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Antimicrobial activity of native and esterified legume proteins against Gram-negative and Gram-positive bacteria
Faculty
Agriculture
Year:
2010
Type of Publication:
ZU Hosted
Pages:
66-73
Authors:
Ali Othman Mohamed Othman
Staff Zu Site
Abstract In Staff Site
Journal:
Food chemistry Elsevier
Volume:
Keywords :
Antimicrobial activity , native , esterified legume proteins
Abstract:
Three legume proteins (broad bean, soybean and chick pea proteins) were isolated and esterified with methanol in the presence of hydrochloric acid (50 mol acid/mole carboxylic group) for 10 h at 4 °C to give yields of 75%, 80% and 83%, resp
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