Immobilization of urease in alginate, paraffin and lac
The enzyme urease (EC.3.5.1.5) from jack bean meal was immobilized by various techniques, such as entrapment in calcium alginate gel spheres in aqueous suspension; lac impregnated muslin cloth as dry films and by embedding in paraffin wax impregnated muslin cloth. The activity of the free and immobi...
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| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Serbian Chemical Society
2010-02-01
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| Colección: | Journal of the Serbian Chemical Society |
| Materias: | |
| Acceso en línea: | http://www.shd.org.rs/JSCS/Vol75/No2/03_4427_3950.pdf |
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