Immobilization of Serratia plymuthica by ionic gelation and cross-linking with transglutaminase for the conversion of sucrose into isomaltulose
Priscila Hoffmann Carvalho, Haroldo Yukio Kawaguti, Weysser Felipe Cândido de Souza, Hélia Harumi Sato
Topics & Concepts
Tissue transglutaminaseSucroseChemistryFood scienceGelatinCalcium alginateSugarBiochemistryChromatographyCalciumEnzymeOrganic chemistryEnzyme Production and CharacterizationProteins in Food SystemsPolysaccharides Composition and Applications