Stability and properties of mushroom tyrosinase entrapped in alginate, polyacrylamide and gelatin gels

Enzyme and Microbial Technology

Volumn 30, Issue 5, 2002, Pages 613-619

  Munjal, Neeru ^a   Sawhney, S K ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Gel entrapment; L DOPA production; Tyrosinase

Indexed keywords

BIOREACTORS; ENZYME IMMOBILIZATION; GELS; ORGANIC COMPOUNDS; PH EFFECTS; POLYACRYLATES; THERMODYNAMIC STABILITY;

GELATIN GELS;

ENZYMES;

ALGINIC ACID; DOPA; GELATIN; LEVODOPA; MONOPHENOL MONOOXYGENASE; POLYACRYLAMIDE GEL;

ARTICLE; BIOREACTOR; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; ENZYME STABILITY; MUSHROOM; NONHUMAN; PH; TEMPERATURE;

BASIDIOMYCOTA;

EID: 0037007546     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(02)00019-4     Document Type: Article

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