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

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.