Mechanism of the antimicrobial activity of whey protein-ε-polylysine complexes against Escherichia coli and its application in sauced duck products

ε-Polylysine (ε-PL) is a natural and highly effective cationic antimicrobial, of which antibacterial activity is limited in food matrix because of ε-PL's charged amino groups that form complexes with food polyanions. Whey protein-ε-PL complexes delivery system was found to be able to solve the...

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Veröffentlicht in:	International journal of food microbiology 2020-09, Vol.328, p.108663-108663, Article 108663
Hauptverfasser:	Shao, Zhipeng, Yang, Yi, Fang, Sheng, Li, Yanhua, Chen, Jie, Meng, Yuecheng
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino groups Antibacterial activity Antimicrobial activity Antimicrobial agents Aquatic birds Bacteria Cell membranes E coli Electrostatic properties Escherichia coli Food Food matrix Hydrogen bonding Hydrogen bonds Mechanism Molecular dynamics Molecular dynamics simulation Phospholipids Polyanions Polyelectrolytes Polylysine Proteins Scanning electron microscopy Whey Whey protein Whey protein-ε-polylysine complexes
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