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...

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Detalles Bibliográficos
Autores principales: Cruz, Maurício, Fernandes, Kátia, Cysneiros, Cristine, Nassar, Reginaldo, Caramori, Samantha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4407515/
https://www.ncbi.nlm.nih.gov/pubmed/25949991
http://dx.doi.org/10.1155/2015/145903

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4407515/
https://www.ncbi.nlm.nih.gov/pubmed/25949991
http://dx.doi.org/10.1155/2015/145903

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