The antibacterial activities of whey proteins and hydrolysates derived from red deer (Cervus elaphus) milk and characteristics of whey protein lactoferrin : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

Wang, Ye2019-11-132019-11-132019https://hdl.handle.net/10182/11066Whey proteins lactoferrin (Lf) and beta-lactoglobulin (β-Lg) from deer milk were isolated by Fast Protein Liquid Chromatography. Amino acids of Lf from deer milk were sequenced by LC-MS for the first time. The antibacterial activities of Lf, β-Lg, and their peptides were investigated in this research. Deer Lf slowed bacterial growth. Peptide Lfcin which was derived from deer Lf exhibited strong antibacterial activity against E.coli ATCC 25922 and L. acidophilus ATCC 4356. Deer β-Lg and its hydrolysates had strong antibacterial activity against S. aureus ATCC 25923.enhttps://researcharchive.lincoln.ac.nz/pages/rightsdeer milkwhey proteinsfractionationlactoferrin (Lf)amino acid sequencein vitro digestionlactoferrampinantibacterialwhey peptidesantibacterial activityred deermilkThe antibacterial activities of whey proteins and hydrolysates derived from red deer (Cervus elaphus) milk and characteristics of whey protein lactoferrin : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University ThesisANZSRC::0601 Biochemistry and Cell BiologyANZSRC::0605 MicrobiologyANZSRC::0908 Food SciencesQ112950762