Interactions of nisin with glutathione in a model protein system and meat.

Loss of nisin activity in meat has been ascribed, in part, to the formation of a nisin-glutathione adduct. Activity is lost more quickly in raw meat than in cooked meat, and this has been taken as evidence that the reaction is enzyme mediated. Formation of the nisin-glutathione adduct has been confirmed but is shown not to be enzyme mediated.