Isolation, identification, and mode of action of antibacterial peptides derived from egg yolk hydrolysate

Isolation, identification, and mode of action of antibacterial peptides derived from egg yolk hydrolysate

ABSTRACT: Egg yolk is a coproduct of egg white processing. The protein hydrolysis of egg yolks to exhibit antimicrobial activity is a strategy for its valorization. The objective of this study is to fractionate antibacterial peptides from pepsin-hydrolyzed egg yolks using flash chromatography. In ad...

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Bibliographic Details
Main Authors: Thippawan Pimchan, Fu Tian, Kanjana Thumanu, Sureelak Rodtong, Jirawat Yongsawatdigul
Format: Article
Language:English
Published: Elsevier 2023-07-01
Series:Poultry Science
Subjects:
egg yolk
protein hydrolysate
antibacterial peptide
flash chromatography
mechanism
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579123002171

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