Stabilization of a raw starch digesting amylase from Aspergillus carbonarius via immobilization on activated and non-activated agarose gel

World Journal of Microbiology and Biotechnology

Volumn 28, Issue 1, 2012, Pages 335-345

  Nwagu, Tochukwu N ^a   Okolo, Bartho N ^a   Aoyagi, Hideki ^b  

^a UNIVERSITY OF NIGERIA   (Nigeria)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Agarose; Amylase; Glutaraldehyde; Immobilization; Raw starch

Indexed keywords

AGAROSE; AGAROSE GEL; ASPERGILLUS CARBONARIUS; BATCH REACTIONS; GLUTARALDEHYDE; GLUTARALDEHYDES; GLYCIDOL; HIGHER TEMPERATURES; IMMOBILIZED ENZYME; OPERATIONAL STABILITY; PRODUCT INHIBITION; RAW STARCH; SOLUBLE ENZYMES; THERMOINACTIVATION;

ADSORPTION; ALDEHYDES; ASPERGILLUS; ENZYME IMMOBILIZATION; ENZYME INHIBITION; GELS; RADIOACTIVE WASTE VITRIFICATION; STARCH;

AMYLASES;

AMYLASE; FUNGAL PROTEIN; GLUTARALDEHYDE; IMMOBILIZED ENZYME; SEPHAROSE; STARCH;

ARTICLE; ASPERGILLUS; BIOTECHNOLOGY; CHEMISTRY; ENZYME STABILITY; ENZYMOLOGY; GEL; ISOLATION AND PURIFICATION; KINETICS; METABOLISM; PH; POTATO; TEMPERATURE;

AMYLASES; ASPERGILLUS; BIOTECHNOLOGY; ENZYME STABILITY; ENZYMES, IMMOBILIZED; FUNGAL PROTEINS; GELS; GLUTARAL; HYDROGEN-ION CONCENTRATION; KINETICS; SEPHAROSE; SOLANUM TUBEROSUM; STARCH; TEMPERATURE;

ASPERGILLUS CARBONARIUS;

EID: 84655162027     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-011-0824-1     Document Type: Article

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