Preparation and studies on immobilized α-glucosidase from baker’s yeast Saccharomyces cerevisiae

α-Glucosidase from S. cerevisiae was covalently immobilized onto Sepabeads EC–EA by the glutaraldehyde method. An analysis of the variables controlling the immobilization process is first presented and it is shown that the highest coupling of α-glucosidase occurred within 24 h. Also, a loading of 30...

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Hlavní autoři:	KHALED S. O. H. AHMED, NENAD B. MILOSAVIC, MILICA M. POPOVIC, RADIVOJE M. PRODANOVIC, ZORICA D. KNEZEVIC, RATKO M. JANKOV
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Serbian Chemical Society 2007-12-01
Edice:	Journal of the Serbian Chemical Society
Témata:	maltase Sepabeads EC–EA immobilization stabilization
On-line přístup:	http://www.shd.org.yu/JSCS/Vol72/No12/JSCS_V72_No12-09.pdf
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