Ficin enzyme

The commercial wheat gluten (81% ± 0.009 protein content (based on dry matter), 1.4% ± 0.002 ash, 1.4% ± 0.003 fat, and 5.6% ± 0.02 moisture content) was obtained from Ardineh Esfahan. Chemical materials including trolox (6‐hydroxy‐2,5,7,8‐tetramethylchroman‐ 2‐carboxylic acid), 2,2′‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic acid) diammonium salt) (ABTS), 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH), ferrozine (3‐(2‐Pyridyl)‐5,6‐diphenyl‐1,2,4‐triazine‐4′,4′′‐disulfonic acid sodium salt), along with biological substances including Ficin enzyme (EC 3.4.22.3, with the activity of ≥0.1 unit/mg solid), Amyloglucosidase (A. niger, A7095, ≥260 U/mL), Pancreatin (porcine pancreas, P1750, 4 × USP), and Pepsin (porcine gastric mucosa, P 7000, 2500 U/mL) were all procured from Sigma‐Aldrich company. Basic ingredients for the formulation of the white pan bread were acquired from local markets and bakery shops in Tehran. The same batch of wheat flour (extraction rate 72%) was used throughout the research. All chemicals and reagents used in this work were food‐grade or reagent‐grade.

Polymyxin B and ficin enzyme were obtained from Sigma-Aldrich (St. Louis, MO, USA). Polymyxin E was obtained from Kangmanlin (Nanjing, China). The following antibiotics were purchased from Yuanye Bio-technology Co., Ltd (Shanghai, China): erythromycin, lincomycin, vancomycin, ampicillin, ofloxacin, or Meilun (Dalian, China): linezolid, nisin, penicillin G, ciprofloxacin, tigecycline, and chlortetracycline.