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Cited 18 time in webofscience Cited 19 time in scopus
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Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysatesopen access

Authors
Jin, Sang KeunChoi, Jung SeokYim, Dong-Gyun
Issue Date
2020
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Keywords
porcine blood; hydrolysate; protease; antimicrobial activity; Bacillus cereus
Citation
FOOD SCIENCE OF ANIMAL RESOURCES, v.40, no.2, pp 172 - 182
Pages
11
Indexed
SCIE
SCOPUS
KCI
Journal Title
FOOD SCIENCE OF ANIMAL RESOURCES
Volume
40
Number
2
Start Page
172
End Page
182
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/8291
DOI
10.5851/kosfa.2020.e2
ISSN
2636-0772
2636-0780
Abstract
In the present study, we determined the degree of hydrolysis (DH) of porcine blood plasma proteins, albumin, and globulin hydrolyzed by six proteases (alcalase, neutrase, flavourzyme, protamex, trypsin, and papain) for various reaction times. Moreover, antimicrobial activities of hydrolysates against five pathogenic microorganisms (Bacillus cereus, Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, and Shigella flexneri) were investigated. Alcalase, trypsin, and papain hydrolysates of the three porcine blood proteins showed higher DH values than hydrolysates produced by the other three proteases. DH of the three porcine blood proteins hydrolyzed by the six proteases failed to increase after 2 h of hydrolysis. In antimicrobial tests, hydrolysates (hydrolysis time of 2 h) showed antibacterial activity only against B. cereus. Albumin hydrolysates showed higher antimicrobial activity than globulin and plasma hydrolysates. Albumin hydrolysates obtained with flavourzyme, protamex, and trypsin showed higher antimicrobial activity than those obtained with the other three proteases.
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농업생명과학대학 (축산과학부)
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