Pectin lyase immobilization using the glutaraldehyde chemistry increases the enzyme operation range

Author:

Dal Magro Lucas,Kornecki Jakub F.,Klein Manuela P.,Rodrigues Rafael C.ORCID,Fernandez-Lafuente Roberto

Funder

Capes (PDSE scholarschip

CNPq

FAPERGS

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference65 articles.

1. A magnetic tri-enzyme nanobiocatalyst for fruit juice clarification;Sojitra;Food Chem.,2016

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3. Discriminated release of phenolic substances from red wine grape skins (Vitis vinifera L.) by multicomponent enzymes treatment;Arnous;Biochem. Eng. J.,2010

4. Clarification of fruit juices by fungal pectinases;Sandri;LWT-Food Sci. Technol.,2011

5. Black carrot (Daucus carota ssp. sativus) juice: processing effects on antioxidant composition and color;Khandare;Food Bioprod. Process.,2011

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