Supply Food-Grade Nisin

The stability of food-grade nisin is influenced by multiple factors, including pH value, temperature, and the nature of the food itself.

Nisin's solubility is closely related to the pH of the solution. It has better solubility at lower pH levels (around pH 2), but as the pH increases, its solubility gradually decreases. In neutral and alkaline environments, it is almost insoluble. The pH value also significantly affects its stability. In a solution with a pH of 2, it exhibits high thermal stability, with minimal loss of activity during high-temperature sterilization. However, under neutral conditions, its activity loss can exceed 90%. Nisin can retain high activity even after high-temperature treatment (e.g., 121°C for 15 minutes) in a low pH environment (such as dilute hydrochloric acid with pH 3). However, at higher pH levels, its heat resistance significantly decreases.

Large molecular components in food, such as proteins and polysaccharides, can enhance the stability of nisin. The structure and microbial environment of the food may also affect its stability, but the specific mechanisms are complex and need to be analyzed based on specific circumstances.

Nisin exhibits better solubility and stability in acidic environments, whereas in neutral and alkaline environments, both its solubility and stability are poor. Under acidic and low pH conditions, it demonstrates excellent heat resistance, maintaining high activity during high-temperature treatment.

The stability of nisin is influenced by various factors, including pH value, temperature, food components, structure, and microorganisms. In practical applications, appropriate methods of addition and storage conditions should be selected based on specific conditions to ensure its stability and effectiveness.

During food processing, the appropriate amount and method of adding nisin should be chosen based on the product's pH value and heat treatment conditions. For storage, the product should be kept at suitable temperature and pH conditions to avoid loss of activity. Nisin can be used in combination with other preservatives or additives to improve the preservative effect and stability while reducing production costs.

Food-grade nisin has significant pH dependency and heat resistance. Its stability is affected by multiple factors. In practical applications, appropriate methods of addition and storage conditions should be chosen based on specific circumstances to ensure its stability and effectiveness.