Research Progress in the Application of <i>ε</i>-Polylysine as a Natural Preservative in Food

HU Sijia; LI Xinfu; XIONG Qiang

doi:10.13386/j.issn1002-0306.2021040076

Volume 43 Issue 6

Mar. 2022

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Science and Technology of Food Industry > 2022 > 43(6): 452-459. > DOI: 10.13386/j.issn1002-0306.2021040076

HU Sijia, LI Xinfu, XIONG Qiang. Research Progress in the Application of ε-Polylysine as a Natural Preservative in Food[J]. Science and Technology of Food Industry, 2022, 43(6): 452−459. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040076.

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Research Progress in the Application of ε-Polylysine as a Natural Preservative in Food

College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China

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Received Date: April 08, 2021
Available Online: January 17, 2022

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Abstract

Abstract

ε-Polylysine is an L-lysine homopolymer connected by 25~35 lysine residues through the intermolecular carboxyl group and amino group condensation to form an amide bond. It is welcomed as an efficient, safe and environmentally friendly natural biological preservative. ε-Polylysine can complete the antibacterial effect by affecting cell membranes, genetic material, enzymes and proteins. Adding ε-polylysine to food can not only inhibit the growth and reproduction of spoilage microorganisms, but also delay changes in food quality, improve food quality, extend the shelf life of food. This article summarizes the research on the antibacterial mechanism of ε-polylysine at home and abroad in recent years, focuses on the antiseptic effect of ε-polylysine in various foods when uses alone or in combination, and would provide a reference for the further research and application of ε-polylysine in the food industry.
- ε-polylysine,
- natural preservative,
- antibacterial,
- antibacterial peptide

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References

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