Functional Biomaterial Poly-γ-Glutamic Acid Designed for Thermostability of Zearalenone-Degraded

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.

• Periodical: Advanced Materials Research (Volumes 631-632)
• Pages: 95-99
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.631-632.95
• Online since: January 2013
• Authors: Ge Yang, Cheng Chuan Che, Yan Liu
• Keywords: Poly-γ-Glutamic Acid (γ-PGA), Thermostability, Zearalenone-Degraded Enzyme

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