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

Ovotransferrin의 pH 및 온도에 따른 단백질 및 항균 특성

  • 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)
  • 장애라 (한국식품연구원) ;
  • 이무하 (서울대학교 동물생명공학전공) ;
  • 김재철 (인제대학교 식품생명과학부)
  • Published : 2005.12.31

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.

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