Protein-alginate gel for enzyme immobilisation
Propylene glycol alginate forms strong, covalently bonded gel when mixed with certain proteins in alkaline conditions. Enzymes can be immobilised onto the alginate ester before gelating with protein to form the above gel. Some data on the immobilisation of β-glucosidase are presented.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kluwer Academic Publishers
1982
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/114950/1/114950.pdf http://psasir.upm.edu.my/id/eprint/114950/ https://link.springer.com/article/10.1007/BF00135427?error=cookies_not_supported&code=42c49215-e80f-49fb-9b45-fc703aeaf92f |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|