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ε-Polylysine in Food Preservation

   ε-Polylysine has a safe, broad spectrum antibacterial, bactericidal ability, soluble in water, good thermal stability, antibacterial activity against the impact of pH value, a very promising biotypes preservatives in food has been widely applied.


   According to the professionals Zhou Guifei, Zhou Bin, ε-polylysine is a natural microbial metabolic products, essential amino acid lysine residues by α-hydroxy and ε-amino group to form amide bond connection from the homopolymer There are 25 to 35 lysine monomer. Japanese company first used in 1989 the industrial production of biotechnological methods polylysine, and classified as a natural additive, allowing the use; January 2004, the FDA formally approved the ε-Polylysine as a natural food additives allowed in rice and sushi. At present, a biotechnology company in Zhejiang has achieved industrial production of ε-Polylysine.

   ε-Polylysine in the human body can decompose for lysine, can be completely digested, while lysine is an essential one of the eight kinds of amino acids, which allows the intensive use in food. ε-Polylysine is not only no toxic side effects, and can be used as a lysine source.

   ε-Polylysine safe, proven safe, reliable, and can be used as a food additive by the toxicological test experiment. Compared with Nisin and other preservatives, ε-poly-lysine, broad spectrum antimicrobial, inhibiting and killing effect on Gram-positive and Gram-negative bacteria, yeast, fungi, viruses, etc. There are clear. Other natural preservatives difficult to inhibit Gram-negative bacteria E. coli, Salmonella antibacterial effect is very good, and also inhibit the heat resistance of Bacillus, some viruses, phage, the minimum inhibitory concentration of bacteria in the 100mg / L, but the inhibitory concentration of yeast, mold requirements are relatively high.

   Factors affecting the antibacterial activity of ε-Polylysine: 1. Acidity. ε-Polylysine in acidic to slightly alkaline environment, have good antibacterial, antimicrobial activity by the pH value is smaller, and the environment have little effect on the antibacterial activity against E. coli and pH3-9, it is good to make up a common preservative in neutral and alkaline conditions, the effect of weakness. (2) temperature. ε-poly-L-lysine, high thermal stability, not easily broken down at high temperatures, loss of activity, together with the raw materials to be sterilized to prevent the secondary pollution. Protein, salt, metal ions. ε-Polylysine case of acidic polysaccharides, the hydrochloric acid salts, phosphates, copper ions and other substances, may be due to the integration, decreased activity, the protein will also affect the polylysine activity; with hydrochloric acid, citric acid The combination of malic acid, glycine, and higher fatty glyceride, etc., there are synergies. Ε-poly-L-lysine has been widely used in Japan, rice, sushi, dumplings, noodles, cooked vegetables, stews, fish, sausage, bread, bread, salads and other foods. At present, Japan with 50% poly-L-lysine powder (other ingredients as dextrin)-based, made four sales agents to market: preparation of alcohol; acetic acid preparations; fatty acid esters of glycerol preparations; glycine preparations.

    With the improvement of living standards, more and more attention to food safety, non-toxic or non-toxic natural food additives increased in popularity, with less significant effect of additives has also become the goal pursued by the major manufacturers. ε-Polylysine has the advantage of safe, efficient, and application performance, will play a more important role in safeguarding food safety, and promote the development of food industry,

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