Kinetic Characterization and Effect of Immobilized Thermostable β-Glucosidase in Alginate Gel Beads on Sugarcane Juice

A thermostable β-glucosidase was effectively immobilized on alginate by the method of gel entrapment. After optimization of immobilized conditions, recovered enzyme activity was 60%. Optimum pH, temperature, kinetic parameters, thermal and pH stability, reusability, and storage stability were invest...

Descripción completa

Detalles Bibliográficos
Autores principales: Keerti, Gupta, Anuradha, Kumar, Vinod, Dubey, Ashutosh, Verma, A. K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4392994/
https://www.ncbi.nlm.nih.gov/pubmed/25969764
http://dx.doi.org/10.1155/2014/178498

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4392994/
https://www.ncbi.nlm.nih.gov/pubmed/25969764
http://dx.doi.org/10.1155/2014/178498

Ejemplares similares