Supply ε-polylysine hydrochloride


The application factors of ε-polylysine hydrochloride (ε-poly-L-lysine HCl) mainly include the following aspects:

Broad spectrum antimicrobial: ε-Polylysine hydrochloride effectively inhibits Gram-positive and Gram-negative bacteria, yeasts, molds, and other microorganisms, demonstrating a broad spectrum of antimicrobial properties.

Heat resistance: Under high-temperature conditions (e.g., 121°C for 30 minutes), ε-polylysine hydrochloride does not decompose, thus it can be involved in the heat treatment process of products and processed together with raw materials.

Strong water solubility: ε-Polylysine hydrochloride is easily soluble in water, with a solubility of at least 500g/L, making it easy to use in aqueous food systems.

Wide pH range of use: ε-Polylysine hydrochloride exhibits strong antibacterial activity under conditions of pH 2-9, which can compensate for the low activity of other preservatives under neutral and alkaline conditions.

Good stability: ε-Polylysine hydrochloride can maintain protein stability and suspension in various acidic environments, unaffected by time and temperature, showing good stability.

Strong emulsification: ε-Polylysine hydrochloride can emulsify proteins and fats, forming stable emulsion solutions, which helps improve the texture and taste of food.

High safety: ε-Polylysine hydrochloride is relatively safe under general usage conditions and can be used as a source of lysine in food preservatives and additives. It can be completely digested and absorbed by the human body.

Based on these application factors, ε-polylysine hydrochloride is widely used in various foods, such as fruits, vegetables, legumes, edible fungi, rice and its products, wheat flour and its products, coarse grain products, meat and meat products, seasonings, beverages, etc., for preservation, freshness, and nutritional enhancement. Additionally, it is also widely used in biological science research, such as cell culture, cell aggregation, extracellular matrix research, and expression and purification of fusion proteins.