TY  - JOUR
AU  - Žilić, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Mladenović-Drinić, Snežana
AU  - Ignjatović-Micić, Dragana
AU  - Srebrić, Mirjana B.
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2687
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.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Characterization of proteins from kernel of different soybean varieties
EP  - 67
IS  - 1
SP  - 60
VL  - 91
DO  - 10.1002/jsfa.4148
ER  - 

@article{
author = "Žilić, Sladjana and Barać, Miroljub and Pešić, Mirjana and Mladenović-Drinić, Snežana and Ignjatović-Micić, Dragana and Srebrić, Mirjana B.",
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.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Characterization of proteins from kernel of different soybean varieties",
pages = "67-60",
number = "1",
volume = "91",
doi = "10.1002/jsfa.4148"
}

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

Žilić S, Barać M, Pešić M, Mladenović-Drinić S, Ignjatović-Micić D, Srebrić MB. 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, Sladjana, Barać, Miroljub, Pešić, Mirjana, Mladenović-Drinić, Snežana, Ignjatović-Micić, Dragana, Srebrić, Mirjana B., "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  - Žilić, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Dodig, Dejan
AU  - Ignjatović-Micić, Dragana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2624
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, BASEL
T2  - International Journal of Molecular Sciences
T1  - Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes
EP  - 5894
IS  - 9
SP  - 5878
VL  - 12
DO  - 10.3390/ijms12095878
ER  - 

@article{
author = "Žilić, Sladjana and Barać, Miroljub and Pešić, Mirjana 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, BASEL",
journal = "International Journal of Molecular Sciences",
title = "Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes",
pages = "5894-5878",
number = "9",
volume = "12",
doi = "10.3390/ijms12095878"
}

Žilić, S., Barać, M., Pešić, M., 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, BASEL., 12(9), 5878-5894.
https://doi.org/10.3390/ijms12095878

Žilić S, Barać M, Pešić M, 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 .

Žilić, Sladjana, Barać, Miroljub, Pešić, Mirjana, 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, Sladjana
AU  - Milasinović, M.
AU  - Terzić, D.
AU  - Barać, Miroljub
AU  - Ignjatović-Micić, Dragana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2423
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  - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
T2  - Spanish Journal of Agricultural Research
T1  - Grain characteristics and composition of maize specialty hybrids
EP  - 241
IS  - 1
SP  - 230
VL  - 9
DO  - 10.5424/sjar/20110901-053-10
ER  - 

@article{
author = "Žilić, Sladjana and Milasinović, M. and Terzić, D. and Barać, Miroljub and Ignjatović-Micić, Dragana",
year = "2011",
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 = "Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria",
journal = "Spanish Journal of Agricultural Research",
title = "Grain characteristics and composition of maize specialty hybrids",
pages = "241-230",
number = "1",
volume = "9",
doi = "10.5424/sjar/20110901-053-10"
}

Žilić, S., Milasinović, M., Terzić, D., Barać, M.,& Ignjatović-Micić, D.. (2011). Grain characteristics and composition of maize specialty hybrids. in Spanish Journal of Agricultural Research
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria., 9(1), 230-241.
https://doi.org/10.5424/sjar/20110901-053-10

Žilić S, Milasinović M, Terzić D, Barać M, Ignjatović-Micić D. Grain characteristics and composition of maize specialty hybrids. in Spanish Journal of Agricultural Research. 2011;9(1):230-241.
doi:10.5424/sjar/20110901-053-10 .

Žilić, Sladjana, Milasinović, M., Terzić, D., Barać, Miroljub, Ignjatović-Micić, Dragana, "Grain characteristics and composition of maize specialty hybrids" in Spanish Journal of Agricultural Research, 9, no. 1 (2011):230-241,
https://doi.org/10.5424/sjar/20110901-053-10 . .