Mechanically stable egg white protein based immobilization carrier for β-D-galactosidase: Thermodynamics and application in whey lactose hydrolysis
Marwa I. Wahba
Topics & Concepts
ChemistryThermal stabilityGellan gumLactoseEgg whiteGlutaraldehydeImmobilized enzymeHydrolysisChromatographyBiocatalysisChemical engineeringEnzymeBiochemistryOrganic chemistryCatalysisFood scienceIonic liquidEngineeringEnzyme Catalysis and ImmobilizationProteins in Food Systemsbiodegradable polymer synthesis and properties