Nisin 1414-45-5

Nisin English name r
R
No.
Molecular formula
Molecular weight.
Specifications: Potency
Product introduction: Nisin is also known as lactic acid Streptococci, transliterated as Nixin, is a polypeptide substance produced by Streptococcus lactis and is composed of 3 amino acid residues. After consumption, it will be quickly hydrolyzed into amino acids under the physiological conditions of the human body and the action of chymotrypsin. It will not change the normal flora in the human intestinal tract and produce resistance problems such as other antibiotics. It will not cause cross-resistance with other antibiotics. It is an efficient, non-toxic, safe and natural food preservative with no side effects. It can be widely used in meat products, dairy products, canned food, seafood, beverages, fruit juice drinks, liquid eggs and egg products, condiments, brewing techniques, baked goods, convenience foods, fragrance bases, cosmetics, etc.
Appearance: ) Nisin is a white or slightly gray crystalline powder or granule with a slightly salty taste. It is currently the only antibiotic allowed to be used in food preservatives in the world. Most stable under acidic conditions. The solubility in water increases as the value decreases: when it is equal to., the solubility is %. When it is equal to., the solubility is %. When it is greater than or equal to, it is almost insoluble. Since the product contains denatured milk protein, its aqueous solution is slightly turbid.
) The thermal stability of nisin can be sterilized in dilute hydrochloric acid of less than .℃ without deactivation. When it exceeds . , the vitality decreases: if it is equal to, % vitality will be lost after sterilization when it is equal to, % vitality will be lost after sterilization. However, after nisin is added to food, its stability is greatly improved because it is protected by macromolecules such as milk and broth.
It is composed of the following ingredients: Nisin is greater than (greater than .%)
Sodium chloride is greater than %
Preparation method: It is made by fermentation and culture of nisin.
Storage: Store in a cool, dry and sealed condition at ℃, avoid direct sunlight. Shelf life is years.
Packing: Gram sealed bag plastic bottle* Bottle box
Sales price: