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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

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