利用浓缩乳清蛋白(WPC)涂膜进行鸡蛋保鲜实验。结果表明，浓缩乳清蛋白涂膜鸡蛋的失重率、蛋黄指数、哈夫单位、pH值、TVBN值、蛋内容物菌落总数好于对照组，尤其是添加1 mg/mL ε-聚赖氨酸与1 mg/mL乳酸链球菌素（nisin）的复配抑菌剂的WPC涂膜液，表现出的保鲜效果更加明显，可以延长鸡蛋保质期1倍以上。

Eggs fresh-keeping experiments were carried out using whey protein concentrated coating. The results showed that the egg cated by WPC has better performance in weight loss rate, egg yolk index, haugh unit, pH value, TVBN value, egg contenting total bacterial colonies than the control group; especially, the WPC added antibacterial agent of 1 mg/mL ε-polylysine+1 mg/mL nisin blends has better fresh-keeping effect, which can prolong the shelf life of eggs more than doubled.