Institute of Food Technology

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Near infrared spectroscopy—advanced analytical tool in wheat breeding, trade, and processing
(Springer Verlag, 2013-02) Pojić, Milica; Mastilović, Jasna
Due to its suitability to be processed in wide range of final products, wheat has an upmost significance among all cereals. The global wheat marketing are becoming increasingly demanding with regard to all aspects of wheat quality. To fulfil these demands, each link in wheat production chain—breeding, trade, and processing should be supported by objective and reliable quality assessment tool such as the near infrared spectroscopy (NIRS) technique. The aim of this paper is to summarize the recent advances in the applications of NIRS technique for wheat quality control applicable in wheat breeding, trade, and processing. Although heavily intertwined, each link is characterized by specific NIRS applications, with ultimate aim—the production of consumer-appealing and safe final products.
Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough
(Springer Verlag, 2013-07) Dapčević-Hadnađev, Tamara; Torbica, Aleksandra; Hadnađev, Miroslav
In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free cookie dough of acceptable rheological properties and subsequently their effect on the quality of gluten-free cookies was studied. The buckwheat flour was used to replace 10, 20 and 30 % of rice flour in gluten-free formulations. Cookie doughs of 100 % rice flour and 100 % wheat flour served as control samples. The impact of CMC addition was examined on formulation containing 20 % of buckwheat flour. Oscillatory and creep measurements were applied to test the effect of buckwheat flour and CMC on the viscoelasticity of gluten-free cookie dough. Frequency sweep results showed that all samples had solid elastic-like characteristics. An increase in the buckwheat flour addition led to a decrease in storage modulus and zero shear viscosity and an increase in tan δ and maximum creep compliance, while the addition of CMC led to an increase in dough tenacity and resistance to deformation. Cookie dough containing 30 % of buckwheat flour expressed the highest viscous properties, as revealed by relative viscous compliance value. The gluten-free dough containing CMC and buckwheat flour between 20 and 30 % replacement level showed similar strength and extensibility as wheat cookie dough. The results of the physical and sensory evaluation of gluten-free cookies showed that buckwheat addition led to a decrease in cookie hardness and fracturability and an increase in eccentricity (deformation from regular shape) as well as the overall acceptability, as evaluated by untrained panellists.
Effect of different ripening conditions on pigments of pepper for paprika production at green stage of maturity
(American Chemical Society, 2013-09-25) Kevrešan, Žarko; Mastilović, Jasna; Mandić, Anamarija; Torbica, Aleksandra
The content and composition of pigments and CIELab color properties in fruits ripened in the field were compared with those obtained in ground paprika produced from green pepper fruits after postharvest ripening for 15 days in a greenhouse under different conditions. Obtained data for pigment content, composition, and esterification rate have shown that the processes of pigment biosynthesis in fruits ripened under greenhouse conditions are different from those occurring in fruits naturally matured in the field: the red/yellow pigment ratio (3:1) in greenhouse-ripened fruits is much higher than in naturally ripened pepper in breaker (1:1) and also in faint red (2:1) ripening stages from the field. Additionally, during the postharvest ripening of green pepper in the greenhouse esterification processes are less expressed than during the ripening of the fruits in the field. Postharvest ripening under natural daylight resulted in higher content of red pigments, followed by higher ASTA value.
Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
(Elsevier, 2013-12) Dapčević-Hadnađev, Tamara; Pajić-Lijaković, Ivana; Hadnađev, Miroslav; Mastilović, Jasna; Torbica, Aleksandra
Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried on rheological behavior of wheat flour dough systems under oscillatory strain conditions was considered. Mathematical model was developed based on the internal variable theory by introducing the fractional derivatives to describe anomalous nature of energy dissipation. Two model parameters were used for quantitative description of the rheological behavior of the systems: the effective modulus and the dumping coefficient. The most rigid system with pronounced dumping effects was the dough supplemented with 20% of the non-physically modified OSA starch granules (maximum of the effective modulus and minimum of the dumping coefficient), while the softest system was the dough with 20% of the pregelatinized OSA starch. The obtained results revealed that the rheological behavior of OSA starch supplemented dough depended on the OSA starch granule rigidity, i.e. extent of OSA starch granule disintegration and polysaccharide degradation.
Chemometric approach for assessing the quality of olive cake pellets
(Elsevier, 2013-12) Brlek, Tea; Pezo, Lato; Voća, Neven; Krička, Tajana; Vukmirović, Đuro; Čolović, Radmilo; Bodroža Solarov, Marija
This article investigates the influence of processing parameters (conditioning and binder content), on quality of fuel agro-pellets produced from four olive cultivars (Istarska Bjelica, Buža, Pendolino, Leccino) grown in experimental filed in Croatia (Istria). Physical and chemical properties of pellets have been determined to assess their quality. Low ash and sulphur levels were detected, with elevated nitrogen levels for all samples. Analysis of variance and post-hoc Tukey's HSD test at 95% confidence limit have been utilised to show significant differences between various samples. Low coefficients of variation have been obtained for each applied assay (0.09–2.98%), which confirmed the high accuracy of the measurements. Score analysis and principal component analysis have been used for assessing the effect of process variables and variety of cultivars on final quality of pellets. For PCA modelling, experimental data for physical and chemical properties have been used. Standard score analysis revealed that equally good physical and chemical characteristics of pellets can be obtained with conditioning at 50 °C, but also without conditioning. The use of binders didn't affect the quality of pellets as much.
Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches
(Springer Verlag, 2014-01) Dapčević-Hadnađev, Tamara; Dokić, Ljubica; Hadnađev, Miroslav; Pojić, Milica; Torbica, Aleksandra
The feasibility of emulsifying starches as bread improvers was investigated by incorporating starch sodium octenyl succinate (OSA-st), pre-gelatinized OSA-st and hydrolysed spray-dried OSA-st at 2.5, 5 and 10 % into wheat flour. Dough rheological properties (creep and recovery measurements; Mixolab, Alveograph) and bread quality parameters (specific loaf volume, crust and crumb colour, crumb moisture, crumb grain features, texture) were evaluated. The substituted flours, except hydrolysed OSA-st, significantly increased water absorption measured by Mixolab. The study on the rheological behaviour of doughs containing emulsifying starches, performed using a rheometer and an Alveograph, showed that OSA-st incorporation yielded strengthened dough, whereas pre-gelatinized and hydrolysed OSA-st addition led to more extensible dough. With regard to the thermal behaviour, investigated in water-limited systems by Mixolab, doughs prepared from pre-gelatinized OSA-st and hydrolysed OSA-st exhibited lower maximum peak torque, whilst all three examined starches increased cooking stability and decreased the setback value. Specific volumes of loaves baked from the substituted flours increased, and the highest effect was observed with pre-gelatinized OSA-st, which consequently produced bread crumbs with the largest mean gas cell area. The bread crumbs baked with octenyl succinate starches were whiter and softer. Although upon 1 day of storage no significant moisture retention capacity of emulsifying starches was noticed, the firmness values of OSA-st and pre-gelatinized OSA-st-supplemented bread crumbs, after 24 h of storage, were similar to or significantly lower than those of the control determined 2 h after baking. The obtained results indicate a requirement for further optimization of the octenyl succinate starch-supplemented doughs in terms of the combination of different types and levels of modified starches in order to obtain maximum bread quality.
Chemometric approach to characterization of flour mill streams: Chemical and rheological properties
(Springer Verlag, 2014-05) Pojić, Milica; Spasojević, Nebojša B.; Atlas, Mirko Đ.;
The aim of the present study was to utilize chemometric methods (the principal component analysis and hierarchical cluster analysis) for monitoring the certain aspects of flour mill streams quality and their interrelation to selected rheological properties. Thirty-seven flour mill streams were separated from industrial mill of 300 t/day capacity. All flour streams were analyzed for ash, protein, wet gluten, and damaged starch content and rheological properties as determined by Brabender Farinograph, Extensograph, and Amylograph. The obtained results indicated that break, sizing, and reduction flour streams exhibited different rheological behavior in relation to a change in protein, wet gluten, ash, and mechanically damaged starch content within the milling passages. Rheological properties of dough during mixing and kneading as well as during extension were different with regard to the technological phase of milling from which they were extracted. The obtained results could be utilized for selection of certain flour streams in production of special-purpose flours.
Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation
(Elsevier, 2014-05-01) Rakita, Slađana; Pojić, Milica; Tomić, Jelena; Torbica, Aleksandra
The aim of the present study was to determine the characteristics of an analytical method for determination of free sulphydryl (SH) groups of wheat gluten performed with previous gluten incubation for variable times (45, 90 and 135 min) at variable temperatures (30 and 37 °C), in order to determine its fitness-for-purpose. It was observed that the increase in temperature and gluten incubation time caused the increase in the amount of free SH groups, with more dynamic changes at 37 °C. The method characteristics identified as relevant were: linearity, limit of detection, limit of quantification, precision (repeatability and reproducibility) and measurement uncertainty, which were checked within the validation protocol, while the method performance was monitored by X- and R-control charts. Identified method characteristics demonstrated its acceptable fitness-for-purpose, when assay included previous gluten incubation at 30 °C. Although the method repeatability at 37 °C was acceptable, the corresponding reproducibility did not meet the performance criterion on the basis of HORRAT value (HORRAT < 2).
Anti-inflammatory activity of grains of paradise (Aframomum melegueta Schum) extract
(American Chemical Society, 2014-10-29) Ilić, Nebojša; Dey, Moul; Poulev, Alexander A.; Logendra, Sithes; Kuhn, Peter E.; Raskin, Ilya
The ethanolic extract of grains of paradise (Aframomum melegueta Schum, Zingiberaceae) has been evaluated for inhibitory activity on cyclooxygenase-2 (COX-2) enzyme, in vivo for the anti-inflammatory activity and expression of several pro-inflammatory genes. Bioactivity-guided fractionation showed that the most active COX-2 inhibitory compound in the extract was [6]-paradol. [6]-Shogaol, another compound from the extract, was the most active inhibitory compound in pro-inflammatory gene expression assays. In a rat paw edema model, the whole extract reduced inflammation by 49% at 1000 mg/kg. Major gingerols from the extract [6]-paradol, [6]-gingerol, and [6]-shogaol reduced inflammation by 20, 25 and 38%. respectively when administered individually at a dose of 150 mg/kg. [6]-Shogaol efficacy was at the level of aspirin, used as a positive control. Grains of paradise extract has demonstrated an anti-inflammatory activity, which is in part due to the inhibition of COX-2 enzyme activity and expression of pro-inflammatory genes.
Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
(Elsevier, 2014-12-01) Janić Hajnal, Elizabet; Tomić, Jelena; Torbica, Aleksandra; Rakita, Slađana; Pojić, Milica; Živančev, Dragan; Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara
The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 min at 30 °C and after that 180 min at 37 °C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation.
Characterization of byproducts originating from hemp oil processing
(American Chemical Society, 2014-12-24) Pojić, Milica; Mišan, Aleksandra; Sakač, Marijana; Dapčević-Hadnađev, Tamara; Šarić, Bojana; Milovanović, Ivan; Hadnađev, Miroslav
Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical composition, two cotyledon-containing fractions (>180 and <180 μm) were significantly richer in protein (p < 0.05) (41.2% ± 0.04% and 44.4% ± 0.02%, respectively), lipid (15.1% ± 0.02% and 18.6% ± 0.04%, respectively), and sugar content (4.96% ± 0.11% and 3.46% ± 0.08%, respectively) in comparison to the hull-containing fractions (>350 and >250 μm), which were significantly richer in crude fiber content (29.5% ± 0.04% and 21.3% ± 0.03%, respectively). The free radical scavenging capacity (IC50) of fraction extracts increased (p < 0.05) with increasing mean particle size (from 17.18 ± 0.59 to 5.29 ± 0.30 mg/mL). Cannabisin B and N-trans-caffeoyltyramine were the most abundant phenolic compounds in the hull fractions (from 267 ± 15.9 to 287 ± 23.1 mg/kg), while cotyledon fractions had higher content of catechin (from 313 ± 12.4 to 744 ± 22.2 mg/kg) and p-hydroxybenzoic acid (from 124 ± 6.47 to 129 ± 8.56 mg/kg (P < 0.05). Well-balanced ω-6 to ω-3 fatty acid ratio (3:1) was determined in all fractions. Antinutrients (trypsin inhibitors, phytic acid, glucosinolates, and condensed tannins) were mostly located in the cotyledon fractions. These findings indicate that the separation of hemp seed meal into different fractions could be used to concentrate valuable target compounds and consequently facilitate their recovery.
The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)
(Elsevier, 2015-02-01) Cvetković, Biljana; Pezo, Lato; Tasić, Tatjana; Šarić, Ljubiša; Kevrešan, Žarko; Mastilović, Jasna
White cabbage heads cultivar “Futoški” and hybrid “Bravo” were investigated during fermentation process, for 50 days, at different temperature regimes (16–18; 18–20; 20–22 °C) and salt concentrations 1, 1.5 and 2%. The quantity of biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonine, tyramine, spermidine and spermine), as well as microbiological profile (lactic acid bacteria, total number of microorganisms, yeasts and moulds and Enterobacteriaceae) have been determined during fermentation. The optimum processing conditions were determined by Response Surface Method, coupled with Fuzzy Synthetic Evaluation algorithm. The optimal process parameters, regarding low biogenic amines and polyamines content, for “Futoški” cabbage was: salt concentration of 2%, at 18 °C, and for hybrid “Bravo”: salt concentration of 1%, at 20 °C.
Practical method for the confirmation of authentic flours of different types of cereals and pseudocereals
(Elsevier, 2015-04-01) Ačanski, Marijana; Vujić, Đura N.; Psodorov, Đorđe;
Gas chromatography with mass spectrometry was used to perform a qualitative analysis of the liposoluble flour extract of different types of cereals (bread wheat and spelt) and pseudocereals (amaranth and buckwheat). In addition to major fatty acids, the liposoluble extract also contained minor fatty acids with more than 20 carbon atoms, higher hydrocarbons and phytosterols. TMSH (trimethylsulfonium hydroxide, 0.2 mol/l in methanol) was used as a trans-esterification reagent. In a trans-esterification reaction, triglycerides esterified from acilglycerols to methyl-esters. SIM (selected ion monitoring) was applied to isolate fatty acid methyl esters on TIC (total ion current) chromatograms, using the 74 Da fragment ion, which originated from McLafferty rearrangement, and is typical for methyl-esters. GC–MS system was used for the trans-esterification of triglycerides to fatty acid methyl esters in the gas chromatographic injector. This eliminated laboratory preparation for fatty acid methyl esters. Cluster analysis was applied to compare the liposoluble flour extract from different types of cereals and pseudocereals. Statistical data showed the liposoluble extract analysis enabled determination of flour origin and, because the results were unambiguous, this approach could be used for quality control.
Tomato waste: Carotenoids content, antioxidant and cell growth activities
(Elsevier, 2015-04-01) Stajčić, Slađana; Ćetković, Gordana; Čanadanović-Brunet, Jasna; Đilas, Sonja; Mandić, Anamarija; Četojević-Simin, Dragana
The carotenoid content, antioxidant and cell growth activities of tomato waste extracts, obtained from five different tomato genotypes, was investigated. High performance liquid chromatography was used to identify and quantify the main carotenoids present in tomato waste extracts. The antioxidant activity of tomato waste extracts was tested using spectrophotometric methods, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power assay. The highest DPPH scavenging activity (IC50 = 0.057 mg/ml) was obtained for Bačka extract. The Knjaz extract showed the best reducing power (IC50 = 2.12 mg/ml). Cell growth effects were determined in HeLa, MCF7 and MRC-5 cell lines by sulforhodamine B test. Anti-proliferative effects were observed in all cell lines at higher concentrations (⩾0.125 mg/ml). The carotenoid contents exhibited a strong correlation with antioxidant and anti-proliferation activity. The results obtained indicated that tomato waste should be regarded as potential nutraceutic resource and may be used as a functional food ingredient.
Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain
(WILEY, 2016-01) Živančev, Dragan; Torbica, Aleksandra; Tomić, Jelena; Janić Hajnal, Elizabet; Belović, Miona; Mastilović, Jasna; Kevrešan, Žarko
The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high-molecular-weight glutenin subunit (HMW-GS) composition upon wheat end-use quality. In-depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin content showed significant difference between the production years, in opposition to gliadins. Cluster analysis of different percentages of glutenin and gliadin subunit molecular weight ranges (<40,000, 40,000–80,000, 81,000–120,000, and >120,000) indicated that the year of production and the cultivar did not have a significant effect on the percentage ranges for glutenins. However, they had a considerable impact on the percentage ranges for gliadins. Production year and the interaction of year and cultivar had the strongest influences on the percentage of SDS-unextractable polymeric proteins. A synergistic effect of the HMW-GS composition and climatic conditions revealed that all eight samples with HMW-GS composition 2*, 5 + 10, 7 + 9 along with the highest Glu 1 score of 9 (out of a maximum of 10) produced in the year 2011 belonged to two clusters with the best wheat end-use quality. Furthermore, the climate conditions in 2011 made it possible for the wheat cultivars with HMW-GS composition –, 2 + 12, 7 + 9 to possess similar qualities as cultivars with HMW-GS composition 2*, 5 + 10, 7 + 9 produced in 2012.
Influence of grinding method and grinding intensity of corn on mill energy consumption and pellet quality
(Savez Hemijskih Inženjera Srbije, 2016-01) Vukmirović, Đuro; Lević, Jovanka; Fišteš, Aleksandar; Čolović, Radmilo; Brlek, Tea; Čolović, Dušica; Đuragić, Olivera
In recent years there is an emerging trend of coarse grinding of cereals in production of poultry feed due to the positive influence of coarse particles on poultry digestive system. Influence of grinding method (hammer mill vs. roller mill) and grinding intensity of corn (coarseness of grinding) on mill specific energy consumption and pellet quality was investigated. By decreasing grinding intensity of corn (coarser grinding), specific energy consumption of both hammer mill and roller mill was significantly decreased (p < 0.05). When comparing similar grinding intensities on hammer mill and roller mill (similar geometric mean diameter or similar particle size distribution), specific energy consumption was higher for the hammer mill. Pellet quality decreased with coarser grinding on hammer mill but, however, this effect was not observed for the roller mill. Generally, pellet quality was better when roller mill was used. It can be concluded that significant energy savings could be achieved by coarser grinding of corn before pelleting and by using roller mill instead of hammer mill. From the aspect of pellet quality, if coarser grinding is applied it is better to use roller mill, concerning that more uniform particle size distribution of corn ground on roller mill probably results in more uniform particle size distribution in pellets and this provides better pellet quality.
Hydrophobic silica nanoparticles as reinforcing filler for poly (lactic acid) polymer matrix
(Savez hemijskih inženjera Srbije, 2016-01) Pilić, Branka M.; Radusin, Tanja; Ristić, Ivan S.; Silvestre, Clara; Lazić, Vera; Baloš, Sebastian; Duraccio, Donatella
Properties of poly (lactic acid) (PLA) and its nanocomposites, with silica nanoparticles (SiO2) as filler, were investigated. Neat PLA films and PLA films with different percentage of hydrophobic fumed silica nanoparticles (0.2, 0.5, 1, 2, 3 and 5 wt.%) were prepared by solution casting method. Several tools were used to characterize the influence of different silica content on crystalline behavior, and thermal, mechanical and barrier properties of PLA/ /SiO2 nanocomposites. Results from scanning electron microscope (SEM) showed that the nanocomposite preparation and selection of specific hydrophobic spherical nano filler provide a good dispersion of the silica nanoparticles in the PLA matrix. Addition of silica nanoparticles improved mechanical properties, the most significant improvement being observed for the lowest silica content (0.2 wt.%). Barrier properties were improved for all measured gases at all loadings of silica nanoparticles. The degree of crystallinity for PLA is slightly increased by adding 0.2 and 0.5 wt.% of nanofiller.
Survival of some food-borne fungi in the presence of oregano essential oil
(TEKNOSCIENZE, 2016-01) Blagojev, Nevena; Škrinjar, Marija; Čabarkapa, Ivana; Šošo, Vladislava; Suturović, Irena
Alimentary diseases, usually caused by microorganisms, are growing public health problem worldwide. Successful control of food-borne pathogens requires the use of multiple preservation techniques, including application of diverse additives. The modern trends in nutrition suggest substitution of synthetic food additives with natural ones. Plant essential oils are reported to be an interesting source of antimicrobial compounds. This study evaluates the antimicrobial potential of Oreganum heracleoticum L. essential oil against six commonly found food-borne fungi by screening their survival in the presence of this oil in growth media. Results showed that oregano essential oil posses strong in vitro antifungal activity against tested fungi, so the concentration of 0.31 μL/mL was needed for total growth inhibition of yeast species, 0.62 μL/mL for Aspergillus species and 1.25 μL/mL for Penicillium species. When applied in adequate concentration, oregano essential oil has a great potential to be used as natural antifungal preservative in foods.
The quality analyses of olive cake fuel pellets – mathematical approach
(Savez Hemijskih Inženjera Srbije, 2016-01) Brlek, Tea; Pezo, Lato; Voća, Neven; Vukmirović, Đuro; Čolović, Radmilo; Kiš, Darko; Brkljača, Jovana
This article investigates the effect of processing parameters (conditioning temperature and binder content), on final quality of produced agro-pellets for heat energy generation, obtained from four different olive cultivars using different technological parameters. Technological, physical and chemical properties of pellets (carbon, hydrogen, nitrogen and sulphur content, particle density, abrasion length, moisture, ash content, higher and lower heating values, fixed carbon and volatile matter content) have been determined to assess their quality. The performance of Artificial Neural Network (ANN) was compared with the performance of second order polynomial (SOP) model, as well as with the obtained experimental data in order to develop rapid and accurate mathematical model for prediction of final quality parameters of agro-pellets. SOP model showed high coefficients of determination (r 2 ), between 0.692 and 0.955, while ANN model showed high prediction accuracy with r 2 between 0.544 and 0.994.
Characterization of several milk proteins in Domestic Balkan donkey breed during lactation, using Lab-On-A-Chip capillary electrophoresis
(Savez Hemijskih Inženjera Srbije, 2016-01) Gubić, Jasmina; Tomić, Jelena; Torbica, Aleksandra; Iličić, Mirela; Tasić, Tatjana; Šarić, Ljubiša; Popović, Sanja
Domestic Balkan donkey (Equus asinus asinus) is a native donkey breed, primarily found in the northern and eastern regions of Serbia. The objective of the study was to analyze proteins of Domestic Balkan donkey milk during the lactation period (from the 45th to the 280th day) by applying lab-on-a-chip electrophoresis. The chip-based separations were performed on the Agilent 2100 Bioanalyzer in combination with the Protein 80 Plus lab chip kit. The protein content of domestic Balkan donkey milk during the lactation period of 280 days ranged from 1.40 to 1.92% and the content of αs1-casein, αs2-casein, β-casein, α-, β-lactoglobulin, lysozyme, lactoferrin and serum albumin was relatively quantified. Lysozyme (1040-2970 mg/L), α-lactalbumin 12 kDa (1990-2730 mg/L) and α-lactalbumin 17.7 kDa (2240-3090 mg/L) were found to be the proteins with the highest relative concentrations.

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