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dc.creatorMargetić, Aleksandra
dc.creatorStojanović, Sanja
dc.creatorRistović, Marina
dc.creatorVujčić, Zoran
dc.creatorDojnov, Biljana
dc.date.accessioned2021-12-06T13:36:21Z
dc.date.available2021-12-06T13:36:21Z
dc.date.issued2021
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/4801
dc.description.abstractThere is an urgent need to increase the daily intake of insoluble dietary fiber, and at the same time to find new sources and new production technologies. We hypothesized that fungal enzymes directly involved in lignocellulosic material hydrolysis (Aspergillus and Trichoderma enzyme cocktails) will change the fiber structure particularly efficiently after the action of laccase (Trametes versicolor enzyme cocktail). Enzymes production on an inducing substrate (same as starting material for obtainment of insoluble dietary fibers) and their usage resulted in obtainment of novel insoluble dietary fibers with better characteristics, 24% higher swelling, 43% higher WRC and 57% higher ORC compared to insoluble dietary fibers from triticale (already proven to be a good food additive). Changes in structure were analyzed by FTIR and microscopic analysis. Antioxidative performance of the obtained products, new insoluble and released soluble dietary fibers, was analyzed in detail. Newly obtained soluble dietary fibers demonstrated up to 20 times higher antioxidant activity compared to untreated fibers (ABTS and DPPH tests). These results suggest their good performance as a future food additive. At the same time, they prove the hypothesis that the use of enzyme cocktails rich in laccase is a good choice for biological pretreatment in this process.sr
dc.language.isoensr
dc.publisherElseviersr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/20026/RS//sr
dc.relation.isreferencedbyhttps://cherry.chem.bg.ac.rs/handle/123456789/4799
dc.rightsrestrictedAccesssr
dc.sourceLWT - Food Science and Technologysr
dc.subjectAntioxidant activitysr
dc.subjectDietary fiberssr
dc.subjectEnzymatic treatmentsr
dc.subjectFungal enzyme cocktailssr
dc.subjectAspergillussr
dc.subjectEnzymessr
dc.subjectFiberssr
dc.subjectFood additivessr
dc.subjectHydrolysissr
dc.subjectSubstratessr
dc.subjectAntioxidant activitiessr
dc.subjectDietary fibresr
dc.subjectEnzymatic treatmentssr
dc.subjectEnzyme cocktailssr
dc.subjectFungal enzyme cocktailsr
dc.subjectInsoluble dietary fiberssr
dc.subjectLaccasessr
dc.subjectOxidative enzymessr
dc.subjectPerformancesr
dc.subjectSoluble dietary fibersr
dc.subjectAntioxidantssr
dc.titleFungal oxidative and hydrolyzing enzymes as designers in the biological production of dietary fibers from triticalesr
dc.typearticlesr
dc.rights.licenseARRsr
dc.citation.volume145
dc.citation.spage111291
dc.identifier.wos000663364900008
dc.identifier.doi10.1016/j.lwt.2021.111291
dc.citation.rankM21~
dc.description.otherSupplementary data: [https://cherry.chem.bg.ac.rs/handle/123456789/4799]
dc.type.versionpublishedVersionsr
dc.identifier.scopus2-s2.0-85102790289


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