Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness

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Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (en)
Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (sr)
Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (sr_RS)
Authors

Publications

Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits

Živančev, Dragan; Nikolovski, Branislava G.; Torbica, Aleksandra; Mastilović, Jasna; Đukić, Nevena

(Savez hemijskih inženjera, Beograd, 2013) 

TY  - JOUR
AU  - Živančev, Dragan
AU  - Nikolovski, Branislava G.
AU  - Torbica, Aleksandra
AU  - Mastilović, Jasna
AU  - Đukić, Nevena
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1292
AB  - Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about the bread-making quality of wheat flour. A relatively new method that shows great potential for a fast, reliable and automatable analysis of protein purity, sizing and quantification is microfluidic or Lab-on-a-Chip (LoaC) capillary electrophoresis. This aim of this work was to explore the possibilities of implementation of LoaC method to analysis of protein samples isolated from a Serbian common wheat variety, emphasizing the steps that might bring uncertainties and affect reproducibility of obtained glutenin subunits quantitation results. A good resolution of protein bands in a molecular weight range of 14.0 to 220.0 kDa was achieved. The reproducibility of HMW-GS sizing and quantitation were good, with the average coefficient of variation values of 1.2 and 12.2%. The ratio of HMW-GS to low-molecular-weight glutenin subunits (LMW-GS) was about 20%. The investigation ruled out influences of the extract solution addition and the buffer addition steps of the applied method, as well as the individual chip influence on GS quantitation results. However, there was statistically significant difference between HMW-GS quantitation results of multi-step and one-step extraction procedures applied prior to glutenin subunits extraction step.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits
EP  - 561
IS  - 4
SP  - 553
VL  - 19
DO  - 10.2298/CICEQ120517090Z
ER  - 
@article{
author = "Živančev, Dragan and Nikolovski, Branislava G. and Torbica, Aleksandra and Mastilović, Jasna and Đukić, Nevena",
year = "2013",
abstract = "Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about the bread-making quality of wheat flour. A relatively new method that shows great potential for a fast, reliable and automatable analysis of protein purity, sizing and quantification is microfluidic or Lab-on-a-Chip (LoaC) capillary electrophoresis. This aim of this work was to explore the possibilities of implementation of LoaC method to analysis of protein samples isolated from a Serbian common wheat variety, emphasizing the steps that might bring uncertainties and affect reproducibility of obtained glutenin subunits quantitation results. A good resolution of protein bands in a molecular weight range of 14.0 to 220.0 kDa was achieved. The reproducibility of HMW-GS sizing and quantitation were good, with the average coefficient of variation values of 1.2 and 12.2%. The ratio of HMW-GS to low-molecular-weight glutenin subunits (LMW-GS) was about 20%. The investigation ruled out influences of the extract solution addition and the buffer addition steps of the applied method, as well as the individual chip influence on GS quantitation results. However, there was statistically significant difference between HMW-GS quantitation results of multi-step and one-step extraction procedures applied prior to glutenin subunits extraction step.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits",
pages = "561-553",
number = "4",
volume = "19",
doi = "10.2298/CICEQ120517090Z"
}
Živančev, D., Nikolovski, B. G., Torbica, A., Mastilović, J.,& Đukić, N.. (2013). Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits. in Chemical Industry & Chemical Engineering Quarterly
Savez hemijskih inženjera, Beograd., 19(4), 553-561.
https://doi.org/10.2298/CICEQ120517090Z
Živančev D, Nikolovski BG, Torbica A, Mastilović J, Đukić N. Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits. in Chemical Industry & Chemical Engineering Quarterly. 2013;19(4):553-561.
doi:10.2298/CICEQ120517090Z .
Živančev, Dragan, Nikolovski, Branislava G., Torbica, Aleksandra, Mastilović, Jasna, Đukić, Nevena, "Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits" in Chemical Industry & Chemical Engineering Quarterly, 19, no. 4 (2013):553-561,
https://doi.org/10.2298/CICEQ120517090Z . .
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