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Nisin Export Price,Chinese Supplier

TIME:2024-09-27

The stability of nisin is indeed influenced by acidic environments, showing maximum stability under acidic conditions. Here's a detailed analysis of nisin's stability in acidic environments:

1. Stability under Acidic Conditions

·High Stability: Nisin exhibits significant stability in acidic conditions. Specifically, in environments with a low pH, such as between pH 2.0 and 3.0, it can withstand high-temperature treatments, such as heating at 121°C for extended periods without losing its activity.

·Enhanced Tolerance: In acidic environments, nisins tolerance to heat treatment is notably increased. For example, under pH 2.0 conditions, it can endure 121°C for up to 30 minutes while retaining its antimicrobial activity.

2. Effect of pH on Stability

·Decreased Stability: As the pH increases, the stability of nisin gradually decreases. Under the same heating conditions (e.g., heating at 121°C for 15 minutes), when the pH rises from 2.0 to 4.0, its activity decreases by approximately 29%; when the pH increases to 7.0, its antimicrobial activity is nearly completely lost (losing 99.7% of its antimicrobial activity).

·Changes in Solubility: The solubility of nisin in water also increases as the pH decreases. Under acidic conditions, its solubility rises, aiding in uniform distribution within food systems and enhancing its preservative effects.

3. Other Influencing Factors

·Temperature: In addition to pH, temperature is a crucial factor affecting nisin's stability. Within a certain temperature range, increased temperature leads to greater loss of activity. However, it is worth noting that under acidic conditions, nisin shows relatively strong tolerance to high temperatures.

·Enzymes: Nisin is sensitive to specific enzymes (such as α-chymotrypsin and pancreatic enzymes) and is quickly broken down by these enzymes in the digestive tract. Nevertheless, this sensitivity does not affect its stability in acidic food systems.

Nisin's stability is influenced by acidic environments, and it exhibits very high stability under acidic conditions. This characteristic makes it a widely used natural preservative in the food industry, particularly in acidic foods that require preservation, such as dairy products and juices.

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