Ability of Inactivated Yeast Powder To Adsorb Patulin from Apple Juice
Ability of Inactivated Yeast Powder To Adsorb Patulin from Apple Juice
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DOI：
10.4315/0362-028x.jfp-11-323
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发表时间：
2012-03-01
影响因子：
2
通讯作者：
Yuan, Yahong
中科院分区：
文献类型：
--
作者：
Guo, Caixia;Yue, Tianli;Yuan, Yahong
本研究旨在使用两种类型的灭活酵母粉：实验室制备的酵母粉（LYP）和商业酵母粉（CYP）来研究苹果汁中棒曲霉素的吸附。评估了孵育时间、pH、孵育温度、吸附剂用量和棒曲霉素初始浓度的影响以及酵母-霉菌毒素复合物的稳定性。结果表明，两种酵母类型对棒曲霉素的吸附效率相似。粉末去除展青霉素的能力随着孵育时间的延长而增强，并且在大约 36 小时和 30 小时，展青霉素浓度分别低于 LYP 和 CYP 的可检测水平。两种粉末类型的展青霉素去除率在 pH 5.0 时达到最高，并且在不同温度（4、29 和 37 摄氏度）下展青霉素的降低没有显着差异。此外，随着吸附量的增加和展青霉素初始浓度的降低，展青霉素的吸附百分率显着增加。对酵母-棒曲霉素复合物的稳定性进行了评估，结果表明，在磷酸盐缓冲盐水（pH 4.0）中洗涤时，棒曲霉素比在无水乙醇中更稳定。这些结果表明，灭活酵母粉有潜力作为有效结合棒曲霉素的新型且有前途的吸附剂。
This study aimed to investigate the adsorption of patulin from apple juice, using two types of inactivated yeast powder: laboratory-prepared yeast powder (LYP) and commercial yeast powder (CYP). The effects of incubation time, pH, incubation temperature, adsorbent amount, and initial concentration of patulin and the stability of the yeast-mycotoxin complex were assessed. The results showed that the efficiencies of the two yeast types in adsorbing patulin were similar. The ability of the powders to remove patulin increased with longer incubation times, and patulin concentration was below detectable levels with LYP and CYP at approximately 36 and 30 h, respectively. The highest removal of patulin was achieved at pH 5.0 for both powder types, and there were no significant differences in patulin decrease at different temperatures (4, 29, and 37 degrees C). Additionally, the adsorption percentage of patulin increased significantly with the increase of absorbent amount and decrease of initial concentration of patulin. Stability of the yeast-patulin complex was assessed, and patulin was more stable when washed in phosphate-buffered saline (pH 4.0) than in absolute ethyl alcohol. These results suggest that inactivated yeast powder has potential as a novel and promising adsorbent to bind patulin effectively.