Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions
Author:
Affiliation:
1. Division of Applied Biosciences; Graduate School of Agriculture, Kyoto University; Kyoto Japan
2. Department of Food Control, Faculty of Veterinary Medicine; Benha University; Moshtohor Egypt
Funder
Ministry of Higher Education of Arabic Republic of Egypt
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9214/fullpdf
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3. Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis;Salami;J Agric Food Chem,2010
4. Antimicrobial activities of lactobacilli;Minekins;J Appl Microbiol,1994
5. Antibacterial activity of pepsin-digested lactoferrin on foodborne pathogens in buffered broth systems and ultra-high temperature milk with EDTA;Murdock;J Appl Microbiol,2002
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