| Nisin |
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| white powder |
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| 1414-45-5 |
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The use of nisin , as a food preservative, can greatly decrease the required temperature and shorten the time at food heat processing, which could not only improve the nutritional value, appearance, flavor and texture of foods, prolong significantly the shelf-life, but also save energy greatly and lower the product cost.
Now, nisin have been used in a wide range of processed foods, e.g. cured meat, dairy products, plant protein foods, canned foods, and heat-treated/air-tightly packed foods etc , it can also be used in the areas of cosmetics, medicines and health products. |
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Product Name : Nisin
Synonyms: L-Isoleucyl-(Z)-2,3-didehydro-2-aminobutanoyl-D-cysteinyl-L-isoleucyl-2,3-didehydroalanyl-L-leucyl-L-cysteinyl-threo-3-mercapto-D-2-aminobutanoyl-L-prolylglycyl-L-cysteinyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoylglycyl-L-alanyl-L-leucyl-L-methionylglycyl-L-cysteinyl-L-asparaginyl-L-methionyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoyl-L-alanyl-threo-3-mercapto-D-2-aminobutanoyl-L-cysteinyl-L-histidyl-L-cysteinyl-L-seryl-L-isoleucyl-L-histidyl-L-valyl-2,3-didehydroalanyl-L-lysine cyclic (3->7),(8->11),(13->19),(23->26),(25->28)-pentakis(sulfide)
NISIN
nsc-112903
nisin from streptococcus lactis
NisinC143H228N42O37S7
nisin from lactococcus lactis
NISINSTREPTOCOCCUS LACTIS: 2.5% NISIN, 75% DENATURED MILK SOLIDS
Ambicin N
CAS: 1414-45-5
MF: C143H230N42O37S7
MW: 3354.07
EINECS: 215-807-5
The Properties of Nisin
Nisin is a polypeptide produced by Lactococcus lactis and can be digested into amino acids by a-chymotrypsin in in human intestines and stomach. The use of nisin will not affect the normal bacterial community , nor produce the drug resistance or chiasmatic resistance as it happened when the antibiotics used. Nisin is a nonpoisonous and high efficacious food preservative/anti-microbial agent.
It possesses anti-microbial activity against a wide range of Gram-posit-ive bacteria , particularly those that produce spores , which are the major food spoilage organisms , such as Clostridium botulinum , Staphylococcus aureus , Streptococcus hemolyticus, Listeria monocytogenes, Bacillus stearothermophilus, Bacillus subtilis etc.
Application of the Product
The use of nisin , as a food preservative, can greatly decrease the required temperature and shorten the time at food heat processing, which could not only improve the nutritional value, appearance, flavor and texture of foods, prolong significantly the shelf-life, but also save energy greatly and lower the product cost.
Now, nisin have been used in a wide range of processed foods, e.g. cured meat, dairy products, plant protein foods, canned foods, and heat-treated/air-tightly packed foods etc , it can also be used in the areas of cosmetics, medicines and health products.
Stability
Nisin is most stable in acid conditions. It can keep the activity after the treatment in 121 ¡É for 30min at pH2
47% of the activity remained after the treatment in 110¡É for 30min in nonfat milk at pH6.5
But the activity lost rapidly in 30 minutes at 63 ¡É and pH 11.
Solubility
Nisin can be dissolved in aqueous solution, but is insoluble in non-polar solvents. The solubility decreases as the increase of pH, and it increases as the rise of temperature.
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