TY  - JOUR
AU  - Žilić, Slađana
AU  - Božović, Irina
AU  - Savić, Stojan
AU  - Šobajić, Slađana
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/716
AB  - Soybean kernels of cultivars Bosa and ZPS 015 were used in the experiment. The contents of available lysine as well as water and salt soluble proteins, were analysed in fresh soybean kernels, soybean products made after the processes of dry extrusion, micronisation, microwave toasting and autoclaving. Utilizing a technological procedure of processing, kernels were exposed to temperatures from 57 to 150 degrees C. The duration of exposure of the soybean kernels to the increased temperatures, ranged from 25-30 seconds in dry extrusion to 30 minutes in autoclaving. All treatments were subjected to different sources of heat, causing different thermodynamic processes to take place in kernels and change their chemical composition; i.e. nutritive quality. The content of water and salt soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility already was drastically effected by temperatures of 100 degrees C in dry extrusion, while there was a gradual decrease in other treatments. The content of available lysine was determined by the modified Carpenter methods with DNFB. The processes of micronisation and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, performed within closed systems - in which the increased moisture content has a special effect - resulted in significantly smaller changes of the available lysine content.
PB  - De Gruyter Open Ltd, Warsaw
T2  - Central European Journal of Biology
T1  - Heat processing of soybean kernel and its effect on lysine availability and protein solubility
VL  - 1
IS  - 4
SP  - 572
EP  - 583
DO  - 10.2478/s11535-006-0039-x
ER  - 

@article{
author = "Žilić, Slađana and Božović, Irina and Savić, Stojan and Šobajić, Slađana",
year = "2006",
abstract = "Soybean kernels of cultivars Bosa and ZPS 015 were used in the experiment. The contents of available lysine as well as water and salt soluble proteins, were analysed in fresh soybean kernels, soybean products made after the processes of dry extrusion, micronisation, microwave toasting and autoclaving. Utilizing a technological procedure of processing, kernels were exposed to temperatures from 57 to 150 degrees C. The duration of exposure of the soybean kernels to the increased temperatures, ranged from 25-30 seconds in dry extrusion to 30 minutes in autoclaving. All treatments were subjected to different sources of heat, causing different thermodynamic processes to take place in kernels and change their chemical composition; i.e. nutritive quality. The content of water and salt soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility already was drastically effected by temperatures of 100 degrees C in dry extrusion, while there was a gradual decrease in other treatments. The content of available lysine was determined by the modified Carpenter methods with DNFB. The processes of micronisation and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, performed within closed systems - in which the increased moisture content has a special effect - resulted in significantly smaller changes of the available lysine content.",
publisher = "De Gruyter Open Ltd, Warsaw",
journal = "Central European Journal of Biology",
title = "Heat processing of soybean kernel and its effect on lysine availability and protein solubility",
volume = "1",
number = "4",
pages = "572-583",
doi = "10.2478/s11535-006-0039-x"
}

Žilić, S., Božović, I., Savić, S.,& Šobajić, S.. (2006). Heat processing of soybean kernel and its effect on lysine availability and protein solubility. in Central European Journal of Biology
De Gruyter Open Ltd, Warsaw., 1(4), 572-583.
https://doi.org/10.2478/s11535-006-0039-x

Žilić S, Božović I, Savić S, Šobajić S. Heat processing of soybean kernel and its effect on lysine availability and protein solubility. in Central European Journal of Biology. 2006;1(4):572-583.
doi:10.2478/s11535-006-0039-x .

Žilić, Slađana, Božović, Irina, Savić, Stojan, Šobajić, Slađana, "Heat processing of soybean kernel and its effect on lysine availability and protein solubility" in Central European Journal of Biology, 1, no. 4 (2006):572-583,
https://doi.org/10.2478/s11535-006-0039-x . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Božović, Irina
AU  - Savić, Stojan
AU  - Šobajić, Slađana
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/886
AB  - Soybean grain of cultivars Bosa and ZPS 015 was used in the experiment. The contents of available lysine, as well as, water and salt soluble proteins were analyzed in fresh soybean grain, soybean products made after the process of dry extrusion, micronisation, microwave toasting and autoclaving. The content of soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility was already drastically manifested at the temperature of 100oC during dry extrusion, while it decreased gradually over other treatments. The processes of micronisation and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, proceeding within closed systems in which the increased moisture content has a special effect, resulted in significantly smaller changes of the available lysine content.
AB  - Za istraživanje je odabrano zrno soje sorata Bosa i ZPS 015. Analiziran je sadržaj iskoristivog lizina, kao i proteina rastvorljivih u vodi i rastvorima soli u sirovom sojinom zrnu, sojinim proizvodima, dobijenim nakon procesa suve ekstruzije, mikronizacije, mikrotolasnog prženja i autoklaviranja. Pod uticajem povišene temperature tokom svih primenjenih tretmanima prerade došlo je do snižavanja sadržaja rastvorljivih proteina. Pad rastvorljivosti se drastično manifestovao već na temperaturi od 100oC tokom suve ekstruzije, dok je kod ostalih tretmana, sa povećanjem temperature došlo do postepenog snižavanja rastvorljivosti. Najveći uticaj na sniženje iskoristljivosti lizina imao je proces mikronizacije i mikrotalasnog prženja. Suva ekstruzija i autoklaviranje, koji se odvijaju u zatvorenim sistemima u kojima povećan sadržaj vlage ima poseban efekat, uslovili su znatno manje promene sadržaja iskoristivog lizina.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Content of soluble proteins and available lysine in soybean products
T1  - Sadržaj rastvorljvih proteina i iskoristivog lizina u sojinim proizvodima
VL  - 67
IS  - 3
SP  - 53
EP  - 63
UR  - https://hdl.handle.net/21.15107/rcub_farfar_886
ER  - 

@article{
author = "Žilić, Slađana and Božović, Irina and Savić, Stojan and Šobajić, Slađana",
year = "2006",
abstract = "Soybean grain of cultivars Bosa and ZPS 015 was used in the experiment. The contents of available lysine, as well as, water and salt soluble proteins were analyzed in fresh soybean grain, soybean products made after the process of dry extrusion, micronisation, microwave toasting and autoclaving. The content of soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility was already drastically manifested at the temperature of 100oC during dry extrusion, while it decreased gradually over other treatments. The processes of micronisation and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, proceeding within closed systems in which the increased moisture content has a special effect, resulted in significantly smaller changes of the available lysine content., Za istraživanje je odabrano zrno soje sorata Bosa i ZPS 015. Analiziran je sadržaj iskoristivog lizina, kao i proteina rastvorljivih u vodi i rastvorima soli u sirovom sojinom zrnu, sojinim proizvodima, dobijenim nakon procesa suve ekstruzije, mikronizacije, mikrotolasnog prženja i autoklaviranja. Pod uticajem povišene temperature tokom svih primenjenih tretmanima prerade došlo je do snižavanja sadržaja rastvorljivih proteina. Pad rastvorljivosti se drastično manifestovao već na temperaturi od 100oC tokom suve ekstruzije, dok je kod ostalih tretmana, sa povećanjem temperature došlo do postepenog snižavanja rastvorljivosti. Najveći uticaj na sniženje iskoristljivosti lizina imao je proces mikronizacije i mikrotalasnog prženja. Suva ekstruzija i autoklaviranje, koji se odvijaju u zatvorenim sistemima u kojima povećan sadržaj vlage ima poseban efekat, uslovili su znatno manje promene sadržaja iskoristivog lizina.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Content of soluble proteins and available lysine in soybean products, Sadržaj rastvorljvih proteina i iskoristivog lizina u sojinim proizvodima",
volume = "67",
number = "3",
pages = "53-63",
url = "https://hdl.handle.net/21.15107/rcub_farfar_886"
}

Žilić, S., Božović, I., Savić, S.,& Šobajić, S.. (2006). Content of soluble proteins and available lysine in soybean products. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 67(3), 53-63.
https://hdl.handle.net/21.15107/rcub_farfar_886

Žilić S, Božović I, Savić S, Šobajić S. Content of soluble proteins and available lysine in soybean products. in Journal of Scientific Agricultural Research. 2006;67(3):53-63.
https://hdl.handle.net/21.15107/rcub_farfar_886 .

Žilić, Slađana, Božović, Irina, Savić, Stojan, Šobajić, Slađana, "Content of soluble proteins and available lysine in soybean products" in Journal of Scientific Agricultural Research, 67, no. 3 (2006):53-63,
https://hdl.handle.net/21.15107/rcub_farfar_886 .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Božović, Irina
AU  - Šobajić, Slađana
AU  - Radosavljević, Milica
AU  - Savić, Stojan
AU  - Jovanović, Rade
PY  - 2002
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/411
AB  - Effects of increased temperatures on the lipoxygenase activity and qualitative changes of soya bean oil were observed in the present study. Grain of soya bean cultivars ZPS 015 and ZPS Bosa was subjected to treatments of micronisation, wet extrusion and microwave roasting. Depending on a technological processing procedure, grain was exposed to temperatures of 60 to 150oC for 25 to 30 seconds during extrusion and for 5 minutes during microwave roasting. The loss in polyunsaturated fatty acids was essentially over increased temperatures. Depending on a genotype, the total lipoxygenase activity decreased over increased temperatures and duration of heating.
AB  - U ovom radu proučavan je uticaj temperature na aktivnost izoenzima lipoksigenaze i promene kvaliteta sojinog ulja. Zrno soje sorti ZPS Bosa i ZPS 015 podvrgnuto je tretmanima mikronizacije, vlažne ekstruzije i mikrotalasnog prženja. U zavisnosti od termičkog tretmana prerade, zrno je izlagano temperaturi od 60 do 150oC u trajanju od 25 do 30 sekundi tokom ekstruzije, do 5 minuta tokom mikrotalasnog prženja. Gubitak polinezasićenih masnih kiselina bio je značajan sa povećanjem temperature, dok je, u zavisnosti od genotipa, ukupna aktivnost lipoksigenaze opadala sa povećanjem temperature i dužine vremena zagrevanja.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Thermal inactivation of the isoenzyme lipoxygenase in soya bean grain
T1  - Termička inaktivacija izoenzima lipoksigenaze u sojinom zrnu
VL  - 63
IS  - 3-4
SP  - 29
EP  - 36
UR  - https://hdl.handle.net/21.15107/rcub_farfar_411
ER  - 

@article{
author = "Žilić, Slađana and Božović, Irina and Šobajić, Slađana and Radosavljević, Milica and Savić, Stojan and Jovanović, Rade",
year = "2002",
abstract = "Effects of increased temperatures on the lipoxygenase activity and qualitative changes of soya bean oil were observed in the present study. Grain of soya bean cultivars ZPS 015 and ZPS Bosa was subjected to treatments of micronisation, wet extrusion and microwave roasting. Depending on a technological processing procedure, grain was exposed to temperatures of 60 to 150oC for 25 to 30 seconds during extrusion and for 5 minutes during microwave roasting. The loss in polyunsaturated fatty acids was essentially over increased temperatures. Depending on a genotype, the total lipoxygenase activity decreased over increased temperatures and duration of heating., U ovom radu proučavan je uticaj temperature na aktivnost izoenzima lipoksigenaze i promene kvaliteta sojinog ulja. Zrno soje sorti ZPS Bosa i ZPS 015 podvrgnuto je tretmanima mikronizacije, vlažne ekstruzije i mikrotalasnog prženja. U zavisnosti od termičkog tretmana prerade, zrno je izlagano temperaturi od 60 do 150oC u trajanju od 25 do 30 sekundi tokom ekstruzije, do 5 minuta tokom mikrotalasnog prženja. Gubitak polinezasićenih masnih kiselina bio je značajan sa povećanjem temperature, dok je, u zavisnosti od genotipa, ukupna aktivnost lipoksigenaze opadala sa povećanjem temperature i dužine vremena zagrevanja.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Thermal inactivation of the isoenzyme lipoxygenase in soya bean grain, Termička inaktivacija izoenzima lipoksigenaze u sojinom zrnu",
volume = "63",
number = "3-4",
pages = "29-36",
url = "https://hdl.handle.net/21.15107/rcub_farfar_411"
}

Žilić, S., Božović, I., Šobajić, S., Radosavljević, M., Savić, S.,& Jovanović, R.. (2002). Thermal inactivation of the isoenzyme lipoxygenase in soya bean grain. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 63(3-4), 29-36.
https://hdl.handle.net/21.15107/rcub_farfar_411

Žilić S, Božović I, Šobajić S, Radosavljević M, Savić S, Jovanović R. Thermal inactivation of the isoenzyme lipoxygenase in soya bean grain. in Journal of Scientific Agricultural Research. 2002;63(3-4):29-36.
https://hdl.handle.net/21.15107/rcub_farfar_411 .

Žilić, Slađana, Božović, Irina, Šobajić, Slađana, Radosavljević, Milica, Savić, Stojan, Jovanović, Rade, "Thermal inactivation of the isoenzyme lipoxygenase in soya bean grain" in Journal of Scientific Agricultural Research, 63, no. 3-4 (2002):29-36,
https://hdl.handle.net/21.15107/rcub_farfar_411 .