Antibacterial capacity of lima bean (Phaseolus lunatus L.) peptide fractions obtained by enzymatic hydrolysis.
DOI:
https://doi.org/10.19230/jonnpr.1150Keywords:
Lima bean, Phaseolus lunatus, enzymatic hydrolysis, antibacterial capacity.Abstract
Aim. The aim was to evaluate the antibacterial capacity from lima bean peptide fractions obtained by enzymatic hydrolysis.
Methods. Phaseolus lunatus beans were processed for obtain protein concentrates, which were subjected to enzymatic hydrolysis with pepsin, Flavourzyme and pepsin-pancreatin sequential system. The antibacterial ability against Escherichia coli, Salmonella
typhimurium and Staphylococcus aureus was evaluated for protein hydrolysates with a value less than 10% of degree of hydrolysis
Results. The lower degrees of hydrolysis obtained were: 8.48, 9.58 and 7.40%, for pepsin, Flavourzyme and pepsin-pancreatin sequential system enzyme, respectively. Peptide fractions showed no observable antibacterial ability as growth inhibition of the strains.
Conclusion. Phaseolus lunatus protein hydrolysates showed no antibacterial capacity against the strains studied.
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