A novel chitosan derivative to immobilize α-L-rhamnopyranosidase from Aspergillus niger for application in beverage technologies

Enzyme and Microbial Technology

Volumn 28, Issue 4-5, 2001, Pages 427-438

  Spagna, Giovanni ^a   Barbagallo, Riccardo N ^a   Casarini, Daniele ^b   Pifferi, Pier Giorgio ^c  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY OF BASILICATA   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

L rhamnopyranosidase (Rha); Chitosan derivative; Enzyme immobilization; Wine aromatization

Indexed keywords

ALPHA LEVO RHAMNOPYRANOSIDASE; CHITIN; CHITOSAN; CHITOSAN DERIVATIVE; CYANAMIDE; DIEPOXYOCTANE; DIETHYLAMINOETHYL CHITOSAN; FLAVORING AGENT; FUNGAL ENZYME; GLUTARALDEHYDE; IMIDE; OCTANE; RHAMNOSE; SUBERIMIDATE; SUCCINIMIDE; UNCLASSIFIED DRUG;

ARTICLE; ASPERGILLUS NIGER; BEVERAGE; BIOCATALYST; CATALYSIS; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME IMMOBILIZATION; ENZYME PURIFICATION; ENZYME STABILITY; FOOD HANDLING; NONHUMAN; PROTEIN CROSS LINKING; WINE;

ASPERGILLUS NIGER;

EID: 0035826292     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(00)00340-9     Document Type: Article

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