Isolation and Characterization of an Antibacterial Peptide Fraction from the Pepsin Hydrolysate of Half-Fin Anchovy (Setipinna taty)

Enzymatic proteolysis of food proteins is considered a promising method to generate antibacterial peptides. The objective of the present study was to isolate and characterize peptide fraction from the pepsin hydrolysate of half-fin anchovy (Setipinna taty) with antibacterial activity against Escheri...

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Detalles Bibliográficos
Autores principales: Song, Ru, Wei, Rong-Bian, Luo, Hong-Yu, Wang, Dong-Feng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268653/
https://www.ncbi.nlm.nih.gov/pubmed/22406902
http://dx.doi.org/10.3390/molecules17032980

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268653/
https://www.ncbi.nlm.nih.gov/pubmed/22406902
http://dx.doi.org/10.3390/molecules17032980

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