ε-聚赖氨酸的抑菌特性及应用前景

ε-聚赖氨酸(ε-PL)是一种由单个赖氨酸分子在α-羟基和-ε氨基形成酰胺键而连接成的均聚氨基酸,目前主要通过白色链霉菌(Streptomycesalbulus)的微生物合成进行生产。ε-聚赖氨酸具有抑菌谱广、水溶性好、安全性高、热稳定性好、抑菌pH范围广等特点,因而在食品保鲜方面的应用越来越多。文中简单介绍了ε-聚赖氨酸有关微生物合成的方法,重点介绍了ε-聚赖氨酸作为食品保鲜剂的抑菌特性及在食品等方面的应用前景。

ε-Poly-L-lysine: Antimicrobial Characteristics and Its Potential Application

ε-Poly-L-lysine(ε-PL), which is now industrially produced by Streptomyces albulus, is a homo-poly amino acid polymerized by the amide bond between α-carboxyl and ε-amino groups. As one kind of food preservative,ε-PL shows a wide range of antimicrobial activity, water solubility,high safety and stability at high temperatures and wide pH range. It has been increasingly adopted as food preservatives nowdays. This paper reviewed the general information on microbial synthesis of ε-PL. The antimicrobial characteristics and the potential application of ε-PL as a food preservative were also introduced.