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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...

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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

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