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Hydrolysis of sucrose by invertase entrapped in polyvinyl alcohol hydrogel capsules

Authors
Journal
Food Chemistry
0308-8146
Publisher
Elsevier
Publication Date
Volume
102
Issue
3
Identifiers
DOI: 10.1016/j.foodchem.2006.06.020
Keywords
  • Invertase
  • Immobilisation
  • Lentikats®
  • Poly(Vinylalcohol)
  • Pva Gel
Disciplines
  • Biology

Abstract

Abstract Invertase was immobilised into polyvinyl alcohol capsules (LentiKats ®). The enzyme retained 86% of its original activity after the immobilisation process. Kinetic constants, pH and temperature profiles, and stability were determined, for both free and immobilised enzyme. Entrapped invertase was used for 45 repeated batch hydrolyses and no decrease in enzymatic activity was observed. The immobilised enzyme retained 78% of its initial activity after 8 months of storage.

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