期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2017
卷号：13
期号：7
页码：279-284
DOI：10.19026/ajfst.13.5281
出版社：MAXWELL Science Publication
摘要：As A Glycoprotein, Lactoferrin (LF) has many biological actions, among which the antibacterial activity is one of the most important effects studied. This study detected the antibacterial activity of bovine LF against Escherichia coli O157:H7. The LF hydrolysate (LFH) was acquired with trypsin and pepsin. It was found that the hydrolysates produced with each inhibited bacterial growth although the activities of trypsin hydrolysate were weaker than those of pepsin hydrolysate. Antibacterial activities of all hydrolysates were corresponding to the fraction with a molecular mass greater than 6kDa. Sulfonic acid derivatives were utilized for fractionation of peptides in hydrolysates and the cationic peptides were investigated employing mass spectrometry.
