2010•Food and MachineryRequires access
Preperation of antibacterial peptides from casein by enzymes
Jiahua Zhu
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Abstract
Studied the preparation of antibacterial peptides by pepsin hydrolysis casein. As can be seen from the results, section with 3386 Da in hydrolysate has the stongest antibacterial activity, and has better thermal stability. The suitable conditions of pepsin release antibacterial peptides from casein were as follows: casein concentration is 10mg/ml, enzyme concentration is 2.0%, temperature is 40℃, pH value is 1.5 and hydrolysis time is 3.5 h.