Nisin is a small cationic peptide composed of 34 amino acid residues, it exhibits a wide spectrum antimicrobial activity against Gram-positive bacteria, but nisin has the disadvantages of poor stability and short duration of antibacterial activity. In order to improve the stability of nisin during food processing and storage period, the gum arabic (GA) is used to get GA-nisin microparticles. The analysis of zeta potential, SEM and FT-IR were used to characterize the combination of GA and nisin, test the antibacterial activity on Staphylococcus aureus and Escherichia coli, the bactericidal effect of GA-nisin microparticles decreased within 24 hours compare to free nisin, however, GA-nisin microparticles after 121 °C treatment for 10 minutes, the activity loss rate is less than free nisin and has better sustained antibacterial effect at 25 °C. The results shown GA-nisin microparticles have better high-temperature stability and sustained bactericidal ability than the free nisin.

乳链菌肽是由34个氨基酸残基组成的小的阳离子肽，对革兰氏阳性细菌具有广谱的抗菌活性，但是乳链菌肽具有稳定性差和抗菌活性持续时间短的缺点。为了提高乳链菌肽在食品加工和储存期间的稳定性，使用阿拉伯树胶（GA）来获得GA-乳链菌肽微粒。用zeta电位分析，SEM和FT-IR表征GA和乳链菌肽的组合，测试对金黄色葡萄球菌和大肠杆菌的抗菌活性，GA-乳链菌肽微粒的杀菌作用在24小时内比游离乳链菌肽降低，然而，GA-乳链菌肽微粒在121°C处理10分钟后，活性损失率低于游离乳链菌肽，并且在25°C时具有更好的持续抗菌作用。