Ɛ-polylysine hydrochloride

Product Name

Ɛ-polylysine hydrochloride

CAS No.

28211-04-3

INCI Name

Polylysine Hydrochloride

Appearance

White to off-white crystalline powder, odorless, soluble in water

Purity

≥95% (HPLC), pharmaceutical grade needs to be ≥99%

Product Description

Structure: Linear polypeptide formed by lysine monomer through ε-amino polymerization, hydrochloride form to enhance water solubility.

Molecular weight range: 1-40 kDa (commonly used 10 kDa, 22 kDa, etc., can be customized).

Solubility: soluble in water, dilute acid; insoluble in organic solvents (e.g., ethanol, ether).

Stability: stable at room temperature and pressure, but need to avoid light and moisture; easily degraded by high temperature (>80℃) or strong oxidizing agent.

Features

Natural safety:

can be completely metabolized to lysine (essential amino acid) by human body, LD50 (rat) >5g/kg, which is in accordance with the WHO's Acceptable Daily Intake (ADI) of 5mg/kg body weight.

Advantages:

Thermal stability: >95% retention of activity after heating at 120℃ for 20 minutes, suitable for high temperature processed food (e.g. sterilized milk, canned food).

pH adaptability: maintains antibacterial activity in pH 2~9 range, making up for the deficiency of chemical preservatives (e.g. sodium benzoate) under neutral conditions.

Compounding: Inhibitory effect of Bacillus subtilis can be increased 3 times by compounding with glycine (1:1), and the minimum inhibitory concentration (MIC) can be reduced by 50% by using with citric acid (0.5%).

Quality

Quality control standards: heavy metals ≤ 10 ppm, arsenic ≤ 2 ppm, total microorganisms ≤ 1000 cfu/g;

certification: food grade in accordance with GB 1886.363-2022, pharmaceutical grade in accordance with USP/EP.

Application

Food industry:

Staple food: instant rice (add 50~200ppm), wet noodles (200ppm) to extend shelf life 3~5 days.

Meat products: used in soy sauce beef (0.3g/kg) can make the total number of colonies less than 10⁴ CFU/g, replacing part of nitrite.

Beverages: add 0.2g/kg in fruit and vegetable juice can inhibit yeast reproduction, and the stability is better than potassium sorbate in carbonated beverages.

Cosmetic industry:

Skin care: 0.05～0.2% concentration used in serum, inhibit Propionibacterium acnes and promote wound healing.

Oral care: 0.1% added to toothpaste can inhibit the formation of plaque, compounded with fluoride to enhance the effect of caries prevention.

Pharmaceuticals:

Antimicrobials: 1% concentration gel for burn wounds to inhibit Pseudomonas aeruginosa infection and accelerate epidermal regeneration.

Drug carrier: Combined with anti-cancer drugs (such as cisplatin) to form nanoparticles to improve tumor targeting.

Agriculture and environmental protection:

Fruit and vegetable preservation: 100ppm suspension can extend the shelf life of apples for 2 weeks, sprayed on the surface of strawberries to inhibit gray mold.

Feed replacement: adding 50~100ppm in livestock and poultry feed can improve intestinal flora and increase daily weight gain by 3~5%.

Package

500g/bottle,10kg/carton,20kg / cardboard drum，or customized

Storage

Store in sealed packages in a cool and dry place.

shelf life

24 months

Food Name

Maximum usage/(g/kg)

Fruits,Vegetables,Beans,Edible fungus

0.30

Rice and rice products

0.25

Wheat flour and wheat flour products

0.30

Coarse cereals products

0.40

Meat and meat products

0.30

Condiments

0.50

Drinks

0.20