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The influence of different additives (poly-γ-glutamic acid, polyethylene glycol) on the thermostabitity of zearalenone-degraded enzyme at 70℃ has been studied in aqueous medium.The results obtained show a stabilizing effect in the presence of poly-γ-glutamic acid (ethylene glycol, glycerol, erythritol, xylitol, and sorbitol) and for most of the γ-PGA-PEG used.The influence of the monovalent ions on zearalenone-degraded enzyme thermostability can be correlated to the lyotropic series of Hofmeister.