ε - Poly - L - lysine ( ε-- PL) consists of 25 - 35 L - lysine residues with isopeptide linkage between it's a - carboxyl and e - amino group. Because of its.strong antimicrobial activity, safety and high thermostability, e - PL has been industrially produced and widely used as a natural food preservative. Wet ready - to - eat noodles are very susceptible to spoilage and have a short shelf life due to high moisture. The antiseptic effects of e - PL and e - PL with auxiliaries were researched in wet ready - to - eat noodles in this study. The results showed that e - PL was a potential preservative in wet noodle. In this study, soaking wet noodles into e - PL solution showed better antibacterial effects than other treatment method. The optimal concentration of e - PL alone was 0. 15% ; the antiseptic effect of e - PL with acetic acid was better than that of e -PL with alcohol. The optimal formulation was 0. 1% e - PL with 0. 15% acetic acid. This could extend the wet noodle shelf life to 10 d at 37 ℃. This study provides an experimental basis for the antiseptic application of e - PL in wet ready - to - eat noodles.%ε-聚赖氨酸(ε - Poly -L - lysine,ε-PL)是由25 - 35个L-赖氨酸单体在ε-氨基和α-羧基间脱羧形成的聚合物,具有很强的抑菌性、安全性和热稳定性,至今已工业化生产并作为一种天然食品防腐剂得到广泛的应用.即食湿面条因水分含量高,常温下易腐败变质,为延长其货架期,研究了ε - PL以及ε-PL与其他助剂复配对即食湿面条的抑菌效果.结果表明,e-PL对即食湿面条具有良好的抑菌效果.在本实验条件下,ε-PL对即食湿面条的较好处理方式为浸泡方式,单独使用ε-PL的最适浓度为0.15％; ε-PL与醋酸助剂复配的效果要好于酒精助剂,复合配方为:0.1％ε- PL和0.25％醋酸,经该配方浸泡过的即食湿面条在10 d内品质较好、总菌落数较低(37℃保藏),为ε-PL在即食湿面条防腐中的应用提供了实验依据.
展开▼
