CN115005355A - 一种稳定安全高效的食品防腐剂 - Google Patents
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Abstract
本发明公开了一种稳定安全高效的食品防腐剂，所述食品防腐剂中包含超支化聚赖氨酸(HBPL)和辅助盐，其中，HBPL用于微生物的抑制，辅助盐用于增强HBPL的微生物抑制性能。本发明提供了一种高效、微生物抑制范围广(革兰氏阳性和阴性菌如枯草杆菌、金黄色葡萄球菌、大肠杆菌、酵母菌和霉菌等；耐酸碱或耐高温微生物，如李斯特菌、芽孢杆菌、硫化杆菌属)，在不同pH(2‑9)和不同温度(‑20℃‑120℃)下同样具有优异效果的食品防腐剂。本发明公开的食品防腐剂无毒副作用，能够用于米面制品、乳制品、果汁饮料、肉类制品等食品的防腐，在食品加工过程中不会失效，并且不会影响食品的风味。
Description
技术领域
本发明涉及一种稳定安全高效的食品防腐剂及其制备方法，涉及食品防腐技术领域。
背景技术
食品工业中，有大约40％的食品腐败变质是由微生物引起的，其中细菌和霉菌是导致食品腐败变质、品质下降的主要原因。为防止、延缓食物品质下降或腐败变质，除了传统的罐藏、冷冻、盐渍等保藏方法以外，使用食品防腐剂也是延长食品保质期非常普遍的方式。然而，目前常使用的一些防腐剂如山梨酸钠、亚硝酸盐具有致畸性、致癌性等潜在危害，超过一定使用范围后，可能严重威胁广大消费者的身体健康；同时这些防腐剂的防腐范围也具有一定的限制。考虑到化学防腐剂在使用过程中的安全局限性，天然抗菌物质因其安全、高效、广谱防腐等特性逐渐成为研究热点。
ε-聚赖氨酸呈高聚合多价阳离子态，它能破坏微生物的细胞膜结构，引起细胞的物质、能量和信息传递中断，还能与胞内的核糖体结合影响生物大分子的合成，最终导致细胞死亡，从而达到抗菌的作用。ε-聚赖氨酸具有广谱抑菌性,对革兰氏阳性和阴性菌如枯草杆菌、乳酸菌、金黄色葡萄球菌、大肠杆菌等的繁殖有强的抑制作用，对酵母菌和霉菌也有一定的抑制作用。不同赖氨酸低聚物的抑菌效果表明，含有10个以上L-赖氨酸残基的ε-聚赖氨酸具有明显的抗菌活性，且与残基的数量成正比。ε-聚赖氨酸作为食品防腐剂时，通常需要与其它食品添加剂混合使用，如氨基乙酸、醋、乙醇、维生素、甘氨酸、十二磺酸硫胺素等，从而提高其抑菌性能。
本发明提供一种稳定安全高效的食品防腐剂，该防腐剂中以超支化聚赖氨酸为主要活性成分。与ε-聚赖氨酸相比，超支化聚赖氨酸由于具备高度支化的结构和丰富的L-赖氨酸残基，在单独使用时，以超支化聚赖氨酸制得的食品防腐剂具备比ε-聚赖氨酸混合食品防腐剂更优异的防腐性能，且使用量更少。作为食品防腐剂，超支化聚赖氨酸具有广谱抑菌性、安全性高、使用范围广的特点。同时，超支化聚赖氨酸的降解产物是赖氨酸，赖氨酸是人体必需的8种氨基酸之一，不但无毒而且有益于人体健康。
发明内容
本发明的目的在于针对现有技术的不足，提供一种稳定安全高效的食品防腐剂及其制备方法，使得其能够用于米面制品、乳制品、果汁饮料、肉类制品等食品的防腐，该食品防腐剂具有广谱抑菌性、用量低、安全性高、使用范围广的特点，并且具备优异的微生物抑制效果。
为了实现上述目的，本发明采用的技术方案如下：
一种稳定安全高效的食品防腐剂，所述的食品防腐剂由超支化聚赖氨酸(HBPL)、水组成，或还添加有辅助盐；所述防腐剂适用温度范围为-20-220℃，适用pH范围为2-9；所述防腐剂可直接加入食品中发挥防腐作用。其中，所述食品防腐剂的制备方法可以是将超支化聚赖氨酸、辅助盐与纯净水混合，得到含有超支化聚赖氨酸的食品防腐剂。
所述超支化聚赖氨酸的分子量为3000-7000Da。
防腐剂中所述超支化聚赖氨酸的用量按质量分数计为0.005％-1％。
所述超支化聚赖氨酸的分解温度大约为220℃，且在不同温度(-20℃-220℃，尤其是在-20～120℃)范围内、不同pH(2-9)范围内均具有优异的微生物抑制作用。
所述辅助盐可以为六偏磷酸钠、碳酸氢钠、磷酸二氢钠、三聚磷酸盐、焦磷酸钠中的一种或多种。所述防腐剂中加入辅助盐可以协助超支化聚赖氨酸达到更佳的微生物抑制效果，并且可解决超支化聚赖氨酸与蛋白质、多糖等物质的结合问题。
所述辅助盐的用量，根据选择辅助盐以及食品的种类，用量也有变化，其与超支化聚赖氨酸用量质量比为(0-65):1；尤其是针对不含蛋白质、糖类的食品可以不添加辅助盐。
所述食品防腐剂只需按照0.1％-1％的添加量即可有效用于米面制品、乳制品、果汁饮料、肉类制品等食品的防腐应用中。
本发明的有益效果
1.本发明所制备的含有超支化聚赖氨酸的食品防腐剂的抑制微生物范围广，能够抑制革兰氏阳性和阴性菌如金黄色葡萄球菌、大肠杆菌、枯草杆菌、乳酸菌、酵母菌和霉菌等微生物，对耐酸碱或耐高温菌如李斯特菌、芽孢杆菌、硫化杆菌属等也具备良好的抑制作用；
2.本发明所制备的含有超支化聚赖氨酸的食品防腐剂安全性高，降解产物赖氨酸是人体必需的8种氨基酸之一，无毒且有益于健康；
3.本发明所制备的含有超支化聚赖氨酸的食品防腐剂抑制微生物效果极强，因而所需用量更少，同时能够在不同pH(2-9)和不同温度(-20℃-220℃)环境下实现优异的微生物抑制功能，大大拓宽了应用范围。
附图说明
图1是本发明所述食品防腐剂抑菌效果对比图；
图2是本发明所述食品防腐剂对发糕的保鲜效果对比图；
图3是本发明所述食品防腐剂对牛奶的保鲜效果对比图；
图4是本发明所述食品防腐剂对橙汁的保鲜效果对比图。
具体实施方式
下面结合具体实施例和附图对本发明的技术方案做进一步的详细说明。
实施例1食品防腐剂对发糕的保鲜性
(1)制备菌悬液
选取两种具有代表性的革兰阴性菌和革兰阳性菌：大肠杆菌和金黄色葡萄球菌，在无菌条件下，将冷冻保存的菌种用移液枪取出50μL，接种到5mL LB培养基中，在温度为37℃和转速为220rpm的全温摇床中培养12h后，取出后3000rpm，离心5min收集菌体，再用灭菌的PBS进行重悬，最后用无菌的磷酸盐缓冲液(PBS)配置成浓度为1×106的菌悬液。
(2)抑菌活性测定
配制含有50μg/mL、75μg/mL、100μg/mL、125μg/mL的超支化聚赖氨酸水溶液，不加超支化聚赖氨酸的纯净水作为对照组，每组浓度的溶液中各分别加入10μL的浓度为1×106的菌悬液，放入温度为37℃和转速为220rpm的全温摇床中培养1h，随后在无菌条件下取出10μL滴于琼脂平板中。将平板置于37℃培养箱中培养12h，每组实验平行四次，观察菌落的生长情况。
结果可知，超支化聚赖氨酸在液体培养基中对大肠杆菌和金黄色葡萄球菌均具备明显的抑制作用。如图1所示，超支化聚赖氨酸浓度为75μg/mL(质量分数为0.0075％)的琼脂平板上没有大肠杆菌/金黄色葡萄球菌的分布，而对照组的琼脂平板上的对应位置上布满了菌落，这说明超支化聚赖氨酸在很低的浓度下对大肠杆菌和金黄色葡萄球菌就具备优异的抑菌性能。
(3)一种含有超支化聚赖氨酸食品防腐剂的抑菌活性测定
将0.075份超支化聚赖氨酸，99.25份纯净水配制成食品防腐剂(即上述75μg/mL的超支化聚赖氨酸水溶液)。将市面上买来的新鲜发糕泡在水中，其中试验组添加占食品质量比为0.5％的食品防腐剂，对照组不加入食品防腐剂。将各实验组置于室温下(环境温度15-25℃)，观察发糕的变质情况。结果如图2所示，放置10天后，没有加入超支化聚赖氨酸的发糕(对照组)表面已经长满霉菌，而加入质量分数为0.05％的超支化聚赖氨酸食品防腐剂的发糕的表面、气味等均呈正常状态，这表明超支化聚赖氨酸能非常有效地抑制细菌、霉菌等微生物的生长，从而有效地防止食物变质。
实施例2食品防腐剂对鲜牛奶的保鲜性
将0.075份超支化聚赖氨酸，1.875份六偏磷酸钠，98.05份纯净水配制成食品防腐剂，其中六偏磷酸钠的作用为：防止带正电的超支化聚赖氨酸与牛奶中带负电的蛋白质结合而产生絮凝分层现象。使用市面上买来的鲜牛奶(配料表中无其它添加剂)均分为三组进行保鲜实验：将制得的含有超支化聚赖氨酸和六偏磷酸钠的食品防腐剂以质量占比为0.5％的量添加入第一组鲜牛奶中作为实验组，第二组鲜牛奶中加入同等质量的不含六偏磷酸钠的食品防腐剂中作为对照组1，另一组鲜牛奶加入同等质量的水作为对照组2。将各实验组置于室温下(环境温度15-25℃)，观察鲜牛奶的变质情况。实验过程中发现，未混合六偏磷酸钠的超支化聚赖氨酸食品防腐剂加入牛奶后，能观察到牛奶出现明显的凝结分层现象。具体结果如图3所示，7天后对照组1的牛奶出现明显的分层现象，但气味正常；对照组2也有明显的分层现象，同时出现轻微的酸臭味；而加入混合超支化聚赖氨酸和六偏磷酸钠食品防腐剂的牛奶呈现正常牛奶状态。14天后对照组2的牛奶出现严重的酸臭味，同时长出霉菌，而对照组1和实验组表现正常。这表明超支化聚赖氨酸对鲜牛奶具有优异的保鲜防腐性能，而加入六偏磷酸钠后能够防止牛奶凝结分层的现象发生。
实施例3食品防腐剂对鲜橙汁的保鲜性
将0.075份超支化聚赖氨酸，1.875份六偏磷酸钠，98.05份纯净水配置成食品防腐剂，其中六偏磷酸钠的作用为：防止带正电的超支化聚赖氨酸与橙汁中带负电的多糖结合而产生絮凝分层现象。使用市面上买来的鲜橙汁(配料表中无其它添加剂)分为两组进行保鲜实验：将制得的含有超支化聚赖氨酸和六偏磷酸钠的食品防腐剂以质量占比为0.5％的量添加入第一组鲜橙汁中作为实验组，第二组鲜橙汁中加入同等质量的水作为对照组。将各实验组置于室温下(环境温度15-25℃)，观察鲜橙汁的变质情况。结果如图4所示，由图可知，14天后未加入超支化聚赖氨酸食品防腐剂的橙汁表面(对照组)长满白色的霉菌，同时散发出很浓烈的酸臭气味，而加入食品防腐剂的橙汁颜色稍微变深，但其表面没有霉菌的生长，同时气味也正常。这表明超支化聚赖氨酸/六偏磷酸钠食品防腐剂对鲜橙汁具有优异的防腐性能。
实施例4不同温度对食品防腐剂的抑菌性能影响
使用市面上买来的鲜牛奶(配料表中无其它添加剂)测试不同温度对食品防腐剂的抑菌性能影响：将0.075份超支化聚赖氨酸，1.875份六偏磷酸钠，98.05份纯净水配置成食品防腐剂，其中含有超支化聚赖氨酸的食品防腐剂分别在-20℃、50℃、75℃、95℃、120℃下进行处理后再进行食品保鲜性能测试。其它实验步骤同实施例2。实验结果表明，经不同温度处理后的含超支化聚赖氨酸的食品防腐剂对鲜牛奶依然有优异的防腐性能。
实施例5不同pH对食品防腐剂的抑菌性能影响
使用市面上买来的鲜牛奶(配料表中无其它添加剂)测试不同pH对食品防腐剂的抑菌性能影响：将0.075份超支化聚赖氨酸，1.875份六偏磷酸钠，98.05份纯净水配制成食品防腐剂，其中含有超支化聚赖氨酸的食品防腐剂分别在pH为2-9下进行处理后再进行食品保鲜性能测试。其它实验步骤同实施例2。实验结果表明，经不同pH处理后的含超支化聚赖氨酸的食品防腐剂对鲜牛奶依然有优异的防腐性能。
Claims (7)
1.一种稳定安全高效的食品防腐剂，其特征在于，所述食品防腐剂由超支化聚赖氨酸(HBPL)、水组成，或还添加有辅助盐；所述防腐剂适用温度范围为-20-220℃，适用pH范围为2-9；所述防腐剂可直接加入食品中发挥防腐作用。
2.根据权利要求1所述的一种稳定安全高效的食品防腐剂，其特征在于，所述防腐剂中超支化聚赖氨酸的质量分数为0.005％-1％。
3.根据权利要求1所述的一种稳定安全高效的食品防腐剂，其特征在于，所述辅助盐为六偏磷酸钠、碳酸氢钠、磷酸二氢钠、三聚磷酸盐、焦磷酸钠中的一种或多种。
4.根据权利要求1所述的一种稳定安全高效的食品防腐剂，其特征在于，所述辅助盐与超支化聚赖氨酸的质量比为(0-65):1。
5.根据权利要求1所述的一种稳定安全高效的食品防腐剂，其特征在于，所述防腐剂在食品中的添加量可低至所述食品质量的0.1-1％。
6.根据权利要求1所述的一种稳定安全高效的食品防腐剂，其特征在于，所述的超支化聚赖氨酸的分子量为3000-7000Da。
7.根据权利要求1所述的一种稳定安全高效的食品防腐剂，其特征在于，所述防腐剂能够抑制：革兰氏阳性和阴性菌，如枯草杆菌、金黄色葡萄球菌、大肠杆菌、酵母菌和霉菌等；耐酸碱或耐高温微生物，如李斯特菌、芽孢杆菌、硫化杆菌属。
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| CN109673919A (zh) * | 2018-12-04 | 2019-04-26 | 杭州富特名食品科技有限公司 | 六偏磷酸钠增强ε-聚赖氨酸或其盐酸盐抑菌性的应用 |
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| CN109673919A (zh) * | 2018-12-04 | 2019-04-26 | 杭州富特名食品科技有限公司 | 六偏磷酸钠增强ε-聚赖氨酸或其盐酸盐抑菌性的应用 |
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