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| Polylysine, Polylysin |
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ε-Polylysine was generally recognized as safe as food preservative by FDA in October, 2003. It is widely used in food preservation. It is harmless to the body because it is automatically hysrolized into nutritive amino acid, lysine. It is a wide-spectrum antimicrobial agent. It can inhibit bacteria, fungi and thermobacillus. It is usually applied with ethanol, organic acids, or glyceride etc. It is better used with natamycin because natamycin can offset the shortcomings of ε-Polylysine that it is weak in inhibiting the mold and yeast. It can be used in rice, noodles, cakes, snacks, and ice creams, salad, canned foods and meat products.
In addition, ε-polylysine is used in SAP to produce sanitation products, such as sanitation napkin and diapers, because of its good absorption of liquid. It can also be used as a carrier for pharmaceutical molecules.
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Food additives
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| ε-Polylysine is slightly bitter, hygroscopic, light yellow power. It is soluble in water, slightly soluble in ethanol. The molecular of ε-Polylysine is a straight chain polymer of L-lysine. Its activity is not affected by pH, and stable when heated（120℃ for 20 min）. It inhibits the thermophilics. Therefore, it is applied where high temperature processing took place. The activity of ε-Polylysine decreases at the presence of acidic polysaccharide, chloride, phosphate, and Cu2+, however, its activity increases with presence of hydrochloric acid, citric acid, malic acid, glycine and glyceride. |
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