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...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
BMC
2025-12-01
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| Saila: | BMC Biotechnology |
| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.1186/s12896-025-01058-1 |
| Etiketak: |
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