水解
化学
合理设计
酶
玉米赤霉烯酮
酶水解
有机化学
环境化学
食品科学
真菌毒素
材料科学
纳米技术
作者
Xingyue Xing,Xiaowei Chen,Xihuo You,Jie Huang,Dongsheng Xue
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-06-12
卷期号:456: 140088-140088
被引量:1
标识
DOI:10.1016/j.foodchem.2024.140088
摘要
Based on rational design, zearalenone degrading enzyme was evolved to improve the hydrolysis efficiency under acidic conditions. At pH 4.2 and 37 °C, the activity of the zearalenone degrading enzyme evolved with 8 mutation sites increased from 7.69 U/mg to 38.67 U/mg. Km of the evolved zearalenone degrading enzyme decreased from 283.61 μM to 75.33 μM. The evolved zearalenone degrading enzyme was found to effectively degrade zearalenone in pig stomach chyme. Molecular docking revealed an increase in the number of hydrogen bonds and π-sigma interactions between the evolved zearalenone degrading enzyme and zearalenone. The evolved zearalenone degrading enzyme was valuable for hydrolyzing zearalenone under acidic conditions.
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