skrob imao je značajno veću promenu entalpije želatinizacije (ΔH= 18,1 J/g) u odnosu na normalne skrobove (ΔH=13,6-15,6 J/g). RVA profili skroba ZP genotipova bili su tipični za normalne, odnosno za voštani skrob kukuruza.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Starch properties of various ZP maize genotypes, Osobine skroba različitih ZP genotipova kukuruza",
number = "43",
pages = "61-68",
doi = "10.2298/APT1243061M"
}

Milašinović-Šeremešić, M., Radosavljević, M.,& Dokić, L.. (2012). Starch properties of various ZP maize genotypes. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(43), 61-68.
https://doi.org/10.2298/APT1243061M

Milašinović-Šeremešić M, Radosavljević M, Dokić L. Starch properties of various ZP maize genotypes. in Acta periodica technologica. 2012;(43):61-68.
doi:10.2298/APT1243061M .

Milašinović-Šeremešić, Marija, Radosavljević, Milica, Dokić, Ljubica, "Starch properties of various ZP maize genotypes" in Acta periodica technologica, no. 43 (2012):61-68,
https://doi.org/10.2298/APT1243061M . .

TY  - JOUR
AU  - Milašinović, Marija
AU  - Radosavljević, Milica
AU  - Dokić, Ljubica
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/342
AB  - In this study, resistant starch (RS), type 3, was prepared by the autoclaving and debranching of normal maize starch isolated from a selected ZP genotype. The objectives of this study were to optimize both starch autoclaving and debranching with pullulanase (PromozymeBrewQ) for the production of RS. Autoclaving at 120°C (30 min) increased the RS content of all samples, whereas freezing at -20°C did not have an obvious effect on the RS contents. The highest RS yield in the autoclaved starch samples was 7.0% after three autoclaving-cooling cycles. After pullulanase debranching at 50°C and retrogradation at 4°C, the RS yields ranged from 10.2 to 25.5 % in all samples (depending on the hydrolysis time). Debranched starch samples with a maximum RS yield of 25.5 % were obtained after a debranching time of 24 h. This study showed that starch from the selected ZP maize genotype is suitable for pullulanase treatment and RS preparation but that additional studies with a greater number of different treatments (incubation time/temperature) are necessary to manipulate and promote crystallization and enhance RS formation.
AB  - U ovom radu, rezistentan skrob (RS), tip 3, pripremljen je obradom u autoklavu i hidrolizom sa pululanazom iz normalnog kukuruznog skroba koji je izolovan iz odabranog ZP genotipa kukuruza. Predmet istraživanja je bio da se izvrši optimizacija tretmana obrade u autoklavu i hidrolize pululanazom (PromozymeBrewQ) u cilju dobijanja RS-a. Obrada u autoklavu na 120°C (30 min) je uticala na povećanje sadržaja RS-a u svim uzorcima, dok temperatura čuvanja od -20°C nije imala uticaja na njegov sadržaj. Najveći prinos RS-a u autoklaviranim uzorcima skroba je bio 7,0 % nakon tri ciklusa obrada u autoklavu-hlađenje. Nakon hidrolize pululanazom na 50 °C i retrogradacije na 4°C prinos RS-a u svim uzorcima se kretao od 10,2 do 25,5 % (zavisno od vremena hidrolize). Hidrolizovani uzorci skroba sa maksimalnim prinosom RS-a od 25,5 % određeni su nakon 24 časa inkubacije. Ovo istraživanje pokazuje da je skrob iz odabranog ZP genotipa kukuruza pogodan za hidrolizu pululanazom i dobijanje RS-a, ali su neophodna dalja istraživanja sa većim brojem različitih tretmana (vreme/temperatura inkubacije) u cilju poboljšanja procesa kristalizacije i povećanja prinosa RS-a.
PB  - Srpsko hemijsko društvo, Beograd
T2  - Journal of the Serbian Chemical Society
T1  - Effects of autoclaving and pullulanase debranching on the resistant starch yield of normal maize starch
T1  - Uticaj obrade u autoklavu i hidrolize pululanazom na prinos rezistentnog skroba iz normalnog kukuruznog skroba
VL  - 75
IS  - 4
SP  - 449
EP  - 458
DO  - 10.2298/JSC090904027M
ER  - 

@article{
author = "Milašinović, Marija and Radosavljević, Milica and Dokić, Ljubica",
year = "2010",
abstract = "In this study, resistant starch (RS), type 3, was prepared by the autoclaving and debranching of normal maize starch isolated from a selected ZP genotype. The objectives of this study were to optimize both starch autoclaving and debranching with pullulanase (PromozymeBrewQ) for the production of RS. Autoclaving at 120°C (30 min) increased the RS content of all samples, whereas freezing at -20°C did not have an obvious effect on the RS contents. The highest RS yield in the autoclaved starch samples was 7.0% after three autoclaving-cooling cycles. After pullulanase debranching at 50°C and retrogradation at 4°C, the RS yields ranged from 10.2 to 25.5 % in all samples (depending on the hydrolysis time). Debranched starch samples with a maximum RS yield of 25.5 % were obtained after a debranching time of 24 h. This study showed that starch from the selected ZP maize genotype is suitable for pullulanase treatment and RS preparation but that additional studies with a greater number of different treatments (incubation time/temperature) are necessary to manipulate and promote crystallization and enhance RS formation., U ovom radu, rezistentan skrob (RS), tip 3, pripremljen je obradom u autoklavu i hidrolizom sa pululanazom iz normalnog kukuruznog skroba koji je izolovan iz odabranog ZP genotipa kukuruza. Predmet istraživanja je bio da se izvrši optimizacija tretmana obrade u autoklavu i hidrolize pululanazom (PromozymeBrewQ) u cilju dobijanja RS-a. Obrada u autoklavu na 120°C (30 min) je uticala na povećanje sadržaja RS-a u svim uzorcima, dok temperatura čuvanja od -20°C nije imala uticaja na njegov sadržaj. Najveći prinos RS-a u autoklaviranim uzorcima skroba je bio 7,0 % nakon tri ciklusa obrada u autoklavu-hlađenje. Nakon hidrolize pululanazom na 50 °C i retrogradacije na 4°C prinos RS-a u svim uzorcima se kretao od 10,2 do 25,5 % (zavisno od vremena hidrolize). Hidrolizovani uzorci skroba sa maksimalnim prinosom RS-a od 25,5 % određeni su nakon 24 časa inkubacije. Ovo istraživanje pokazuje da je skrob iz odabranog ZP genotipa kukuruza pogodan za hidrolizu pululanazom i dobijanje RS-a, ali su neophodna dalja istraživanja sa većim brojem različitih tretmana (vreme/temperatura inkubacije) u cilju poboljšanja procesa kristalizacije i povećanja prinosa RS-a.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "Journal of the Serbian Chemical Society",
title = "Effects of autoclaving and pullulanase debranching on the resistant starch yield of normal maize starch, Uticaj obrade u autoklavu i hidrolize pululanazom na prinos rezistentnog skroba iz normalnog kukuruznog skroba",
volume = "75",
number = "4",
pages = "449-458",
doi = "10.2298/JSC090904027M"
}

Milašinović, M., Radosavljević, M.,& Dokić, L.. (2010). Effects of autoclaving and pullulanase debranching on the resistant starch yield of normal maize starch. in Journal of the Serbian Chemical Society
Srpsko hemijsko društvo, Beograd., 75(4), 449-458.
https://doi.org/10.2298/JSC090904027M

Milašinović M, Radosavljević M, Dokić L. Effects of autoclaving and pullulanase debranching on the resistant starch yield of normal maize starch. in Journal of the Serbian Chemical Society. 2010;75(4):449-458.
doi:10.2298/JSC090904027M .

Milašinović, Marija, Radosavljević, Milica, Dokić, Ljubica, "Effects of autoclaving and pullulanase debranching on the resistant starch yield of normal maize starch" in Journal of the Serbian Chemical Society, 75, no. 4 (2010):449-458,
https://doi.org/10.2298/JSC090904027M . .

TY  - JOUR
AU  - Milašinović, Marija
AU  - Radosavljević, Milica
AU  - Dokić, Ljubica
AU  - Jakovljević, Jovan
PY  - 2007
UR  - http://rik.mrizp.rs/handle/123456789/193
AB  - Basic chemical composition, physical and wet-milling properties of twelve the most widely grown ZP maize hybrids were studied. Starch yields of studied maize hybrids ranged from 58.8% in ZP 633 to 69.0% in ZP 808, while the highest (13,5%), i.e. lowest (5,3%) gluten yields were detected in ZP 633, i.e. ZP 808, respectively. The hybrids with the highest starch yield did not as a rule have the highest starch recovery and the increase of starch yield and recovery resulted in the decrease of gluten yield. The protein content was low in recovered starches ( lt 0,3%) pointing out to high quality of produced starches. Among the chemical composition parameters only starch content significantly affected the starch yield and negatively affected the gluten yield. Physical properties of the grain such as test weight, kernel density and hardness significantly affected starch yield and recovery. Hybrids with a lower test weight and density and a greater proportion of soft endosperm fraction had a higher yield, recovery and purity of starch. Equations of linear and multiple regression analyses were developed and they can be applied in the prediction of the grain wet milling properties, i.e. of starch yield, recovery and purity.
PB  - Maydica-Ist Sper Cerealicoltur, Bergamo
T2  - Maydica
T1  - Wet-milling properties of ZP maize hybrids
VL  - 52
IS  - 3
SP  - 289
EP  - 292
UR  - https://hdl.handle.net/21.15107/rcub_rik_193
ER  - 

@article{
author = "Milašinović, Marija and Radosavljević, Milica and Dokić, Ljubica and Jakovljević, Jovan",
year = "2007",
abstract = "Basic chemical composition, physical and wet-milling properties of twelve the most widely grown ZP maize hybrids were studied. Starch yields of studied maize hybrids ranged from 58.8% in ZP 633 to 69.0% in ZP 808, while the highest (13,5%), i.e. lowest (5,3%) gluten yields were detected in ZP 633, i.e. ZP 808, respectively. The hybrids with the highest starch yield did not as a rule have the highest starch recovery and the increase of starch yield and recovery resulted in the decrease of gluten yield. The protein content was low in recovered starches ( lt 0,3%) pointing out to high quality of produced starches. Among the chemical composition parameters only starch content significantly affected the starch yield and negatively affected the gluten yield. Physical properties of the grain such as test weight, kernel density and hardness significantly affected starch yield and recovery. Hybrids with a lower test weight and density and a greater proportion of soft endosperm fraction had a higher yield, recovery and purity of starch. Equations of linear and multiple regression analyses were developed and they can be applied in the prediction of the grain wet milling properties, i.e. of starch yield, recovery and purity.",
publisher = "Maydica-Ist Sper Cerealicoltur, Bergamo",
journal = "Maydica",
title = "Wet-milling properties of ZP maize hybrids",
volume = "52",
number = "3",
pages = "289-292",
url = "https://hdl.handle.net/21.15107/rcub_rik_193"
}

Milašinović, M., Radosavljević, M., Dokić, L.,& Jakovljević, J.. (2007). Wet-milling properties of ZP maize hybrids. in Maydica
Maydica-Ist Sper Cerealicoltur, Bergamo., 52(3), 289-292.
https://hdl.handle.net/21.15107/rcub_rik_193

Milašinović M, Radosavljević M, Dokić L, Jakovljević J. Wet-milling properties of ZP maize hybrids. in Maydica. 2007;52(3):289-292.
https://hdl.handle.net/21.15107/rcub_rik_193 .

Milašinović, Marija, Radosavljević, Milica, Dokić, Ljubica, Jakovljević, Jovan, "Wet-milling properties of ZP maize hybrids" in Maydica, 52, no. 3 (2007):289-292,
https://hdl.handle.net/21.15107/rcub_rik_193 .

TY  - JOUR
AU  - Milašinović, Marija
AU  - Radosavljević, Milica
AU  - Jakovljević, Jovan
AU  - Dokić, Ljubica
PY  - 2006
UR  - http://rik.mrizp.rs/handle/123456789/135
AB  - Chemical (amylose and amylopectin content) and functional (rheological) properties of starch from six different ZP maize genotypes were determined. Results of technological characteristics of the selected genotypes in wet-milling (starch yield, recovery and purity) are presented too. Obtained results show that the starch yield of the selected genotypes ranged from 62.2% in ZP Rumenka to 69.8% in ZP 808, which corresponded to starch recovery in the amount of 92.4%, and 95.2%, respectively. The protein content as an important quality factor and a purity indicator of isolated starches was very low (0.13-0.25%). The starches from genotypes ZP 341, ZP 434, ZP 578, ZP 808, ZP Rumenka approximately contained 24% of amylose and 76% of amylopectin, and the waxy hybrid ZP 704wx contained the starch composed of 1% of amylose and 99% of amylopectin. Furthermore, differences in rheological characteristics of these starches were found too. The maximum viscosity of starch paste ranged from 830BJ in normal starch in the genotype ZP 578 to 1210BJ in waxy starch in the genotype ZP 704wx.
AB  - Ispitivane su hemijske (sadržaj amiloze i amilopektina) i funkcionalne (reološke) karakteristike skroba šest različitih ZP genotipova kukuruza. Prikazane su i tehnološke karakteristike zrna odabranih genotipova u skrobarskoj preradi (prinos, iskorišćenje i čistoća skroba). Rezultati su pokazali da se prinos skroba ispitivanih genotipova kretao u rasponu od 62,2% (ZP Rumenka) do 69,8% (ZP 808), što odgovara iskorišćenju od 92,4%, odnosno 95,2%. Sadržaj proteina kao važan parametar kvaliteta i čistoće dobijenog skroba bio je veoma nizak i kretao se od 0,13 do 0,25%. Skrobovi izolovani iz zrna genotipova ZP 341, ZP 434, ZP 578, ZP 808, ZP Rumenka sadrže oko 24% amiloze i 76% amilopektina, dok hibrid ZP 704wx sadrži skrob koga čini 1% amiloze i 99% amilopektina. Pored toga, utvrđeno je da postoje razlike i u reološkim karakteristikama ispitivanih skrobova. Maksimalan viskozitet skrobne paste kretao se od 830BJ kod normalnog skroba genotipa ZP 578 do 1210BJ kod voštanog skroba genotipa ZP 704wx.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Starch characterization of ZP maize genotypes
T1  - Karakterizacija skroba ZP genotipova kukuruza
VL  - 67
IS  - 3
SP  - 25
EP  - 33
UR  - https://hdl.handle.net/21.15107/rcub_rik_135
ER  - 

@article{
author = "Milašinović, Marija and Radosavljević, Milica and Jakovljević, Jovan and Dokić, Ljubica",
year = "2006",
abstract = "Chemical (amylose and amylopectin content) and functional (rheological) properties of starch from six different ZP maize genotypes were determined. Results of technological characteristics of the selected genotypes in wet-milling (starch yield, recovery and purity) are presented too. Obtained results show that the starch yield of the selected genotypes ranged from 62.2% in ZP Rumenka to 69.8% in ZP 808, which corresponded to starch recovery in the amount of 92.4%, and 95.2%, respectively. The protein content as an important quality factor and a purity indicator of isolated starches was very low (0.13-0.25%). The starches from genotypes ZP 341, ZP 434, ZP 578, ZP 808, ZP Rumenka approximately contained 24% of amylose and 76% of amylopectin, and the waxy hybrid ZP 704wx contained the starch composed of 1% of amylose and 99% of amylopectin. Furthermore, differences in rheological characteristics of these starches were found too. The maximum viscosity of starch paste ranged from 830BJ in normal starch in the genotype ZP 578 to 1210BJ in waxy starch in the genotype ZP 704wx., Ispitivane su hemijske (sadržaj amiloze i amilopektina) i funkcionalne (reološke) karakteristike skroba šest različitih ZP genotipova kukuruza. Prikazane su i tehnološke karakteristike zrna odabranih genotipova u skrobarskoj preradi (prinos, iskorišćenje i čistoća skroba). Rezultati su pokazali da se prinos skroba ispitivanih genotipova kretao u rasponu od 62,2% (ZP Rumenka) do 69,8% (ZP 808), što odgovara iskorišćenju od 92,4%, odnosno 95,2%. Sadržaj proteina kao važan parametar kvaliteta i čistoće dobijenog skroba bio je veoma nizak i kretao se od 0,13 do 0,25%. Skrobovi izolovani iz zrna genotipova ZP 341, ZP 434, ZP 578, ZP 808, ZP Rumenka sadrže oko 24% amiloze i 76% amilopektina, dok hibrid ZP 704wx sadrži skrob koga čini 1% amiloze i 99% amilopektina. Pored toga, utvrđeno je da postoje razlike i u reološkim karakteristikama ispitivanih skrobova. Maksimalan viskozitet skrobne paste kretao se od 830BJ kod normalnog skroba genotipa ZP 578 do 1210BJ kod voštanog skroba genotipa ZP 704wx.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Starch characterization of ZP maize genotypes, Karakterizacija skroba ZP genotipova kukuruza",
volume = "67",
number = "3",
pages = "25-33",
url = "https://hdl.handle.net/21.15107/rcub_rik_135"
}

Milašinović, M., Radosavljević, M., Jakovljević, J.,& Dokić, L.. (2006). Starch characterization of ZP maize genotypes. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 67(3), 25-33.
https://hdl.handle.net/21.15107/rcub_rik_135

Milašinović M, Radosavljević M, Jakovljević J, Dokić L. Starch characterization of ZP maize genotypes. in Journal of Scientific Agricultural Research. 2006;67(3):25-33.
https://hdl.handle.net/21.15107/rcub_rik_135 .

Milašinović, Marija, Radosavljević, Milica, Jakovljević, Jovan, Dokić, Ljubica, "Starch characterization of ZP maize genotypes" in Journal of Scientific Agricultural Research, 67, no. 3 (2006):25-33,
https://hdl.handle.net/21.15107/rcub_rik_135 .

TY  - JOUR
AU  - Radosavljević, Milica
AU  - Milašinović, Marija
AU  - Jakovljević, Jovan
AU  - Dokić, Ljubica
PY  - 2005
UR  - http://rik.mrizp.rs/handle/123456789/92
AB  - Wet milling properties of 10 widely grown ZP maize hybrids and the amylose content of produced starch were investigated in this study. The starch yield varied from 57.3% in the hybrid ZP 633 to 69.0% in the hybrid ZP 808. Depending on the observed hybrid, the amylose content ranged from 23.3 to 26.0%, what is characteristic for normal maize starch. High starch yields and high recoveries, as well as, a low level of proteins in obtained starches  lt 0.4) indicate the efficiency of the applied wet milling procedure in the evaluation of the utilizable value of ZP maize hybrids.
PB  - Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Savremena poljoprivreda
T1  - A laboratory wet-milling procedure of ZP maize hybrids
VL  - 54
IS  - 3-4
SP  - 482
EP  - 486
UR  - https://hdl.handle.net/21.15107/rcub_rik_92
ER  - 

@article{
author = "Radosavljević, Milica and Milašinović, Marija and Jakovljević, Jovan and Dokić, Ljubica",
year = "2005",
abstract = "Wet milling properties of 10 widely grown ZP maize hybrids and the amylose content of produced starch were investigated in this study. The starch yield varied from 57.3% in the hybrid ZP 633 to 69.0% in the hybrid ZP 808. Depending on the observed hybrid, the amylose content ranged from 23.3 to 26.0%, what is characteristic for normal maize starch. High starch yields and high recoveries, as well as, a low level of proteins in obtained starches  lt 0.4) indicate the efficiency of the applied wet milling procedure in the evaluation of the utilizable value of ZP maize hybrids.",
publisher = "Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Savremena poljoprivreda",
title = "A laboratory wet-milling procedure of ZP maize hybrids",
volume = "54",
number = "3-4",
pages = "482-486",
url = "https://hdl.handle.net/21.15107/rcub_rik_92"
}

Radosavljević, M., Milašinović, M., Jakovljević, J.,& Dokić, L.. (2005). A laboratory wet-milling procedure of ZP maize hybrids. in Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 54(3-4), 482-486.
https://hdl.handle.net/21.15107/rcub_rik_92

Radosavljević M, Milašinović M, Jakovljević J, Dokić L. A laboratory wet-milling procedure of ZP maize hybrids. in Savremena poljoprivreda. 2005;54(3-4):482-486.
https://hdl.handle.net/21.15107/rcub_rik_92 .

Radosavljević, Milica, Milašinović, Marija, Jakovljević, Jovan, Dokić, Ljubica, "A laboratory wet-milling procedure of ZP maize hybrids" in Savremena poljoprivreda, 54, no. 3-4 (2005):482-486,
https://hdl.handle.net/21.15107/rcub_rik_92 .