Work

Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation

Year: 2019

Type: article

Abstract: ε-poly-L-lysine (ε-PL) is a cationic polypeptide. As a natural antibacterial peptide, it has attracted much attention in the food, biomedical, and chemical industries because of its wide antibacterial spectrum and safety. Use of ε-PL in the food industry is common, due to its biological activity and functional properties. This paper focuses on the physiochemical properties, safety, antibacterial activity, antibacterial mechanism of action, and applications of ε-PL in improving the quality and shelf life of various foods. Practical applications As green consumerism is becoming more popular, there is a growing demand for natural preservatives. This work provides basic theories and methods for the application of ε-PL in food preservation. This paper gives scientific guidelines for consumers and producers of agricultural products. Thus, it may promote the utilization of ε-PL in the food industry and reduce the use of chemical preservatives.

Source: Journal of Food Processing and Preservation

DOI: 10.1111/jfpp.14153

Authors: Tuohetisayipu Tuersuntuoheti, Zhenhua Wang, Ziyuan Wang, Shan Liang, Xinping Li, Min Zhang

Institutions: Beijing Technology and Business University, Beijing Advanced Innovation Center for Food Nutrition and Human Health

Language: English

Topic: Biopolymer Synthesis and Applications

Subfield: Applied Microbiology and Biotechnology

Field: Immunology and Microbiology

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: bronze

Funders: Beijing Technology and Business University, National Key Research and Development Program of China