Milašinović, Marija

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  • Milašinović, Marija (19)

Author's Bibliography

Grain characteristics and composition of maize specialty hybrids

Žilić, Slađana; Milašinović, Marija; Terzić, D.; Ignjatović-Micić, Dragana; Barać, Miroljub

(Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid, 2011)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Milašinović, Marija
AU  - Terzić, D.
AU  - Ignjatović-Micić, Dragana
AU  - Barać, Miroljub
PY  - 2011
UR  - http://rik.mrizp.rs/handle/123456789/360
AB  - Improved nutritive and technological maize grain value is very important for its use in diets. In this work, the chemical composition and potential beneficial components, including total and soluble proteins, tryptophan, starch, sugars (sucrose and reducing sugars), and fibres were investigated in flour of eight specialty maize hybrids from Maize Research Institute Zemun Polje (ZP): two sweet, popping, red, white, waxy, yellow semiflint and yellow dent maize hybrids. In addition, digestibility of grain dry matter and viscosity of maize flour were determined. The highest nutritive value was recorded in sweet maize hybrids ZP 504su and ZP 531su which had the highest content of total protein, albumin, tryptophan, sugars and dietary fibres. Besides, low content of starch (55.32% and 54.59%, respectively) and lignin (0.39% and 0.45%) affected the highest dry matter digestibility (92.69% and 91.07%) of sweet maize flour. However, functional properties of ZP sweet hybrids were not satisfactory for food and industrial applications. In contrast, flour of ZP waxy maize hybrid was characterised by a clear and a high peak viscosity. All hybrids could be classified according to the sucrose content in three groups: a) > 4% (sweet and red hybrids-ZP 504su, ZP Rumenka), b) from 3 to 4% (waxy, standard dent and semi flint hybrids-ZP 704wx, ZP 434, ZP 633) and c) from 2 to 3% (sweet, white and popping maize hybrids-ZP 531su, ZP 74b, ZP 611k).alpha-Zein was the dominant protein fraction in all genotypes except the sweet maize hybrids, making 22.45% to 29.25% of the total protein content.
PB  - Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid
T2  - Spanish Journal of Agricultural Research
T1  - Grain characteristics and composition of maize specialty hybrids
VL  - 9
IS  - 1
SP  - 230
EP  - 241
ER  - 
@article{
author = "Žilić, Slađana and Milašinović, Marija and Terzić, D. and Ignjatović-Micić, Dragana and Barać, Miroljub",
year = "2011",
url = "http://rik.mrizp.rs/handle/123456789/360",
abstract = "Improved nutritive and technological maize grain value is very important for its use in diets. In this work, the chemical composition and potential beneficial components, including total and soluble proteins, tryptophan, starch, sugars (sucrose and reducing sugars), and fibres were investigated in flour of eight specialty maize hybrids from Maize Research Institute Zemun Polje (ZP): two sweet, popping, red, white, waxy, yellow semiflint and yellow dent maize hybrids. In addition, digestibility of grain dry matter and viscosity of maize flour were determined. The highest nutritive value was recorded in sweet maize hybrids ZP 504su and ZP 531su which had the highest content of total protein, albumin, tryptophan, sugars and dietary fibres. Besides, low content of starch (55.32% and 54.59%, respectively) and lignin (0.39% and 0.45%) affected the highest dry matter digestibility (92.69% and 91.07%) of sweet maize flour. However, functional properties of ZP sweet hybrids were not satisfactory for food and industrial applications. In contrast, flour of ZP waxy maize hybrid was characterised by a clear and a high peak viscosity. All hybrids could be classified according to the sucrose content in three groups: a) > 4% (sweet and red hybrids-ZP 504su, ZP Rumenka), b) from 3 to 4% (waxy, standard dent and semi flint hybrids-ZP 704wx, ZP 434, ZP 633) and c) from 2 to 3% (sweet, white and popping maize hybrids-ZP 531su, ZP 74b, ZP 611k).alpha-Zein was the dominant protein fraction in all genotypes except the sweet maize hybrids, making 22.45% to 29.25% of the total protein content.",
publisher = "Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid",
journal = "Spanish Journal of Agricultural Research",
title = "Grain characteristics and composition of maize specialty hybrids",
volume = "9",
number = "1",
pages = "230-241"
}
Žilić, S., Milašinović, M., Terzić, D., Ignjatović-Micić, D.,& Barać, M. (2011). Grain characteristics and composition of maize specialty hybrids.
Spanish Journal of Agricultural Research
Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid., 9(1), 230-241.
Žilić S, Milašinović M, Terzić D, Ignjatović-Micić D, Barać M. Grain characteristics and composition of maize specialty hybrids. Spanish Journal of Agricultural Research. 2011;9(1):230-241
Žilić Slađana, Milašinović Marija, Terzić D., Ignjatović-Micić Dragana, Barać Miroljub, "Grain characteristics and composition of maize specialty hybrids" Spanish Journal of Agricultural Research, 9, no. 1 (2011):230-241
21
25

Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize

Žilić, Slađana; Milašinović, Marija; Ignjatović-Micić, Dragana; Nikolić, Valentina; Hadži-Tašković-Šukalović, Vesna; Maksimović, Milan

(Faculty Food Technology Biotechnology, Zagreb, 2010)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Milašinović, Marija
AU  - Ignjatović-Micić, Dragana
AU  - Nikolić, 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
ER  - 
@article{
author = "Žilić, Slađana and Milašinović, Marija and Ignjatović-Micić, Dragana and Nikolić, Valentina and Hadži-Tašković-Šukalović, Vesna and Maksimović, Milan",
year = "2010",
url = "http://rik.mrizp.rs/handle/123456789/338",
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"
}
Žilić, S., Milašinović, M., Ignjatović-Micić, D., Nikolić, 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.
Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 48(2), 198-206.
Žilić S, Milašinović M, Ignjatović-Micić D, Nikolić V, Hadži-Tašković-Šukalović V, Maksimović M. Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize. Food Technology and Biotechnology. 2010;48(2):198-206
Žilić Slađana, Milašinović Marija, Ignjatović-Micić Dragana, Nikolić Valentina, Hadži-Tašković-Šukalović Vesna, Maksimović Milan, "Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize" Food Technology and Biotechnology, 48, no. 2 (2010):198-206
9
12

Genetic variability as background for the achievements and prospects of the maize utilisation development

Radosavljević, Milica; Bekrić, Vitomir; Milašinović, Marija; Pajić, Zorica; Filipović, Milomir; Todorović, Goran

(Društvo genetičara Srbije, Beograd, 2010)

TY  - JOUR
AU  - Radosavljević, Milica
AU  - Bekrić, Vitomir
AU  - Milašinović, Marija
AU  - Pajić, Zorica
AU  - Filipović, Milomir
AU  - Todorović, Goran
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/334
AB  - Maize is one of the most important crops, and as such, one of the most significant naturally renewable carbohydrate raw materials of energy and numerous very different products. The dominance and superiority of maize are primarily caused by the extremely wide, very diversified and enormous possibilities of its utilisation. Previous accomplishments are presented and prospective developments of the maize chemistry and technology, i.e. maize utilisation in our country and worldwide were discussed in the present study. The objective of this study was to advert to this section of science that is full of real and great challenges. Changes in the maize production and utilisation are described. Some very important questions were asked, such as: what is it that makes maize such a valuable, naturally renewable raw material, how and why do we sow maize and harvest energy and products?.
AB  - Kukuruz je je jedna od najznačajnijih gajenih biljaka i kao takav ujedno i jedna od najznačajnijih prirodno obnovljivih ugljenohidratnih sirovina energije i jako velikog broja veoma različitih proizvoda. Dominacija i superiorni položaj kukuruza uslovljeni su izuzetno širokim, veoma raznovrsnim i ogromnim mogućnostima njegovog korišćenja. U ovom radu su prikazana dosadašnja dostignuća i diskutovane su perspektive budućeg razvoja hemije i tehnologije kukuruza, odnosno korišćenja kukuruza u našoj zemlji i u svetu. Cilj rada je bio da skrene pažnja na ovaj sektor nauke koji je pun pravih i velikih izazova. Opisane su promene u proizvodnji i korišćenju kukuruza. Postavljena su i neka od veoma važnih pitanja kao na primer: šta je to što čini kukuruz toliko i tako vrednom prirodnoobnovljivom sirovinom, šta je to kvalitet zrna kukuruza, kako i zašto sejemo kukuruz a žanjemo energiju i proizvode?.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Genetic variability as background for the achievements and prospects of the maize utilisation development
T1  - Genetička varijabilnost kao osnova za dostignuća i perspektive razvoja korišćenja kukuruza
VL  - 42
IS  - 1
SP  - 119
EP  - 136
DO  - 10.2298/GENSR1001119R
ER  - 
@article{
author = "Radosavljević, Milica and Bekrić, Vitomir and Milašinović, Marija and Pajić, Zorica and Filipović, Milomir and Todorović, Goran",
year = "2010",
url = "http://rik.mrizp.rs/handle/123456789/334",
abstract = "Maize is one of the most important crops, and as such, one of the most significant naturally renewable carbohydrate raw materials of energy and numerous very different products. The dominance and superiority of maize are primarily caused by the extremely wide, very diversified and enormous possibilities of its utilisation. Previous accomplishments are presented and prospective developments of the maize chemistry and technology, i.e. maize utilisation in our country and worldwide were discussed in the present study. The objective of this study was to advert to this section of science that is full of real and great challenges. Changes in the maize production and utilisation are described. Some very important questions were asked, such as: what is it that makes maize such a valuable, naturally renewable raw material, how and why do we sow maize and harvest energy and products?., Kukuruz je je jedna od najznačajnijih gajenih biljaka i kao takav ujedno i jedna od najznačajnijih prirodno obnovljivih ugljenohidratnih sirovina energije i jako velikog broja veoma različitih proizvoda. Dominacija i superiorni položaj kukuruza uslovljeni su izuzetno širokim, veoma raznovrsnim i ogromnim mogućnostima njegovog korišćenja. U ovom radu su prikazana dosadašnja dostignuća i diskutovane su perspektive budućeg razvoja hemije i tehnologije kukuruza, odnosno korišćenja kukuruza u našoj zemlji i u svetu. Cilj rada je bio da skrene pažnja na ovaj sektor nauke koji je pun pravih i velikih izazova. Opisane su promene u proizvodnji i korišćenju kukuruza. Postavljena su i neka od veoma važnih pitanja kao na primer: šta je to što čini kukuruz toliko i tako vrednom prirodnoobnovljivom sirovinom, šta je to kvalitet zrna kukuruza, kako i zašto sejemo kukuruz a žanjemo energiju i proizvode?.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Genetic variability as background for the achievements and prospects of the maize utilisation development, Genetička varijabilnost kao osnova za dostignuća i perspektive razvoja korišćenja kukuruza",
volume = "42",
number = "1",
pages = "119-136",
doi = "10.2298/GENSR1001119R"
}
Radosavljević, M., Bekrić, V., Milašinović, M., Pajić, Z., Filipović, M.,& Todorović, G. (2010). Genetička varijabilnost kao osnova za dostignuća i perspektive razvoja korišćenja kukuruza.
Genetika
Društvo genetičara Srbije, Beograd., 42(1), 119-136.
https://doi.org/10.2298/GENSR1001119R
Radosavljević M, Bekrić V, Milašinović M, Pajić Z, Filipović M, Todorović G. Genetička varijabilnost kao osnova za dostignuća i perspektive razvoja korišćenja kukuruza. Genetika. 2010;42(1):119-136
Radosavljević Milica, Bekrić Vitomir, Milašinović Marija, Pajić Zorica, Filipović Milomir, Todorović Goran, "Genetička varijabilnost kao osnova za dostignuća i perspektive razvoja korišćenja kukuruza" Genetika, 42, no. 1 (2010):119-136,
https://doi.org/10.2298/GENSR1001119R .
2
1
6

Effects of autoclaving and pullulanase debranching on the resistant starch yield of normal maize starch

Milašinović, Marija; Radosavljević, Milica; Dokić, Ljubica

(Srpsko hemijsko društvo, Beograd, 2010)

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",
url = "http://rik.mrizp.rs/handle/123456789/342",
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). Uticaj obrade u autoklavu i hidrolize pululanazom na prinos rezistentnog skroba iz normalnog kukuruznog skroba.
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. Uticaj obrade u autoklavu i hidrolize pululanazom na prinos rezistentnog skroba iz normalnog kukuruznog skroba. Journal of the Serbian Chemical Society. 2010;75(4):449-458
Milašinović Marija, Radosavljević Milica, Dokić Ljubica, "Uticaj obrade u autoklavu i hidrolize pululanazom na prinos rezistentnog skroba iz normalnog kukuruznog skroba" Journal of the Serbian Chemical Society, 75, no. 4 (2010):449-458,
https://doi.org/10.2298/JSC090904027M .
16
15
21

Characterisation of different maize hybrids for bioethanol and starch production

Radosavljević, Milica; Mojović, Ljiljana; Nikolić, Valentina; Milašinović, Marija; Rakin, M.; Todorović, Goran

(2010)

TY  - CONF
AU  - Radosavljević, Milica
AU  - Mojović, Ljiljana
AU  - Nikolić, Valentina
AU  - Milašinović, Marija
AU  - Rakin, M.
AU  - Todorović, Goran
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/316
AB  - The suitability of selected ZP maize hybrids for bioethanol and starch production was studied. The composition, physical and chemical traits, and the alcoholic fermentation of the maize hybrids hydrolysates were studied using Saccharomyces cerevisiae var. ellipsoideus yeast. The hybrid ZP 434 achieved the highest ethanol yield of 90.2% of the theoretical yield after 34 hr of fermentation, the maximum yield of 65.16%, and starch recovery of 93.14%. The hybrid ZP 544 obtained the lowest ethanol yield of 69.32%. The similar ethanol yield (approximately 79%) was also detected in Hybrids ZP 704wx and ZP 341 obtained similar ethanol yield of ≈ 79%, but differed very much on their starch content. The highest (74.13%) and the lowest (69%) starch contents were determined in hybrids ZP 704wx and ZP 341, respectively. This is an abstract of a paper presented at the 19th International Congress of Chemical and Process Engineering and 7th European Congress of Chemical Engineering (Prague, Czech Republic 8/28/2010-9/1/2010).
C3  - 19th International Congress of Chemical and Process Engineering, CHISA 2010 and 7th European Congres
T1  - Characterisation of different maize hybrids for bioethanol and starch production
ER  - 
@conference{
author = "Radosavljević, Milica and Mojović, Ljiljana and Nikolić, Valentina and Milašinović, Marija and Rakin, M. and Todorović, Goran",
year = "2010",
url = "http://rik.mrizp.rs/handle/123456789/316",
abstract = "The suitability of selected ZP maize hybrids for bioethanol and starch production was studied. The composition, physical and chemical traits, and the alcoholic fermentation of the maize hybrids hydrolysates were studied using Saccharomyces cerevisiae var. ellipsoideus yeast. The hybrid ZP 434 achieved the highest ethanol yield of 90.2% of the theoretical yield after 34 hr of fermentation, the maximum yield of 65.16%, and starch recovery of 93.14%. The hybrid ZP 544 obtained the lowest ethanol yield of 69.32%. The similar ethanol yield (approximately 79%) was also detected in Hybrids ZP 704wx and ZP 341 obtained similar ethanol yield of ≈ 79%, but differed very much on their starch content. The highest (74.13%) and the lowest (69%) starch contents were determined in hybrids ZP 704wx and ZP 341, respectively. This is an abstract of a paper presented at the 19th International Congress of Chemical and Process Engineering and 7th European Congress of Chemical Engineering (Prague, Czech Republic 8/28/2010-9/1/2010).",
journal = "19th International Congress of Chemical and Process Engineering, CHISA 2010 and 7th European Congres",
title = "Characterisation of different maize hybrids for bioethanol and starch production"
}
Radosavljević, M., Mojović, L., Nikolić, V., Milašinović, M., Rakin, M.,& Todorović, G. (2010). Characterisation of different maize hybrids for bioethanol and starch production.
19th International Congress of Chemical and Process Engineering, CHISA 2010 and 7th European Congres.
Radosavljević M, Mojović L, Nikolić V, Milašinović M, Rakin M, Todorović G. Characterisation of different maize hybrids for bioethanol and starch production. 19th International Congress of Chemical and Process Engineering, CHISA 2010 and 7th European Congres. 2010;
Radosavljević Milica, Mojović Ljiljana, Nikolić Valentina, Milašinović Marija, Rakin M., Todorović Goran, "Characterisation of different maize hybrids for bioethanol and starch production" 19th International Congress of Chemical and Process Engineering, CHISA 2010 and 7th European Congres (2010)

ZP maize hybrids as a raw material for the bioethanol production

Radosavljević, Milica; Mojović, Ljiljana; Rakin, Marica; Milašinović, Marija

(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2009)

TY  - JOUR
AU  - Radosavljević, Milica
AU  - Mojović, Ljiljana
AU  - Rakin, Marica
AU  - Milašinović, Marija
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/289
AB  - The interest in maize as an ethanol producing plant was caused by the energetic crisis and restored as early as the beginning of the 1970s. The production of bioethanol as a fuel has been expanding for the last ten years. Renew ability of maze as a raw material and growing environmental pollution by oil products represent two principal reasons for maize becoming one of the major raw materials for the energy production. According to the insight into the development of the research work on the improvement of maize utilization, the objective of the present study was set up. The objective was to observe grain quality and fitness of ZP maize hybrids of a different genetic background in order to use them in the bioethanol production. The results obtained on the chemical composition, physical and fermentable properties of grain of selected ZP maize hybrids were presented in this study.
AB  - Interesovanje za kukuruz kao etanol produkujuću biljku uzrokovano je energetskom krizom i obnovljeno je još početkom 1970-ih godina. Poslednjih desetak godina proizvodnja bioetanola za gorivo je u sve većoj ekspanziji. Obnovljivost kukuruza kao sirovine i sve veća zagađenost životne sredine produktima nafte predstavljaju dva osnovna razloga da on postaje jedna od glavnih sirovina za proizvodnju energije. Sagledavajući perspektivu razvoja istraživačkog rada na unapređenju korišćenja kukuruza za cilj ovog rada je postavljeno da se ispita kvalitet zrna i pogodnost ZP hibrida kukuruza različite genetičke osnove za proizvodnju bioetanola. U radu su prikazani rezultati ispitivanja hemijskog sastava, fizičkih i fermentacionih karakteristika zrna odabranih ZP hibrida kukuruza.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - ZP maize hybrids as a raw material for the bioethanol production
T1  - ZP hibridi kukuruz kao sirovina za proizvodnju bioetanola
VL  - 13
IS  - 1
SP  - 45
EP  - 49
ER  - 
@article{
author = "Radosavljević, Milica and Mojović, Ljiljana and Rakin, Marica and Milašinović, Marija",
year = "2009",
url = "http://rik.mrizp.rs/handle/123456789/289",
abstract = "The interest in maize as an ethanol producing plant was caused by the energetic crisis and restored as early as the beginning of the 1970s. The production of bioethanol as a fuel has been expanding for the last ten years. Renew ability of maze as a raw material and growing environmental pollution by oil products represent two principal reasons for maize becoming one of the major raw materials for the energy production. According to the insight into the development of the research work on the improvement of maize utilization, the objective of the present study was set up. The objective was to observe grain quality and fitness of ZP maize hybrids of a different genetic background in order to use them in the bioethanol production. The results obtained on the chemical composition, physical and fermentable properties of grain of selected ZP maize hybrids were presented in this study., Interesovanje za kukuruz kao etanol produkujuću biljku uzrokovano je energetskom krizom i obnovljeno je još početkom 1970-ih godina. Poslednjih desetak godina proizvodnja bioetanola za gorivo je u sve većoj ekspanziji. Obnovljivost kukuruza kao sirovine i sve veća zagađenost životne sredine produktima nafte predstavljaju dva osnovna razloga da on postaje jedna od glavnih sirovina za proizvodnju energije. Sagledavajući perspektivu razvoja istraživačkog rada na unapređenju korišćenja kukuruza za cilj ovog rada je postavljeno da se ispita kvalitet zrna i pogodnost ZP hibrida kukuruza različite genetičke osnove za proizvodnju bioetanola. U radu su prikazani rezultati ispitivanja hemijskog sastava, fizičkih i fermentacionih karakteristika zrna odabranih ZP hibrida kukuruza.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "ZP maize hybrids as a raw material for the bioethanol production, ZP hibridi kukuruz kao sirovina za proizvodnju bioetanola",
volume = "13",
number = "1",
pages = "45-49"
}
Radosavljević, M., Mojović, L., Rakin, M.,& Milašinović, M. (2009). ZP hibridi kukuruz kao sirovina za proizvodnju bioetanola.
Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 13(1), 45-49.
Radosavljević M, Mojović L, Rakin M, Milašinović M. ZP hibridi kukuruz kao sirovina za proizvodnju bioetanola. Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2009;13(1):45-49
Radosavljević Milica, Mojović Ljiljana, Rakin Marica, Milašinović Marija, "ZP hibridi kukuruz kao sirovina za proizvodnju bioetanola" Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 13, no. 1 (2009):45-49

Dominant properties of the efficient photosynthetic-fluorescence model in breeding and contemporary production of high-quality commercial maize

Radenović, Čedomir; Filipović, Milomir; Jovanović, Života; Videnović, Živorad; Selaković, Dragojlo; Sečanski, Mile; Milašinović, Marija; Radosavljević, Milica; Čamdžija, Zoran

(Savez poljoprivrednih inženjera i tehničara, Beograd, 2009)

TY  - JOUR
AU  - Radenović, Čedomir
AU  - Filipović, Milomir
AU  - Jovanović, Života
AU  - Videnović, Živorad
AU  - Selaković, Dragojlo
AU  - Sečanski, Mile
AU  - Milašinović, Marija
AU  - Radosavljević, Milica
AU  - Čamdžija, Zoran
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/268
AB  - The following three prestigious maize inbred lines with erect top leaves: ZPPL 16, ZPPL 218 and ZPPL 62 were observed in this study. Each of these inbreds, either as a female or a male component, was included into the development of over 45 maize hybrids. However, maize hybrids ZP 431, ZP 434, ZP 578 and ZP 684 are widely commercially used in this medium-term period. This study conforms the hypothesis that there are elite maize inbred lines with erect top leaves and hybrids derived from them that have a dominant property of an efficient photosynthetic-fluorescence model that is successfully used in breeding and production technologies of hybrid seed and commercial maize. The presented results on the position of top leaves, increased density, dynamics of grain dry down, quality of hybrid and commercial maize and on photosynthetic and fluorescence parameters: temperature dependence on the chlorophyll delayed fluorescence intensity, Arrhenius plot for the determination of critical temperatures (phase transition temperatures) and activation energies, show that the properties of observed inbred lines and their maize hybrids are based on positive effects and the nature of structural and functional changes that occur in their thylakoid membranes and other chemical structures of grain and leaf tissues. Furthermore, other relevant breeding and seed production properties of observed prestigious maize inbred lines and hybrids derived from them were analyzed (dependence of yields on densities and quality of commercial maize on the structure of grain and physical and chemical properties).
AB  - U ovom radu potvrđuje se naša hipoteza da postoje elitne samooplodne linije i sa njima stvoreni hibridi kukuruza, sa uspravnim položajem vršnih listova, koje poseduju dominantno svojstvo efikasnog fotosintetično-fluorescentnog modela što se uspešno koristi u oplemenjivanju, savremenim tehnologijama proizvodnje hibridnog semena i merkatilnog kukuruza. Izloženi rezultati o uspravnom položaju vršnih listova, povećanoj gustini, dinamici otpuštanja vode iz zrna u periodu sazrevanja, kvalitetu semena hibridnog i merkantilnog kukuruza i o fotosintetično-fluorescentnim pokazateljima: temperaturnoj zavisnosti intenziteta zakasnele fluorescencije hlorofila, Arenijusovom kriterijumu za određivanje kritičnih temperatura (temperature faznih prelaza) i energija aktivacije, pokazuju da su svojstva proučavanih linija i njihovih hibrida kukuruza zasnovana na pozitivnim efektima i prirodi strukturnih i funkcionalnih promena, koje se odigravaju u njihovim tilakoidnim membranama i drugim hemijskim strukturama tkiva zrna i lista. U radu se analiziraju i druge relevantne selekcione i semenarske karakteristike proučavanih prestižnih samooplodnih linija kukuruza i sa njima stvorenih hibrida kukuruza (zavisnost prinosa od gustine i kvalitet merkantilnog kukuruza preko strukture zrna i fizičkih i hemijskih parametara).
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Dominant properties of the efficient photosynthetic-fluorescence model in breeding and contemporary production of high-quality commercial maize
T1  - Dominantna svojstva efikasnog fotosintetično-fluorescentnog modela u oplemenjivanju i savremenoj proizvodnji kvalitetnog merkatilnog kukuruza
VL  - 70
IS  - 1
SP  - 31
EP  - 53
ER  - 
@article{
author = "Radenović, Čedomir and Filipović, Milomir and Jovanović, Života and Videnović, Živorad and Selaković, Dragojlo and Sečanski, Mile and Milašinović, Marija and Radosavljević, Milica and Čamdžija, Zoran",
year = "2009",
url = "http://rik.mrizp.rs/handle/123456789/268",
abstract = "The following three prestigious maize inbred lines with erect top leaves: ZPPL 16, ZPPL 218 and ZPPL 62 were observed in this study. Each of these inbreds, either as a female or a male component, was included into the development of over 45 maize hybrids. However, maize hybrids ZP 431, ZP 434, ZP 578 and ZP 684 are widely commercially used in this medium-term period. This study conforms the hypothesis that there are elite maize inbred lines with erect top leaves and hybrids derived from them that have a dominant property of an efficient photosynthetic-fluorescence model that is successfully used in breeding and production technologies of hybrid seed and commercial maize. The presented results on the position of top leaves, increased density, dynamics of grain dry down, quality of hybrid and commercial maize and on photosynthetic and fluorescence parameters: temperature dependence on the chlorophyll delayed fluorescence intensity, Arrhenius plot for the determination of critical temperatures (phase transition temperatures) and activation energies, show that the properties of observed inbred lines and their maize hybrids are based on positive effects and the nature of structural and functional changes that occur in their thylakoid membranes and other chemical structures of grain and leaf tissues. Furthermore, other relevant breeding and seed production properties of observed prestigious maize inbred lines and hybrids derived from them were analyzed (dependence of yields on densities and quality of commercial maize on the structure of grain and physical and chemical properties)., U ovom radu potvrđuje se naša hipoteza da postoje elitne samooplodne linije i sa njima stvoreni hibridi kukuruza, sa uspravnim položajem vršnih listova, koje poseduju dominantno svojstvo efikasnog fotosintetično-fluorescentnog modela što se uspešno koristi u oplemenjivanju, savremenim tehnologijama proizvodnje hibridnog semena i merkatilnog kukuruza. Izloženi rezultati o uspravnom položaju vršnih listova, povećanoj gustini, dinamici otpuštanja vode iz zrna u periodu sazrevanja, kvalitetu semena hibridnog i merkantilnog kukuruza i o fotosintetično-fluorescentnim pokazateljima: temperaturnoj zavisnosti intenziteta zakasnele fluorescencije hlorofila, Arenijusovom kriterijumu za određivanje kritičnih temperatura (temperature faznih prelaza) i energija aktivacije, pokazuju da su svojstva proučavanih linija i njihovih hibrida kukuruza zasnovana na pozitivnim efektima i prirodi strukturnih i funkcionalnih promena, koje se odigravaju u njihovim tilakoidnim membranama i drugim hemijskim strukturama tkiva zrna i lista. U radu se analiziraju i druge relevantne selekcione i semenarske karakteristike proučavanih prestižnih samooplodnih linija kukuruza i sa njima stvorenih hibrida kukuruza (zavisnost prinosa od gustine i kvalitet merkantilnog kukuruza preko strukture zrna i fizičkih i hemijskih parametara).",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Dominant properties of the efficient photosynthetic-fluorescence model in breeding and contemporary production of high-quality commercial maize, Dominantna svojstva efikasnog fotosintetično-fluorescentnog modela u oplemenjivanju i savremenoj proizvodnji kvalitetnog merkatilnog kukuruza",
volume = "70",
number = "1",
pages = "31-53"
}
Radenović, Č., Filipović, M., Jovanović, Ž., Videnović, Ž., Selaković, D., Sečanski, M., Milašinović, M., Radosavljević, M.,& Čamdžija, Z. (2009). Dominantna svojstva efikasnog fotosintetično-fluorescentnog modela u oplemenjivanju i savremenoj proizvodnji kvalitetnog merkatilnog kukuruza.
Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 70(1), 31-53.
Radenović Č, Filipović M, Jovanović Ž, Videnović Ž, Selaković D, Sečanski M, Milašinović M, Radosavljević M, Čamdžija Z. Dominantna svojstva efikasnog fotosintetično-fluorescentnog modela u oplemenjivanju i savremenoj proizvodnji kvalitetnog merkatilnog kukuruza. Journal of Scientific Agricultural Research. 2009;70(1):31-53
Radenović Čedomir, Filipović Milomir, Jovanović Života, Videnović Živorad, Selaković Dragojlo, Sečanski Mile, Milašinović Marija, Radosavljević Milica, Čamdžija Zoran, "Dominantna svojstva efikasnog fotosintetično-fluorescentnog modela u oplemenjivanju i savremenoj proizvodnji kvalitetnog merkatilnog kukuruza" Journal of Scientific Agricultural Research, 70, no. 1 (2009):31-53

Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour

Žilić, Slađana; Hadži-Tašković-Šukalović, Vesna; Milašinović, Marija; Terzić, D.; Maksimović, M.

(Czech Academy Agricultural Sciences, Prague, 2009)

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
ER  - 
@article{
author = "Žilić, Slađana and Hadži-Tašković-Šukalović, Vesna and Milašinović, Marija and Terzić, D. and Maksimović, M.",
year = "2009",
url = "http://rik.mrizp.rs/handle/123456789/275",
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"
}
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.
Czech Journal of Food Sciences
Czech Academy Agricultural Sciences, Prague., 27.
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. Czech Journal of Food Sciences. 2009;27
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" Czech Journal of Food Sciences, 27 (2009)
1

Prestižna selekciona i semenarska svojstva samooplodnih linija i hibrida kukuruza relevantna za savremenu proizvodnju hibridnog semena i merkantilnog kukuruza

Radenović, Čedomir; Filipović, Milomir; Delić, Nenad; Selaković, Dragojlo; Anđelković, Violeta; Babić, Vojka; Jovanović, Života; Milašinović, Marija; Čamdžija, Zoran

(Beograd: Društvo selekcionara i semenara Republike Srbije, 2008)

TY  - JOUR
AU  - Radenović, Čedomir
AU  - Filipović, Milomir
AU  - Delić, Nenad
AU  - Selaković, Dragojlo
AU  - Anđelković, Violeta
AU  - Babić, Vojka
AU  - Jovanović, Života
AU  - Milašinović, Marija
AU  - Čamdžija, Zoran
PY  - 2008
UR  - http://rik.mrizp.rs/handle/123456789/825
AB  - This study confirmed the hypothesis that there were maize inbred lines (ZPPL 62 and ZPPL 233) and three representative hybrids (ZP 341, ZP 434 and ZP 578) whose traits are prestigious and relevant for the improvement of both, a modern breeding process and a contemporary technology of the hybrid and commercial maize seed production.
	It was shown that a non-invasive photosynthetic-fluorescence method could be successfully applied in breeding and the hybrid maize seed production in order to determinate estimates of prestigious maize inbred lines related to adaptability, tolerance, resistance and adaptedness to increased and high temperatures, as well as, to drought.
	It was also shown that prestigious inbreds had a trait of erect leaves above the ear, and thereby a satisfactory property of the efficient photo-model.
	It was determined that studied inbreds were characterised by a greater grain dry down rate during the maturation period.
	Critical temperatures at which a smaller of grater structural and functional changes occur in the thylakoid membrane were determined in observed inbreeds.
	The values of the activation energy (Ea, kJ/mol) along straight lines prior and after occurrences of critical temperatures in the thermal process of observed inbreds were determined.
	A different monotony in the ascending part of the thermal curve intensity, which points out to uneven tolerance, resistance and adaptability of studied maize inbreds increased and high temperatures, as well as, to drought.
	Other numerous relevant breeding and seed production traits considered within the obtained total results were analysed and they contribute to more exact, rational and faster proceeding a modern process of breeding and contemporary technology of the hybrid maize seed production.
PB  - Beograd: Društvo selekcionara i semenara Republike Srbije
T2  - Selekcija i semenarstvo
T1  - Prestižna selekciona i semenarska svojstva samooplodnih linija i hibrida kukuruza relevantna za savremenu proizvodnju hibridnog semena i merkantilnog kukuruza
VL  - 14
IS  - 1-4
SP  - 17
EP  - 27
ER  - 
@article{
author = "Radenović, Čedomir and Filipović, Milomir and Delić, Nenad and Selaković, Dragojlo and Anđelković, Violeta and Babić, Vojka and Jovanović, Života and Milašinović, Marija and Čamdžija, Zoran",
year = "2008",
url = "http://rik.mrizp.rs/handle/123456789/825",
abstract = "This study confirmed the hypothesis that there were maize inbred lines (ZPPL 62 and ZPPL 233) and three representative hybrids (ZP 341, ZP 434 and ZP 578) whose traits are prestigious and relevant for the improvement of both, a modern breeding process and a contemporary technology of the hybrid and commercial maize seed production.
	It was shown that a non-invasive photosynthetic-fluorescence method could be successfully applied in breeding and the hybrid maize seed production in order to determinate estimates of prestigious maize inbred lines related to adaptability, tolerance, resistance and adaptedness to increased and high temperatures, as well as, to drought.
	It was also shown that prestigious inbreds had a trait of erect leaves above the ear, and thereby a satisfactory property of the efficient photo-model.
	It was determined that studied inbreds were characterised by a greater grain dry down rate during the maturation period.
	Critical temperatures at which a smaller of grater structural and functional changes occur in the thylakoid membrane were determined in observed inbreeds.
	The values of the activation energy (Ea, kJ/mol) along straight lines prior and after occurrences of critical temperatures in the thermal process of observed inbreds were determined.
	A different monotony in the ascending part of the thermal curve intensity, which points out to uneven tolerance, resistance and adaptability of studied maize inbreds increased and high temperatures, as well as, to drought.
	Other numerous relevant breeding and seed production traits considered within the obtained total results were analysed and they contribute to more exact, rational and faster proceeding a modern process of breeding and contemporary technology of the hybrid maize seed production.",
publisher = "Beograd: Društvo selekcionara i semenara Republike Srbije",
journal = "Selekcija i semenarstvo",
title = "Prestižna selekciona i semenarska svojstva samooplodnih linija i hibrida kukuruza relevantna za savremenu proizvodnju hibridnog semena i merkantilnog kukuruza",
volume = "14",
number = "1-4",
pages = "17-27"
}
Radenović, Č., Filipović, M., Delić, N., Selaković, D., Anđelković, V., Babić, V., Jovanović, Ž., Milašinović, M.,& Čamdžija, Z. (2008). Prestižna selekciona i semenarska svojstva samooplodnih linija i hibrida kukuruza relevantna za savremenu proizvodnju hibridnog semena i merkantilnog kukuruza.
Selekcija i semenarstvo
Beograd: Društvo selekcionara i semenara Republike Srbije., 14(1-4), 17-27.
Radenović Č, Filipović M, Delić N, Selaković D, Anđelković V, Babić V, Jovanović Ž, Milašinović M, Čamdžija Z. Prestižna selekciona i semenarska svojstva samooplodnih linija i hibrida kukuruza relevantna za savremenu proizvodnju hibridnog semena i merkantilnog kukuruza. Selekcija i semenarstvo. 2008;14(1-4):17-27
Radenović Čedomir, Filipović Milomir, Delić Nenad, Selaković Dragojlo, Anđelković Violeta, Babić Vojka, Jovanović Života, Milašinović Marija, Čamdžija Zoran, "Prestižna selekciona i semenarska svojstva samooplodnih linija i hibrida kukuruza relevantna za savremenu proizvodnju hibridnog semena i merkantilnog kukuruza" Selekcija i semenarstvo, 14, no. 1-4 (2008):17-27

ZP maize hybrids as a raw material in the starch production

Radosavljević, Milica; Milašinović, Marija

(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2008)

TY  - JOUR
AU  - Radosavljević, Milica
AU  - Milašinović, Marija
PY  - 2008
UR  - http://rik.mrizp.rs/handle/123456789/203
AB  - Maize is the most important raw material in starch production not only in our country, but also worldwide. Maize grain consists of approximately 70% of starch. Starch is the component that has the greatest influence on the maize grain yield. As starch accounts for two thirds of maize grain dry matter, it is, therefore, economically its most important component. This paper encompasses results on improvement of ZP maize hybrids utilization as a raw material for starch production obtained within a long-term scientific and research programme performed at the Technology Research Department at the Maize Research Institute, Zemun Pole. This study presents the chemical composition, physical and technological properties of grains of widely grown ZP maize hybrids of different generations, various maturity groups and different endosperm types.
AB  - Najznačajnija sirovina za proizvodnju skroba u našoj zemlji kao i u svetu je kukuruz. Kukuruzno zrno sadrži u proseku oko 70% skroba, komponente koja najviše utiče na njegov prinos. Pošto skrob čini 2/3 suve materije kukuruznog zrna, to je ujedno i njegova ekonomski najznačajnija komponenta. U ovom radu su prikazani rezultati dugoročnog naučnoistraživačkog programa na unapređenju korišćenja ZP hibrida kukuruza kao sirovine za proizvodnju skroba u Odseku za tehnološka istraživanja Instituta za kukuruz 'Zemun Polje'. Pregledno je dat zbirni prikaz hemijskog sastava, fizičkih i tehnoloških karakteristika zrna najšire gajenih ZP hibrida kukuruza različitih generacija, različitih grupa zrenja i različitog tipa endosperma.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - ZP maize hybrids as a raw material in the starch production
T1  - ZP hibridi kukuruza kao sirovina za proizvodnju skroba
VL  - 12
IS  - 4
SP  - 191
EP  - 195
ER  - 
@article{
author = "Radosavljević, Milica and Milašinović, Marija",
year = "2008",
url = "http://rik.mrizp.rs/handle/123456789/203",
abstract = "Maize is the most important raw material in starch production not only in our country, but also worldwide. Maize grain consists of approximately 70% of starch. Starch is the component that has the greatest influence on the maize grain yield. As starch accounts for two thirds of maize grain dry matter, it is, therefore, economically its most important component. This paper encompasses results on improvement of ZP maize hybrids utilization as a raw material for starch production obtained within a long-term scientific and research programme performed at the Technology Research Department at the Maize Research Institute, Zemun Pole. This study presents the chemical composition, physical and technological properties of grains of widely grown ZP maize hybrids of different generations, various maturity groups and different endosperm types., Najznačajnija sirovina za proizvodnju skroba u našoj zemlji kao i u svetu je kukuruz. Kukuruzno zrno sadrži u proseku oko 70% skroba, komponente koja najviše utiče na njegov prinos. Pošto skrob čini 2/3 suve materije kukuruznog zrna, to je ujedno i njegova ekonomski najznačajnija komponenta. U ovom radu su prikazani rezultati dugoročnog naučnoistraživačkog programa na unapređenju korišćenja ZP hibrida kukuruza kao sirovine za proizvodnju skroba u Odseku za tehnološka istraživanja Instituta za kukuruz 'Zemun Polje'. Pregledno je dat zbirni prikaz hemijskog sastava, fizičkih i tehnoloških karakteristika zrna najšire gajenih ZP hibrida kukuruza različitih generacija, različitih grupa zrenja i različitog tipa endosperma.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "ZP maize hybrids as a raw material in the starch production, ZP hibridi kukuruza kao sirovina za proizvodnju skroba",
volume = "12",
number = "4",
pages = "191-195"
}
Radosavljević, M.,& Milašinović, M. (2008). ZP hibridi kukuruza kao sirovina za proizvodnju skroba.
Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 12(4), 191-195.
Radosavljević M, Milašinović M. ZP hibridi kukuruza kao sirovina za proizvodnju skroba. Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2008;12(4):191-195
Radosavljević Milica, Milašinović Marija, "ZP hibridi kukuruza kao sirovina za proizvodnju skroba" Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 12, no. 4 (2008):191-195

Effects of the technological process of micronisation on biochemical changes in different cereals and legumes

Žilić, Slađana; Milašinović, Marija; Terzić, Dušanka

(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2007)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Milašinović, Marija
AU  - Terzić, Dušanka
PY  - 2007
UR  - http://rik.mrizp.rs/handle/123456789/172
AB  - The temperature of 145°C. The basic chemical composition (ash, crude fibre starch, total protein and oil), as well as, the content of soluble proteins trypsin inhibitors, urease, resistant starch and dry matter digestibility were analyzed in fresh grain and flakes produced after the micrionisation treatment. The changes of the basic chemical content in flakes of cereals and legumes cannot be attributed to the effect of high temperatures in the course of micronisation. High temperatures resulted in the decrease the content of water soluble proteins in grain of cereals and legumes, as well as, in the reduction of the content and the activity of observed antinutritional substances. The digestibility of legume grain under the effects of high temperatures was reduced by approximately 3%, while the digestibility of maize and wheat grain was increased. It can be concluded that high temperatures in the course of micronisation did not affect enzymatic hydrolysis of cereal starch, but a significant effect on the reduction of resistant starch was observed in field pea.
AB  - Merkantilno zrno žitarica, pšenice, ječma i kukuruza, kao i zrno leguminoznih biljaka, soje i stošnog graška podvrgnuto je dejstvu infracrvenih zraka na temperaturi od 145°C. U sirovom zrnu i pahuljicama dobijenim nakon tretmana mikronizacije analiziran je osnovni hemijski sastav (pepeo, celuloza, skrob ukupni proteini i ulje), kao i sadržaj rastvorljivih proteina, tripsin inhibitora, ureaze, rezistentnog skroba i svarljivost suve materije. Promene osnovnog hemijskog sastava u pahuljicama žitarica i leguminoza ne mogu se pripisati uticaju povišene temperature tokom procesa mikronizacije. Povišena temperatura uticala je na smanjenje sadržaja u vodi rastvorljivih proteina u zrnu žitarica i leguminoza, kao i na smanjenje sadržaja i aktivnosti ispitivanih antihranljivih materija. Svarljivost zrna leguminoza pod uticajem povišene temperature smanjena je za oko 3%, dok je svarljivost zrna kukuruzna i pšenice povećana. Može se zaključiti da povišena temperatura tokom mikronizacije nije uticala na enzimsku hidrolizu skroba žitarica, ali zapažen je značajan uticaj na smanjenje sadržaja rezistentnog skroba kod stočnog graška.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - Effects of the technological process of micronisation on biochemical changes in different cereals and legumes
T1  - Uticaj tehnološkog procesa mikronizacije na biohemijske promene u zrnu različitih žitarica i leguminoza
VL  - 11
IS  - 1-2
SP  - 37
EP  - 40
ER  - 
@article{
author = "Žilić, Slađana and Milašinović, Marija and Terzić, Dušanka",
year = "2007",
url = "http://rik.mrizp.rs/handle/123456789/172",
abstract = "The temperature of 145°C. The basic chemical composition (ash, crude fibre starch, total protein and oil), as well as, the content of soluble proteins trypsin inhibitors, urease, resistant starch and dry matter digestibility were analyzed in fresh grain and flakes produced after the micrionisation treatment. The changes of the basic chemical content in flakes of cereals and legumes cannot be attributed to the effect of high temperatures in the course of micronisation. High temperatures resulted in the decrease the content of water soluble proteins in grain of cereals and legumes, as well as, in the reduction of the content and the activity of observed antinutritional substances. The digestibility of legume grain under the effects of high temperatures was reduced by approximately 3%, while the digestibility of maize and wheat grain was increased. It can be concluded that high temperatures in the course of micronisation did not affect enzymatic hydrolysis of cereal starch, but a significant effect on the reduction of resistant starch was observed in field pea., Merkantilno zrno žitarica, pšenice, ječma i kukuruza, kao i zrno leguminoznih biljaka, soje i stošnog graška podvrgnuto je dejstvu infracrvenih zraka na temperaturi od 145°C. U sirovom zrnu i pahuljicama dobijenim nakon tretmana mikronizacije analiziran je osnovni hemijski sastav (pepeo, celuloza, skrob ukupni proteini i ulje), kao i sadržaj rastvorljivih proteina, tripsin inhibitora, ureaze, rezistentnog skroba i svarljivost suve materije. Promene osnovnog hemijskog sastava u pahuljicama žitarica i leguminoza ne mogu se pripisati uticaju povišene temperature tokom procesa mikronizacije. Povišena temperatura uticala je na smanjenje sadržaja u vodi rastvorljivih proteina u zrnu žitarica i leguminoza, kao i na smanjenje sadržaja i aktivnosti ispitivanih antihranljivih materija. Svarljivost zrna leguminoza pod uticajem povišene temperature smanjena je za oko 3%, dok je svarljivost zrna kukuruzna i pšenice povećana. Može se zaključiti da povišena temperatura tokom mikronizacije nije uticala na enzimsku hidrolizu skroba žitarica, ali zapažen je značajan uticaj na smanjenje sadržaja rezistentnog skroba kod stočnog graška.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "Effects of the technological process of micronisation on biochemical changes in different cereals and legumes, Uticaj tehnološkog procesa mikronizacije na biohemijske promene u zrnu različitih žitarica i leguminoza",
volume = "11",
number = "1-2",
pages = "37-40"
}
Žilić, S., Milašinović, M.,& Terzić, D. (2007). Uticaj tehnološkog procesa mikronizacije na biohemijske promene u zrnu različitih žitarica i leguminoza.
Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 11(1-2), 37-40.
Žilić S, Milašinović M, Terzić D. Uticaj tehnološkog procesa mikronizacije na biohemijske promene u zrnu različitih žitarica i leguminoza. Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2007;11(1-2):37-40
Žilić Slađana, Milašinović Marija, Terzić Dušanka, "Uticaj tehnološkog procesa mikronizacije na biohemijske promene u zrnu različitih žitarica i leguminoza" Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 11, no. 1-2 (2007):37-40

Wet-milling properties of ZP maize hybrids

Milašinović, Marija; Radosavljević, Milica; Dokić, Ljubica; Jakovljević, Jovan

(Maydica-Ist Sper Cerealicoltur, Bergamo, 2007)

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
ER  - 
@article{
author = "Milašinović, Marija and Radosavljević, Milica and Dokić, Ljubica and Jakovljević, Jovan",
year = "2007",
url = "http://rik.mrizp.rs/handle/123456789/193",
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"
}
Milašinović, M., Radosavljević, M., Dokić, L.,& Jakovljević, J. (2007). Wet-milling properties of ZP maize hybrids.
Maydica
Maydica-Ist Sper Cerealicoltur, Bergamo., 52(3), 289-292.
Milašinović M, Radosavljević M, Dokić L, Jakovljević J. Wet-milling properties of ZP maize hybrids. Maydica. 2007;52(3):289-292
Milašinović Marija, Radosavljević Milica, Dokić Ljubica, Jakovljević Jovan, "Wet-milling properties of ZP maize hybrids" Maydica, 52, no. 3 (2007):289-292
7
10

The nutritional value of micronised grain of cereals and legumes

Žilić, Slađana; Milašinović, Marija; Terzić, Dušanka

(Savez poljoprivrednih inženjera i tehničara, Beograd, 2007)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Milašinović, Marija
AU  - Terzić, Dušanka
PY  - 2007
UR  - http://rik.mrizp.rs/handle/123456789/158
AB  - Micronisation is a contemporary, ecologically safe technology whose role in the food and feed industry has been increasing. This technological process is based on the impacts of a temperature developing due to the emission of infrared rays of 1.8 to 3.4 microns in length. Mercantile grain of cereals, wheat, barely and maize, as well as, of legumes, soybean and field pea, was exposed to infrared rays at the temperature of 145oC. The basic chemical composition (ash, crude fibre, starch, total protein and oil), as well as, the content of soluble proteins, trypsin inhibitors, urease, resistant starch and dry matter digestibility were analyzed in fresh grain and flakes produced after the micrionisation treatment. The changes of the basic chemical content in flakes of cereals and legumes cannot be attributed to the effect of high temperatures in the course of micronisation. High temperatures resulted in the decrease the content of water soluble proteins in grain of cereals and legumes, as well as, in the reduction of the content and the activity of observed antinutritional substances. The digestibility of legume grain under the effects of high temperatures was reduced by approximately 3%, while the digestibility of maize and wheat grain was increased. It can be concluded that high temperatures in the course of micronisation did not affect enzymatic hydrolysis of cereal starch, but a significant effect on the reduction of resistant starch was observed in field pea.
AB  - Mikronizacija spada u savremene, ekološki bezbedne tehnološke postupke, koji se sve više koriste u prehrambenoj industriji i industriji stočne hrane. Ovaj tehnološki proces se zasniva na dejstvu temperature koja se razvija usled emisije infracrvenih zraka talasne dužine od 1,8 do 3,4 mikrona. Merkantilno zrno žita, pšenice, ječma i kukuruza, kao i zrno leguminoznih biljaka, soje i stočnog graška podvrgnuto je dejstvu infracrvenih zraka na temperaturi od 145oC. U sirovom zrnu i pahuljicama dobijenim nakon tretmana mikronizacije analiziran je osnovni hemijski sastav (pepeo, celuloza, skrob, ukupni proteini i ulje), kao i sadržaj rastvorljivih proteina, tripsin inhibitora, ureaze, rezistentnog skroba i svarljivost suve materije. Promene osnovnog hemijskog sastava u pahuljicama žita i leguminoza ne mogu se pripisati uticaju povišene temperature tokom procesa mikronizacije. Povišena temperatura uticala je na smanjenje sadržaja u vodi rastvorljivih proteina u zrnu i žita i leguminoza, kao i na smanjenje sadržaja i aktivnosti ispitivanih antihranljivih materija. Svarljivosti zrna leguminoza pod uticajem povišene temperature smanjena je za oko 3%, dok je svarljivost zrna kukuruzna i pšenice povećana. Može se zaključiti da povišena temperatura tokom mikronizacije nije uticala na enzimsku hidrolizu skroba žita, ali zapažen je značajan uticaj na smanjenje sadržaja rezistentnog skroba kod stočnog graška.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - The nutritional value of micronised grain of cereals and legumes
T1  - Nutritivna vrednost mikronizovanog zrna žita i leguminoza
VL  - 68
IS  - 1
SP  - 69
EP  - 79
ER  - 
@article{
author = "Žilić, Slađana and Milašinović, Marija and Terzić, Dušanka",
year = "2007",
url = "http://rik.mrizp.rs/handle/123456789/158",
abstract = "Micronisation is a contemporary, ecologically safe technology whose role in the food and feed industry has been increasing. This technological process is based on the impacts of a temperature developing due to the emission of infrared rays of 1.8 to 3.4 microns in length. Mercantile grain of cereals, wheat, barely and maize, as well as, of legumes, soybean and field pea, was exposed to infrared rays at the temperature of 145oC. The basic chemical composition (ash, crude fibre, starch, total protein and oil), as well as, the content of soluble proteins, trypsin inhibitors, urease, resistant starch and dry matter digestibility were analyzed in fresh grain and flakes produced after the micrionisation treatment. The changes of the basic chemical content in flakes of cereals and legumes cannot be attributed to the effect of high temperatures in the course of micronisation. High temperatures resulted in the decrease the content of water soluble proteins in grain of cereals and legumes, as well as, in the reduction of the content and the activity of observed antinutritional substances. The digestibility of legume grain under the effects of high temperatures was reduced by approximately 3%, while the digestibility of maize and wheat grain was increased. It can be concluded that high temperatures in the course of micronisation did not affect enzymatic hydrolysis of cereal starch, but a significant effect on the reduction of resistant starch was observed in field pea., Mikronizacija spada u savremene, ekološki bezbedne tehnološke postupke, koji se sve više koriste u prehrambenoj industriji i industriji stočne hrane. Ovaj tehnološki proces se zasniva na dejstvu temperature koja se razvija usled emisije infracrvenih zraka talasne dužine od 1,8 do 3,4 mikrona. Merkantilno zrno žita, pšenice, ječma i kukuruza, kao i zrno leguminoznih biljaka, soje i stočnog graška podvrgnuto je dejstvu infracrvenih zraka na temperaturi od 145oC. U sirovom zrnu i pahuljicama dobijenim nakon tretmana mikronizacije analiziran je osnovni hemijski sastav (pepeo, celuloza, skrob, ukupni proteini i ulje), kao i sadržaj rastvorljivih proteina, tripsin inhibitora, ureaze, rezistentnog skroba i svarljivost suve materije. Promene osnovnog hemijskog sastava u pahuljicama žita i leguminoza ne mogu se pripisati uticaju povišene temperature tokom procesa mikronizacije. Povišena temperatura uticala je na smanjenje sadržaja u vodi rastvorljivih proteina u zrnu i žita i leguminoza, kao i na smanjenje sadržaja i aktivnosti ispitivanih antihranljivih materija. Svarljivosti zrna leguminoza pod uticajem povišene temperature smanjena je za oko 3%, dok je svarljivost zrna kukuruzna i pšenice povećana. Može se zaključiti da povišena temperatura tokom mikronizacije nije uticala na enzimsku hidrolizu skroba žita, ali zapažen je značajan uticaj na smanjenje sadržaja rezistentnog skroba kod stočnog graška.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "The nutritional value of micronised grain of cereals and legumes, Nutritivna vrednost mikronizovanog zrna žita i leguminoza",
volume = "68",
number = "1",
pages = "69-79"
}
Žilić, S., Milašinović, M.,& Terzić, D. (2007). Nutritivna vrednost mikronizovanog zrna žita i leguminoza.
Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 68(1), 69-79.
Žilić S, Milašinović M, Terzić D. Nutritivna vrednost mikronizovanog zrna žita i leguminoza. Journal of Scientific Agricultural Research. 2007;68(1):69-79
Žilić Slađana, Milašinović Marija, Terzić Dušanka, "Nutritivna vrednost mikronizovanog zrna žita i leguminoza" Journal of Scientific Agricultural Research, 68, no. 1 (2007):69-79

Naked barley: The importance and the use in the human nutrition

Dodig, Dejan; Žilić, Slađana; Milašinović, Marija

(Univerzitet u Novom Sadu - Tehnološki fakultet - Zavod za tehnologiju žita i brašna, Novi Sad i Udruženje za nauku i tehnologiju žita, Novi Sad, 2007)

TY  - JOUR
AU  - Dodig, Dejan
AU  - Žilić, Slađana
AU  - Milašinović, Marija
PY  - 2007
UR  - http://rik.mrizp.rs/handle/123456789/189
AB  - Barley was probably grown before other cereals and remained an important human food crop for many millennia. In recent times barely has been mainly used as animal feed or has been processed into beer malt, while only a minor amount of barely has been used in the food production. The chemical composition of the barely grain points out to its alimentary and physiological quality, which provide a possibility for a wider range of uses for barely in the production of foods for human consumption. The positive effect of certain barley components on human health, such as soluble plant fibers ß-glucans, makes barley a crop beneficial for health and provides its place in the functional food production. Besides ß-glucans there are numerous advantages of naked barely over hulled barley in human nutrition.
AB  - Ječam je verovatno počeo da se gaji pre ostalih žita i dugo godina je bio jedna od glavnih namirnica u ishrani ljudi. U današnje vreme ječam se uglavnom koristi kao stočna hrana ili se prerađuje u pivski slad, dok kao namirnica u direktnoj ljudskoj ishrani ima podređenu ulogu. Hemijski sastav zrna ječma jasno ukazuje na njegov prehrambeno-fiziološki kvalitet. što stvara mogućnost za njegovu šini primenu u različitim prehrambenim proizvodima za ljudsku ishranu. Pozitivan efekat pojedinih sastojaka ječma na ljudsko zdravlje, kao šio su na primer rastvorljiva biljna vlakna ß-glukani, obezbedio je ječmu status zdravstveno korisne biljke i mesto u proizvodnji tzv. funkcionalne hrane. U ljudskoj ishrani golozrni ječam, pored većeg sadržaja beta glukana, ima i niz drugih prednosti u odnosu na plevičaste forme ječma.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet - Zavod za tehnologiju žita i brašna, Novi Sad i Udruženje za nauku i tehnologiju žita, Novi Sad
T2  - Žito-hleb
T1  - Naked barley: The importance and the use in the human nutrition
T1  - Golozrni ječam - značaj i upotreba u ljudskoj ishrani
VL  - 34
IS  - 3-4
SP  - 73
EP  - 77
ER  - 
@article{
author = "Dodig, Dejan and Žilić, Slađana and Milašinović, Marija",
year = "2007",
url = "http://rik.mrizp.rs/handle/123456789/189",
abstract = "Barley was probably grown before other cereals and remained an important human food crop for many millennia. In recent times barely has been mainly used as animal feed or has been processed into beer malt, while only a minor amount of barely has been used in the food production. The chemical composition of the barely grain points out to its alimentary and physiological quality, which provide a possibility for a wider range of uses for barely in the production of foods for human consumption. The positive effect of certain barley components on human health, such as soluble plant fibers ß-glucans, makes barley a crop beneficial for health and provides its place in the functional food production. Besides ß-glucans there are numerous advantages of naked barely over hulled barley in human nutrition., Ječam je verovatno počeo da se gaji pre ostalih žita i dugo godina je bio jedna od glavnih namirnica u ishrani ljudi. U današnje vreme ječam se uglavnom koristi kao stočna hrana ili se prerađuje u pivski slad, dok kao namirnica u direktnoj ljudskoj ishrani ima podređenu ulogu. Hemijski sastav zrna ječma jasno ukazuje na njegov prehrambeno-fiziološki kvalitet. što stvara mogućnost za njegovu šini primenu u različitim prehrambenim proizvodima za ljudsku ishranu. Pozitivan efekat pojedinih sastojaka ječma na ljudsko zdravlje, kao šio su na primer rastvorljiva biljna vlakna ß-glukani, obezbedio je ječmu status zdravstveno korisne biljke i mesto u proizvodnji tzv. funkcionalne hrane. U ljudskoj ishrani golozrni ječam, pored većeg sadržaja beta glukana, ima i niz drugih prednosti u odnosu na plevičaste forme ječma.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet - Zavod za tehnologiju žita i brašna, Novi Sad i Udruženje za nauku i tehnologiju žita, Novi Sad",
journal = "Žito-hleb",
title = "Naked barley: The importance and the use in the human nutrition, Golozrni ječam - značaj i upotreba u ljudskoj ishrani",
volume = "34",
number = "3-4",
pages = "73-77"
}
Dodig, D., Žilić, S.,& Milašinović, M. (2007). Golozrni ječam - značaj i upotreba u ljudskoj ishrani.
Žito-hleb
Univerzitet u Novom Sadu - Tehnološki fakultet - Zavod za tehnologiju žita i brašna, Novi Sad i Udruženje za nauku i tehnologiju žita, Novi Sad., 34(3-4), 73-77.
Dodig D, Žilić S, Milašinović M. Golozrni ječam - značaj i upotreba u ljudskoj ishrani. Žito-hleb. 2007;34(3-4):73-77
Dodig Dejan, Žilić Slađana, Milašinović Marija, "Golozrni ječam - značaj i upotreba u ljudskoj ishrani" Žito-hleb, 34, no. 3-4 (2007):73-77

Starch characterization of ZP maize genotypes

Milašinović, Marija; Radosavljević, Milica; Jakovljević, Jovan; Dokić, Ljubica

(Savez poljoprivrednih inženjera i tehničara, Beograd, 2006)

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
ER  - 
@article{
author = "Milašinović, Marija and Radosavljević, Milica and Jakovljević, Jovan and Dokić, Ljubica",
year = "2006",
url = "http://rik.mrizp.rs/handle/123456789/135",
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"
}
Milašinović, M., Radosavljević, M., Jakovljević, J.,& Dokić, L. (2006). Karakterizacija skroba ZP genotipova kukuruza.
Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 67(3), 25-33.
Milašinović M, Radosavljević M, Jakovljević J, Dokić L. Karakterizacija skroba ZP genotipova kukuruza. Journal of Scientific Agricultural Research. 2006;67(3):25-33
Milašinović Marija, Radosavljević Milica, Jakovljević Jovan, Dokić Ljubica, "Karakterizacija skroba ZP genotipova kukuruza" Journal of Scientific Agricultural Research, 67, no. 3 (2006):25-33

Grain quality of ZP specialty corn hybrids

Radosavljević, Milica; Pajić, Zorica; Milašinović, Marija

(Institut PKB Agroekonomik, Padinska skela, 2006)

TY  - JOUR
AU  - Radosavljević, Milica
AU  - Pajić, Zorica
AU  - Milašinović, Marija
PY  - 2006
UR  - http://rik.mrizp.rs/handle/123456789/126
AB  - Specialty corn breeding program provides a wide range of new possibilities for the development of biologically valuable food based on corn. This paper describes the grain quality of selected ZP specialty corn hybrides. The physical properties, structure and chemical composition of the corn kernel of white and red corn, popcorn, flint and semiflint corn, and waxy type corn were also compared with those of standard kernel quality.
AB  - Stvaranje hibrida specifičnih svojstava za određene namene pruža velike i nove mogućnosti za obogaćenje asortimana biološki vredne hrane na bazi kukuruza. U radu su opisani kvalitet i mogućnosti korišćenja zrna odabranih ZP hibrida specifičnih svojstava. Dat je i uporedni prikaz fizičkih karakteristika, strukture i hemijskog sastava kukuruza belog i crvenog zrna, hibrida kokičara, tvrdunca, polutvrdunca i voštanog tipa kukuruza u odnosu na odgovarajuće karakteristike hibrida standardnog hemijskog sastava zrna.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Grain quality of ZP specialty corn hybrids
T1  - Kvalitet zrna ZP hibrida kukuruza specifičnih svojstava
VL  - 12
IS  - 1-2
SP  - 59
EP  - 65
ER  - 
@article{
author = "Radosavljević, Milica and Pajić, Zorica and Milašinović, Marija",
year = "2006",
url = "http://rik.mrizp.rs/handle/123456789/126",
abstract = "Specialty corn breeding program provides a wide range of new possibilities for the development of biologically valuable food based on corn. This paper describes the grain quality of selected ZP specialty corn hybrides. The physical properties, structure and chemical composition of the corn kernel of white and red corn, popcorn, flint and semiflint corn, and waxy type corn were also compared with those of standard kernel quality., Stvaranje hibrida specifičnih svojstava za određene namene pruža velike i nove mogućnosti za obogaćenje asortimana biološki vredne hrane na bazi kukuruza. U radu su opisani kvalitet i mogućnosti korišćenja zrna odabranih ZP hibrida specifičnih svojstava. Dat je i uporedni prikaz fizičkih karakteristika, strukture i hemijskog sastava kukuruza belog i crvenog zrna, hibrida kokičara, tvrdunca, polutvrdunca i voštanog tipa kukuruza u odnosu na odgovarajuće karakteristike hibrida standardnog hemijskog sastava zrna.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Grain quality of ZP specialty corn hybrids, Kvalitet zrna ZP hibrida kukuruza specifičnih svojstava",
volume = "12",
number = "1-2",
pages = "59-65"
}
Radosavljević, M., Pajić, Z.,& Milašinović, M. (2006). Kvalitet zrna ZP hibrida kukuruza specifičnih svojstava.
Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 12(1-2), 59-65.
Radosavljević M, Pajić Z, Milašinović M. Kvalitet zrna ZP hibrida kukuruza specifičnih svojstava. Zbornik naučnih radova Instituta PKB Agroekonomik. 2006;12(1-2):59-65
Radosavljević Milica, Pajić Zorica, Milašinović Marija, "Kvalitet zrna ZP hibrida kukuruza specifičnih svojstava" Zbornik naučnih radova Instituta PKB Agroekonomik, 12, no. 1-2 (2006):59-65

A laboratory wet-milling procedure of ZP maize hybrids

Radosavljević, Milica; Milašinović, Marija; Jakovljević, Jovan; Dokić, Ljubica

(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2005)

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
ER  - 
@article{
author = "Radosavljević, Milica and Milašinović, Marija and Jakovljević, Jovan and Dokić, Ljubica",
year = "2005",
url = "http://rik.mrizp.rs/handle/123456789/92",
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"
}
Radosavljević, M., Milašinović, M., Jakovljević, J.,& Dokić, L. (2005). A laboratory wet-milling procedure of ZP maize hybrids.
Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 54(3-4), 482-486.
Radosavljević M, Milašinović M, Jakovljević J, Dokić L. A laboratory wet-milling procedure of ZP maize hybrids. Savremena poljoprivreda. 2005;54(3-4):482-486
Radosavljević Milica, Milašinović Marija, Jakovljević Jovan, Dokić Ljubica, "A laboratory wet-milling procedure of ZP maize hybrids" Savremena poljoprivreda, 54, no. 3-4 (2005):482-486

Physical, chemical and wet milling properties of new zp maize hybrids

Milašinović, Marija; Radosavljević, Milica; Jovanović, Snežana; Jakovljević, Jovan

(Institut PKB Agroekonomik, Padinska skela, 2004)

TY  - JOUR
AU  - Milašinović, Marija
AU  - Radosavljević, Milica
AU  - Jovanović, Snežana
AU  - Jakovljević, Jovan
PY  - 2004
UR  - http://rik.mrizp.rs/handle/123456789/72
AB  - Physical properties (test weight, 1000-kernel weight, proportion of soft and hard endosperm fraction), chemical composition (content of starch, proteins and oil) and wet milling properties (yield and starch recovery, protein content in isolated starch, yields of gluten, germ and bran) of newly developed and widely grown 12 ZP maize hybrids for starch processing were determined in the present study. Obtained results show that the starch yield ranged from 57.3% in ZP 633 to 69.0% in ZP 808, which corresponds to starch recovery in the amount of 81.5%, and 93.7%, respectively. The highest, i.e. lowest gluten yields were detected in ZP 633 (13.5%), i.e. ZP 808 (5.3%), respectively. The protein content in isolated starches ranged from 0.14% to 0.29%, pointing out to high quality of obtained starches.
AB  - U ovom radu ispitivane su fizičke karakteristike (hektolitarska i apsolutna masa, udeo meke i tvrde frakcije endosperma), hemijski sastav (sadržaj skroba, proteina i ulja) i tehnološka vrednost zrna (prinos i iskorisćenje skroba, sadržaj proteina u izolovanom skrobu, prinos glutena, klice i mekinja) 12 novih najšire gajenih ZP hibrida kukuruza u skrobarskoj preradi. Rezultati su pokazali da se prinos skroba za ispitivane hibride kretao u rasponu od 57,3 % kod hibrida ZP 633 do 69,0 % kod hibrida ZP 808, Što odgovara iskorišćenju skroba od 81,5 % i 93,7 %. Prinos glutena bio je najveći kod hibrida ZP 633 (13,5 %), a najmanji kod hibrida ZP 808 (5,3 %). Sadržaj proteina u izolovanim skrobovima se kretao od 0,14-0,29 %, što ukazuje na dobar kvalitet dobijenih skrobova.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Physical, chemical and wet milling properties of new zp maize hybrids
T1  - Fizičke, hemijske i tehnološke karakteristike novih zp hibrida kukuruza
VL  - 10
IS  - 1
SP  - 27
EP  - 34
ER  - 
@article{
author = "Milašinović, Marija and Radosavljević, Milica and Jovanović, Snežana and Jakovljević, Jovan",
year = "2004",
url = "http://rik.mrizp.rs/handle/123456789/72",
abstract = "Physical properties (test weight, 1000-kernel weight, proportion of soft and hard endosperm fraction), chemical composition (content of starch, proteins and oil) and wet milling properties (yield and starch recovery, protein content in isolated starch, yields of gluten, germ and bran) of newly developed and widely grown 12 ZP maize hybrids for starch processing were determined in the present study. Obtained results show that the starch yield ranged from 57.3% in ZP 633 to 69.0% in ZP 808, which corresponds to starch recovery in the amount of 81.5%, and 93.7%, respectively. The highest, i.e. lowest gluten yields were detected in ZP 633 (13.5%), i.e. ZP 808 (5.3%), respectively. The protein content in isolated starches ranged from 0.14% to 0.29%, pointing out to high quality of obtained starches., U ovom radu ispitivane su fizičke karakteristike (hektolitarska i apsolutna masa, udeo meke i tvrde frakcije endosperma), hemijski sastav (sadržaj skroba, proteina i ulja) i tehnološka vrednost zrna (prinos i iskorisćenje skroba, sadržaj proteina u izolovanom skrobu, prinos glutena, klice i mekinja) 12 novih najšire gajenih ZP hibrida kukuruza u skrobarskoj preradi. Rezultati su pokazali da se prinos skroba za ispitivane hibride kretao u rasponu od 57,3 % kod hibrida ZP 633 do 69,0 % kod hibrida ZP 808, Što odgovara iskorišćenju skroba od 81,5 % i 93,7 %. Prinos glutena bio je najveći kod hibrida ZP 633 (13,5 %), a najmanji kod hibrida ZP 808 (5,3 %). Sadržaj proteina u izolovanim skrobovima se kretao od 0,14-0,29 %, što ukazuje na dobar kvalitet dobijenih skrobova.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Physical, chemical and wet milling properties of new zp maize hybrids, Fizičke, hemijske i tehnološke karakteristike novih zp hibrida kukuruza",
volume = "10",
number = "1",
pages = "27-34"
}
Milašinović, M., Radosavljević, M., Jovanović, S.,& Jakovljević, J. (2004). Fizičke, hemijske i tehnološke karakteristike novih zp hibrida kukuruza.
Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 10(1), 27-34.
Milašinović M, Radosavljević M, Jovanović S, Jakovljević J. Fizičke, hemijske i tehnološke karakteristike novih zp hibrida kukuruza. Zbornik naučnih radova Instituta PKB Agroekonomik. 2004;10(1):27-34
Milašinović Marija, Radosavljević Milica, Jovanović Snežana, Jakovljević Jovan, "Fizičke, hemijske i tehnološke karakteristike novih zp hibrida kukuruza" Zbornik naučnih radova Instituta PKB Agroekonomik, 10, no. 1 (2004):27-34

The evaluation of technological and utility value of ZP maize hybrids and soya bean cultivars

Milašinović, Marija; Radosavljević, Milica; Božović, Irina; Žilić, Slađana

(Savez poljoprivrednih inženjera i tehničara, Beograd, 2003)

TY  - JOUR
AU  - Milašinović, Marija
AU  - Radosavljević, Milica
AU  - Božović, Irina
AU  - Žilić, Slađana
PY  - 2003
UR  - http://rik.mrizp.rs/handle/123456789/48
AB  - The evaluation of technological values of maize and soya bean grain is of a significant importance in grain trade, i.e. purchase and sale, then in processing and especially in studies performed with the aim to improve its utilisation. Physical and chemical properties are a principal criterion for technological quality of maize and soya bean grain. According to the evaluations of leading international experts within a field of seed quality technological values and processing, the value of maize and soya bean can be increased by conforming properties to requirements. Physical and chemical properties of 12 ZP maize hybrids (test weight, 1000-kernel weight, kernel density, floatation index, milling response, portion of hard and soft endosperm fractions, water adsorption index, content of pericarp, content of germ, content of endosperm, as well as contents of starch, oil, protein and crude fibre) were observed in the present study. In addition to a standard chemical content, the activity of trypsin inhibitor, urease and isoenzyme lipoxygenase was also analysed in six different genotypes of soya bean. Grain physical and chemical properties of studied maize hybrids varied significantly. Such differences present a good basis and assumption for wide growth of maize hybrids. These and previous long-term results obtained by the analyses of these properties point out that the highest number of observed grain properties varied in dependence on genetic basis, i.e. on hybrid types, growing and environmental conditions. The analysed soya bean genotypes are characterised by a high nutritive value, while a decreased trypsin inhibitor content in the cultivar ZP L91-44042 (14.85mg g-1) provides the possibility to apply a lower temperature treatment in soya bean grain processing, and thereby maintenance of the essential nutritive constituents.
AB  - Osnovni kriterijum tehnološkog kvaliteta zrna kukuruza i soje su fizička i hemijska svojstva. Prema procenama vodećih svetskih eksperata u oblasti kvaliteta zrna, tehnološke vrednosti i prerade, usaglašavanjem svojstava sa zahtevima upotrebe moguće je povećati vrednost kukuruza i soje. U ovom radu ispitivan je hemijski sastav i fizičke karakteristike zrna 12 ZP genotipova kukuruza (zapreminska masa, masa 1000 zrna, gustina, indeks flotacije otpornost na mlevenje, odnos tvrde i meke frakcije endosperma, indeks adsorpcije vode, sadržaj perikarpa, sadržaj klice i sadržaj endosperma, kao i sadržaj skroba, ulja, proteina, celuloze, pepela). Pored toga, određivan je standardni hemijski sastav, sadržaj iskoristljivog lizina, sadržaj tripsin inhibitora, aktivnost ureaze i izoenzima lipoksigenaze kod četiri ZP i dva USA genotipa soje. Hemijske i fizičke karakteristike zrna ispitivanih hibrida kukuruza kretale su se u širokom opsegu. Ovakve razlike u ispitivanim karakteristikama su dobra osnova i pretpostavka za široku primenu hibrida kukuruza. Analizirani genotipovi soje odlikuju se visokom nutritivnom vrednošću, a genotip ZP L91-44042 i smanjenim sadržajem tripsin inhibitora (14,85 mg/g) što omogućava primenu niže temperature pri preradi sojinog zrna, a time i očuvanje bitnih nutritivnih konstituenata.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - The evaluation of technological and utility value of ZP maize hybrids and soya bean cultivars
T1  - Određivanje tehnološke i upotrebne vrednosti ZP hibrida kukuruza i sorti soje
VL  - 64
IS  - 1-2
SP  - 147
EP  - 156
ER  - 
@article{
author = "Milašinović, Marija and Radosavljević, Milica and Božović, Irina and Žilić, Slađana",
year = "2003",
url = "http://rik.mrizp.rs/handle/123456789/48",
abstract = "The evaluation of technological values of maize and soya bean grain is of a significant importance in grain trade, i.e. purchase and sale, then in processing and especially in studies performed with the aim to improve its utilisation. Physical and chemical properties are a principal criterion for technological quality of maize and soya bean grain. According to the evaluations of leading international experts within a field of seed quality technological values and processing, the value of maize and soya bean can be increased by conforming properties to requirements. Physical and chemical properties of 12 ZP maize hybrids (test weight, 1000-kernel weight, kernel density, floatation index, milling response, portion of hard and soft endosperm fractions, water adsorption index, content of pericarp, content of germ, content of endosperm, as well as contents of starch, oil, protein and crude fibre) were observed in the present study. In addition to a standard chemical content, the activity of trypsin inhibitor, urease and isoenzyme lipoxygenase was also analysed in six different genotypes of soya bean. Grain physical and chemical properties of studied maize hybrids varied significantly. Such differences present a good basis and assumption for wide growth of maize hybrids. These and previous long-term results obtained by the analyses of these properties point out that the highest number of observed grain properties varied in dependence on genetic basis, i.e. on hybrid types, growing and environmental conditions. The analysed soya bean genotypes are characterised by a high nutritive value, while a decreased trypsin inhibitor content in the cultivar ZP L91-44042 (14.85mg g-1) provides the possibility to apply a lower temperature treatment in soya bean grain processing, and thereby maintenance of the essential nutritive constituents., Osnovni kriterijum tehnološkog kvaliteta zrna kukuruza i soje su fizička i hemijska svojstva. Prema procenama vodećih svetskih eksperata u oblasti kvaliteta zrna, tehnološke vrednosti i prerade, usaglašavanjem svojstava sa zahtevima upotrebe moguće je povećati vrednost kukuruza i soje. U ovom radu ispitivan je hemijski sastav i fizičke karakteristike zrna 12 ZP genotipova kukuruza (zapreminska masa, masa 1000 zrna, gustina, indeks flotacije otpornost na mlevenje, odnos tvrde i meke frakcije endosperma, indeks adsorpcije vode, sadržaj perikarpa, sadržaj klice i sadržaj endosperma, kao i sadržaj skroba, ulja, proteina, celuloze, pepela). Pored toga, određivan je standardni hemijski sastav, sadržaj iskoristljivog lizina, sadržaj tripsin inhibitora, aktivnost ureaze i izoenzima lipoksigenaze kod četiri ZP i dva USA genotipa soje. Hemijske i fizičke karakteristike zrna ispitivanih hibrida kukuruza kretale su se u širokom opsegu. Ovakve razlike u ispitivanim karakteristikama su dobra osnova i pretpostavka za široku primenu hibrida kukuruza. Analizirani genotipovi soje odlikuju se visokom nutritivnom vrednošću, a genotip ZP L91-44042 i smanjenim sadržajem tripsin inhibitora (14,85 mg/g) što omogućava primenu niže temperature pri preradi sojinog zrna, a time i očuvanje bitnih nutritivnih konstituenata.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "The evaluation of technological and utility value of ZP maize hybrids and soya bean cultivars, Određivanje tehnološke i upotrebne vrednosti ZP hibrida kukuruza i sorti soje",
volume = "64",
number = "1-2",
pages = "147-156"
}
Milašinović, M., Radosavljević, M., Božović, I.,& Žilić, S. (2003). Određivanje tehnološke i upotrebne vrednosti ZP hibrida kukuruza i sorti soje.
Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 64(1-2), 147-156.
Milašinović M, Radosavljević M, Božović I, Žilić S. Određivanje tehnološke i upotrebne vrednosti ZP hibrida kukuruza i sorti soje. Journal of Scientific Agricultural Research. 2003;64(1-2):147-156
Milašinović Marija, Radosavljević Milica, Božović Irina, Žilić Slađana, "Određivanje tehnološke i upotrebne vrednosti ZP hibrida kukuruza i sorti soje" Journal of Scientific Agricultural Research, 64, no. 1-2 (2003):147-156