IMMOBILIZATION AND CHARACTERIZATION OF A THERMOSTABLE β-GLUCOSIDASE FROM ASPERGILLUS TERREUS NRRL 265
Partially purified β-glucosidase from Aspergillus terreus NRRL 265 was immobilized by entrapment in calcium-alginate beads. The activity of the free and immobilized enzymes as a function of pH, temperature, and periodic use were compared. Whey permeate, a by-product of cheese industry, was served as...
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| Format: | Article |
| Language: | English |
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Slovak University of Agriculture
2015-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
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| Online Access: | http://www.jmbfs.org/wp-content/uploads/2015/02/jmbfs-0778-ghonemy.pdf |