Antimicrobial activity of native and esterified legume proteins against Gram-negative and Gram-positive bacteria

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 66-73

  Sitohy, Mahmoud ^a   Osman, Ali ^a  

^a Zagazig University   (Egypt)

Author keywords

Antibacterial activity; Disc assay; Legume proteins; Protein esterification; Protein modification

Indexed keywords

CHICKPEA PROTEIN; HYDROCHLORIC ACID; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; VICIA FABA PROTEIN;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; CHICKPEA; CONTROLLED STUDY; ESCHERICHIA COLI; ESTERIFICATION; ISOELECTRIC POINT; LEGUME; MOLECULAR WEIGHT; NONHUMAN; PH; PROTEIN ISOLATION; PROTEIN METHYLATION; PSEUDOMONAS AERUGINOSA; SOYBEAN; STAPHYLOCOCCUS AUREUS; VICIA FABA;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CICER ARIETINUM; ESCHERICHIA COLI; GLYCINE MAX; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS; STAPHYLOCOCCUS AUREUS; VICIA FABA;

EID: 71349088604     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.071     Document Type: Article

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