pH Dependence of Nisin
Nisin exhibits optimal stability under acidic conditions (pH 2.0–6.0). In this range, its phosphate ester bond and peptide chain structure remain intact, retaining over 90% of antimicrobial activity after storage for 6–12 months at room temperature. However, under neutral or alkaline conditions (pH > 7.0), Nisin is prone to hydrolysis of the peptide bond and deamidation of amino acid residues, leading to rapid activity loss. For example, at pH 8.0, its activity decreases by 50% within 24 hours at 25℃, and almost completely inactivates at pH 10.0. This characteristic makes it particularly suitable for acidic foods such as dairy products, fruit juices, and pickles, while requiring pH adjustment (e.g., adding lactic acid) or modification (e.g., microencapsulation) for neutral/alkaline foods like meat products and soy sauce.
Другие товары поставщика
|
|
Nisin |
Seafood products (e.g., fresh fish, shrimp, crab, surimi products, and canned seafood) are highly perishable due to their high moisture, protein co... |
|
|
Nisin's antimicrobial activity |
The stability of nisin is intrinsically linked to its antimicrobial efficacy, as it directly determines the integrity of its molecular structure, b... |
|
|
Nisin Raw Material Price |
Nisin(Lactic acid streptococcin), as a biological preservative, holds extensive application prospects in meat products. It not only effectively inh... |
|
|
pH Dependence of Nisin |
Nisin exhibits optimal stability under acidic conditions (pH 2.0–6.0). In this range, its phosphate ester bond and peptide chain structure re... |
|
|
Nisin |
Nisin is odorless and compatible with meat components (proteins, fats, spices), so it does not alter the original flavor, color, or texture of meat... |
Все товары поставщика
Похожие товары
