Activity of diastase α-amylase immobilized on polyanilines (PANIs)

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1808-1813

  Ashly, P C ^a   Joseph, M J ^a   Mohanan, P V ^a  

^a Department of Physics   (India)

Author keywords

Amylase; Emeraldine base; Emeraldine salt; Immobilization

Indexed keywords

CONTACT TIME; COVALENT BINDING; EMERALDINE BASE; EMERALDINE SALT; ENHANCED STORAGE; FREE ENZYME; IMMOBILIZATION; IMMOBILIZATION EFFICIENCY; IMMOBILIZED ENZYME; OPTIMUM PH; PHYSICAL ADSORPTION; STARCH HYDROLYSIS; STORAGE STABILITY;

ADSORPTION; ENZYME IMMOBILIZATION; ENZYMES; HYDROLASES; HYDROLYSIS; POLYANILINE; REUSABILITY; STARCH;

AMYLASES;

AMYLASE; POLYANILINE; STARCH;

ADSORPTION KINETICS; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME BINDING; ENZYME IMMOBILIZATION; ENZYME STABILITY; INFRARED SPECTROSCOPY; PH; PROTEIN HYDROLYSIS; STORAGE; TEMPERATURE SENSITIVITY;

EID: 79953200775     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.068     Document Type: Article

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