期刊
FOOD BIOSCIENCE
卷 26, 期 -, 页码 8-14出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.fbio.2018.09.001
关键词
Limonia acidissima; Citrullus lanatus; Salmonella typhi; Pseudomonas aeruginosa; Escherichia coli
资金
- University Grant Commission (UGC-SAP)
An antimicrobial characterization along with thermal, structural, functional properties of L. acidissima and C. lanatus seeds were studied. Key proteins were identified in L. acidissima and C. lanatus seeds. The antimicrobial activity of L. acidissima protein hydrolysates was comparatively better than those of C. lanatus against the indicator strains used, i.e., Salmonella typhi, Pseudomonas aeruginosa, Escherichia coll. and Klebsiella pneumonia. The denaturation temperature for L. acidissima and C. lanatus protein hydrolysates were 92 and 72 degrees C, respectively. The FTIR analysis showed the presence of amide A, amide I, amide III and amide VI bands in the protein hydrolysates. The emulsifying activity index of the L. acidissima and C. lanatus seed protein hydrolysates were 53 and 29 m(2) /g, respectively. The emulsifying stability index for both hydrolysates was around 79%. The LCMS profile showed 4 proteins in L. acidisssima and 21 proteins in C. lanatus.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据