Hen egg white: A novel support for the immobilization of enzymes
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference16 articles.
1. Ed., Methods in Enzymology (Academic, New York, 1976), Vol. 44.
2. Continuous conversion of sucrose to fructose and gluconic acid by immobilized yeast cell multienzyme complex
3. Continuous inversion of sucrose by gel-entrapped yeast cells
4. Immobilized catalase‐containing yeast cells: Preparation and enzymatic properties
5. Immobilization of alcohol dehydrogenase by gel entrapment of cells of Saccharomyces cerevisiae
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2. Hen egg white as a feeder protein for lipase immobilization;Journal of Molecular Catalysis B: Enzymatic;2011-09
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4. Immobilization of catalase by entrapment of permeabilized yeast cells in hen egg white using glutaraldehyde;Journal of Biochemical and Biophysical Methods;2004-04
5. Immobilization and Stabilization of Biomaterials for Biosensor Applications;Applied Biochemistry and Biotechnology;2001
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