Cationic Antimicrobial (ε-Polylysine)–Anionic Polysaccharide (Pectin) Interactions: Influence of Polymer Charge on Physical Stability and Antimicrobial Efficacy-Reference-Cited by-同舟云学术

Cationic Antimicrobial (ε-Polylysine)–Anionic Polysaccharide (Pectin) Interactions: Influence of Polymer Charge on Physical Stability and Antimicrobial Efficacy

Published:2012-02-08 Issue:7 Volume:60 Page:1837-1844
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chang Yuhua¹²,McLandsborough Lynne¹,McClements David Julian¹

Affiliation:

1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States

2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf204384s

Reference20 articles.

1. ?-Poly-l-lysine: microbial production, biodegradation and application potential

2. Mechanism of ε-Poly- l -Lysine Production and Accumulation Revealed by Identification and Analysis of an ε-Poly- l -Lysine-Degrading Enzyme

3. Activity of ε-Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes

4. Antimicrobial Activity of ɛ-Polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Various Food Extracts

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