The potential of glycinin basic peptide derived from soybean as a promising candidate for the natural food additive and preservative: A review

Author:

Ning Hou-Qi,Fan Hai-Run,Yang Chun-Ling,Sun Gui-Jin,Li Ying-Qiu,Mo Hai-Zhen

Funder

Qilu University of Technology

Publisher

Elsevier BV

Reference94 articles.

1. Soybean glycinin A1aB1b subunit has a molecular chaperone-like function to assist folding of the other subunit having low folding ability;Choi;Bioscience Biotechnology and Biochemistry,2004

2. Soybean glycinin basic subunit inhibits methicillin resistant-vancomycin intermediate Staphylococcus aureus (MRSA-VISA) in vitro;Ali;International Journal of Applied Research in Natural Products,2016

3. The interaction of amino acids, peptides, and proteins with DNA;Andrey;International Journal of Biological Macromolecules Structure Function and Interactions,2015

4. Flow cytometric assessment of the antimicrobial activity of essential oils against listeria monocytogenes;Antonello;Food Control,2008

5. Blast from the past: Reassessing forgotten translation inhibitors, antibiotic selectivity, and resistance mechanisms to aid drug development;Arenz;Molecular Cell,2016

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