TY  - CONF
AU  - Barać, Nevena
AU  - Mitrović, Danka
AU  - Kostić, Aleksandar
AU  - Sredović Ignjatović, Ivana
AU  - Smiljanić, Milenko
AU  - Rabrenović, Biljana
AU  - Barać, Miroljub
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6726
AB  - Hull is the major by-product of soybean processing industry. Generally, it is regarded as „waste“ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds including isoflavones and other polyphenols, trypsin inhibitors and bioactive peptides. Most of these compounds are associated with antioxidant activity and it is believed that they can contribute to the reduction of oxidative stress, which is associated with the occurrence of a number of degenerative diseases. In this study we investigated in vitro antioxidant properties (ABTS radical scavenging activity, reducing power and iron (II) chelating ability), as well as total phenolic, flavonoid and dihydroxycinnamic acid derivates contents of water and methanol extracts of soybean hulls. For these purpose deffated commercial soy hulls were thermally pre-treated for 10 minutes using steam at 1.3 bars (wet heating) in oven at 120 ºC (dry heat treatment) during the same period. According to the results of this study both, thermal pre-treatment and extraction agent affect in vitro antioxidant potential, total content of phenolic and flavonoid compounds as well as the content of dihydroxycinnamic acid derivates. Water extracts had more than twice higher ABTS radical scavenging activity (4.57-4.91 mgETrolox/g) than the methanol extracts (2.03-2.16 mgETrolox/g), but similar Fe (II) chelating ability. Water extracts are characterized with higher content of total phenols, flavonoids and dihydroxycinnamic acid derivates compared to methanol extracts.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
C3  - XIV International Scientific Agriculture Symposium “AGROSYM 2023”
T1  - IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS
SP  - 89
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6726
ER  - 

@conference{
author = "Barać, Nevena and Mitrović, Danka and Kostić, Aleksandar and Sredović Ignjatović, Ivana and Smiljanić, Milenko and Rabrenović, Biljana and Barać, Miroljub",
year = "2023",
abstract = "Hull is the major by-product of soybean processing industry. Generally, it is regarded as „waste“ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds including isoflavones and other polyphenols, trypsin inhibitors and bioactive peptides. Most of these compounds are associated with antioxidant activity and it is believed that they can contribute to the reduction of oxidative stress, which is associated with the occurrence of a number of degenerative diseases. In this study we investigated in vitro antioxidant properties (ABTS radical scavenging activity, reducing power and iron (II) chelating ability), as well as total phenolic, flavonoid and dihydroxycinnamic acid derivates contents of water and methanol extracts of soybean hulls. For these purpose deffated commercial soy hulls were thermally pre-treated for 10 minutes using steam at 1.3 bars (wet heating) in oven at 120 ºC (dry heat treatment) during the same period. According to the results of this study both, thermal pre-treatment and extraction agent affect in vitro antioxidant potential, total content of phenolic and flavonoid compounds as well as the content of dihydroxycinnamic acid derivates. Water extracts had more than twice higher ABTS radical scavenging activity (4.57-4.91 mgETrolox/g) than the methanol extracts (2.03-2.16 mgETrolox/g), but similar Fe (II) chelating ability. Water extracts are characterized with higher content of total phenols, flavonoids and dihydroxycinnamic acid derivates compared to methanol extracts.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia",
journal = "XIV International Scientific Agriculture Symposium “AGROSYM 2023”",
title = "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS",
pages = "89",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6726"
}

Barać, N., Mitrović, D., Kostić, A., Sredović Ignjatović, I., Smiljanić, M., Rabrenović, B.,& Barać, M.. (2023). IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS. in XIV International Scientific Agriculture Symposium “AGROSYM 2023”
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 89.
https://hdl.handle.net/21.15107/rcub_agrospace_6726

Barać N, Mitrović D, Kostić A, Sredović Ignjatović I, Smiljanić M, Rabrenović B, Barać M. IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS. in XIV International Scientific Agriculture Symposium “AGROSYM 2023”. 2023;:89.
https://hdl.handle.net/21.15107/rcub_agrospace_6726 .

Barać, Nevena, Mitrović, Danka, Kostić, Aleksandar, Sredović Ignjatović, Ivana, Smiljanić, Milenko, Rabrenović, Biljana, Barać, Miroljub, "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS" in XIV International Scientific Agriculture Symposium “AGROSYM 2023” (2023):89,
https://hdl.handle.net/21.15107/rcub_agrospace_6726 .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Sladjana
AU  - Smiljanić, Milenko
AU  - Sredović-Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5057
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 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees 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  - MDPI, BASEL
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
IS  - 4
VL  - 8
DO  - 10.3390/foods8040128
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Sladjana and Smiljanić, Milenko and Sredović-Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milincić, Danijel D.",
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 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees 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 = "MDPI, BASEL",
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",
number = "4",
volume = "8",
doi = "10.3390/foods8040128"
}

Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović-Ignjatović, I., Vučić, T., Kostić, A.,& Milincić, D. 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
MDPI, BASEL., 8(4).
https://doi.org/10.3390/foods8040128

Barać M, Pešić M, Žilić S, Smiljanić M, Sredović-Ignjatović I, Vučić T, Kostić A, Milincić DD. 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).
doi:10.3390/foods8040128 .

Barać, Miroljub, Pešić, Mirjana, Žilić, Sladjana, Smiljanić, Milenko, Sredović-Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milincić, Danijel 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, 8, no. 4 (2019),
https://doi.org/10.3390/foods8040128 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Vučić, Tanja
AU  - Vasić, Milena
AU  - Smiljanić, Milenko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4364
AB  - In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on white brined cheese's bioactive peptides.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - White cheeses as a potential source of bioactive peptides
EP  - 16
IS  - 1
SP  - 3
VL  - 67
DO  - 10.15567/mljekarstvo.2017.0101
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Vučić, Tanja and Vasić, Milena and Smiljanić, Milenko",
year = "2017",
abstract = "In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on white brined cheese's bioactive peptides.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "White cheeses as a potential source of bioactive peptides",
pages = "16-3",
number = "1",
volume = "67",
doi = "10.15567/mljekarstvo.2017.0101"
}

Barać, M., Pešić, M., Vučić, T., Vasić, M.,& Smiljanić, M.. (2017). White cheeses as a potential source of bioactive peptides. in Mljekarstvo
Croatian Dairy Union, Zagreb., 67(1), 3-16.
https://doi.org/10.15567/mljekarstvo.2017.0101

Barać M, Pešić M, Vučić T, Vasić M, Smiljanić M. White cheeses as a potential source of bioactive peptides. in Mljekarstvo. 2017;67(1):3-16.
doi:10.15567/mljekarstvo.2017.0101 .

Barać, Miroljub, Pešić, Mirjana, Vučić, Tanja, Vasić, Milena, Smiljanić, Milenko, "White cheeses as a potential source of bioactive peptides" in Mljekarstvo, 67, no. 1 (2017):3-16,
https://doi.org/10.15567/mljekarstvo.2017.0101 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Sladjana
AU  - Smiljanić, Milenko
AU  - Stanojević, Sladjana
AU  - Vasić, Milena
AU  - Despotović, Saša
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4197
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, 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
EP  - 1149
IS  - 5
SP  - 1140
VL  - 51
DO  - 10.1111/ijfs.13091
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Sladjana and Smiljanić, Milenko and Stanojević, Sladjana and Vasić, Milena and Despotović, Saša and Vučić, Tanja and Kostić, Aleksandar",
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, 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",
pages = "1149-1140",
number = "5",
volume = "51",
doi = "10.1111/ijfs.13091"
}

Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Stanojević, S., Vasić, M., Despotović, S., Vučić, T.,& Kostić, A.. (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, Hoboken., 51(5), 1140-1149.
https://doi.org/10.1111/ijfs.13091

Barać M, Pešić M, Žilić S, Smiljanić M, Stanojević S, Vasić M, Despotović S, Vučić T, Kostić A. 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, Žilić, Sladjana, Smiljanić, Milenko, Stanojević, Sladjana, Vasić, Milena, Despotović, Saša, Vučić, Tanja, Kostić, Aleksandar, "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  - Smiljanić, Milenko
AU  - Žilić, Sladjana
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Vasić, Milena
AU  - Vučić, Tanja
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4023
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
EP  - 197
IS  - 3
SP  - 187
VL  - 66
DO  - 10.15567/mljekarstvo.2016.0303
ER  - 

@article{
author = "Barać, Miroljub and Smiljanić, Milenko and Žilić, Sladjana and Pešić, Mirjana and Stanojević, Sladjana and Vasić, Milena and Vučić, Tanja",
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",
pages = "197-187",
number = "3",
volume = "66",
doi = "10.15567/mljekarstvo.2016.0303"
}

Barać, M., Smiljanić, M., Žilić, S., Pešić, M., Stanojević, S., Vasić, M.,& Vučić, T.. (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, Smiljanić M, Žilić S, Pešić M, Stanojević S, Vasić M, Vučić T. 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, Smiljanić, Milenko, Žilić, Sladjana, Pešić, Mirjana, Stanojević, Sladjana, Vasić, Milena, Vučić, Tanja, "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  - Smiljanić, Milenko
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3518
AB  - The aim of this work was to investigate primary proteolysis of white brined cow cheese prepared from raw milk by SDS-electrophoretic method based on high-molarity Tris buffer system and to correlate with the results of other commonly used parameters. Proteolytic changes of white brined cow cheese were monitored by three parameters: total protein, water soluble proteins and degree of proteolysis. Changes of major casein fractions were followed by SDS-electrophoretic system in reducing conditions. The total protein content and moisture content of white brined cow cheese were significantly affected by ripening. Ripening in brine increased water soluble proteins and degree of proteolysis. Major caseins were differently resistant to proteolysis; alpha(s)-CN was more susceptible than beta-CN. The alpha(s)-CN content was highly and negatively correlated with time of ripening and water soluble proteins whereas no significant correlation (p lt 0.05) between beta-CN content and these parameters was found. Also, a strong significant correlation (p lt 0.05) between the amount of low molecular weight products and time of ripening, water soluble proteins and alpha(s)-CN content was observed. SDS-PAGE method used in this study could be useful for monitoring the white cow cheese proteolysis.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system
EP  - 110
IS  - 2
SP  - 102
VL  - 64
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3518
ER  - 

@article{
author = "Smiljanić, Milenko and Pešić, Mirjana and Stanojević, Sladjana and Barać, Miroljub",
year = "2014",
abstract = "The aim of this work was to investigate primary proteolysis of white brined cow cheese prepared from raw milk by SDS-electrophoretic method based on high-molarity Tris buffer system and to correlate with the results of other commonly used parameters. Proteolytic changes of white brined cow cheese were monitored by three parameters: total protein, water soluble proteins and degree of proteolysis. Changes of major casein fractions were followed by SDS-electrophoretic system in reducing conditions. The total protein content and moisture content of white brined cow cheese were significantly affected by ripening. Ripening in brine increased water soluble proteins and degree of proteolysis. Major caseins were differently resistant to proteolysis; alpha(s)-CN was more susceptible than beta-CN. The alpha(s)-CN content was highly and negatively correlated with time of ripening and water soluble proteins whereas no significant correlation (p lt 0.05) between beta-CN content and these parameters was found. Also, a strong significant correlation (p lt 0.05) between the amount of low molecular weight products and time of ripening, water soluble proteins and alpha(s)-CN content was observed. SDS-PAGE method used in this study could be useful for monitoring the white cow cheese proteolysis.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system",
pages = "110-102",
number = "2",
volume = "64",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3518"
}

Smiljanić, M., Pešić, M., Stanojević, S.,& Barać, M.. (2014). Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system. in Mljekarstvo
Hrvatska Mljekarska Udruga., 64(2), 102-110.
https://hdl.handle.net/21.15107/rcub_agrospace_3518

Smiljanić M, Pešić M, Stanojević S, Barać M. Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system. in Mljekarstvo. 2014;64(2):102-110.
https://hdl.handle.net/21.15107/rcub_agrospace_3518 .

Smiljanić, Milenko, Pešić, Mirjana, Stanojević, Sladjana, Barać, Miroljub, "Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system" in Mljekarstvo, 64, no. 2 (2014):102-110,
https://hdl.handle.net/21.15107/rcub_agrospace_3518 .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Smiljanić, Milenko
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3151
AB  - The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system. Proteolytic changes of white brined cheese were monitored by three parameters, the total protein, the water soluble proteins and the degree of proteolysis, whereas the change of major casein fractions was followed by electrophoresis in reducing conditions. Ripening caused a decrease of the total protein content, whereas in the first forty days the water soluble protein and the degree of proteolysis increased. Both casein fractions (alpha(s)- and beta-casein) of goat cheese were susceptible to primary proteolysis but to the different extent. alpha(s1)-casein disappeared during processing, whereas during 60-days of ripening the content of alpha(s2) and beta-casein was reduced by 38.90 %, and 30.72 %, respectively. Such trends of major casein fractions were strongly correlated with the degree of proteolysis and the moisture content, whereas no correlation was found between them and the water soluble protein content. The results of our investigation clearly suggested that SDS-PAGE method based on high-molarity Tris-buffer system could be a very useful for purposes of monitoring the white goat cheese proteolysis.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system
EP  - 131
IS  - 3
SP  - 122
VL  - 63
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3151
ER  - 

@article{
author = "Barać, Miroljub and Smiljanić, Milenko and Pešić, Mirjana and Stanojević, Sladjana and Jovanović, Snežana and Maćej, Ognjen",
year = "2013",
abstract = "The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system. Proteolytic changes of white brined cheese were monitored by three parameters, the total protein, the water soluble proteins and the degree of proteolysis, whereas the change of major casein fractions was followed by electrophoresis in reducing conditions. Ripening caused a decrease of the total protein content, whereas in the first forty days the water soluble protein and the degree of proteolysis increased. Both casein fractions (alpha(s)- and beta-casein) of goat cheese were susceptible to primary proteolysis but to the different extent. alpha(s1)-casein disappeared during processing, whereas during 60-days of ripening the content of alpha(s2) and beta-casein was reduced by 38.90 %, and 30.72 %, respectively. Such trends of major casein fractions were strongly correlated with the degree of proteolysis and the moisture content, whereas no correlation was found between them and the water soluble protein content. The results of our investigation clearly suggested that SDS-PAGE method based on high-molarity Tris-buffer system could be a very useful for purposes of monitoring the white goat cheese proteolysis.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system",
pages = "131-122",
number = "3",
volume = "63",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3151"
}

Barać, M., Smiljanić, M., Pešić, M., Stanojević, S., Jovanović, S.,& Maćej, O.. (2013). Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system. in Mljekarstvo
Croatian Dairy Union., 63(3), 122-131.
https://hdl.handle.net/21.15107/rcub_agrospace_3151

Barać M, Smiljanić M, Pešić M, Stanojević S, Jovanović S, Maćej O. Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system. in Mljekarstvo. 2013;63(3):122-131.
https://hdl.handle.net/21.15107/rcub_agrospace_3151 .

Barać, Miroljub, Smiljanić, Milenko, Pešić, Mirjana, Stanojević, Sladjana, Jovanović, Snežana, Maćej, Ognjen, "Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system" in Mljekarstvo, 63, no. 3 (2013):122-131,
https://hdl.handle.net/21.15107/rcub_agrospace_3151 .