Enzyme Immobilization on Glycosylated Edible Proteins
نویسندگان
چکیده
منابع مشابه
Enzyme immobilization on glycosylated edible proteins.
Most of the supports for enzymeimmobilization are artificial materials, and chemical reactions are also required to immobilize the enzymes in most cases.1] These support materials and chemicals for immobilization must not be allowed to contaminate final products, especially foods or drugs. The requirements to achieve this are tedious, costly, and may have the wrong effects on enzyme activities....
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Immobilization process is to optimize the operational performance of an enzyme for industrial applications. So far different matrices have been described in the literature to improve the performance of the immobilized enzymes. With the advent of nanotechnology, the nanomaterials because of their unique physico-chemical properties constitute novel and interesting matrices for enzyme immobilizati...
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Ammonium sulfate fractionated proteins of bitter gourd (Momordica charantia) were precipitated using jack bean extract as a source of concanavalin A. Concanavalin A-bitter gourd peroxidase retained nearly 86% original activity. This complex was entrapped into calcium alginate-pectin gel. Entrapped concanavalin A-peroxidase complex retained 51% original activity. Soluble and immobilized peroxida...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1990
ISSN: 0002-1369
DOI: 10.1080/00021369.1990.10870436