TY  - JOUR
AU  - Žilić, Sladjana
AU  - Janković, Marijana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Konić-Ristić, Aleksandra
AU  - Hadži-Tašković-Šukalović, Vesna
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4090
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
EP  - 4331
IS  - 10
SP  - 4323
VL  - 7
DO  - 10.1039/c6fo01095d
ER  - 

@article{
author = "Žilić, Sladjana and Janković, Marijana and Barać, Miroljub and Pešić, Mirjana and Konić-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",
pages = "4331-4323",
number = "10",
volume = "7",
doi = "10.1039/c6fo01095d"
}

Žilić, S., Janković, M., Barać, M., Pešić, M., Konić-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, Konić-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, Sladjana, Janković, Marijana, Barać, Miroljub, Pešić, Mirjana, Konić-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  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Dodig, Dejan
AU  - Kandić, Vesna
AU  - Žilić, Sladjana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3680
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
EP  - 2245
IS  - 10
SP  - 2236
VL  - 50
DO  - 10.1111/ijfs.12894
ER  - 

@article{
author = "Janković, Marijana and Barać, Miroljub and Pešić, Mirjana and Dodig, Dejan and Kandić, Vesna and Žilić, Sladjana",
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",
pages = "2245-2236",
number = "10",
volume = "50",
doi = "10.1111/ijfs.12894"
}

Janković, M., Barać, M., Pešić, M., Dodig, D., Kandić, V.,& Žilić, S.. (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, Barać M, Pešić M, Dodig D, Kandić V, Žilić S. 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, Barać, Miroljub, Pešić, Mirjana, Dodig, Dejan, Kandić, Vesna, Žilić, Sladjana, "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  - Žilić, Sladjana
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://aspace.agrif.bg.ac.rs/handle/123456789/2601
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
EP  - 516
IS  - 3
SP  - 503
VL  - 43
DO  - 10.2298/GENSR1103503Z
ER  - 

@article{
author = "Žilić, Sladjana 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",
pages = "516-503",
number = "3",
volume = "43",
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, Sladjana, 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 . .