Degradation of complex carbohydrate: Immobilization of pectinase from Bacillus licheniformis KIBGE-IB21 using calcium alginate as a support
- Author
- UR REHMAN, Haneef1 ; AMAN, Afsheen1 ; SILIPO, Alba2 ; UL QADER, Shah Ali1 ; MOLINARO, Antonio2 ; ANSARI, Asma1
[1] The Karachi Institute of Biotechnology and Genetic Engineering (KIBGE), University of Karachi, Karachi 75270, Pakistan
[2] Dipartimento di Scienze Chimiche, Università degli Studi di Napoli Federico II, Via Cintia 4, 80126 Napoli, Italy - Source
Food chemistry. 2013, Vol 139, Num 1-4, pp 1081-1086, 6 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bacillus licheniformis Beads Biodegradation Immobilization Pectinase
- Keyword (fr)
- Alginate Bacillus licheniformis Calcium Dégradation biologique Glucide Immobilisation Polygalacturonase Support Additif alimentaire Bacillaceae Bacillales Bactérie Elément minéral Enzyme Glycosidases Glycosylases Gélifiant Hydrolases
- Keyword (en)
- Alginates Bacillus licheniformis Calcium Biodegradation Carbohydrate Immobilization Polygalacturonase Support Food additive Bacillaceae Bacillales Bacteria Inorganic element Enzyme Glycosidases Glycosylases Gelling agent Hydrolases
- Keyword (es)
- Alginato Bacillus licheniformis Calcio Degradación biológica Glúcido Inmovilización Polygalacturonase Soporte Aditivo alimentario Bacillaceae Bacillales Bacteria Elemento inorgánico Enzima Glycosidases Glycosylases Gelificante Hydrolases
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27232348
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2013.01.069 
https://dx.doi.org/10.1016/j.foodchem.2013.01.069
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