Preparation, characterization and catalytic behavior of pectinase covalently immobilized onto sodium alginate/graphene oxide composite beads.
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DOI: 10.1016/j.foodchem.2018.01.157
Abstract: Pectinase was immobilized onto sodium alginate/graphene oxide beads via amide bonds by using N,N'-dicyclohexylcarbodiimide/N-hydroxysuccinimide as the activating agent. The immobilized pectinase was characterized by Fourier transform infrared spectra and scanning electron microscopy analyses. Immobilization conditions… read more here.
Keywords: immobilized onto; onto sodium; alginate graphene; sodium alginate ... See more keywords