Immobilization and stabilization of pectinase on an activated montmorillonite support and its application in pineapple juice clarification-Reference-Cited by-同舟云学术

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Immobilization and stabilization of pectinase on an activated montmorillonite support and its application in pineapple juice clarification

Published:2020-08 Issue: Volume:36 Page:100625
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Mohammadi Maryam,Rezaei Mokarram Reza,Shahvalizadeh Rahim,Sarabandi Khashayar,Lim Loong-Tak,Hamishehkar Hamed

Funder

Drug Applied Research Center, Tabriz University of Medical Sciences

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference35 articles.

1. A facile method to modify bentonite nanoclay with silane;Abeywardena;International Nano Letters,2017

2. Immobilization of pectinase on silica-based supports: Impacts of particle size and spacer arm on the activity;Alagöz;International Journal of Biological Macromolecules,2016

3. Immobilization of enzymes on clay minerals for biocatalysts and biosensors;An;Applied Clay Science,2015

4. Electrostatic immobilization of pectinase on negatively charged AOT-Fe3O4 nanoparticles;Bahrami;Journal of Molecular Catalysis B: Enzymatic,2013

5. Preparation and characterization of montmorillonite modified with 3-aminopropyltriethoxysilane;Bertuoli;Applied Clay Science,2014

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