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DEGRADATION OF ZEARALENONE BY LACCASE ENZYME


IULIANA BANU*, ANCA LUPU, IULIANA APRODU
”Dunărea de Jos” University of Galaţi, Faculty of Food Science and Engineering, 111 Domneasca Street, 800008 Galaţi, Romania
*Corresponding author:iuliana.banu@ugal.ro

Issue:

SCSCC6, Volume XIV, No. 2

Section:

Volume XIV, No. 2 (2013)

Abstract:

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.

Keywords:

zearalenone, laccase, degradation, mycotoxins.

Code [ID]:

CSCC6201302V02S01A0002 [0003913]

Full paper:

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