TY  - JOUR
AU  - Kalusević, Ana
AU  - Lević, Steva
AU  - Čalija, Bojan
AU  - Pantić, Milena
AU  - Belović, Miona
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Milić, Jela
AU  - Žilić, Slađana
AU  - Nedović, Viktor
PY  - 2017
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3427
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
VL  - 34
IS  - 5
SP  - 475
EP  - 487
DO  - 10.1080/02652048.2017.1354939
ER  - 

@article{
author = "Kalusević, Ana and Lević, Steva and Čalija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela and Žilić, Slađana and Nedović, Viktor",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
volume = "34",
number = "5",
pages = "475-487",
doi = "10.1080/02652048.2017.1354939"
}

Kalusević, A., Lević, S., Čalija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939

Kalusević A, Lević S, Čalija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić J, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939 .

Kalusević, Ana, Lević, Steva, Čalija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela, Žilić, Slađana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 . .

TY  - JOUR
AU  - Kalusević, Ana
AU  - Lević, Steva
AU  - Čalija, Bojan
AU  - Pantić, Milena
AU  - Belović, Miona
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Milić, Jela
AU  - Žilić, Slađana
AU  - Nedović, Viktor
PY  - 2017
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2797
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
VL  - 34
IS  - 5
SP  - 475
EP  - 487
DO  - 10.1080/02652048.2017.1354939
ER  - 

@article{
author = "Kalusević, Ana and Lević, Steva and Čalija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela and Žilić, Slađana and Nedović, Viktor",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
volume = "34",
number = "5",
pages = "475-487",
doi = "10.1080/02652048.2017.1354939"
}

Kalusević, A., Lević, S., Čalija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939

Kalusević A, Lević S, Čalija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić J, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939 .

Kalusević, Ana, Lević, Steva, Čalija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela, Žilić, Slađana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Šobajić, Slađana
AU  - Mladenović-Drinić, Snežana D.
AU  - Kresović, Branka J.
AU  - Vasić, Marko G.
PY  - 2010
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1360
AB  - Effects of increased temperatures on the lipoxygenase activity and changes of soya bean fatty acids were observed in the present study. The kernels of soya bean cultivars Bosa and ZPS 015 were subjected to the treatments of extrusion, autoclaving, micronisation and microwave roasting. Depending on the technological processing procedure, the kernels were exposed to temperatures ranging from 60 to 150°C for 25 to 30 seconds during extrusion and for 30 minutes during autoclaving. The temperature that developed in the course of the microwave radiation and autoclaving did not cause statistically significant differences between oil content in heat treated and fresh kernels of soya bean. However, the oil content was higher in soya bean flakes (micronized kernels) and lower in grits than in fresh kernels. The heat treatments resulted in the significant decrease of the linolenic fatty acid content. Depending on the temperature and applied heat treatments, the content of linoleic and oleic fatty acid oscillated. High temperatures caused changes in unsaturated fatty acids with 18 carbon atoms resulting in relative increase of the stearic acid content. The lipoxygenase activity decreased in correlation with increased temperatures and the time of heating. The maximum drop of the activity was observed after kernel exposure to the extrusion and micronisation processes at the temperature of 100oC. However, a significant lipoxygenase activity increase was recorded in both studied cultivars after one-minute microwave heating, i.e. at the temperature about 60°C. A further temperature increase led to a gradual denaturation of the enzyme and therefore to its decreased activity.
AB  - U ovom radu prikazani su rezultati promene aktivnosti lipoksigenaze 1 i sadržaja masnih kiselina u sojinom zrnu pod uticajem povišene temperature. Zrno soje sorte Bosa i ZPS 015 bilo je podvrgnuto tretmanima suve i vlažne ekstruzije, autoklaviranju, mikronizaciji i prženju u mikrotalasnoj peći. U zavisnosti od tehnološkog tretmana prerade zrno je bilo izloženo dejstvu povišene temperature od 60 do 150°C u trajanju od svega 25 do 30 sekundi pri ekstruziji do 30 minuta pri autoklaviranju. Povišena temperatura tokom mikrotalasnog prženja i autoklaviranja nije uticala na sadržaj ulja u sojinom zrnu. Međutim, u sojinim flekicama sadržaj ulja bio je viši, a u grizu niži od sadržaja u sirovom sojinom zrnu. Primenjeni termički tretmani prerade uticali su na značajno smanjenje sadržaja linolenske kiseline u ulju sojinog zrna. U zavisnosti od temperature, kao i vrste termičkog tretmana sadržaj linolne i oleinske kiseline u prerađenom sojinom zrnu je varirao. Povišena temperatura uslovila je promene nezasićenih masnih kiselina sa 18 ugljenikovih atoma rezultirajući povećanje sadržaja stearinske kiseline. Prema našim rezultatima aktivnost lipoksiganaze je opadala sa povećanjem temperature i produženjem tretmana prerade. Maksimalan pad aktivnosti lipoksigenaze utvrđen je već nakon izlaganja zrna temperaturi od 100oC tokom ekstruzije i mikronizacije. Međutim, nakom jednog minuta prženja zrna u mikrotalasnoj peći (60°C) aktivnost lipoksigenaze je bila viša u odnosu na aktivnost u sirovom zrnu. Daljim produženjem tretmana, a time i povećanjem temperature došlo je do postepene denaturacije enzima i smanjenja aktivnosti.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences, Belgrade
T1  - Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity
T1  - Uticaj termičkih tretmana prerade na sadržaj masnih kiselina sojinog zrna i aktivnost lipoksigenaze
VL  - 55
IS  - 1
SP  - 55
EP  - 64
DO  - 10.2298/JAS1001055Z
ER  - 

@article{
author = "Žilić, Slađana and Šobajić, Slađana and Mladenović-Drinić, Snežana D. and Kresović, Branka J. and Vasić, Marko G.",
year = "2010",
abstract = "Effects of increased temperatures on the lipoxygenase activity and changes of soya bean fatty acids were observed in the present study. The kernels of soya bean cultivars Bosa and ZPS 015 were subjected to the treatments of extrusion, autoclaving, micronisation and microwave roasting. Depending on the technological processing procedure, the kernels were exposed to temperatures ranging from 60 to 150°C for 25 to 30 seconds during extrusion and for 30 minutes during autoclaving. The temperature that developed in the course of the microwave radiation and autoclaving did not cause statistically significant differences between oil content in heat treated and fresh kernels of soya bean. However, the oil content was higher in soya bean flakes (micronized kernels) and lower in grits than in fresh kernels. The heat treatments resulted in the significant decrease of the linolenic fatty acid content. Depending on the temperature and applied heat treatments, the content of linoleic and oleic fatty acid oscillated. High temperatures caused changes in unsaturated fatty acids with 18 carbon atoms resulting in relative increase of the stearic acid content. The lipoxygenase activity decreased in correlation with increased temperatures and the time of heating. The maximum drop of the activity was observed after kernel exposure to the extrusion and micronisation processes at the temperature of 100oC. However, a significant lipoxygenase activity increase was recorded in both studied cultivars after one-minute microwave heating, i.e. at the temperature about 60°C. A further temperature increase led to a gradual denaturation of the enzyme and therefore to its decreased activity., U ovom radu prikazani su rezultati promene aktivnosti lipoksigenaze 1 i sadržaja masnih kiselina u sojinom zrnu pod uticajem povišene temperature. Zrno soje sorte Bosa i ZPS 015 bilo je podvrgnuto tretmanima suve i vlažne ekstruzije, autoklaviranju, mikronizaciji i prženju u mikrotalasnoj peći. U zavisnosti od tehnološkog tretmana prerade zrno je bilo izloženo dejstvu povišene temperature od 60 do 150°C u trajanju od svega 25 do 30 sekundi pri ekstruziji do 30 minuta pri autoklaviranju. Povišena temperatura tokom mikrotalasnog prženja i autoklaviranja nije uticala na sadržaj ulja u sojinom zrnu. Međutim, u sojinim flekicama sadržaj ulja bio je viši, a u grizu niži od sadržaja u sirovom sojinom zrnu. Primenjeni termički tretmani prerade uticali su na značajno smanjenje sadržaja linolenske kiseline u ulju sojinog zrna. U zavisnosti od temperature, kao i vrste termičkog tretmana sadržaj linolne i oleinske kiseline u prerađenom sojinom zrnu je varirao. Povišena temperatura uslovila je promene nezasićenih masnih kiselina sa 18 ugljenikovih atoma rezultirajući povećanje sadržaja stearinske kiseline. Prema našim rezultatima aktivnost lipoksiganaze je opadala sa povećanjem temperature i produženjem tretmana prerade. Maksimalan pad aktivnosti lipoksigenaze utvrđen je već nakon izlaganja zrna temperaturi od 100oC tokom ekstruzije i mikronizacije. Međutim, nakom jednog minuta prženja zrna u mikrotalasnoj peći (60°C) aktivnost lipoksigenaze je bila viša u odnosu na aktivnost u sirovom zrnu. Daljim produženjem tretmana, a time i povećanjem temperature došlo je do postepene denaturacije enzima i smanjenja aktivnosti.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences, Belgrade",
title = "Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity, Uticaj termičkih tretmana prerade na sadržaj masnih kiselina sojinog zrna i aktivnost lipoksigenaze",
volume = "55",
number = "1",
pages = "55-64",
doi = "10.2298/JAS1001055Z"
}

Žilić, S., Šobajić, S., Mladenović-Drinić, S. D., Kresović, B. J.,& Vasić, M. G.. (2010). Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity. in Journal of Agricultural Sciences, Belgrade
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 55(1), 55-64.
https://doi.org/10.2298/JAS1001055Z

Žilić S, Šobajić S, Mladenović-Drinić SD, Kresović BJ, Vasić MG. Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity. in Journal of Agricultural Sciences, Belgrade. 2010;55(1):55-64.
doi:10.2298/JAS1001055Z .

Žilić, Slađana, Šobajić, Slađana, Mladenović-Drinić, Snežana D., Kresović, Branka J., Vasić, Marko G., "Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity" in Journal of Agricultural Sciences, Belgrade, 55, no. 1 (2010):55-64,
https://doi.org/10.2298/JAS1001055Z . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Božović, Irina
AU  - Šobajić, Slađana
AU  - Kovčin, Stanimir
AU  - Perić, Vesna
PY  - 2010
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1429
AB  - The effects of storage conditions of soya bean grain and full-fat meal on total and water soluble proteins, available lysine, total oil, fatty acids, as well as, antinutritive substances - enzymes lipoxygenase 1, urease and trypsin inhibitor, were observed in this study. Grain and meal of the cultivars Goyou Kurakake and L93-7290 were analysed after five-month storage in PVC bags at the temperatures of 25oC and -20oC. The statistically significant decrease in contents of water soluble proteins, available lysine, trypsin inhibitor and activities of urease and lipoxygenase occurred five months after storage. The lowest content of the albumin fraction was recorded after grain storage at 25oC. This content was reduced by 18.5%, i.e. 21.1% in grain of cultivars Goyou Kurakake, i.e. L93-7290, respectively. In relation to trypsin inhibitor, storage conditions much more affected changes in urease activities in soya bean meal. The lipoxygenase 1 activity amounted to 6.89 µmol ml-1min-1 in the grain of the cultivar Goyou Kurakake and this activity was reduced by 28.2% during the storage period. On the other hand, this activity amounted to 11.89 µmol ml-1min-1 in the grain of the cultivar L93-7290, while the activity drop was 26.6%. After storage of full-fat meal of both cultivars, the lipoxygenase 1 activity was also statistically significantly reduced. During the five-month storage of soya bean oil, primarily of the cultivar L93-7290, a high stability to atmospheric oxidation was observed in oil. This oxidation was much more pronounced than in soya bean meal. The linolenic acid content in L93-7290 cultivar meal was lower by 27.3% than in the control after storage at 25oC. .
AB  - U ovom radu proučavan je uticaj uslova čuvanja sojinog zrna i punomasnog brašna na promene sadržaja ukupnih i u vodi rastvorljivih proteina, iskoristivog lizina, ukupnog ulja, masnih kiselina, kao i antihranljivih materija - enzima lipoksigenaze 1, ureaze i tripsin inhibitora. Analizirano je zrno i brašno sorti Goyou Kurakake i L93-7290 nakon čuvanja pet meseci u PVC vrećicama na temperaturi od 25oC i -20oC. Nakon pet meseci čuvanja došlo je do statistički značajnog smanjenja sadržaja u vodi rastvorljivih proteina, iskoristivog lizina, tripsin inhibitora i aktivnosti ureaze i lipoksigenaze. Najniži sadržaj albiminske frakcije utvrđen je nakon čuvanja zrna na 25oC. U zrnu sorte Goyou Kurakake sadržaj je smanjen za 18,5%, a u zrnu sorte L93-7290 za 21,1%. U odnosu na tripsin inhibitor, uslovi čuvanja imali su daleko veći uticaj na promene aktivnosti ureaze u sojinom brašnu. U zrnu sorte Goyou Kurakake u kojem je aktivnost lipoksigenaze 1 bila 6,89 µmol ml-1min-1, tokom čuvanja došlo je do pada aktivnosti za 28,2%, dok je u zrnu sorte L93-7290 u kojem je aktivnost lipoksigenaze 1 bila 11,89 µmol ml-1min-1 pad aktivnosti izvosio 26,6%. Nakon čuvanja punomasnog brašna obe sorte, aktivnost lipoksigenaze 1 je takođe statistički značajno opala. Tokom pet meseci čuvanja, ulje sojinog zrna, prvenstveno sorte L93-7290, pokazalo je visoku stabilnost na atmosfersku oksidaciju, dok je oksidacija ulja bila daleko izraženija u sojinom brašnu. Sadržaj linolenske kiseline nakon čuvanja brašna sorte L93-7290 na 25oC bio je za 23,7% niži u odnosu na sadržaj u kontrolnom uzorku. .
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Changes in contents of proteins, antinutritive substances and fatty acids in soya bean grain and full-fat meal under storage conditions
T1  - Promene sadržaja proteina, antihranljivih materija i masnih kiselina u sojinom zrnu i punomasnom brašnu pod uticajem uslova čuvanja
VL  - 71
IS  - 1
SP  - 5
EP  - 15
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1429
ER  - 

@article{
author = "Žilić, Slađana and Božović, Irina and Šobajić, Slađana and Kovčin, Stanimir and Perić, Vesna",
year = "2010",
abstract = "The effects of storage conditions of soya bean grain and full-fat meal on total and water soluble proteins, available lysine, total oil, fatty acids, as well as, antinutritive substances - enzymes lipoxygenase 1, urease and trypsin inhibitor, were observed in this study. Grain and meal of the cultivars Goyou Kurakake and L93-7290 were analysed after five-month storage in PVC bags at the temperatures of 25oC and -20oC. The statistically significant decrease in contents of water soluble proteins, available lysine, trypsin inhibitor and activities of urease and lipoxygenase occurred five months after storage. The lowest content of the albumin fraction was recorded after grain storage at 25oC. This content was reduced by 18.5%, i.e. 21.1% in grain of cultivars Goyou Kurakake, i.e. L93-7290, respectively. In relation to trypsin inhibitor, storage conditions much more affected changes in urease activities in soya bean meal. The lipoxygenase 1 activity amounted to 6.89 µmol ml-1min-1 in the grain of the cultivar Goyou Kurakake and this activity was reduced by 28.2% during the storage period. On the other hand, this activity amounted to 11.89 µmol ml-1min-1 in the grain of the cultivar L93-7290, while the activity drop was 26.6%. After storage of full-fat meal of both cultivars, the lipoxygenase 1 activity was also statistically significantly reduced. During the five-month storage of soya bean oil, primarily of the cultivar L93-7290, a high stability to atmospheric oxidation was observed in oil. This oxidation was much more pronounced than in soya bean meal. The linolenic acid content in L93-7290 cultivar meal was lower by 27.3% than in the control after storage at 25oC. ., U ovom radu proučavan je uticaj uslova čuvanja sojinog zrna i punomasnog brašna na promene sadržaja ukupnih i u vodi rastvorljivih proteina, iskoristivog lizina, ukupnog ulja, masnih kiselina, kao i antihranljivih materija - enzima lipoksigenaze 1, ureaze i tripsin inhibitora. Analizirano je zrno i brašno sorti Goyou Kurakake i L93-7290 nakon čuvanja pet meseci u PVC vrećicama na temperaturi od 25oC i -20oC. Nakon pet meseci čuvanja došlo je do statistički značajnog smanjenja sadržaja u vodi rastvorljivih proteina, iskoristivog lizina, tripsin inhibitora i aktivnosti ureaze i lipoksigenaze. Najniži sadržaj albiminske frakcije utvrđen je nakon čuvanja zrna na 25oC. U zrnu sorte Goyou Kurakake sadržaj je smanjen za 18,5%, a u zrnu sorte L93-7290 za 21,1%. U odnosu na tripsin inhibitor, uslovi čuvanja imali su daleko veći uticaj na promene aktivnosti ureaze u sojinom brašnu. U zrnu sorte Goyou Kurakake u kojem je aktivnost lipoksigenaze 1 bila 6,89 µmol ml-1min-1, tokom čuvanja došlo je do pada aktivnosti za 28,2%, dok je u zrnu sorte L93-7290 u kojem je aktivnost lipoksigenaze 1 bila 11,89 µmol ml-1min-1 pad aktivnosti izvosio 26,6%. Nakon čuvanja punomasnog brašna obe sorte, aktivnost lipoksigenaze 1 je takođe statistički značajno opala. Tokom pet meseci čuvanja, ulje sojinog zrna, prvenstveno sorte L93-7290, pokazalo je visoku stabilnost na atmosfersku oksidaciju, dok je oksidacija ulja bila daleko izraženija u sojinom brašnu. Sadržaj linolenske kiseline nakon čuvanja brašna sorte L93-7290 na 25oC bio je za 23,7% niži u odnosu na sadržaj u kontrolnom uzorku. .",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Changes in contents of proteins, antinutritive substances and fatty acids in soya bean grain and full-fat meal under storage conditions, Promene sadržaja proteina, antihranljivih materija i masnih kiselina u sojinom zrnu i punomasnom brašnu pod uticajem uslova čuvanja",
volume = "71",
number = "1",
pages = "5-15",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1429"
}

Žilić, S., Božović, I., Šobajić, S., Kovčin, S.,& Perić, V.. (2010). Changes in contents of proteins, antinutritive substances and fatty acids in soya bean grain and full-fat meal under storage conditions. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 71(1), 5-15.
https://hdl.handle.net/21.15107/rcub_farfar_1429

Žilić S, Božović I, Šobajić S, Kovčin S, Perić V. Changes in contents of proteins, antinutritive substances and fatty acids in soya bean grain and full-fat meal under storage conditions. in Journal of Scientific Agricultural Research. 2010;71(1):5-15.
https://hdl.handle.net/21.15107/rcub_farfar_1429 .

Žilić, Slađana, Božović, Irina, Šobajić, Slađana, Kovčin, Stanimir, Perić, Vesna, "Changes in contents of proteins, antinutritive substances and fatty acids in soya bean grain and full-fat meal under storage conditions" in Journal of Scientific Agricultural Research, 71, no. 1 (2010):5-15,
https://hdl.handle.net/21.15107/rcub_farfar_1429 .

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  - Milivojević, Marija
AU  - Šobajić, Slađana
AU  - Maksimović, Milan
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/874
AB  - The purpose of this study was to determine changes of lipoxygenase activities, contents of antioxidants (tocopherol α, β-carotene and chlorophyll) fatty acids and soluble proteins, as well as, vigor in accelerated aged soybean seeds. The following soybean cultivars were used in the study: Williams 82, Goyou Kurakake and L93-7290. Subsequent to the accelerated ageing test (AAT), 23% of seeds of the cultivar Goyou Kurakake retained normal germination, while grain of the two remaining cultivars L93-7290 and Williams 82, completely lost germination ability. According to our results, the seeds of the cultivar Goyou Kurakake (the absence of lipoxygenases 2) is characterized by a significantly higher content of all observed antioxidants (tocopherol α 2.7 mg 100g-1, β-carotene 6.1 µg g-1 chlorophyll 4.9 µg g-1). The contents of (β-carotene and chlorophyll decreased after AAT in the seed of the cultivar Goyou Kurakake by 42.8% and 60.5%, respectively, while the content of tocopherol a remained the same. Furthermore, the tocopherol a content was not changed after AAT neither in the cultivar L93-7290 nor in the cultivar Williams 82. The content of β-carotene after AAT remained the same in seeds of the cultivar Williams 82 while it decreased by 7.7% in the cultivar L93-7290. Since changes of the fatty acids content were not pronounced in the cultivar Goyou Kurakake after AAT it can be concluded that the antioxidative system had a crucial role in seeds protection against lipid peroxidation.
AB  - Svrha ovih istraživanja bila je da se odrede promene aktivnosti izoenzima lipoksigenaze, sadržaja antioksidanasa (tokoferola α, ß-karotina i hlorofila), masnih kiselina i rastvorljivih proteina, kao i životne sposobnosti semena soje nakon ubrzanog starenja. Za istraživanja su korišćene sledeće sorte soje: Williams 82, Goyou Kurakake and L93-7290. Nakon testa ubrzanog starenja 23% semena sorte Goyou Kurakake zadržalo je normalnu klijavost, dok je seme sorti Williams 82 i L93-7290 potpuno izgubilo klijavost. Na osnovu naših rezultata sorta Goyou Kurakake, koja se odlikuje odsustvom lipoksigenaze 2, imala je značajno viši sadržaj ispitivanih antioksidanasa (tokofherol α 2,7 mg 100g-1, ß-karotina 6,1 µg g-1, hlorofila 4,9 µg g-1). Sadržaj ß-karotina i hlorofila, nakon testa ubrzanog starenja smanjio se za 42,8% odnosno 60,5%, dok je sadržaj tokoferol α ostao nepromenjen. Sadržaj tokoferol α ostao je nepromenjen i u semenu sorti Williams 82 i L93-7290 nakon ubrzanog starenja. Nakon testa ubrzanog starenja u semenu sorte Williams 82 sadržaj ß-karotina je ostao isti, dok je u semenu sorte L93-7290 smanjen za 7,7%. S obzirom da nakon testa ubrzanog starenja nije došlo do promene sadržaja masnih kiselina kod sorte Goyou Kurakake, može se zaključiti da antioksidacioni sistem ima značajnu ulogu u zaštiti od lipidne peroksidacije.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika, Belgrade
T1  - Effect of multiple alleles on oxidative stability and germination of soybean seeds subsequent to the accelerated ageing test
T1  - Uticaj multiplih alela na oksidacionu stabilnost i klijavost semena soje nakon ubrzanog starenja
VL  - 38
IS  - 1
SP  - 37
EP  - 48
DO  - 10.2298/GENSR0601037Z
ER  - 

@article{
author = "Žilić, Slađana and Milivojević, Marija and Šobajić, Slađana and Maksimović, Milan",
year = "2006",
abstract = "The purpose of this study was to determine changes of lipoxygenase activities, contents of antioxidants (tocopherol α, β-carotene and chlorophyll) fatty acids and soluble proteins, as well as, vigor in accelerated aged soybean seeds. The following soybean cultivars were used in the study: Williams 82, Goyou Kurakake and L93-7290. Subsequent to the accelerated ageing test (AAT), 23% of seeds of the cultivar Goyou Kurakake retained normal germination, while grain of the two remaining cultivars L93-7290 and Williams 82, completely lost germination ability. According to our results, the seeds of the cultivar Goyou Kurakake (the absence of lipoxygenases 2) is characterized by a significantly higher content of all observed antioxidants (tocopherol α 2.7 mg 100g-1, β-carotene 6.1 µg g-1 chlorophyll 4.9 µg g-1). The contents of (β-carotene and chlorophyll decreased after AAT in the seed of the cultivar Goyou Kurakake by 42.8% and 60.5%, respectively, while the content of tocopherol a remained the same. Furthermore, the tocopherol a content was not changed after AAT neither in the cultivar L93-7290 nor in the cultivar Williams 82. The content of β-carotene after AAT remained the same in seeds of the cultivar Williams 82 while it decreased by 7.7% in the cultivar L93-7290. Since changes of the fatty acids content were not pronounced in the cultivar Goyou Kurakake after AAT it can be concluded that the antioxidative system had a crucial role in seeds protection against lipid peroxidation., Svrha ovih istraživanja bila je da se odrede promene aktivnosti izoenzima lipoksigenaze, sadržaja antioksidanasa (tokoferola α, ß-karotina i hlorofila), masnih kiselina i rastvorljivih proteina, kao i životne sposobnosti semena soje nakon ubrzanog starenja. Za istraživanja su korišćene sledeće sorte soje: Williams 82, Goyou Kurakake and L93-7290. Nakon testa ubrzanog starenja 23% semena sorte Goyou Kurakake zadržalo je normalnu klijavost, dok je seme sorti Williams 82 i L93-7290 potpuno izgubilo klijavost. Na osnovu naših rezultata sorta Goyou Kurakake, koja se odlikuje odsustvom lipoksigenaze 2, imala je značajno viši sadržaj ispitivanih antioksidanasa (tokofherol α 2,7 mg 100g-1, ß-karotina 6,1 µg g-1, hlorofila 4,9 µg g-1). Sadržaj ß-karotina i hlorofila, nakon testa ubrzanog starenja smanjio se za 42,8% odnosno 60,5%, dok je sadržaj tokoferol α ostao nepromenjen. Sadržaj tokoferol α ostao je nepromenjen i u semenu sorti Williams 82 i L93-7290 nakon ubrzanog starenja. Nakon testa ubrzanog starenja u semenu sorte Williams 82 sadržaj ß-karotina je ostao isti, dok je u semenu sorte L93-7290 smanjen za 7,7%. S obzirom da nakon testa ubrzanog starenja nije došlo do promene sadržaja masnih kiselina kod sorte Goyou Kurakake, može se zaključiti da antioksidacioni sistem ima značajnu ulogu u zaštiti od lipidne peroksidacije.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika, Belgrade",
title = "Effect of multiple alleles on oxidative stability and germination of soybean seeds subsequent to the accelerated ageing test, Uticaj multiplih alela na oksidacionu stabilnost i klijavost semena soje nakon ubrzanog starenja",
volume = "38",
number = "1",
pages = "37-48",
doi = "10.2298/GENSR0601037Z"
}

Žilić, S., Milivojević, M., Šobajić, S.,& Maksimović, M.. (2006). Effect of multiple alleles on oxidative stability and germination of soybean seeds subsequent to the accelerated ageing test. in Genetika, Belgrade
Društvo genetičara Srbije, Beograd., 38(1), 37-48.
https://doi.org/10.2298/GENSR0601037Z

Žilić S, Milivojević M, Šobajić S, Maksimović M. Effect of multiple alleles on oxidative stability and germination of soybean seeds subsequent to the accelerated ageing test. in Genetika, Belgrade. 2006;38(1):37-48.
doi:10.2298/GENSR0601037Z .

Žilić, Slađana, Milivojević, Marija, Šobajić, Slađana, Maksimović, Milan, "Effect of multiple alleles on oxidative stability and germination of soybean seeds subsequent to the accelerated ageing test" in Genetika, Belgrade, 38, no. 1 (2006):37-48,
https://doi.org/10.2298/GENSR0601037Z . .

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
PY  - 2004
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/549
AB  - There are many reasons causing changes of chemical properties of both, fresh soya bean grain and soya bean products during
storage.
Fresh soya bean grain, stored upon harvest, should be considered as a living system in which numerous physiological processes
continuously occur all the way to death causing different biochemical changes, the gradual loss of viability, as well as, the decrease of
nutritive quality. Due to disturbance of natural forms of nutritive constituents of soya bean grain under impacts of temperatures during
technological treatments of processing, biochemical processes in soya bean products can be more intensive during storage and can result
in even more significant deterioration of nutritive quality, but also in the formation of compounds with a beneficial, antioxidative function. This
study presents results of biochemical changes occurring in fresh soya bean grain and soya bean products stored at the temperature of
20oC for five months.
AB  - Brojni su razlozi koji dovode do promena hemijskih karakteristika kako sirovog sojinog zrna tako i sojinih proizvoda tokom čuvanja. Sirovo sojino zrno, koje se čuva nakon žetve, treba posmatrati kao živ sistem u kome se neprekidno, sve do smrti, odigravaju brojni fiziološki procesi koji prouzrokuju različite biohemijske promene, postepen gubitak životne sposobnosti, kao i smanjenje nutritivog kvaliteta. Usled narušavanja prirodnih formi nutritivnih konstituenata sojinog zrna pod uticajem temperature tokom tehnoloških tretmana prerade, biohemijski procesi u sojinim proizvodima tokom čuvanja mogu biti još intenzivniji i dovesti do još značajnijeg pogoršanja nutritivnog kvaliteta ali, recimo, i do formiranja jedinjenja sa korisnom, antioksidativnom funkcijom. U ovim radu prikazani su rezultati biohemijskih promene nastalih nakon čuvanja pet meseci na temperaturi od 20oC sirovog sojinog zrna i sojinih proizvoda.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi
T1  - Effects of storage conditions on nutritive properties of soya bean grain and soya bean products
T1  - Efekti uslova čuvanja na nutritivne karakteristike sojinog zrna i sojinih proizvoda
VL  - 8
IS  - 1-2
SP  - 39
EP  - 42
UR  - https://hdl.handle.net/21.15107/rcub_farfar_549
ER  - 

@article{
author = "Žilić, Slađana and Božović, Irina and Šobajić, Slađana and Radosavljević, Milica",
year = "2004",
abstract = "There are many reasons causing changes of chemical properties of both, fresh soya bean grain and soya bean products during
storage.
Fresh soya bean grain, stored upon harvest, should be considered as a living system in which numerous physiological processes
continuously occur all the way to death causing different biochemical changes, the gradual loss of viability, as well as, the decrease of
nutritive quality. Due to disturbance of natural forms of nutritive constituents of soya bean grain under impacts of temperatures during
technological treatments of processing, biochemical processes in soya bean products can be more intensive during storage and can result
in even more significant deterioration of nutritive quality, but also in the formation of compounds with a beneficial, antioxidative function. This
study presents results of biochemical changes occurring in fresh soya bean grain and soya bean products stored at the temperature of
20oC for five months., Brojni su razlozi koji dovode do promena hemijskih karakteristika kako sirovog sojinog zrna tako i sojinih proizvoda tokom čuvanja. Sirovo sojino zrno, koje se čuva nakon žetve, treba posmatrati kao živ sistem u kome se neprekidno, sve do smrti, odigravaju brojni fiziološki procesi koji prouzrokuju različite biohemijske promene, postepen gubitak životne sposobnosti, kao i smanjenje nutritivog kvaliteta. Usled narušavanja prirodnih formi nutritivnih konstituenata sojinog zrna pod uticajem temperature tokom tehnoloških tretmana prerade, biohemijski procesi u sojinim proizvodima tokom čuvanja mogu biti još intenzivniji i dovesti do još značajnijeg pogoršanja nutritivnog kvaliteta ali, recimo, i do formiranja jedinjenja sa korisnom, antioksidativnom funkcijom. U ovim radu prikazani su rezultati biohemijskih promene nastalih nakon čuvanja pet meseci na temperaturi od 20oC sirovog sojinog zrna i sojinih proizvoda.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi",
title = "Effects of storage conditions on nutritive properties of soya bean grain and soya bean products, Efekti uslova čuvanja na nutritivne karakteristike sojinog zrna i sojinih proizvoda",
volume = "8",
number = "1-2",
pages = "39-42",
url = "https://hdl.handle.net/21.15107/rcub_farfar_549"
}

Žilić, S., Božović, I., Šobajić, S.,& Radosavljević, M.. (2004). Effects of storage conditions on nutritive properties of soya bean grain and soya bean products. in PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 8(1-2), 39-42.
https://hdl.handle.net/21.15107/rcub_farfar_549

Žilić S, Božović I, Šobajić S, Radosavljević M. Effects of storage conditions on nutritive properties of soya bean grain and soya bean products. in PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi. 2004;8(1-2):39-42.
https://hdl.handle.net/21.15107/rcub_farfar_549 .

Žilić, Slađana, Božović, Irina, Šobajić, Slađana, Radosavljević, Milica, "Effects of storage conditions on nutritive properties of soya bean grain and soya bean products" in PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi, 8, no. 1-2 (2004):39-42,
https://hdl.handle.net/21.15107/rcub_farfar_549 .

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 .