DEGRADATION OF ZEARALENONE BY LACCASE ENZYME
The degradation of zearalenone by pure fungal laccase (Trametes versicolor) was investigated in this study. In the experiments different activities of laccase and different initial zearalenone concentrations from liquid medium were used. At 0.4 mg∙mL-1 laccase concentration, after 240 min time of in...
| الحاوية / القاعدة: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2014-01-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201302&vol=2&aid=3913 |
| الملخص: | The degradation of zearalenone by pure fungal laccase (Trametes versicolor) was investigated in this study. In the experiments different activities of laccase and different initial zearalenone concentrations from liquid medium were used. At 0.4 mg∙mL-1 laccase concentration, after 240 min time of incubation, was obtained an 81.7 % reduction of zearalenone from liquid medium. The zearalenone degradation depends on the initial concentration of mycotoxin and on the activity of laccase. The results obtained can contribute to the development of preventative strategies to reduce mycotoxin contamination of food by involving enzymes. |
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| تدمد: | 1582-540X |