Preparation, characterization and stability studies of cross-linked α-amylase aggregates (CLAAs) for continuous liquefaction of starch

In current study, α-amylase of fungal origin was immobilized using cross-linking strategy. The influence of precipitant (ammonium sulphate) and cross-linker (glutaraldehyde) concentration revealed that 60% (w/v) precipitant and 1.5% (v/v) cross-linker saturation was required to attain optimum activi...

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Veröffentlicht in:	International journal of biological macromolecules 2021-03, Vol.173, p.267-276
Hauptverfasser:	Ullah, Hidayat, Pervez, Sidra, Ahmed, Shehzad, Haleem, Kashif Syed, Qayyum, Sadia, Niaz, Zeeshan, Nawaz, Muhammad Asif, Nawaz, Faiza, Subhan, Fazli, Tauseef, Isfahan
Format:	Artikel
Sprache:	eng
Schlagworte:	Cross-linking Glucose Reusability Stability Starch hydrolysis
Online-Zugang:	Volltext
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