S-layer, a new support for enzyme immobilization
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.34.2005.2.14
Reference15 articles.
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2. Gallifuoco, A., D'Ercole, L., Alfani, F., Cantarella, M., Spanga, G. & Pifferi, P. G. (1998): On the use of chitosan-immobilized β-glucosidase in winemaking: kinetics and enzyme inhibition. Proc. Biochem., 33, 163-168.
3. Gueguen, Y., Chemardin, P., Pien, S., Arnaud, A. & Glazy, P. (1997): Enhancement of aromatic quality of Muscat wine by the use of immobilized β-glucosidase. J. Biotechnol., 55, 151-156.
4. Günata, Z., Blondeel, C., Vallier, M. J., Lepoutre, J. P., Sapis, C. J. & Watanabe, N. (1988): An endoglucosidase from grape berry skin of cv M. Alexandria, hydrolyzing potentially aromatic disaccharide glycosides. J. agric. Fd Chem., 46, 2748-2753.
5. Hartmeier, W. (1988): Immobilized biocatalysts. Springer-Verlag, Berlin etc., pp. 33-39.
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Optimal immobilization of β-glucosidase into chitosan beads using response surface methodology;Electronic Journal of Biotechnology;2013-11-15
2. Production of new immobilized β-glucosidase preparation for food industrial purposes by using kinetic desorption method;Acta Alimentaria;2011-01
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