Immobilization and controlled release of β-galactosidase from chitosan-grafted hydrogels

Food Chemistry

Volumn 179, Issue , 2015, Pages 44-51

  Facin, Bruno R ^a   Moret, Bruna ^a   Baretta, Dilmar ^a   Belfiore, Laurence A ^b   Paulino, Alexandre T ^a,b  

^a SANTA CATARINA STATE UNIVERSITY   (Brazil)

^b Department of Mechanical Engineering   (United States)

Author keywords

Chitosan; Food; Hydrogel; Immobilization; Lactose; Galactosidase

Indexed keywords

CHITIN; CHITOSAN; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; ENZYMES; FOOD PRODUCTS; GRAFTING (CHEMICAL); RADIOACTIVE WASTE VITRIFICATION; SUGARS;

CONTROLLED RELEASE; CONTROLLED RELEASED; DEGREE OF SWELLING; GALACTOSIDASES; IMMOBILIZATION EFFICIENCY; IMMOBILIZED ENZYME; LACTOSE; SIGNIFICANCE LEVELS;

HYDROGELS;

BETA GALACTOSIDASE; CHITOSAN; IMMOBILIZED ENZYME; DELAYED RELEASE FORMULATION; HYDROGEL; LACTOSE;

ADSORPTION; ARTICLE; ENZYME ACTIVITY; ENZYME RELEASE; HYDROGEL; IMMOBILIZATION; INFRARED SPECTROSCOPY; PH; TEMPERATURE; CHEMISTRY; DELAYED RELEASE FORMULATION; HUMAN; METABOLISM;

BETA-GALACTOSIDASE; CHITOSAN; DELAYED-ACTION PREPARATIONS; ENZYMES, IMMOBILIZED; HUMANS; HYDROGELS; HYDROGEN-ION CONCENTRATION; LACTOSE;

EID: 84922222389     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.088     Document Type: Article

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