Journal
FOOD CONTROL
Volume 100, Issue -, Pages 158-164Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2019.01.020
Keywords
Patulin; Orotate phosphoribosyltransferase; Biodegradation; Apple juice; Rhodotorula mucilaginosa
Categories
Funding
- National Key R&D Program of China [2016YFD0400902]
Ask authors/readers for more resources
Patulin is a mycotoxin produced by Penicillium species, which causes severe food safety issues throughout the apple industry. The study was focused to investigate the degradation of patulin in apple juice by Orotate phosphoribosyltransferase, separated from Rhodotorula mucilaginosa (R. mucilaginosa). Both optimal degradation conditions and physicochemical characteristics changes were evaluated between before and after patulin degradation in apple juice. The research showed that the optimal degradation conditions were 25 degrees C for 18 h, adding 0.15 g/L Orotate phosphoribosyltransferase and degraded 1 mg/L patulin. Moreover, after the degradation of patulin, there was no significant difference arised in quality of apple juice and the final patulin degradation effect was over 80% (1 mg/L). Meanwhile, under the condition of 25 degrees C, pH 3.67, the V-max, K-m and K-cat of Orotate phosphoribosyltransferase were 0.76 mu M/h, 16.2 mu M and 3.44 x 10(-5) S-1, respectively. It will be a promising material for the control of patulin in apple juice.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available