Wholesale ε-Polylysine Hydrochloride Powder

The impact of storage temperature on the quality of ε-polylysine hydrochloride powder is a critical consideration, as it directly affects the stability and preservation efficacy of this substance. As a food preservative, the stability of ε-polylysine hydrochloride is key to its effectiveness. Higher storage temperatures may lead to its decomposition or reactions with other substances, thereby reducing its preservation efficacy.

The antibacterial effect of ε-polylysine hydrochloride is its primary function as a food preservative. Changes in storage temperature can affect its minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), thereby impacting its practical application in food preservation.

In research on rice preservation, it has been shown that ε-polylysine hydrochloride, when stored at 25°C and added in appropriate amounts (e.g., 110 mg/kg), can significantly extend the shelf life of rice. In a preservation experiment with button mushrooms, at 4°C, a concentration of 0.30 g/L of ε-polylysine hydrochloride showed the best inhibitory effect on the growth of Pseudomonas on the mushroom surface, demonstrating excellent preservation performance.

Therefore, lower storage temperatures (such as 4°C) are beneficial for the stability and preservation efficacy of ε-polylysine hydrochloride powder. Proper storage temperature can maintain its antibacterial activity and ensure its effectiveness in food preservation. In practical applications, the appropriate dosage and storage temperature should be chosen based on the specific product and storage conditions to achieve optimal preservation effects.

Storage temperature has a significant impact on the quality of ε-polylysine hydrochloride powder, and it is also influenced by other factors (such as humidity, light exposure, packaging materials, etc.). Therefore, in practical applications, various factors need to be comprehensively considered to ensure the best usage results.