TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
AU  - Sredović Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milinčić, Danijel
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/765
AB  - We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
PB  - Basel : MDPI
T2  - Foods
T1  - The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
VL  - 8
IS  - 4
SP  - 128
DO  - 10.3390/foods8040128
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Slađana and Smiljanić, Milenko and Sredović Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milinčić, Danijel",
year = "2019",
abstract = "We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin",
volume = "8",
number = "4",
pages = "128",
doi = "10.3390/foods8040128"
}

Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović Ignjatović, I., Vučić, T., Kostić, A.,& Milinčić, D.. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods
Basel : MDPI., 8(4), 128.
https://doi.org/10.3390/foods8040128

Barać M, Pešić M, Žilić S, Smiljanić M, Sredović Ignjatović I, Vučić T, Kostić A, Milinčić D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods. 2019;8(4):128.
doi:10.3390/foods8040128 .

Barać, Miroljub, Pešić, Mirjana, Žilić, Slađana, Smiljanić, Milenko, Sredović Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milinčić, Danijel, "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" in Foods, 8, no. 4 (2019):128,
https://doi.org/10.3390/foods8040128 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Žilić, Slađana
AU  - Pešić, Mirjana
AU  - Soković, Marina
AU  - Petrović, Jovana
AU  - Kostić, Aleksandar
AU  - Sredović Ignjatović, Ivana
AU  - Milinčić, Danijel
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/766
AB  - This study deals with the effect ofin vitrodigestion on the functional potential of traditionalSerbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelatingproperties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobialactivities of traditional Serbian white-brined cheeses before and afterin vitrodigestion were assayed.The traditional cheeses had different antioxidant properties as well as different ACE-inhibitoryactivities.In vitrodigestion improved the total antioxidant capacity (8.42–58.56 times) and thereducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightlyimproved or unaffected after digestion.In vitrodigestion reduced the ACE-inhibitory potentialof water-soluble protein fractions, and digested water-insoluble fractions were the major sourceof ACE-inhibitory peptides.  The digestates did not exhibit any antibacterial potential, whereasthey showed moderate antifungal potential toward selected micromycetes.  The best antifungalpotential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point toa significant functionality of traditional white-brined cheeses.
PB  - Basel : MDPI
T2  - Foods
T1  - The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
VL  - 8
IS  - 3
SP  - 94
DO  - 10.3390/foods8030094
ER  - 

@article{
author = "Barać, Miroljub and Vučić, Tanja and Žilić, Slađana and Pešić, Mirjana and Soković, Marina and Petrović, Jovana and Kostić, Aleksandar and Sredović Ignjatović, Ivana and Milinčić, Danijel",
year = "2019",
abstract = "This study deals with the effect ofin vitrodigestion on the functional potential of traditionalSerbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelatingproperties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobialactivities of traditional Serbian white-brined cheeses before and afterin vitrodigestion were assayed.The traditional cheeses had different antioxidant properties as well as different ACE-inhibitoryactivities.In vitrodigestion improved the total antioxidant capacity (8.42–58.56 times) and thereducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightlyimproved or unaffected after digestion.In vitrodigestion reduced the ACE-inhibitory potentialof water-soluble protein fractions, and digested water-insoluble fractions were the major sourceof ACE-inhibitory peptides.  The digestates did not exhibit any antibacterial potential, whereasthey showed moderate antifungal potential toward selected micromycetes.  The best antifungalpotential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point toa significant functionality of traditional white-brined cheeses.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses",
volume = "8",
number = "3",
pages = "94",
doi = "10.3390/foods8030094"
}

Barać, M., Vučić, T., Žilić, S., Pešić, M., Soković, M., Petrović, J., Kostić, A., Sredović Ignjatović, I.,& Milinčić, D.. (2019). The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods
Basel : MDPI., 8(3), 94.
https://doi.org/10.3390/foods8030094

Barać M, Vučić T, Žilić S, Pešić M, Soković M, Petrović J, Kostić A, Sredović Ignjatović I, Milinčić D. The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods. 2019;8(3):94.
doi:10.3390/foods8030094 .

Barać, Miroljub, Vučić, Tanja, Žilić, Slađana, Pešić, Mirjana, Soković, Marina, Petrović, Jovana, Kostić, Aleksandar, Sredović Ignjatović, Ivana, Milinčić, Danijel, "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses" in Foods, 8, no. 3 (2019):94,
https://doi.org/10.3390/foods8030094 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Vasić, Milena
AU  - Despotović, Sasa
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/654
AB  - This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
VL  - 51
IS  - 5
SP  - 1140
EP  - 1149
DO  - 10.1111/ijfs.13091
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Vasić, Milena and Despotović, Sasa and Vučić, Tanja and Kostić, Aleksandar and Žilić, Slađana and Smiljanić, Milenko",
year = "2016",
abstract = "This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening",
volume = "51",
number = "5",
pages = "1140-1149",
doi = "10.1111/ijfs.13091"
}

Barać, M., Pešić, M., Stanojević, S., Vasić, M., Despotović, S., Vučić, T., Kostić, A., Žilić, S.,& Smiljanić, M.. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 51(5), 1140-1149.
https://doi.org/10.1111/ijfs.13091

Barać M, Pešić M, Stanojević S, Vasić M, Despotović S, Vučić T, Kostić A, Žilić S, Smiljanić M. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology. 2016;51(5):1140-1149.
doi:10.1111/ijfs.13091 .

Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Vasić, Milena, Despotović, Sasa, Vučić, Tanja, Kostić, Aleksandar, Žilić, Slađana, Smiljanić, Milenko, "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening" in International Journal of Food Science and Technology, 51, no. 5 (2016):1140-1149,
https://doi.org/10.1111/ijfs.13091 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Vasić, Milena
AU  - Vučić, Tanja
AU  - Smiljanić, Milenko
AU  - Žilić, Slađana
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/619
AB  - This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening
VL  - 66
IS  - 3
SP  - 187
EP  - 197
DO  - 10.15567/mljekarstvo.2016.0303
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Vasić, Milena and Vučić, Tanja and Smiljanić, Milenko and Žilić, Slađana",
year = "2016",
abstract = "This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening",
volume = "66",
number = "3",
pages = "187-197",
doi = "10.15567/mljekarstvo.2016.0303"
}

Barać, M., Pešić, M., Stanojević, S., Vasić, M., Vučić, T., Smiljanić, M.,& Žilić, S.. (2016). Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. in Mljekarstvo
Croatian Dairy Union, Zagreb., 66(3), 187-197.
https://doi.org/10.15567/mljekarstvo.2016.0303

Barać M, Pešić M, Stanojević S, Vasić M, Vučić T, Smiljanić M, Žilić S. Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. in Mljekarstvo. 2016;66(3):187-197.
doi:10.15567/mljekarstvo.2016.0303 .

Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Vasić, Milena, Vučić, Tanja, Smiljanić, Milenko, Žilić, Slađana, "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening" in Mljekarstvo, 66, no. 3 (2016):187-197,
https://doi.org/10.15567/mljekarstvo.2016.0303 . .

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

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

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

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

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

TY  - JOUR
AU  - Janković, Marijana
AU  - Žilić, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Dodig, Dejan
AU  - Kandić, Vesna
PY  - 2015
UR  - http://rik.mrizp.rs/handle/123456789/577
AB  - The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough
VL  - 50
IS  - 10
SP  - 2236
EP  - 2245
DO  - 10.1111/ijfs.12894
ER  - 

@article{
author = "Janković, Marijana and Žilić, Slađana and Barać, Miroljub and Pešić, Mirjana and Dodig, Dejan and Kandić, Vesna",
year = "2015",
abstract = "The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough",
volume = "50",
number = "10",
pages = "2236-2245",
doi = "10.1111/ijfs.12894"
}

Janković, M., Žilić, S., Barać, M., Pešić, M., Dodig, D.,& Kandić, V.. (2015). The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 50(10), 2236-2245.
https://doi.org/10.1111/ijfs.12894

Janković M, Žilić S, Barać M, Pešić M, Dodig D, Kandić V. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. in International Journal of Food Science and Technology. 2015;50(10):2236-2245.
doi:10.1111/ijfs.12894 .

Janković, Marijana, Žilić, Slađana, Barać, Miroljub, Pešić, Mirjana, Dodig, Dejan, Kandić, Vesna, "The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough" in International Journal of Food Science and Technology, 50, no. 10 (2015):2236-2245,
https://doi.org/10.1111/ijfs.12894 . .

TY  - JOUR
AU  - Stanojević, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Vucelic-Radović, Biljana
AU  - Žilić, Slađana
AU  - Kresović, Mirjana M.
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/541
AB  - Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the sensory characteristics of okara, was also investigated. All genotypes had very similar concentrations of Lox (4.32-5.62%). Compared to raw soybeans, the applied HTC significantly reduced Lox content in okara (0.54-0.19%) and lowered its activity to 0.004-0.007 mu mol g(-1) min(-1). Correlation between the content of Lox in soybeans and that in okara (r = 0.21;p  lt  0.05) was not registered. This indicates that the content of this enzyme in okara depended much more on the technological process than on soybean genotype. Very strong correlation (r = 0.99; p  lt  0.05) between okara Lox content and its activity was found. The most abundant minerals in raw okara were potassium (1.04-1.21 g/100g), phosphorus (0.45-0.50 g/100 g), calcium (0.26-0.39 g/100 g), and iron (5.45-10.95 mg/100 g). A very high antioxidant capacity (19.06-29.36 mmol Trolox kg(-1) contributes to the nutritional value of raw okara.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk
VL  - 62
IS  - 36
SP  - 9017
EP  - 9023
DO  - 10.1021/jf501800s
ER  - 

@article{
author = "Stanojević, Slađana and Barać, Miroljub and Pešić, Mirjana and Vucelic-Radović, Biljana and Žilić, Slađana and Kresović, Mirjana M.",
year = "2014",
abstract = "Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the sensory characteristics of okara, was also investigated. All genotypes had very similar concentrations of Lox (4.32-5.62%). Compared to raw soybeans, the applied HTC significantly reduced Lox content in okara (0.54-0.19%) and lowered its activity to 0.004-0.007 mu mol g(-1) min(-1). Correlation between the content of Lox in soybeans and that in okara (r = 0.21;p  lt  0.05) was not registered. This indicates that the content of this enzyme in okara depended much more on the technological process than on soybean genotype. Very strong correlation (r = 0.99; p  lt  0.05) between okara Lox content and its activity was found. The most abundant minerals in raw okara were potassium (1.04-1.21 g/100g), phosphorus (0.45-0.50 g/100 g), calcium (0.26-0.39 g/100 g), and iron (5.45-10.95 mg/100 g). A very high antioxidant capacity (19.06-29.36 mmol Trolox kg(-1) contributes to the nutritional value of raw okara.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk",
volume = "62",
number = "36",
pages = "9017-9023",
doi = "10.1021/jf501800s"
}

Stanojević, S., Barać, M., Pešić, M., Vucelic-Radović, B., Žilić, S.,& Kresović, M. M.. (2014). Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 62(36), 9017-9023.
https://doi.org/10.1021/jf501800s

Stanojević S, Barać M, Pešić M, Vucelic-Radović B, Žilić S, Kresović MM. Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry. 2014;62(36):9017-9023.
doi:10.1021/jf501800s .

Stanojević, Slađana, Barać, Miroljub, Pešić, Mirjana, Vucelic-Radović, Biljana, Žilić, Slađana, Kresović, Mirjana M., "Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk" in Journal of Agricultural and Food Chemistry, 62, no. 36 (2014):9017-9023,
https://doi.org/10.1021/jf501800s . .

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

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

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

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

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

TY  - JOUR
AU  - Žilić, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Mladenović Drinić, Snežana
AU  - Ignjatović-Micić, Dragana
AU  - Srebrić, Mirjana
PY  - 2011
UR  - http://rik.mrizp.rs/handle/123456789/364
AB  - BACKGROUND: Total soybean proteins, storage proteins, glycinin (11S) and beta-conglycinin (7S) fractions and their respective subunits in seven soybean varieties were analyzed. In this work we also present the correlation between concentration and activity of bioactive proteins, lipoxygenase and proteinase inhibitors. RESULTS: Glycinin and beta-conglycinin comprise about 750 g kg(-1) of the bean storage protein and as such account for both quantity and quality of the kernel protein. The 11S concentration of the varieties studied ranged from 503.4 to 602.9 g kg(-1) and those of 7S varied from 178.2 to 230.6 g kg(-1) of total extractable proteins. The ratio of 11S/7S proteins varied from 2.43 to 3.29 among the varieties. A very strong positive correlation was found between the concentration of Kunitz trypsin inhibitor and activity of total trypsin inhibitor (r = 0.96). However, lipoxygenase concentration did not show a strong correlation with lipoxygenase activity. CONCLUSION: It appears that among the seven ZP soybean genotypes there are genotypes with different amounts of subunits that should be bred in the future for a desired level of protein components. (C) 2010 Society of Chemical Industry
PB  - John Wiley & Sons Ltd, Chichester
T2  - Journal of the Science of Food and Agriculture
T1  - Characterization of proteins from kernel of different soybean varieties
VL  - 91
IS  - 1
SP  - 60
EP  - 67
DO  - 10.1002/jsfa.4148
ER  - 

@article{
author = "Žilić, Slađana and Barać, Miroljub and Pešić, Mirjana and Mladenović Drinić, Snežana and Ignjatović-Micić, Dragana and Srebrić, Mirjana",
year = "2011",
abstract = "BACKGROUND: Total soybean proteins, storage proteins, glycinin (11S) and beta-conglycinin (7S) fractions and their respective subunits in seven soybean varieties were analyzed. In this work we also present the correlation between concentration and activity of bioactive proteins, lipoxygenase and proteinase inhibitors. RESULTS: Glycinin and beta-conglycinin comprise about 750 g kg(-1) of the bean storage protein and as such account for both quantity and quality of the kernel protein. The 11S concentration of the varieties studied ranged from 503.4 to 602.9 g kg(-1) and those of 7S varied from 178.2 to 230.6 g kg(-1) of total extractable proteins. The ratio of 11S/7S proteins varied from 2.43 to 3.29 among the varieties. A very strong positive correlation was found between the concentration of Kunitz trypsin inhibitor and activity of total trypsin inhibitor (r = 0.96). However, lipoxygenase concentration did not show a strong correlation with lipoxygenase activity. CONCLUSION: It appears that among the seven ZP soybean genotypes there are genotypes with different amounts of subunits that should be bred in the future for a desired level of protein components. (C) 2010 Society of Chemical Industry",
publisher = "John Wiley & Sons Ltd, Chichester",
journal = "Journal of the Science of Food and Agriculture",
title = "Characterization of proteins from kernel of different soybean varieties",
volume = "91",
number = "1",
pages = "60-67",
doi = "10.1002/jsfa.4148"
}

Žilić, S., Barać, M., Pešić, M., Mladenović Drinić, S., Ignjatović-Micić, D.,& Srebrić, M.. (2011). Characterization of proteins from kernel of different soybean varieties. in Journal of the Science of Food and Agriculture
John Wiley & Sons Ltd, Chichester., 91(1), 60-67.
https://doi.org/10.1002/jsfa.4148

Žilić S, Barać M, Pešić M, Mladenović Drinić S, Ignjatović-Micić D, Srebrić M. Characterization of proteins from kernel of different soybean varieties. in Journal of the Science of Food and Agriculture. 2011;91(1):60-67.
doi:10.1002/jsfa.4148 .

Žilić, Slađana, Barać, Miroljub, Pešić, Mirjana, Mladenović Drinić, Snežana, Ignjatović-Micić, Dragana, Srebrić, Mirjana, "Characterization of proteins from kernel of different soybean varieties" in Journal of the Science of Food and Agriculture, 91, no. 1 (2011):60-67,
https://doi.org/10.1002/jsfa.4148 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Ignjatović-Micić, Dragana
PY  - 2011
UR  - http://rik.mrizp.rs/handle/123456789/389
AB  - The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of alpha + beta + gamma-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of omega-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).
PB  - Mdpi Ag, Basel
T2  - International Journal of Molecular Sciences
T1  - Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes
VL  - 12
IS  - 9
SP  - 5878
EP  - 5894
DO  - 10.3390/ijms12095878
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Slađana and Dodig, Dejan and Ignjatović-Micić, Dragana",
year = "2011",
abstract = "The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of alpha + beta + gamma-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of omega-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).",
publisher = "Mdpi Ag, Basel",
journal = "International Journal of Molecular Sciences",
title = "Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes",
volume = "12",
number = "9",
pages = "5878-5894",
doi = "10.3390/ijms12095878"
}

Barać, M., Pešić, M., Žilić, S., Dodig, D.,& Ignjatović-Micić, D.. (2011). Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes. in International Journal of Molecular Sciences
Mdpi Ag, Basel., 12(9), 5878-5894.
https://doi.org/10.3390/ijms12095878

Barać M, Pešić M, Žilić S, Dodig D, Ignjatović-Micić D. Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes. in International Journal of Molecular Sciences. 2011;12(9):5878-5894.
doi:10.3390/ijms12095878 .

Barać, Miroljub, Pešić, Mirjana, Žilić, Slađana, Dodig, Dejan, Ignjatović-Micić, Dragana, "Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes" in International Journal of Molecular Sciences, 12, no. 9 (2011):5878-5894,
https://doi.org/10.3390/ijms12095878 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Crevar, Miloš
AU  - Stanojević, Slađana
AU  - Kovinčić, Anika
AU  - Saratlić, Goran
AU  - Tolimir, Miodrag
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/292
AB  - Total sunflower proteins, storage proteins, and helianthinin (11S) and 2S albumin fractions and their respective subunits in seeds and kernels of three sunflower hybrids were analyzed. Protein contents were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and coupled with densitometry. The SDS-PAGE profiles of the seed and kernel proteins in the crude extracts for all genotypes showed a very similar number of protein bands (thirty two) in the electrophoretograms. Three polypeptide groups of helianthinin fraction were detected. Two of these were acidic (α, Mw = 36,800 - 42,900 Da and α', Mw = 31,000 - 35,300 Da), while one was basic (β, Mw=21,000 - 29,600 Da). The molecular weight of the 2S albumin proteins ranged from 11,500 to 20,100 Da. According to our results, there were significant differences among the seed and kernel protein contents. The 2S albumin content was significantly higher in kernels than in whole seeds of sunflower hybrids (P lt 0.05). By contrast, the 11S helianthinin content was significantly higher in seeds (where it ranged from 61.75 to 67.70% of totally extracted proteins) than in kernels (varied from 57.36 to 61.51% of totally extracted proteins) of sunflower hybrids (P lt 0.05).
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Helia
T1  - Characterization of sunflower seed and kernel proteins
VL  - 33
IS  - 52
SP  - 103
EP  - 113
DO  - 10.2298/HEL1052103Z
ER  - 

@article{
author = "Žilić, Slađana and Barać, Miroljub and Pešić, Mirjana and Crevar, Miloš and Stanojević, Slađana and Kovinčić, Anika and Saratlić, Goran and Tolimir, Miodrag",
year = "2010",
abstract = "Total sunflower proteins, storage proteins, and helianthinin (11S) and 2S albumin fractions and their respective subunits in seeds and kernels of three sunflower hybrids were analyzed. Protein contents were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and coupled with densitometry. The SDS-PAGE profiles of the seed and kernel proteins in the crude extracts for all genotypes showed a very similar number of protein bands (thirty two) in the electrophoretograms. Three polypeptide groups of helianthinin fraction were detected. Two of these were acidic (α, Mw = 36,800 - 42,900 Da and α', Mw = 31,000 - 35,300 Da), while one was basic (β, Mw=21,000 - 29,600 Da). The molecular weight of the 2S albumin proteins ranged from 11,500 to 20,100 Da. According to our results, there were significant differences among the seed and kernel protein contents. The 2S albumin content was significantly higher in kernels than in whole seeds of sunflower hybrids (P lt 0.05). By contrast, the 11S helianthinin content was significantly higher in seeds (where it ranged from 61.75 to 67.70% of totally extracted proteins) than in kernels (varied from 57.36 to 61.51% of totally extracted proteins) of sunflower hybrids (P lt 0.05).",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Helia",
title = "Characterization of sunflower seed and kernel proteins",
volume = "33",
number = "52",
pages = "103-113",
doi = "10.2298/HEL1052103Z"
}

Žilić, S., Barać, M., Pešić, M., Crevar, M., Stanojević, S., Kovinčić, A., Saratlić, G.,& Tolimir, M.. (2010). Characterization of sunflower seed and kernel proteins. in Helia
Institut za ratarstvo i povrtarstvo, Novi Sad., 33(52), 103-113.
https://doi.org/10.2298/HEL1052103Z

Žilić S, Barać M, Pešić M, Crevar M, Stanojević S, Kovinčić A, Saratlić G, Tolimir M. Characterization of sunflower seed and kernel proteins. in Helia. 2010;33(52):103-113.
doi:10.2298/HEL1052103Z .

Žilić, Slađana, Barać, Miroljub, Pešić, Mirjana, Crevar, Miloš, Stanojević, Slađana, Kovinčić, Anika, Saratlić, Goran, Tolimir, Miodrag, "Characterization of sunflower seed and kernel proteins" in Helia, 33, no. 52 (2010):103-113,
https://doi.org/10.2298/HEL1052103Z . .

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

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

Barać, M., Pešić, M., Stanojević, S., Macej, O., Ristić, N., Cabrilo, S.,& Žilić, S.. (2010). Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences
Mdpi Ag, Basel., 11(12), 4974-4991.
https://doi.org/10.3390/ijms11124973

Barać M, Pešić M, Stanojević S, Macej O, Ristić N, Cabrilo S, Žilić S. Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences. 2010;11(12):4974-4991.
doi:10.3390/ijms11124973 .

Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Macej, Ognjen, Ristić, Nikola, Cabrilo, Slavica, Žilić, Slađana, "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes" in International Journal of Molecular Sciences, 11, no. 12 (2010):4974-4991,
https://doi.org/10.3390/ijms11124973 . .