Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins

Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins

Enzymatic hydrolysis of food proteins is convenient method to improve their functional properties and physiological activity. Herein, the successful covalent attachment of alcalase on alginate micron and submicron beads using the carbodiimide based chemistry reaction and the subsequent application o...

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Bibliographic Details
Main Authors: Marko Jonović, Milena Žuža, Verica Đorđević, Nataša Šekuljica, Milan Milivojević, Branimir Jugović, Branko Bugarski, Zorica Knežević-Jugović
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Catalysts
Subjects:
alcalase
protein hydrolysis
alginate submicron beads
covalent immobilization
electrostatic extrusion
ultrasonic spray atomization technique
Online Access:https://www.mdpi.com/2073-4344/11/3/305

Internet

https://www.mdpi.com/2073-4344/11/3/305

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