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来自肉水解剂的酸的抗氧化和抗微生物潜力,由素和辛吉巴因制备

Eka Wulandari, Wendry Setiyadi Putranto, Andry Pratama

Pakistan journal of biological sciences : PJBS

|April 30, 2024

概括

肉可以使用基巴因和素酶进行水解,产生抗氧化和抗菌. 最佳水解发生在24小时后,产生显著的抗氧化活性,但减少了抗菌作用.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
蛋白质化学蛋白质化学

背景情况:

肉为提取提供了可行的蛋白质来源.
抗氧化剂和抗微生物在功能性食品中具有价值.
酶性水解是生产的关键方法.

研究的目的:

研究肉作为抗氧化剂和抗微生物的来源.
为了评估子肉水解中的试素和辛吉巴因酶的疗效.
为了确定最佳的水解条件和评估的生物活性.

主要方法:

探索性-描述性方法专注于生物活性.
肉的酶性水解使用素和基.
对蛋白质水解,抗氧化活性 (DPPH) 和抗菌活性 (井扩散) 的分析.

主要成果:

随着时间的推移,水解度增加;在12小时内,素的蛋白质含量最高.
在24小时的最佳水解中,抗氧化活性的IC50为52.45%.
肉水解剂对大肠杆菌和沙门氏菌有显著的抑制作用,在12小时达到峰值.

结论:

结合的辛吉巴因和素有效地水解子肉.
最佳的水解时间是24小时,产生强大的抗氧化特性.
在24小时的水解后,抗菌活性下降.

关键词:

抗氧化剂是一种抗氧化剂.它是一种抗菌药物,具有抗菌作用.这是一种类.子肉:子肉是一种肉类.试素是一种试素.在Zingibain中使用.

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