Chemical modification of laccase using phthalic and 2-octenyl succinic anhydrides: Enzyme characterization, stability, and its potential for clarification of cashew apple juice-Reference-Cited by-同舟云学术

Chemical modification of laccase using phthalic and 2-octenyl succinic anhydrides: Enzyme characterization, stability, and its potential for clarification of cashew apple juice

Published:2022-11 Issue: Volume:122 Page:181-195
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Danait-Nabar Saaylee,Singhal Rekha S.

Funder

University Grants Commission

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference49 articles.

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4. The roles of Pleurotus ostreatus HAUCC 162 laccase isoenzymes in decolorization of synthetic dyes and the transformation pathways;Zhuo;Chemosphere,2019

5. Efficient immobilization of a fungal laccase and its exploitation in fruit juice clarification;Lettera;Food Chem.,2016

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