Comparative Evaluation of Antimicrobial Activity and Functional Properties of Native and Esterified Legume Proteins | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 2, Volume 48, Issue 2, April 2017, Page 12-22 PDF (992.39 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2017.3904 | ||||
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| Abstract | ||||
| Tow legume proteins (cowpea and common bean proteins) were isolated and esterified with methanol in the presence of hydrochloric acid for 10 h at 4°C to give esterification extent 82% and 79%; respectively. Esterification raised the pIs (iso-electric points) of legume proteins from pH 4 for the native legume proteins, to pH 6 in the case of cowpea protein and pH 8 in the case of common bean. Applying methylated proteins at four different concentrations (0.5, 0.75,1 and 2 mg/ml) to Petri dishes containing nutrient agar infected with two pathogenic Gram- negative (Enterobacter cloacae and Serratia marcescens) and Gram- positive bacteria (Listeria monocytogenes) gave rise to concentration-dependent inhibition zones. | ||||
| Keywords | ||||
| protein esterification; legume proteins; Antibacterial activity; Functional properties | ||||
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