Application of a polypeptide in food preservation
A food preservative, biological technology, applied in the direction of application, food preservation, food ingredients as antimicrobial preservation, etc., can solve the problem of not being able to inhibit Gram-negative bacteria yeast and mold, achieve good antibacterial and antiseptic effect, and the effect is better Excellent and safe effect
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Embodiment 1
[0043] Embodiment 1 antibacterial test
[0044] Take 0.0125% of the polypeptide for antibacterial test, using the method of Appendix C4 in GB15979. The results are shown in Table 1. The test shows that the polypeptide of the present invention has significant antibacterial effects on various microorganisms. Pseudomonas aeruginosa and Bacillus subtilis can cause spoilage of food, Escherichia coli can cause spoilage of food with pH ≥ 4.5, produce acid and gas, and the polypeptide is 100% bacteriostatic.
[0045] Bacteriostasis of table 1 polypeptide
[0046]
Embodiment 2
[0047] Embodiment 2 anticorrosion effect test
[0048] 1. Experimental methods and materials
[0049] 1.1 Reagents
[0050] Potassium sorbate, Nisin, freeze-dried polypeptide powder, absolute ethanol, bacterial culture medium, sterilized ultrapure water.
[0051] 1.2 Test food
[0052] 1.2.1 Milk
[0053] Pasteurized milk, purchased from supermarkets.
[0054] 1.2.2 Orange juice
[0055] The concentrated orange juice was provided by Nongfu Spring Co., Ltd., and was prepared according to water: concentrated orange juice = 6:1. The prepared orange juice was placed in the air for 3 hours to obtain initial colonies.
[0056] 1.2.3 Jelly
[0057] Preparation (soaking method): mix 1g of carrageenan and 0.1g of konjac gum in 20ml of water, dissolve 18g of sugar in 70ml of water; dissolve 0.1g of citric acid in 10ml of water, cool the material to about 70°C and add, stir well The feed liquid is filled while it is hot, sealed and turned upside down, cooled naturally or placed in...
Embodiment 3
[0085] Embodiment 3 A kind of composite natural biological food preservative
[0086] According to the data of formula 1-3 in Table 5, the raw materials are weighed, and after uniform mixing, the compound natural biological food preservative of the present invention can be obtained.
[0087] Table 5 Food preservative formula table
[0088] raw material polypeptide Natamycin nisin blank control --- --- --- Control 1 0.1％ 0.015％ --- Control 2 0.1％ --- 0.038％ Control 3 --- 0.015％ 0.038％ Recipe 1 0.01％ 0.001％ 0.004％ Recipe 2 0.1％ 0.015％ 0.038％ Recipe 3 0.2％ 0.03％ 0.05％
[0089] Now conduct a comparative test on each group in Table 5. The experimental materials are tofu, poached eggs, and cakes. The above-mentioned foods are vacuum-packed and stored at 25°C. The results are shown in Table 6:
[0090] Table 6 anti-corrosion effect
[0091] food Tofu poached eggs cake blank control Vi...
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