Polylysine is a homopolymer of the human essential amino acid, L-lysine, which is linked by peptide bonds formed by the α-carboxyl group of L-lysine and the ε-amino group of another L-lysine Into, the structural formula as shown
Polylysine as a light yellow powder, hygroscopic, slightly bitter; easily soluble in water, hydrochloric acid, insoluble in ethanol, ether and other organic solvents. The polyispirine has an isoelectric point of about 9.0 and an optical rotation of [α] of + 57.1 ° (c = 1, H2O) and an α of + 39.9 ° (c = 1, 5, mol / LHCI ).
1. Broad spectrum of antibacterial: Gram-positive bacteria, Gram-negative bacteria, yeasts, molds and viruses, including a variety of microorganisms have a strong inhibitory effect. Gram-negative bacteria Escherichia coli and Salmonella that are not easily inhibited by other natural preservatives still have good antibacterial activity.
At present, polylysine is widely used in food preservation, such as: pastry, pasta, fast food, butter, salad, sauce, beverage, alcohol, meat products, canned food.