Producción CyT
Capítulo de Libro
Autoría
Fecha
2021
Editorial y Lugar de Edición
Springer
Libro
Basic Protocols in Encapsulation of Food Ingredients
(pp. 191-197)
Springer
Springer
ISBN
978-1-0716-1648-2
Resumen
Información suministrada por el agente en
SIGEVA
Immobilization has emerged as a suitable approach to ensure the stability of enzymes, simplifying their removal once the reaction has been completed and enabling their reutilization. Entrapment is an immobilization method consisting in the occlusion of a given enzyme in synthetic or natural polymeric networks that act as permeable membranes for substrates and products, retaining the enzyme inside (encapsulated enzyme). In this chapter, a protocol for the entrapment of frutctosyltransferase in c...
Immobilization has emerged as a suitable approach to ensure the stability of enzymes, simplifying their removal once the reaction has been completed and enabling their reutilization. Entrapment is an immobilization method consisting in the occlusion of a given enzyme in synthetic or natural polymeric networks that act as permeable membranes for substrates and products, retaining the enzyme inside (encapsulated enzyme). In this chapter, a protocol for the entrapment of frutctosyltransferase in calcium alginate beads both in batch and in continuous processes is described. The physicochemical characterization of the enzyme?alginate beads (scanning electron microscopy, infrared spectroscopy, determination of water content) and the determination of the enzymatic activity of the entrapped enzyme are also described.
Ver más
Ver menos
Palabras Clave
IMMOBILIZATIONFRUCTOSYLTRANSFERASEFRUCTO-OLIGOSACCHARIDESIONIC-GELATIONALGINATE
Descargue o solicite el texto completo