Covalent immobilization of naringinase for the transformation of a flavonoid

Journal of Chemical Technology and Biotechnology

Volumn 80, Issue 10, 2005, Pages 1160-1165

  Puri, Munish ^a   Kaur, Harsimran ^a   Kennedy, John F ^b  

^a PUNJABI UNIVERSITY   (India)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Covalent binding; Debittering; Kinnow mandarin juice; Naringinase; Woodchips

Indexed keywords

AROMATIC COMPOUNDS; CATALYST ACTIVITY; CROSSLINKING; HYDROLYSIS; PH EFFECTS; THERMODYNAMIC STABILITY; WOOD;

COVALENT BINDING; DEBITTERING; KINNOW MANDARIN JUICE; NARINGINASE;

ENZYME IMMOBILIZATION;

AURANTIIN; FLAVONOID; FUNGAL ENZYME; GLUTARALDEHYDE; IMMOBILIZED ENZYME;

PHARMACEUTICAL INDUSTRY;

ARTICLE; BIOTRANSFORMATION; CATALYSIS; CONTROLLED STUDY; COVALENT BOND; CROSS LINKING; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; ENZYME STABILITY; HYDROLYSIS; MANDARIN; ORANGE JUICE; PENICILLIUM; PH; TEMPERATURE; TIME; WOOD CHIP;

CHIPS; CROSS LINKING; FLAVONOIDS; HYDROLYSIS; IMMOBILIZED ENZYMES; PH; THERMAL STABILITY;

PENICILLIUM;

EID: 26444450668     PISSN: 02682575     EISSN: None     Source Type: Journal    
DOI: 10.1002/jctb.1303     Document Type: Article

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