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Method effectively improving heat stability of Nisin

A thermally stable and drying technology, applied in the fields of food science, food preservation, application, etc., can solve the problems of bacteriostatic range and pH application range not increasing, and achieve thermal stability protection, simplified processing procedures, and high antibacterial activity. Effect

Inactive Publication Date: 2016-01-27
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the synergistic feature of its antibacterial effect is achieved through the joint action of various components of the compound preservative, rather than improving the antibacterial spectrum and pH application range of nisin itself. The antibacterial range and pH application range of Nisin itself are not improve

Method used

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  • Method effectively improving heat stability of Nisin
  • Method effectively improving heat stability of Nisin
  • Method effectively improving heat stability of Nisin

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Experimental program
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Effect test

Embodiment approach 1

[0042] A method for effectively improving Nisin thermal stability, the steps are as follows:

[0043] (1) After the fermentation is finished, adjust the pH of the fermentation broth to 2.0-2.5 with HCl, then raise the temperature of the fermentation broth to 75-90°C for 20-30 minutes, and then quickly cool down to room temperature;

[0044] (2) The fermented liquid cooled to room temperature in step (1) is firstly filtered with a filter cloth or membrane to remove large particles, bacteria and incompatible substances to obtain the primary filtrate, and then the primary filtrate is subjected to microfiltration treatment with a microfiltration membrane with a pore size of 0.45 μm , using the ultrafiltration system with a molecular weight cut-off of 1KDa to carry out ultrafiltration on Nisin to remove small molecular substances from the filtrate after microfiltration, and obtain the purified Nisin retentate;

[0045] (3) Pass the Nisin retentate after ultrafiltration and purifica...

Embodiment approach 2

[0049] The difference between this embodiment and specific embodiment 1 is: the addition method of calcium chloride

[0050] At the beginning of fermentation, add 0.1-1.0% (g / 100ml) calcium chloride, mix evenly, transfer 1%-6% seed solution, and culture at 30-37°C for 8-15 hours. In the purification process of calcium chloride fermented liquid, first use filter cloth or membrane to filter out large particles, bacteria and incompatible substances to obtain the primary filtrate, and then perform microfiltration on the primary filtrate with a microfiltration membrane with a pore size of 0.45 μm Treatment, without ultrafiltration and nanofiltration desalination operations. Other steps and parameters are the same as those in Embodiment 1. After the same treatment as step (5) of Embodiment 1, the Nisin emulsion is finally obtained.

Embodiment approach 3

[0052] The difference between this embodiment and specific embodiment 1, 2 is: the addition mode of calcium chloride is:

[0053] In the 3rd to 14th hour of the fermentation process, 0.1 to 1.0% (g / 100ml) calcium chloride is added to the fermentation medium, after mixing evenly, the static cultivation is continued until the fermentation is completed. Other steps and parameters are the same as those in Embodiment 2.

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Abstract

The invention relates to a method effectively improving heat stability of Nisin. 0.05-4.0% (g / 100ml) of calcium salt, 0.02-0.1% (g / 100ml) hydroxypropyl-beta cyclodextrin, 0.25-0.8% (g / 100ml) bean oil and 0.01-0.1% (g / 100ml) of polyethylene glycol as protective substance are added at the beginning, during and at the end of fermentation; Nisin emulsion is finally obtained after homogeneous emulsification; or further drying is performed to form dry powder of the Nisin emulsion; and the heat stability of Nisin is improved in a non-low acid environment. The Nisin emulsion and the dry powder of the Nisin emulsion is prepared by the method, so that the heat stability of Nisin is effectively improved; an application scope of Nisin can be extended; Nisin can be applied in non-low acid food; and the heat stability during high-temperature sterilization is improved.

Description

technical field [0001] The invention belongs to the technical field of production of biological preservatives, and relates to a Nisin antibacterial and antiseptic preparation, which can be effective under the same high-temperature disinfection of food no matter it is applied in an acidic food environment or in a neutral or partial alkaline food environment. A method for improving the thermostability of Nisin so that it still has effective antibacterial activity. Background technique [0002] As one of the greener and safer biological preservatives in the world, Nisin not only has good antibacterial effect, but also can be absorbed through human protease digestion and degradation, and has good biocompatibility. At present, Nisin has a relatively wide range of applications and development trends in the fields of food and medicine. However, after Nisin is processed with food at high temperature or high temperature and high pressure, the thermal stability of Nisin will be parti...

Claims

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Application Information

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IPC IPC(8): A23L3/3463
CPCA23L3/3463
Inventor 贾士儒张倩谭之磊郭凤柱胡春磊
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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