Immobilization of pectin lyase from Penicillium italicum by covalent binding to nylon

Enzyme and Microbial Technology

Volumn 18, Issue 2, 1996, Pages 141-146

  Alkorta, Itziar ^a   Garbisu, Carlos ^a   María, J Llama ^a   Serra, Juan L ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Enzyme immobilization; Nylon; Pectin lyase; Penicillium italicum

Indexed keywords

BACTERIA; FRUIT JUICES; NYLON POLYMERS; PH; PHYSICAL PROPERTIES; SOLUBILITY; TEMPERATURE; THERMODYNAMIC PROPERTIES; THERMODYNAMIC STABILITY; VISCOSITY;

COVALENT BINDING; KINETIC PROPERTIES; PECTIN LYASE; PENICILLIUM ITALICUM; PHYSICO-CHEMICAL PROPERTIES;

ENZYME IMMOBILIZATION;

LYASE; NYLON; PECTIN;

ARTICLE; COVALENT BOND; ENZYME IMMOBILIZATION; ENZYME KINETICS; FRUIT JUICE; NONHUMAN; PENICILLIUM; PH; PHYSICAL CHEMISTRY; STORAGE; THERMOSTABILITY; VISCOSITY;

PENICILLIUM; PENICILLIUM ITALICUM;

EID: 0030088093     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/0141-0229(95)00094-1     Document Type: Article

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