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|Type:||Artigo de periódico|
|Title:||Gel Immobilization Of Enzymes From Malted Corn [imobilização De Enzimas De Milho Maltado Em Gel]|
De Souza R.R.
|Abstract:||This work aimed at optimizing the immobilization of amylases obtained from corn malt by the occlusion method with sodium alginate. Corn malt concentration, sodium alginate mass percentage and pH were used as factors that influence enzyme immobilization. The results showed that the best immobilization conditions were obtained at two ranges of corn malt concentration, one between 3.75-5 g.L-1 and the other between 15-16.25 g.L-1, at pH between 4.83-6.6 and at 4% (m/m) sodium alginate. In these conditions, 100% of the enzymes were immobilized with a low loss of activity. His work showed how to obtain immobilized corn malt amylases that can be used in industrial processes of starch hydrolysis by occlusion in sodium alginate.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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