摘要
本研究采用过氧化物酶(peroxidase,POD)和漆酶(laccase,LC)对玉米赤霉烯酮(zearalenone,ZEN)进行降解,通过优化酶浓度、pH值、温度等反应条件,分别构建酶解动力学模型,探讨其酶学特征及降解效果。同时,以啤酒作为实际基质样本,评估POD和LC在复杂食品体系中对ZEN的降解效率。结果表明,在最佳酶解条件下(POD:最佳反应温度40℃、pH 7、酶浓度48 U/mL;LC:需2,2’-联氮双(3-乙基苯并噻唑-6-磺酸)阳离子自由基、丁香酸甲酯或乙酰丁香酮介质激活),两种酶对ZEN降解率超过90%。动力学分析表明,POD和LC与ZEN存在酶-底物相互作用,POD的米氏常数K_M和最大反应速率V_(max)分别为2.01μg/mL和0.015μg/(mL·min);LC的K_(M)和V_(max)分别为2.66μg/mL和0.017μg/(mL·min)。相比模型溶液,POD和LC在啤酒中的降解效果有所降低,主要受pH值、金属离子和基质复杂性的影响。本研究可为真菌毒素在真实食品体系中的酶法脱毒提供理论支持,并为功能酶制剂的开发提供参考依据。
In this study,peroxidase(POD)and laccase(LC)were selected to enzymatically degrade zearalenone(ZEN).Reaction parameters,including enzyme concentration,pH,and temperature,were optimized,and kinetic models were established to evaluate their catalytic characteristics.Additionally,the degradation efficiencies of ZEN in beer as a food matrix by POD and LC were assessed.The results showed that under the optimal reaction conditions of 40℃,pH 7,and 48 U/mL,POD degraded more than 90%of ZEN.When activated by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS),methyl syringate(MSG),or acetosyringone(AS),LC could also degrade more than 90%of ZEN.Kinetic analysis indicated that both POD and LC exhibited interactions with ZEN.The K_(M) and V_(max) values for POD were 2.01μg/mL and 0.015μg/(mL·min),respectively.The KM and Vmax values for LC were 2.66μg/mL and 0.017μg/(mL·min),respectively.Compared with model solutions,the degradation efficiencies of ZEN in beer were reduced due to acidic pH,metal ions,and matrix complexity.This study provides a theoretical basis for enzymatic detoxification of mycotoxins in food systems and supports the development of functional enzyme preparations.
作者
徐丹
张玉陶
唐静
李英杰
肖甚圣
刘言
柳鑫
宫智勇
王桥
XU Dan;ZHANG Yutao;TANG Jing;LI Yingjie;XIAO Shensheng;LIU Yan;LIU Xin;GONG Zhiyong;WANG Qiao(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《食品科学》
北大核心
2025年第20期111-120,共10页
Food Science
基金
湖北省重点研发计划项目(2021BCA113)
湖北省自然科学基金创新发展联合基金项目(2025AFD726)。
关键词
玉米赤霉烯酮
过氧化物酶
漆酶
酶解脱毒
酶解动力学模型
zearalenone
peroxidase
laccase
enzymatic detoxification
enzymatic hydrolysis kinetics model
作者简介
第一作者:徐丹(2000-)(ORCID:0009-0001-6489-7668),女,硕士研究生,研究方向为食品质量与安全。E-mail:15994062954@163.com;通信作者:王桥(1989-)(ORCID:0000-0003-0648-9399),男,讲师,博士,研究方向为食品质量与安全。E-mail:wangqiao8577@163.com。
