Search results

Search:
in the keywords: gelatin

Sort By:

Limit search:

An organic solvent and surfactant stable α-amylase from soybean seeds

100%

Jaiswal N., Prakash O.

2013

vol. 60

issue 3

387-393

An organic solvent and surfactant stable α-amylase was obtained from soybean seeds. The direct and indirect effect of various organic solvents (non-polar, polar protic, and polar aprotic) and surfactants on the activity and stability of free enzyme was determined. The enzyme showed a very high catalytic efficiency and stabilization against most of the organic solvents and surfactants tested, except for few. Those organic solvents and surfactants (like chloroform, dimethyl formamide, n-butanol, and Tween 20), which caused an inhibition in enzyme activity, were used to study their effects on immobilized enzyme. The inhibitory effect was found to be decreased in immobilized enzyme as compared to free enzyme indicating that immobilization imparted stability to the enzyme. Moreover, the possibility of reuse of the enzyme in the presence of the organic solvents and surfactants was increased upon immobilization. The stability of soybean α-amylase towards organic solvents and surfactants shows that it is a potential candidate for use in organic-solvent biocatalysis as well as in detergent industries.

Effect of high hydrostatic pressure on structure of gelatin gels

100%

Kulisiewicz L., Baars A., Delgado A.

2007

vol. 55

issue 2

Refine search results

1 Acta Biochimica Polonica

1 Bulletin of the Polish Academy of Sciences: Technical Sciences

1 2013

1 2007

1 Baars A.

1 Delgado A.

1 Jaiswal N.

1 Kulisiewicz L.

1 Prakash O.

Search results

An organic solvent and surfactant stable α-amylase from soybean seeds

Effect of high hydrostatic pressure on structure of gelatin gels