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Employment of chia gum and tannic acid as natural products in immobilization of horseradish peroxidase for the removal of azo dye

Abstract Background The numerous hydroxyl groups in tannic acid (TA) and its tendency to form hydrogen bonds with proteins and carbohydrates are key factors contributing to its utility. TA-based enzyme immobilization supports provide flexible platforms for enzyme immobilization. chia gum (CG) can al...

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Uloženo v:
Hlavní autoři: Azza M. Abdel-Aty, Amal Z. Barakat, Hala A. Salah, Saleh A. Mohamed
Médium: Artigo
Jazyk:Inglês
Vydáno: BMC 2025-12-01
Edice:BMC Biotechnology
Témata:
Tannic acid
Chia gum
Horseradish peroxidase
Immobilization
On-line přístup:https://doi.org/10.1186/s12896-025-01058-1
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