Boosting the stability of β-galactosidase immobilized onto soy-protein isolate-glutaraldehyde-functionalized carrageenan beads

Uncontrolled enzyme-immobilizer interactions were evident after immobilizing β-galactosidase onto soy-protein isolate-glutaraldehyde-functionalized carrageenan beads. Such interactions triggered shortcomings in the immobilized β-galactosidase (iβGL) thermal and storage stabilities. The thermal stabi...

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Detalles Bibliográficos
Autor principal: Wahba, Marwa I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2023
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9807714/
https://www.ncbi.nlm.nih.gov/pubmed/36606138
http://dx.doi.org/10.1007/s13205-022-03446-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9807714/
https://www.ncbi.nlm.nih.gov/pubmed/36606138
http://dx.doi.org/10.1007/s13205-022-03446-2

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