聚-ε-赖氨酸降解特性的初步研究

Degradability of poly-ε-L-lysine

聚-ε-赖氨酸(Poly-ε-Lysine,ε-PL)是由L型赖氨酸通过α-羧基和ε-氨基之间形成酰胺键连接而成的多聚氨基酸,是一种新型的营养型生物防腐剂。实验初步研究了ε-PL的降解特性。结果表明,ε-PL的热稳定性较好,在121℃保存20min,其降解率仅为6%;ε-PL在0.01mol/L盐酸溶液中降解率接近0,在0.01mol/L氢氧化钠溶液中降解率达到75%;相比胃蛋白酶和胰蛋白酶,风味酶和木瓜蛋白酶对ε-PL的降解影响较大;ε-PL的产生菌白色链霉菌能够降解ε-PL。

Poly-ε-L-lysine （e-PL） is a homo-poly amino acid polymerized by the amide bond between α-carboxyl and s-amino groups. It is a new kind of nutrition-based biological preservatives. The degradation characteristics of poly-ε-lysine were preliminarily studied in this article. The results showed that the ε- PL had a good stability to heating, and the degradation rate ofpoly -ε- lysine was only 6% at 121℃ for 20 min. The degradation rate ofpoly -6- lysine was about 0 in 0.01 mol/L hydrochloric acid solution, while the degradation rate reached 75% in 0.01 mol/L sodium hydroxide solution. Compared with pepsin and trypsin, flavor enzyme and papain had greater influence on degradation of poly -ε- lysine. Strptomyces albus, poly-ε-lysine-producing bacteria, can degrade ε-PL.