naa a22 4500 510724280 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0633-4 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0633-4 Antimicrobial Activity of Peptide P34 During Thermal Processing [Elektronische Daten] [Voltaire Sant'Anna, Michele Utpott, Florencia Cladera-Olivera, Adriano Brandelli] In the present work, the influence of pH and sodium chloride concentration on thermal stability of antimicrobial peptide P34 was evaluated under different time-temperature conditions by a 22 factorial design experiment. At sterilization conditions (121°C for 20min), maximum retention (36%) was obtained at pH between 5.5 and 8.5 and sodium chloride concentration between 0.4 and 0.75mol/l. For boiling conditions (100°C for 20min), antimicrobial activity was about 100% combining pH between 6.0 and 8.0 and salt concentration in the range of 0.65 to 1mol/l. At low temperature pasteurization conditions (30min at 65°C), antimicrobial activity was not affected within the pH range from 5.0 to 8.0. For the three time-temperature conditions tested, the antimicrobial activity was minimal at more acidic or alkaline pH. Sodium chloride concentration of 0.65mol/l increased thermostability of the peptide P34. Combination of sodium chloride and slight alkaline pH may increase the stability of peptide P34, which is essential to the proper utilization of bacteriocins in food industry. Springer Science+Business Media, LLC, 2011 Antimicrobial activity nationallicence Peptide P34 nationallicence Bacteriocin nationallicence Thermal processing nationallicence Sant'Anna Voltaire Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, ICTA-UFRGS, Av. Bento Gonçalves 9500, 91501-970, Porto Alegre, Brazil aut Utpott Michele Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, ICTA-UFRGS, Av. Bento Gonçalves 9500, 91501-970, Porto Alegre, Brazil aut Cladera-Olivera Florencia Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, ICTA-UFRGS, Av. Bento Gonçalves 9500, 91501-970, Porto Alegre, Brazil aut Brandelli Adriano Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, ICTA-UFRGS, Av. Bento Gonçalves 9500, 91501-970, Porto Alegre, Brazil aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 73-79 1935-5130 6:1<73 2013 6 11947 https://doi.org/10.1007/s11947-011-0633-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0633-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sant'Anna Voltaire Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, ICTA-UFRGS, Av. Bento Gonçalves 9500, 91501-970, Porto Alegre, Brazil aut NATIONALLICENCE 700 1- Utpott Michele Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, ICTA-UFRGS, Av. Bento Gonçalves 9500, 91501-970, Porto Alegre, Brazil aut NATIONALLICENCE 700 1- Cladera-Olivera Florencia Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, ICTA-UFRGS, Av. Bento Gonçalves 9500, 91501-970, Porto Alegre, Brazil aut NATIONALLICENCE 700 1- Brandelli Adriano Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, ICTA-UFRGS, Av. Bento Gonçalves 9500, 91501-970, Porto Alegre, Brazil aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 73-79 1935-5130 6:1<73 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer