A study on changes in antibacterial activity of bovine apo-lactoferrin at various method for pasteurizations and pH values = 살균방법 및 pH 조건에 다른 bovine apo-lactoferrin의 항균성 변화에 관한 연구

Cited 0 time in scopus
Metadata Downloads
Title
A study on changes in antibacterial activity of bovine apo-lactoferrin at various method for pasteurizations and pH values = 살균방법 및 pH 조건에 다른 bovine apo-lactoferrin의 항균성 변화에 관한 연구
Author(s)
J W Kim; J Y Lee; J S Keum; Dae Yeul Yu
Bibliographic Citation
Korean Journal of Dairy Science, vol. 19, no. 3, pp. 201-212
Publication Year
1997
Abstract
This study was carried out to examine the bovine apo-lactoferrin applicabilities which are dairy products especially relevant for the adult. In order to develop a practical method for pasteurization of lactoferrin, the influence of pH on the heat stability of bovine apo-lactoferrin was studied. Solutions of bovine apo-lactoferrin in distilled water were adjusted to various pH values (pH 2.0, pH 4.0, pH 6.8) and heated at various method for pasteurizations (LTLT ; 65˚C/30 min., HTST ; 75˚C/15sec., UHT ; 135˚C/3sec.). The heated samples were analyzed by HPLC and assayed for degree of hydrolysis bacteriostatic effect and bactricidal effect against E. coli and B. subtilis. The results obtained were summarized as follows : the HPLC pattern of bovine apo-lactoferrin heat-treated at pH 2.0 was slightly increased in size to that of unheated bovine apo-lactoferrin. However, the pattern of apo-lactoferrin heat-treated at pH 4 or 6.8 and UHT was a small peak that differed from the unheated apo-lactoferrin. The antibacterial activity expressed as a percent of theri growth in basal medium. Increasing the concentration of apo-lactoferrin to 400 ppm against test strains at pH 2.0 in the basal medium resulted in a progressive increase of growth inhibition. The bacterial effedt of heat-treated apo-lactoferrin against test starins at pH 2.0 and LTLT, HTST, UHT was stronger than that of untreated apo-lactoferrin, but that the acivity of apo-lactoferrin was lost after treatment at pH 4.0 or pH 6.8 and UHT.
ISSN
I000-0047
Publisher
Korea Soc-Assoc-Inst
Type
Article
Appears in Collections:
1. Journal Articles > Journal Articles
Files in This Item:
  • There are no files associated with this item.


Items in OpenAccess@KRIBB are protected by copyright, with all rights reserved, unless otherwise indicated.