Polylysin
ε-Polylysine is a homopolymer of L-lysine, one of the essential amino acids. The chemical formula for ε-polylysine is shown in Flgure bellow. The systematic name of ε-polylysine is poly(imino(2-amino-1-oxo-1,6-hexanediyl)).
The 30-unit homopolymer has a molecular weight of 4700 and an empirical formula of C180H362N60O31.
The Chemical Abstracts Service (CAS) Number for ε-polylysine is 2821 1-04-3.
ε-Polylysine is prepared from a fermentation process using Streptomyces albulus under aerobic conditions.
Usage: ε-Polylysine is approved for food use in Japan as an antimicrobial preservative (Ministry of Health, Labour and Welfare List of Existing Food Additives) and has been used for years for sliced fish and fish sushi, it is sprayed or dipped on the fish at levels of 0.1-0.5% (up to 5000 ppm) It is used in many traditional Japanese daily dishes (Nimono) at levels of 0.05%(500 ppm) . Other commonly eaten Japanese foods thatε-polylysine is added at levels of 0.02-0.05% (200-500 ppm) include boiled rice, noodle soup stocks, other soups, noodles and cooked vegetables. It is also used in sukiyaki (Japanese beef steak), potato salad, steamed cakes and custard cream. As these examples show. ε-polylysine has a history of use as an antimicrobial in multiple foods in Japan, including several staples of the Oriental diet. The intended use of the ε-polylysine is to serve as an antimicrobial agent or preservative as defined in 21 CFR 1703 (0)(2). This section refers to substances used to preserve food by preventing growth of microorganisms and subsequent spoilage. The foods that are proposed for ε-polylysine addition are cooked rice and sushi rice. The proposed levels of addition are from 5 to 50 ppm ε-polylysine.
Specifications:
Assay: Min. 87%
Appearance: Hygroscopic yellow powder
Heavy metals: Max. 20ppm
Lead: Max. 5ppm
Residue on ignition: less than 1%
Loss on drying: less 10%
Package:
500g/bottle, 20bottles/carton
Storage:
Store unopened under 20℃ In dry conditions, away from direct sunlight. When opened, store under 20℃ in original container in dry conditions, away from direct sunlight. Shelf life is 18 months when stored according to recommendations.
