Abstract
The influence of different additives (poly-γ-glutamic acid, polyethylene glycol) on the thermostabitity of zearalenone-degraded enzyme at 70°C has been studied in aqueous medium. The results obtained show a stabilizing effect in the presence of poly-γ-glutamic acid (ethylene glycol, glycerol, erythritol, xylitol, and sorbitol) and for most of the γ-PGA-PEG used. The influence of the monovalent ions on zearalenone-degraded enzyme thermostability can be correlated to the lyotropic series of Hofmeister.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
