Effects of immobilization, pH and reaction time in the modulation of α-, β- or γ-cyclodextrins production by cyclodextrin glycosyltransferase: Batch and continuous process-Reference-Cited by-同舟云学术

Effects of immobilization, pH and reaction time in the modulation of α-, β- or γ-cyclodextrins production by cyclodextrin glycosyltransferase: Batch and continuous process

Published:2017-08 Issue: Volume:169 Page:41-49
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Schöffer Jéssie da Natividade,Matte Carla Roberta,Charqueiro Douglas Santana,de Menezes Eliana Weber,Costa Tania Maria Haas,Benvenutti Edilson Valmir,Rodrigues Rafael C.,Hertz Plinho Francisco

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

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2. Methods and supports for immobilization and stabilization of cyclomaltodextrin glucanotransferase from Thermoanaerobacter;Amud;Applied Biochemistry and Biotechnology,2008

3. A review on the use of cyclodextrins in foods;Astray;Food Hydrocolloids,2009