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DOI	10.1016/j.lwt.2019.108522
	Characterization of bio-peptides purified from Terfezia claveryi hydrolysate and their antibacterial effect on raw milk
	Farzaneh, Parisa 1; Ehsani, Mohammad Reza 1; Khanahmadi, Morteza 2; Sharifan, Anousheh 1
通讯作者	Ehsani, Mohammad Reza ; Khanahmadi, Morteza
来源期刊	LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN	0023-6438
EISSN	1096-1127
出版年	2019
卷号	116
英文摘要	This paper is aimed at examining the antibacterial and antioxidant properties of the hydrolysate of Terfezia claveryi protein by a mixture of trypsin and chymotrypsin in-vitro, identifying the potential peptides responsible for the observed effects. The hydrolysate was fractioned by ultrafiltration membranes to achieve the most efficient mentioned peptides and then the filtrate of less than 3-kDa was exposed to further purification by FPLC and RP-HPLC, respectively. VGDDLTVTNPLRIK, IGGIGTVPVGRVETG, and ELTGIPPAPR were the sequence of more active fraction evaluated by LC-MS/MS. Moreover, raw milk was applied to prove the potential of hydrolysate as a natural preservative. The results suggested that the tested fractions had a dose-dependent inhibitory effect on some bacteria of raw milk including total, coliform and psychrotrophic bacteria and by lesser extent, on lactic acid bacteria. However, the more purified fraction had less effect on sensory characteristics.
英文关键词	Bioactive peptide Antibacterial activity Antioxidant activity Natural preservative Desert truffle
类型	Article
语种	英语
国家	Iran
收录类别	SCI-E
WOS记录号	WOS:000491684900074
WOS关键词	ANTIMICROBIAL PEPTIDES ; STAPHYLOCOCCUS-AUREUS ; ANTIOXIDANT PEPTIDE ; IN-VITRO ; PROTEIN ; PURIFICATION ; PRODUCTS
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
EI主题词	2019-12-01
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/311360
作者单位	1.Islamic Azad Univ, Dept Food Sci & Technol, Sci & Res Branch, Tehran, Iran; 2.AREEO, Agriculutral Biotechnol Res Inst Iran, Isfahan Branch, Esfahan, Iran
推荐引用方式 GB/T 7714	Farzaneh, Parisa,Ehsani, Mohammad Reza,Khanahmadi, Morteza,et al. Characterization of bio-peptides purified from Terfezia claveryi hydrolysate and their antibacterial effect on raw milk[J],2019,116.
APA	Farzaneh, Parisa,Ehsani, Mohammad Reza,Khanahmadi, Morteza,&Sharifan, Anousheh.(2019).Characterization of bio-peptides purified from Terfezia claveryi hydrolysate and their antibacterial effect on raw milk.LWT-FOOD SCIENCE AND TECHNOLOGY,116.
MLA	Farzaneh, Parisa,et al."Characterization of bio-peptides purified from Terfezia claveryi hydrolysate and their antibacterial effect on raw milk".LWT-FOOD SCIENCE AND TECHNOLOGY 116(2019).