Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY   2017 , Volume 3 , Number 2 ; Page(s) 22 To 31.
 
Paper: 

ANTIBACTERIAL ACTIVITY OF PROTEIN HYDROLYSATES OBTAINED FROM ENZYMATIC DIGESTION OF SOY PROTEIN ISOLATE ON SOME FOOD INDICATOR BACTERIA

 
 
Author(s):  MOAYEDI ALI*, NIKPAYAM MAHNAZ, KHOMEIRI MORTEZA, AMIRI AGHDAEI SEYED SOHEIL
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, GORGAN, IRAN
 
Abstract: 

In this study, soy protein isolate (SPI) was hydrolyzed using Alcalase with the aim of generating natural antibacterial components. Then, antibacterial activities of resulting protein hydrolysates were investigated against some indicator bacteria including Escherichia coli, Bacillus cereus, and Staphylococcus aureus. Enzyme to substrate ratio (E/S) and hydrolysis time were chosen as process variables. Degree of hydrolysis (DH) and its effects on hydrolysates activity were also evaluated. The maximum DH was observed after protein hydolysis for 90 min at E/S value of 1.5%, which was not significantly different from that observed after 60 min at E/S of 2.5%. According to the results, enzymatic hydrolysis effectively enhanced antibacterial activity of SPI. The obtained hydrolysates showed the highest activity against E. coli and the least effect on B. cereus. Applying higher enzyme concentration showed significant effect on hydrolysis progress and also on inhibitory activity of hydrolysates against E. coli, but not against B. cereus and S. aureus. The effect of increase in hydrolysis time on the inhibitory activity of resulting hydrolysates against different tested bacteria was highly varied. In overall, the results of this study showed that with controlled enzymatic hydrolysis of SPI, peptides with considerable antimicrobial activity against E. coli may be obtained that can be used in food formulation.

 
Keyword(s): ANTIMICROBIAL PEPTIDES, BIOACTIVE PEPTIDE, ENZYMATIC HYDROLYSIS
 
 
References: 
  • Not Registered.
  •  
 
+ Click to Cite.
APA: Copy

Moayedi, A., & NIKPAYAM, M., & KHOMEIRI, M., & AMIRI AGHDAEI, S. (2017). ANTIBACTERIAL ACTIVITY OF PROTEIN HYDROLYSATES OBTAINED FROM ENZYMATIC DIGESTION OF SOY PROTEIN ISOLATE ON SOME FOOD INDICATOR BACTERIA. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 3(2 ), 22-31. https://www.sid.ir/en/journal/ViewPaper.aspx?id=569577



Vancouver: Copy

Moayedi Ali, NIKPAYAM MAHNAZ, KHOMEIRI MORTEZA, AMIRI AGHDAEI SEYED SOHEIL. ANTIBACTERIAL ACTIVITY OF PROTEIN HYDROLYSATES OBTAINED FROM ENZYMATIC DIGESTION OF SOY PROTEIN ISOLATE ON SOME FOOD INDICATOR BACTERIA. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY. 2017 [cited 2021May16];3(2 ):22-31. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569577



IEEE: Copy

Moayedi, A., NIKPAYAM, M., KHOMEIRI, M., AMIRI AGHDAEI, S., 2017. ANTIBACTERIAL ACTIVITY OF PROTEIN HYDROLYSATES OBTAINED FROM ENZYMATIC DIGESTION OF SOY PROTEIN ISOLATE ON SOME FOOD INDICATOR BACTERIA. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, [online] 3(2 ), pp.22-31. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569577.



 
 
Persian Abstract Yearly Visit 2122
 
Latest on Blog
Enter SID Blog