An Accessible Method to Improve the Stability and Reusability of Porcine Pancreatic α-Amylase via Immobilization in Gellan-Based Hydrogel Particles Obtained by Ionic Cross-Linking with Mg(2+) Ions

Amylase is an enzyme used to hydrolyze starch in order to obtain different products that are mainly used in the food industry. The results reported in this article refer to the immobilization of α-amylase in gellan hydrogel particles ionically cross-linked with Mg(2+) ions. The obtained hydrogel par...

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Detalles Bibliográficos
Autores principales: Tincu (Iurciuc), Camelia Elena, Bouhadiba, Brahim, Atanase, Leonard Ionut, Stan, Corneliu Sergiu, Popa, Marcel, Ochiuz, Lăcrămioara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10302431/
https://www.ncbi.nlm.nih.gov/pubmed/37375250
http://dx.doi.org/10.3390/molecules28124695

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10302431/
https://www.ncbi.nlm.nih.gov/pubmed/37375250
http://dx.doi.org/10.3390/molecules28124695

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