Import Nisin Price, Anti-corrosion Effect

Nisin, also known as lactic streptococcal peptide or transliterated as "Nisin," is a polypeptide substance produced by Lactococcus lactis. It appears as a white to light yellow powder, and sometimes may exhibit a light brown color. Nisin is a natural food preservative with potent antibacterial properties that is safe and non-toxic, holding great potential in the food industry. It provides strong assurance for food safety and preservation.

The solubility of nisin varies significantly under different pH conditions. Specifically, its solubility increases as the pH decreases.

Under acidic conditions with a pH of 2.5, nisin's solubility reaches 12%, exhibiting relatively high solubility. When the pH slightly increases to 5.0, its solubility drops to 4%. Although it still shows some solubility, it is notably reduced compared to the solubility at pH 2.5. Under neutral conditions with a pH of 7, nisin’s solubility further decreases, making it almost insoluble in water. In alkaline conditions, nisin’s solubility is extremely low, becoming nearly insoluble in water.

Additionally, other factors such as temperature, solvent type, and the presence of other substances in the solution can also affect nisin's solubility. However, pH is the most significant factor affecting its solubility.

The varying solubility of nisin under different pH conditions gives it broad potential applications in fields such as food preservation. In practical use, the pH of a solution can be adjusted as needed to control nisin's solubility and activity, thereby achieving optimal preservation effects.