Antioxidant and Antimicrobial Potential of Peptide from Rabbit Meat Hydrolysate Prepared by Trypsin and Zingibain

Conclusion:</b> The combination zingibain enzyme and trypsin is feasible for hydrolyzing rabbit meat and the optimum hydrolysis time was 24 hrs with IC<sub>50</sub> 52.45 ppm, although accompanied by reduction in antibacterial activities.PMID:38686737 | DOI:10.3923/pjbs.2024.152.159

Source: Pakistan Journal of Biological Sciences: PJBS - April 30, 2024 Category: Biomedical Science Authors: Eka Wulandari Wendry Setiyadi Putranto Andry Pratama Jajang Gumilar Rani Maharani Source Type: research