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http://dx.doi.org/10.5187/JAST.2005.47.6.1033

Protein Characteristics of Ovotransferrin Under the pH and Temperature and Its Anti-microbial Activity  

Jang, A. (Korea Food Research Institute)
Lee, M. (Department of Animal Science and biotechnology, Seoul National University)
Kim, J.C. (Department of Food and Life Sciences, Inje University)
Publication Information
Journal of Animal Science and Technology / v.47, no.6, 2005 , pp. 1033-1040 More about this Journal
Abstract
Protein function of ovotransferrin with various pH and temperature, and its antimicrobial characteristics were determined. Foaming ability of ovotransferrin was high in alkali condition (pH 11), then diminished as time follows. In acidic condition (pH 3.0), very little amount of foam was produced and disappeared promptly in 30min. However, neutral condition (pH 7.0) was revealed as the best area for foam production and foam stability of ovotransferrin. Temperature effect on foam stability of ovotransferrin showed that the highest foam was produced at 60℃. Ovotransferrin was shown weak antimicrobial activity against E. Coli, S .typhi, P. aerug and Candida albicans at dose of 12.5mg/ml and 25mg/ml. Anti-microbial effect of ovotransferrin with either lysozyme or albumine on pathogenic bacteria and fungi shows that the most effective dose was 25mg/ml, especially on S. typhi and C. albicans.
Keywords
Ovotransferrin isolate; Protein function; Foam stability; Anti-microbial activity;
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