Soluble and Cross-Linked Aggregated Forms of α-Galactosidase from Vigna mungo Immobilized on Magnetic Nanocomposites: Improved Stability and Reusability

α-Galactosidases hold immense potential due to their biotechnological applications in various industrial and functional food sectors. In the present study, soluble and covalently cross-linked aggregated forms of a low molecular weight, thermo-labile α-galactosidase from Vigna mungo (VM-αGal) seeds w...

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Veröffentlicht in:	Applied biochemistry and biotechnology 2021, Vol.193 (1), p.238-256
Hauptverfasser:	Joseph, Juby Elsa, Mary, Priyanka Rose, Haritha, K. V., Panwar, Deepesh, Kapoor, Mukesh
Format:	Artikel
Sprache:	eng
Schlagworte:	Biochemistry Biotechnology Chemical composition Chemistry Chemistry and Materials Science Chitosan Crosslinking Detergents Food industry Fourier transforms Functional foods & nutraceuticals Galactosidase Glutaraldehyde Immobilization Infrared spectroscopy Light scattering Low molecular weights Magnetic separation Molecular weight Morphology Nanocomposites Nanoparticles Photon correlation spectroscopy Scanning electron microscopy Seeds Substrates Thermal stability Vigna mungo
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