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
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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