Protein Characteristics of Ovotransferrin Under the pH and Temperature and Its Anti-microbial Activity
作者：
DOI: 10.5187/JAST.2005.47.6.1033
关键词: Chromatography 、 Pathogenic bacteria 、 Food research 、 Chemistry 、 Protein function 、 Lysozyme 、 Antimicrobial 、 Ovotransferrin
摘要: A. Jang*, M. Lee** and J. C. Kim***Korea Food Research Institute*, Department of Animal Science biotechnology, Seoul NationalUniversity**, Life Sciences, Inje University***ABSTRACTProtein function ovotransferrin with various pH temperature, its antimicrobial characteristicswere determined. Foaming ability was high in alkali condition (pH 11), then diminishedas time follows. In acidic 3.0), very little amount foam produced disappearedpromptly 30min. However, neutral 7.0) revealed as the best area for foamproduction stability ovotransferrin. Temperature effect on ovotransferrinshowed that highest at 60 . Ovotransfer℃ rin shown weak activityagainst E.Coli,S.typhi,P.aerug Candidaalbicans dose 12.5mg/ml 25mg/ml. Anti-microbialeffect either lysozyme or albumine pathogenic bacteria fungi shows themost effective 25mg/ml, especially S.typhi C.albicans.(Keywords : Ovotransferrin isolate, Protein function, Foam stability, Anti-microbial activity)
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