Efekti uslova čuvanja na nutritivne karakteristike sojinog zrna i sojinih proizvoda

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

Termička inaktivacija izoenzima lipoksigenaze u sojinom zrnu

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

Genetička osnova korišćenja kukuruznog oklasaka kao vredne prirodnoobnovljive sirovine

The original technological method of the maize cob processing has been developed at the Maize Research Institute, Zemun Polje, by which lignocellulose granules of different particle sizes are produced from the cob. Different chemical composition and physical and chemical properties of these fractions, and especially a great capacity of binding liquids particularly oil and water determine, their usage as degreasing and drying means. Due to their great hardness and abrasive capacity, products made from ground cobs are usable for polishing in the metal processing industry, while the composition of certain compounds (pento-san) are of a particular importance in the chemical industry for the pro duction of furfural and its derivates. As these products are inert, of neutral pH and free of heavy metals they are used as organic carriers in the pro duction of pesticides and agro-chemicals, as well as, in cosmetics and the pharmaceutical industry.U Institutu za kukuruz razvijen je originalni tehnološki postupak prerade kukuruznog oklaska kojim se dobijaju lignocelulozni granulati različite veličine čestica. Različit hemijski sastav i fizičkohemijske karakteristike ovih frakcija, pre svega visoka sposobnost vezivanja tečnosti, naročito ulja i vode opredeljuju njihovu upotrebu kao medijuma za odmašćivanje i sušenje. Velika tvrdoća i abrazivna sposobnost proizvoda dobijenih mlevenjem oklaska našla je primenu za poliranje u metaloprerađivačkoj industriji, a sadržaj nekih jedinjenja (pentozana) od posebnog je značaja u hemijskoj industriji za proizvodnju furfurola i njegovih derivata. Zbog svoje inertnosti, neutralne pH vrednosti i odsustva teških metala ovi proizvodi nalaze primenu kao organski nosači u proizvodnji pesticida i agrohemikalija kao i u kozmetici i farmaciji

Određivanje tehnološke i upotrebne vrednosti ZP hibrida kukuruza i sorti soje

The evaluation of technological values of maize and soya bean grain is of a significant importance in grain trade, i.e. purchase and sale, then in processing and especially in studies performed with the aim to improve its utilisation. Physical and chemical properties are a principal criterion for technological quality of maize and soya bean grain. According to the evaluations of leading international experts within a field of seed quality technological values and processing, the value of maize and soya bean can be increased by conforming properties to requirements. Physical and chemical properties of 12 ZP maize hybrids (test weight, 1000-kernel weight, kernel density, floatation index, milling response, portion of hard and soft endosperm fractions, water adsorption index, content of pericarp, content of germ, content of endosperm, as well as contents of starch, oil, protein and crude fibre) were observed in the present study. In addition to a standard chemical content, the activity of trypsin inhibitor, urease and isoenzyme lipoxygenase was also analysed in six different genotypes of soya bean. Grain physical and chemical properties of studied maize hybrids varied significantly. Such differences present a good basis and assumption for wide growth of maize hybrids. These and previous long-term results obtained by the analyses of these properties point out that the highest number of observed grain properties varied in dependence on genetic basis, i.e. on hybrid types, growing and environmental conditions. The analysed soya bean genotypes are characterised by a high nutritive value, while a decreased trypsin inhibitor content in the cultivar ZP L91-44042 (14.85mg g-1) provides the possibility to apply a lower temperature treatment in soya bean grain processing, and thereby maintenance of the essential nutritive constituents.Osnovni kriterijum tehnološkog kvaliteta zrna kukuruza i soje su fizička i hemijska svojstva. Prema procenama vodećih svetskih eksperata u oblasti kvaliteta zrna, tehnološke vrednosti i prerade, usaglašavanjem svojstava sa zahtevima upotrebe moguće je povećati vrednost kukuruza i soje. U ovom radu ispitivan je hemijski sastav i fizičke karakteristike zrna 12 ZP genotipova kukuruza (zapreminska masa, masa 1000 zrna, gustina, indeks flotacije otpornost na mlevenje, odnos tvrde i meke frakcije endosperma, indeks adsorpcije vode, sadržaj perikarpa, sadržaj klice i sadržaj endosperma, kao i sadržaj skroba, ulja, proteina, celuloze, pepela). Pored toga, određivan je standardni hemijski sastav, sadržaj iskoristljivog lizina, sadržaj tripsin inhibitora, aktivnost ureaze i izoenzima lipoksigenaze kod četiri ZP i dva USA genotipa soje. Hemijske i fizičke karakteristike zrna ispitivanih hibrida kukuruza kretale su se u širokom opsegu. Ovakve razlike u ispitivanim karakteristikama su dobra osnova i pretpostavka za široku primenu hibrida kukuruza. Analizirani genotipovi soje odlikuju se visokom nutritivnom vrednošću, a genotip ZP L91-44042 i smanjenim sadržajem tripsin inhibitora (14,85 mg/g) što omogućava primenu niže temperature pri preradi sojinog zrna, a time i očuvanje bitnih nutritivnih konstituenata

Upotreba kukuruznog oklaska kao prirodnog, biodegradibilnog proizvoda za uklanjanje izlivene nafte, motornog ulja i mazuta sa vodenih površina

The original technological procedure of maize cob processing into lignocellulose granulates, CELGRAN® A, B and C products, was developed at the Maize Research Institute, Zemun Polje. These products are particles of different sizes and different physical and chemical compositions, and are intended for a direct use or could be processed into products not available in the domestic market and very demanded in the international markets. Absorption and adsorption powers were used as a measure or a parameter of the utilisable value of the maize cob in environmental protection via cleaning of water surfaces from spilt crude oil, engine oil and fuel oil. This power was established by determining of the liquid amount that was absorbed or adsorbed under exactly defined conditions by a certain amount of the observed CELGRAN® product. Absorbability of crude oil was determined after two, four and six hours, while the power of binding of engine oil and fuel oil by all observed CELGRAN® products was determined after two hours. Depending on the particle size of observed fractions, CELGRAN® products can absorb over three times the weight of crude oil in regard to their own initial weight - for instance, in order to clean 1 ton of crude oil, 300 kg of CELGRAN® C is needed. The power of binding of all tested products was considerably uniform and ranged from 186.62% for the fraction A to 213.16% for the fraction C.Kukuruzni oklasak ili kočanka predstavlja veoma značajan nusproizvod pri proizvodnji kukuruznog zrna. Na svaku tonu kukuruznog zrna dobija se 180 do 200 kg oklaska. Godišnje se u našoj zemlji dobija oko 1,2 do 1,5 miliona tona ove sekundarne sirovine. Tradicionalna upotreba oklaska u poljoprivredi, kao ogreva ili grube celulozne hrane za životinje, danas je znatno proširena na industriju. U Institutu za kukuruz razvijen je originalni tehnološki postupak prerade kukuruznog oklaska kojim se dobijaju lignocelulozni granulati različite veličine čestica i različitog fizičko-hemijskog sastava, koji nalaze direktnu primenu ili se mogu preraditi u proizvode kojih nema na domaćem tržištu, a veoma su traženi i na inostranom tržištu. Različit hemijski sastav i fizičko-hemijske karakteristike ovih ZP proizvoda - CELGRAN® A, B i C, a pre svega visoka moć apsorpcije i vezivanja tečnosti, naročito vode, nafte i ulja opredeljuju njihovu upotrebu kao medijuma za odmašćivanje i sušenje. Zahvaljujući baš ovim karakteristikama lignocelulozni granulati mogu da se koriste i za "pranje vode", odnosno uklanjanje izlivene nafte, motornog ulja i mazuta sa vodenih površina

Fizičko-hemijske karakterisrike i hemijski sastav frakcije kukuruznog oklaska

Morphological structure and chemical composition of basic fractions - hard and soft -of maize cob are presented in this paper. Different chemical compositions and physical and chemical properties of these fractions, first of all, their great capability to bind fluid, especially oil and water define their use as an agent for degreasing and drying. A great hardness and abrasive capability of products produced by cob milling have put them to a use for polishing in metalworking industry, while the content of certain compounds (pentosan) is of a very great importance in chemical industry in the manufacturing of furfural and its derivates. Due to their inertness neutral pH values and lack of heavy metals, these products are used as organic carriers in the production of pesticides and agrochemicals, as well as, in cosmetics and pharmacy.U radu su date fizičko-hemijske karakteristike i hemijski sastav frakcija kukuruznog oklaska dobijenih po originalnoj ZP tehnologiji. Različit hemijski sastav i fizičko-hemijske karakteristike ovih frakcije - celgran A B, C, pre svega visoka sposobnost vezivanja tečnosti, naročito ulja i vode opredeljuju njihovu upotrebu kao medijuma za odmašćivanje i sušenje. Velika tvrdoća i abrazivna sposobnost proizvoda dobijenih mlevenjem oklaska našla je primenu za poliranje u metaloprerađivačkoj industriji, a sadržaj nekih jedinjenja od posebnog je značaja u hemijskoj industriji. Zbog svoje inertnosti, neutralne pH vrednosti i odsustva teških metala ovi proizvodi nalaze primenu kao organski nosači u proizvodnji pesticida i agrohemikalija kao i u kozmetici i farmaciji

Savremene metode određivanja kvaliteta i tehnološke vrednosti kukuruza

An ever growing importance of contemporary maize processing has imposed a need for more intensive research, within a field of quality and technological value of grain, as well as, relations between quality factors and maize utilization. A new concept of the developed maize market encompasses the identification of the most important utilization, as well as, requirements of each single use pertaining the essential grain properties. Several methods and tests for determination of properties, such as kernel hardness, kernel density, floatation index and water absorption index that are very important for estimation of the maize utilizable value, have been modified, according to contemporary tendencies in the world research, in the course of the long-term maize quality testing performed at the Department of technological research of the Maize Research Institute Zemun Polje.Rastući značaj suvremenih procesa prerade kukuruza nametnuo je potrebu intenziviranja istraživanja u oblasti kvaliteta i tehnološke urednosti zrna, kao i veze između faktora kvaliteta i upotrebe kukuruza. Novi koncept razvijenog tržišta kukuruza je da se identifikuju najznačajnije upotrebe, kao i zahtevi svake pojedinačne upotrebe u pogledu najbitnijih svojstava zrna. Sledeći tendencije savremenih svetskih istraživanja u višegodišnjim ispitivanjima kvaliteta kukuruza u Odseku za tehnološka istraživanja Instituta za kukuruz modifikovano je više metoda i testova za određivanje svojstava, kao što su tvrdoća zrna, gustina, indeks flotacije i indeks apsorpcije vode, koja su od izuzetnog značaja za procenu upotrebne urednosti kukuruza

Sadržaj rastvorljvih proteina i iskoristivog lizina u sojinim proizvodima

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

Heat processing of soybean kernel and its effect on lysine availability and protein solubility

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

The Anima of Laza Kostić

The text from Laza Kostic's poem Santa Maria della Salute is everlasting and changeless but its context regarding the meaning and the poet's evaluation can be changed depending on paradigms that regulate the relationships between the author and the readers. Diary of Dreams that was kept in French by Laza Kostić, the facts from his life and work are interesting enough even for the psychoanalytic explications of the hidden levels of the poem's context. This work presents literary and theoretical revelation of Petar Milosavljević in a unique monograph The life of Laza Kostić's poem Santa Maria della Salute (1981) that corresponds to the Jungian deep psychological analysis of Ivan Nastović in the book The Anima of Laza Kostić (2004). On the basis of the external textual facts, Milosavljević's views concerning the role of a woman in Kostić's poem are formulated in the way that the love toward that young girl is consisted of the projection of Kostić's Anima - the young mother whom he lost too early, counterbalance and the addition of the mother whom he found in his own wife. Simultaneously, that girl in his poem, as well as in his life, has a role of the muse that inspires him, and the role of madonna, Beatrice, who will take him to another world where the differences of all times are silent. The fact is that the fairy is not only an object of love but also the centre by which the poet defined his answer to the world with which he was faced in his late years. Milosavljević's view corresponds with Nastović's deep psychological revealation of the poem Santa Maria della Salute. Nastović mentions Hegel's thought that the truth is a whole and that spiritual life is regarded as a dynamic whole that is consisted of the conscious and unconscious part of the character. In regard to the Jung's view 'the unconscious often knows more and better than the consciousness', the unconscious never lies in comparison with the consciousness. The dreams of Laza Kostić from his diary of dreams, in the book of Ivan Nastović, The Anima of Laza Kostić, are interpreted for the first time almost a century after they have been written. Psychological interpretation of Nastović provided for the more complete and versatile understanding of the character, the poem of Laza Kostić as well, his love toward Jelena Lenka Dunđerska and Julijana Palanačka, and the revealation of the poet's anima. Using the psychoanalytical interpretation of the poet's dreams Nastović revealed the additional point where in the author's opinion there is a longing not for his own but for the archetypical mother as a centre of his faith, and at the same time a centre of the newly found meaning of his life, that prepared him for death and rebirth. The tension of the unique and unrepeatable poem derives from the philosophical and aesthetic paradigm of Laza Kostić, from the idea of the crossing of life and death that is solved in the poem of heavenly dreams with life after death. After earthly death, the poet was welcomed to the eternal life. Dostoevsky says that there is no a man nor a nation without the brightest idea. And there is only one brighter idea on the Earth, the idea of the immortality of the human sole - all other 'brighter' ideas derive from this one. The man's treasure is not a destructible substance but a delicate, invisible spiritual beauty, the beauty of the soul that Laza Kostić considered and wrote about. That spiritual beauty is revealed and can be seen in the souls of the ones who pray in silence, in the pain that creates a pearl