TY  - CONF
AU  - Pavlović, Marija
AU  - Momčilović, Miloš
AU  - Živković, Sanja
AU  - Šokarda Slavić, Marinela  V.
AU  - Ristović, Marina
AU  - Vujčić, Zoran
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/13032
AB  - U ovom radu urađen je skrining sojeva Aspergillus spp. koji proizvode pektinaze fermentacijom u tečnom medijumu, a koje su efikasne u izbistravanju soka od jagode. Endo-pektinaze su detektovane difuzionim testom, a ukupna pektinazna aktivnost određena je DNS metodom. Izbistravanje soka nakon tretmana pektinazama određeno je merenjem transmitancije na 660 nm, a povećanje prinosa soka izmereno je centrifugiranjem. Dobijeni rezultati su pokazali da su ove pektinaze visokoefikasne za tretman soka od jagode u poređenju sa komercijalnim pektinaznim preparatom Lafase Fruit.
AB  - In this work, the screening of Aspergillus spp which produce pectinases by fermentation in a liquid medium was performed, as pectinases are effective in clarifying strawberry juice. Endo-pectinases were detected by the diffusion assay, and total pectinase activity was determined by the DNS method. The clarification of juice after pectinase treatment was determined by measuring the transmission at 660 nm, and an increase in juice yield was measured by centrifugation. The results obtained showed that these pectinases are very effective for the treatment of strawberry juice in comparison with the commercial pectinase preparation Lafase Fruit.
PB  - Belgrade : Serbian Chemical Society
C3  - 59th Meeting of the Serbian Chemical Society : Book of Abstracts, Proceedings
T1  - Skrining pektinaznih proizvođača Aspergillus spp. za upotrebu u izbistravanju soka od jagode
T1  - Screening of pectinase-producing Aspergillus spp. for use in strawberry juice clarification
SP  - 55
EP  - 55
UR  - https://hdl.handle.net/21.15107/rcub_vinar_13032
ER  - 

@conference{
author = "Pavlović, Marija and Momčilović, Miloš and Živković, Sanja and Šokarda Slavić, Marinela  V. and Ristović, Marina and Vujčić, Zoran",
year = "2023",
abstract = "U ovom radu urađen je skrining sojeva Aspergillus spp. koji proizvode pektinaze fermentacijom u tečnom medijumu, a koje su efikasne u izbistravanju soka od jagode. Endo-pektinaze su detektovane difuzionim testom, a ukupna pektinazna aktivnost određena je DNS metodom. Izbistravanje soka nakon tretmana pektinazama određeno je merenjem transmitancije na 660 nm, a povećanje prinosa soka izmereno je centrifugiranjem. Dobijeni rezultati su pokazali da su ove pektinaze visokoefikasne za tretman soka od jagode u poređenju sa komercijalnim pektinaznim preparatom Lafase Fruit., In this work, the screening of Aspergillus spp which produce pectinases by fermentation in a liquid medium was performed, as pectinases are effective in clarifying strawberry juice. Endo-pectinases were detected by the diffusion assay, and total pectinase activity was determined by the DNS method. The clarification of juice after pectinase treatment was determined by measuring the transmission at 660 nm, and an increase in juice yield was measured by centrifugation. The results obtained showed that these pectinases are very effective for the treatment of strawberry juice in comparison with the commercial pectinase preparation Lafase Fruit.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "59th Meeting of the Serbian Chemical Society : Book of Abstracts, Proceedings",
title = "Skrining pektinaznih proizvođača Aspergillus spp. za upotrebu u izbistravanju soka od jagode, Screening of pectinase-producing Aspergillus spp. for use in strawberry juice clarification",
pages = "55-55",
url = "https://hdl.handle.net/21.15107/rcub_vinar_13032"
}

Pavlović, M., Momčilović, M., Živković, S., Šokarda Slavić, Marinela  V., Ristović, M.,& Vujčić, Z.. (2023). Skrining pektinaznih proizvođača Aspergillus spp. za upotrebu u izbistravanju soka od jagode. in 59th Meeting of the Serbian Chemical Society : Book of Abstracts, Proceedings
Belgrade : Serbian Chemical Society., 55-55.
https://hdl.handle.net/21.15107/rcub_vinar_13032

Pavlović M, Momčilović M, Živković S, Šokarda Slavić, Marinela  V., Ristović M, Vujčić Z. Skrining pektinaznih proizvođača Aspergillus spp. za upotrebu u izbistravanju soka od jagode. in 59th Meeting of the Serbian Chemical Society : Book of Abstracts, Proceedings. 2023;:55-55.
https://hdl.handle.net/21.15107/rcub_vinar_13032 .

Pavlović, Marija, Momčilović, Miloš, Živković, Sanja, Šokarda Slavić, Marinela  V., Ristović, Marina, Vujčić, Zoran, "Skrining pektinaznih proizvođača Aspergillus spp. za upotrebu u izbistravanju soka od jagode" in 59th Meeting of the Serbian Chemical Society : Book of Abstracts, Proceedings (2023):55-55,
https://hdl.handle.net/21.15107/rcub_vinar_13032 .

TY  - JOUR
AU  - Šokarda Slavić, Marinela
AU  - Kojić, Milan
AU  - Margetić, Aleksandra
AU  - Ristović, Marina
AU  - Pavlović, Marija
AU  - Nikolić, Stefan
AU  - Vujčić, Zoran
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11438
AB  - The combination of β‐oligosaccharides from enzymatically hydrolysed barley β‐glucan has attracted interest recently due to its positive effects on human health. This study aimed to assess the impact of the endo‐β‐1,3‐1,4‐glucanase enzyme from Bacillus subtilis 168 on improving the nutritional and bioactive properties of barley β‐glucan. A new procedure for the isolation of β‐glucan was developed, at a lower temperature (45 °C), enabling purity from starch contamination, without affecting the yield (6 g β‐glucan from 100 g of barley flour). The endo‐β‐1,3‐1,4‐glucanase is cloned into E. coli pQE_Ek enables the high production and purification (82% yield, 1.8 mg mL −1 and 440 U mg −1 ) of an enzyme identical to the natural one (25.5 kDa). The enzymatic reaction showed high efficiency of β‐glucan degradation by recombinant enzyme, giving a mixture of products (of which 3‐O‐β‐cellobiosyl‐D‐glucose and 3‐O‐β‐cellotriosyl‐D‐glucose are the most abundant), the reduction of viscosity (17%) and increase in antioxidant capacities by 15.2%, 30.9% and 44.0% assessed by ABTS, DPPH and ORAC, respectively. These results indicate the possible application of endo‐β‐1,3‐1,4‐glucanase enzyme in improving the properties of barley β‐glucan used as functional foods.
T2  - International Journal of Food Science & Technology
T1  - Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase
DO  - 10.1111/ijfs.16647
ER  - 

@article{
author = "Šokarda Slavić, Marinela and Kojić, Milan and Margetić, Aleksandra and Ristović, Marina and Pavlović, Marija and Nikolić, Stefan and Vujčić, Zoran",
year = "2023",
abstract = "The combination of β‐oligosaccharides from enzymatically hydrolysed barley β‐glucan has attracted interest recently due to its positive effects on human health. This study aimed to assess the impact of the endo‐β‐1,3‐1,4‐glucanase enzyme from Bacillus subtilis 168 on improving the nutritional and bioactive properties of barley β‐glucan. A new procedure for the isolation of β‐glucan was developed, at a lower temperature (45 °C), enabling purity from starch contamination, without affecting the yield (6 g β‐glucan from 100 g of barley flour). The endo‐β‐1,3‐1,4‐glucanase is cloned into E. coli pQE_Ek enables the high production and purification (82% yield, 1.8 mg mL −1 and 440 U mg −1 ) of an enzyme identical to the natural one (25.5 kDa). The enzymatic reaction showed high efficiency of β‐glucan degradation by recombinant enzyme, giving a mixture of products (of which 3‐O‐β‐cellobiosyl‐D‐glucose and 3‐O‐β‐cellotriosyl‐D‐glucose are the most abundant), the reduction of viscosity (17%) and increase in antioxidant capacities by 15.2%, 30.9% and 44.0% assessed by ABTS, DPPH and ORAC, respectively. These results indicate the possible application of endo‐β‐1,3‐1,4‐glucanase enzyme in improving the properties of barley β‐glucan used as functional foods.",
journal = "International Journal of Food Science & Technology",
title = "Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase",
doi = "10.1111/ijfs.16647"
}

Šokarda Slavić, M., Kojić, M., Margetić, A., Ristović, M., Pavlović, M., Nikolić, S.,& Vujčić, Z.. (2023). Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase. in International Journal of Food Science & Technology.
https://doi.org/10.1111/ijfs.16647

Šokarda Slavić M, Kojić M, Margetić A, Ristović M, Pavlović M, Nikolić S, Vujčić Z. Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase. in International Journal of Food Science & Technology. 2023;.
doi:10.1111/ijfs.16647 .

Šokarda Slavić, Marinela, Kojić, Milan, Margetić, Aleksandra, Ristović, Marina, Pavlović, Marija, Nikolić, Stefan, Vujčić, Zoran, "Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase" in International Journal of Food Science & Technology (2023),
https://doi.org/10.1111/ijfs.16647 . .