Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10148762 | Food Bioscience | 2018 | 27 Pages |
Abstract
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 coli and Klebsiella pneumonia. The denaturation temperature for L. acidissima and C. lanatus protein hydrolysates were 92 and 72â¯Â°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 29â¯m2/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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Sachin K. Sonawane, Ashlesha N. Bhagwat, S.S. Arya,