Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysatesopen access
- Jin, Sang Keun; Choi, Jung Seok; Yim, Dong-Gyun
- Issue Date
- KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
- porcine blood; hydrolysate; protease; antimicrobial activity; Bacillus cereus
- FOOD SCIENCE OF ANIMAL RESOURCES, v.40, no.2, pp.172 - 182
- Journal Title
- FOOD SCIENCE OF ANIMAL RESOURCES
- Start Page
- End Page
- 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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