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Use of a preparation from fungal pectin lyase in the food industry

✍ Scribed by M. V. Semenova; O. A. Sinitsyna; V. V. Morozova; E. A. Fedorova; A. V. Gusakov; O. N. Okunev; L. M. Sokolova; A. V. Koshelev; T. V. Bubnova; Yu. P. Vinetskii; A. P. Sinitsyn

Book ID
110150750
Publisher
SP MAIK Nauka/Interperiodica
Year
2006
Tongue
English
Weight
201 KB
Volume
42
Category
Article
ISSN
0003-6838

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A commercial pectolytic enzyme preparation has been immobilized onto a nylon-polyethyleneimine copolymer, in order to study the contribution of the pectin lyase activity in the overall pectindegrading activity. Optimal conditions for the immobilization process of the pectin lyase activity, such as c