Heat Resistance of Nisin
Heat Resistance of Nisin Nisin possesses excellent heat stability, a critical advantage for high-temperature processed foods. It retains over 80% of activity after autoclaving at 121℃ for 15–30 minutes, and over 90% after pasteurization (72–85℃ for 15–30 seconds). This stability is attributed to its unique lanthionine and methyllanthionine cross-links, which enhance peptide chain rigidity. However, prolonged exposure to ultra-high temperatures (>130℃) or combination with reducing substances (e.g., mercaptoethanol) can disrupt its cross-linked structure, resulting in activity degradation. In practical applications, Nisin is often added after high-temperature processing or during the cooling phase to maximize activity retention, especially in canned foods and sterilized dairy products.
Other supplier products
|
|
Natamycin Bulk supply |
In addition to the advantages of broad antibacterial spectrum and strong stability mentioned earlier, natamycin also has the characteristics of hig... |
|
|
Chlortetracycline Premix 150g200g1000g |
Characteristics of Chlortetracycline Premix ·Natural fermentation products: Chlortetracycline Premix is derived from the natural fermentatio... |
|
|
Nisin Supplier 500g |
Recognized by the global mainstream regulatory systemThe FDA (Food and Drug Administration of the United States) has classified Nisin as a GRAS (Ge... |
|
|
Natamycin Exporter |
Natamycin is different from other food preservatives in terms of antibacterial spectrum:Natamycin: It has a high inhibitory effect on fungi such as... |
|
|
Spectinomycin Hydrochloride and Lincomycin Hydrochloride Soluble Powder 10% 200g |
Product Name: Spectinomycin Hydrochloride and Lincomycin Hydrochloride Soluble PowderMain Ingredients: Spectinomycin Hydrochloride, Lincomycin Hydr... |
All supplier products
Same products
