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.
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Since Nisin was approved for use by the FDA in 1969, it has been applied in the global food industry for over 50 years. During this period, there h... |
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Safety ·Non-toxic and Safe: Nisin is a safe, non-toxic, and highly effective natural preservative. Once ingested, it is easily broken down b... |
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