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Kinetics, Thermodynamics and Mechanism of Enzymatic Degradation of Zearalenone in Degummed Corn Oil

The kinetics and thermodynamics of the enzymatic degradation of zearalenone (ZEN) in degummed corn oil were investigated by analyzing the impacts of temperature, pH, ZEN hydrolase dosage and ZEN concentration on the initial reaction rate. The kinetic study found that the maximum reaction rate was 0....

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Detalles Bibliográficos
Autores principales:	Zhao, Chenwei, Xie, Pengkai, Jin, Jun, Jin, Qingzhe, Wang, Xingguo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9867155/ https://www.ncbi.nlm.nih.gov/pubmed/36668839 http://dx.doi.org/10.3390/toxins15010019

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