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dc.creatorJakovetić, Sonja
dc.creatorLuković, Nevena
dc.creatorJugović, Branimir
dc.creatorGvozdenović, Milica M.
dc.creatorGrbavčić, Sanja
dc.creatorJovanović, Jelena
dc.creatorKnežević Jugović, Zorica
dc.date.accessioned2018-07-25T11:47:56Z
dc.date.available2018-07-25T11:47:56Z
dc.date.issued2015
dc.identifier.issn1935-5130
dc.identifier.urihttp://dais.sanu.ac.rs/123456789/3528
dc.description.abstractThe objective of this research was to design an efficient continuously operated membrane reactor with a separation unit for egg white protein (EWP) hydrolysis and production of hydrolysates with improved antioxidant properties. For this purpose, a mechanically stirred tank reactor coupled with the polyethersulfone ultrafiltration module with a molecular weight cutoff of 10 kDa was employed. Several proteolytic enzymes have been tested in order to obtain the best quality of peptide-based formulations intended for human consumption. Among protease from Bacillus licheniformis (Alcalase), protease from Bacillus amyloliquefaciens (Neutrase), and protease from papaya latex (papain), the highest degree of hydrolysis (DH), as well as the best antioxidant properties of obtained hydrolysates, was achieved with Alcalase. The effects of operating variables such as enzyme/substrate ([E]/[S]) ratio, impeller speed, and permeate flow rate were further studied using response surface methodology (RSM) and Box–Behnken experimental design. Results obtained in RSM analysis confirmed that over the studied range [E]/[S] ratio, impeller speed and permeate flow rate had the significant effect on the DH and reactor capacity. The effects of different impeller geometries were also studied and four-bladed propeller stirrer enabled the highest DH. Antioxidant properties were analyzed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), by the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, and by the linear voltammetry methods. Results show that the use of Alcalase in the membrane reactor system is of potential interest for the EWP hydrolysis and obtaining value-added egg products. © 2014, Springer Science+Business Media New York.
dc.publisherSpringer
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceFood and Bioprocess Technology
dc.subjectantioxidant properties
dc.subjectcontinuous membrane reactor
dc.subjectegg white protein hydrolysis
dc.subjectpolyethersulfone ultrafiltration module
dc.subjectproteases
dc.subjectresponse surface methodology
dc.titleProduction of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit
dc.typearticleen
dc.rights.licenseARR
dcterms.abstractЈовановић, Јелена; Кнежевић-Југовић, Зорица; Јаковетић, Соња; Грбавчић, Сања; Луковић, Невена; Југовић, Бранимир; Гвозденовић, Милица;
dc.citation.spage287
dc.citation.epage300
dc.citation.volume8
dc.citation.issue2
dc.identifier.wos000348130900004
dc.identifier.doi10.1007/s11947-014-1402-y
dc.identifier.scopus2-s2.0-84926624412
dc.type.versionpublishedVersion
dc.identifier.fulltexthttp://dais.sanu.ac.rs/bitstream/handle/123456789/3528/Jakovetić_2015_Food-and-Bioprocess-Technology_8_287.pdf


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