Stability and Activity of the Antimicrobial Peptide Leg1 in Solution and on Meat and Its Optimized Generation from Chickpea Storage Protein

The antimicrobial peptide Leg1 (RIKTVTSFDLPALRFLKL) from chickpea legumin is active against spoilage bacteria, yeast, and mold. The present study tested its effectiveness under food storage conditions and examined options to obtain a food-grade agent. The minimum inhibitory concentration (MIC) of Le...

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Detalles Bibliográficos
Autores principales: Heymich, Marie-Louise, Srirangan, Showmika, Pischetsrieder, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227015/
https://www.ncbi.nlm.nih.gov/pubmed/34070446
http://dx.doi.org/10.3390/foods10061192

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227015/
https://www.ncbi.nlm.nih.gov/pubmed/34070446
http://dx.doi.org/10.3390/foods10061192

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