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《Journal of Anhui University of Technology and Science(Natural Science)》 2007-01
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Antibacterial effect of casein hydrolysates prepared with trypsin

XIA Qing,XUE Zheng-lian(Dept.of Bioch.Engn.,Anhui University of Technology and Science,Wuhu 241000,China)  
The casein hydrolysates are prepared by using trypsin,and three products were obtained by separating the hydrolysates.The antibacterial effects of the three products were compared on different degrees of hydrolysis,and the effect of medium pH and addition of hydrolysate to antibacterial activity were also investigated.The results show that at 37℃ and 10% casein concentration,the antibacterial effect of three products increases with the degree of hydrolysis and ultimately goes to immobility.And product 3 exhibits better antibacterial effects.The hydrolysate has higher antibacterial efficiency when the medium pH is 8.0 and the hydrolysate addition was 2mL in 30mL medium.
【CateGory Index】: R341
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