摘要
利用高效液相色谱仪初步研究了聚-ε-赖氨酸(ε-PL)的稳定性。结果表明ε-PL在pH2～11范围内稳定,抗酸能力强,在磷酸、醋酸、柠檬酸、苹果酸、酒石酸等溶液中稳定;ε-PL的热稳定性极高;在低浓度的还原剂亚硫酸钠溶液中稳定性较好;一定浓度的食品添加剂对ε-PL的稳定性影响不大。ε-PL作为食品防腐剂具有较大的应用潜力。
was stable acid. The The stability of poly-ε-L-lysine （ε-PL） was investigated by HPLC. The results showed that ε-PL at pH 2-11 and resistant to acid, such as phosphoric acid, acetic acid, citric acid, malic acid, tartaric ε-PL has strong stability to heating and has also stability to reducing agent at some extent. Some food
additives tested have no effects on the stability of ε-PL.
出处
《食品研究与开发》
CAS
北大核心
2007年第8期11-14,共4页
Food Research and Development
基金
湖北省教育厅青年项目(Q200514001)
