Membrane-disruptive property of a novel antimicrobial peptide from anchovy (Engraulis japonicus) hydrolysate
Version of Record online: 5 NOV 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 4, pages 969–975, April 2014
How to Cite
Tang, W., Zhang, H., Wang, L. and Qian, H. (2014), Membrane-disruptive property of a novel antimicrobial peptide from anchovy (Engraulis japonicus) hydrolysate. International Journal of Food Science & Technology, 49: 969–975. doi: 10.1111/ijfs.12389
- Issue online: 14 MAR 2014
- Version of Record online: 5 NOV 2013
- Manuscript Accepted: 20 SEP 2013
- Manuscript Received: 2 JUL 2013
- National Nature Science Foundation of China. Grant Number: 31271934
- National High-tech Research and Development Program of China. Grant Number: 2013AA102207
Figure S1. Antibacterial activities of hydrolysate of anchovy digested by protamex, alcalase, pepsin, papain, flavourzyme and trypsin for 8 h.
Table S1. Comparison of the amino-acid sequence of the Pep39 with other antibacterial peptides in APD. Plus has been introduced to maximize sequence similarities. Identical amino-acid residues are italicized.
Table S2. Antimicrobial activity of peptides against different bacterial strains.
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