Immobilization of pectinase on the glass bead using polyaldehyde kefiran as a new safe cross-linker and its effect on the activity and kinetic parameters.

Autor: Hosseini SS; Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran., Khodaiyan F; Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran. Electronic address: khodaiyan@ut.ac.ir., E Mousavi SM; Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran., Azimi SZ; Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran., Gharaghani M; Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.

Publikováno v: Food chemistry [Food Chem] 2020 Mar 30; Vol. 309, pp. 125777. Date of Electronic Publication: 2019 Oct 25.