Evaluation of lipase from Burkholderia cepacia immobilized in alginate beads and application in the synthesis of banana flavor (isoamyl acetate)
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DOI: 10.1080/00986445.2017.1370707
Abstract: ABSTRACT The alginate in bead forms was used to immobilize Burkholderia cepacia lipase. The microencapsulation technique for lipase entrapment was a 2% (w/v) of sodium alginate concentration prepared by ionic gelation using calcium chloride as… read more here.
Keywords: alginate; burkholderia cepacia; isoamyl acetate; banana flavor ... See more keywords