Improvement of Starch Digestion Using α-Amylase Entrapped in Pectin-Polyvinyl Alcohol Blend

Polyvinyl alcohol (PVA) and pectin blends were used to entrap α-amylase (Termamyl) using glutaraldehyde as a cross-linker. The effect of glutaraldehyde concentration (0.25, 0.5, 0.75, 1.0, and 1.25%) on the activity of the immobilized enzyme and rate of enzyme released was tested during a 24 h perio...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:Biomed Res Int
Main Authors: Cruz, Maurício, Fernandes, Kátia, Cysneiros, Cristine, Nassar, Reginaldo, Caramori, Samantha
Format: Artigo
Sprog:Inglês
Udgivet: Hindawi Publishing Corporation 2015
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4407515/
https://ncbi.nlm.nih.gov/pubmed/25949991
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2015/145903
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker