Biodegradation of mycotoxin patulin in apple juice by calcium carbonate immobilized porcine pancreatic lipase

The degradation of mycotoxin patulin in apple juice by calcium carbonate immobilized porcine pancreatic lipase (PPL) was investigated. Batch experiments was used to study the optimal degradation conditions, including immobilized PPL addition, temperature, degradation time and initial concentration of immobilized PPL for apple juice. The concentration of patulin in apple juice was determined by HPLC. The results showed that the optimal degradation conditions were 40 °C for 18 h, adding 0.03 g/mL immobilized PPL. After the degradation of patulin, the amount of amino acids, aroma components, polyphenols had changed insignificantly in apple juice, and the patulin degradation rate was over 70% at the initial concentration of 1 mg/L. Consequently, the addition of immobilized PPL would not have a significant effect on the nutritional content. It suggested that immobilized PPL could be used for patulin degradation in apple juice.