Effect of pH on the preparation of poly-L-lysine-stabilized calcium alginate beads for immobilization of aminoacylase

Citation

Lee, Kong H. and Lee, Pat M. (1993) Effect of pH on the preparation of poly-L-lysine-stabilized calcium alginate beads for immobilization of aminoacylase. Biotechnology Techniques, 7 (2). pp. 131-136. ISSN 0951-208X; eISSN: 1573-6784

Abstract

The preparations of calcium alginate beads stabilized with poly-L-lysine and encapsulating aminoacylase were conducted at different pH conditions. The interaction of poly-L-lysine and alginate beads proceeds readily. The beads prepared at pH 7.0 exhibited high operational and storage stability with the elimination of enzyme leakage and the immobilized aminoacylase possessed high biological activity.

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Official URL or Download Paper: https://link.springer.com/article/10.1007/BF001573...

Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Biotechnology
DOI Number:	https://doi.org/10.1007/BF00157384
Publisher:	Kluwer Academic Publishers
Keywords:	pH; Poly-L-lysine; Calcium alginate; Aminoacylase; Immobilization
Depositing User:	Mohamad Jefri Mohamed Fauzi
Date Deposited:	12 Feb 2025 07:43
Last Modified:	12 Feb 2025 07:43
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/BF00157384
URI:	http://psasir.upm.edu.my/id/eprint/114951
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