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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Bibliografiske detaljer

Principais autores:	Ahmed Khaled S.O.H., Milosavić Nenad B., Popović Milica M., Prodanović Radivoje M., Knežević Zorica D., Jankov Ratko M.
Format:	Artigo
Sprog:	Inglês
Udgivet:	Serbian Chemical Society 2007-01-01
Serier:	Journal of the Serbian Chemical Society
Fag:	maltase sepabeads ec-ea immobilization stabilization
Online adgang:	http://www.doiserbia.nb.rs/img/doi/0352-5139/2007/0352-51390712255A.pdf
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