Immobilization of α-chymotrypsin in κ-carrageenan beads prepared with the static mixer

Enzyme and Microbial Technology

Volumn 34, Issue 2, 2004, Pages 108-113

  Belyaeva, Evgeniya ^a   Della Valle, Dominique ^a   Poncelet, Denis ^a  

^a Ecl Natl d'Ing Techniques I ^*  (France)

Author keywords

Emulsification thermal gelation; Encapsulation efficiency; Static mixer; Chymotrypsin; Carrageenan

Indexed keywords

ALDEHYDES; CROSSLINKING; EMULSIFICATION; ENCAPSULATION; ENZYME IMMOBILIZATION; GELATION; OILS AND FATS; THERMAL EFFECTS;

BIOCATALYST STABILITY;

ENZYMES;

CARRAGEENAN; CHYMOTRYPSIN A; GLUTARALDEHYDE; SUNFLOWER OIL;

ARTICLE; CROSS LINKING; EMULSION; ENCAPSULATION; ENVIRONMENTAL TEMPERATURE; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; ENZYME KINETICS; ENZYME STABILITY; GELATION; MIXER; STORAGE;

HELIANTHUS;

EID: 0345791441     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2003.07.009     Document Type: Article

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