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
|
|
Nisin Powder Supplier |
Advantages in Food ApplicationsNatural Origin: Derived from bacteria, it aligns with consumer demand for "clean label" ingredients, avoiding synthe... |
|
|
Natamycin Supplier |
The application fields of NatamycinFood industry: It is a safe and efficient natural food preservative that can effectively inhibit the growth of m... |
|
|
ε-Polylysine hydrochloride |
ε-Polylysine hydrochloride is widely used in the food industry as a natural preservative due to its strong antimicrobial properties. It is ... |
|
|
Nisin Powder |
Key Recommendations for pH - Related StorageDry Storage: Keep nisin powder in a dry, sealed container to prevent moisture - induced pH changes.Solu... |
|
|
Nisin |
Nisin is a natural polypeptide antibacterial substance produced by Streptococcus lactis. Its acute oral toxicity in rats is LD₅₀ > 2000 mg/kg bo... |
供应产品
Same products
