کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1802486 | 1024598 | 2009 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Invert sugar formation with Saccharomyces cerevisiae cells encapsulated in magnetically responsive alginate microparticles
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
فیزیک و نجوم
فیزیک ماده چگال
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Invert sugar (an equimolar mixture of glucose and fructose prepared by sucrose hydrolysis) is a very important food component. We have prepared magnetically responsive alginate microbeads containing entrapped Saccharomyces cerevisiae cells and magnetite microparticles which can be easily separated in an appropriate magnetic separator. The microbeads (typical diameter between 50 and 100 μm) were prepared using the water-in-oil emulsification process. The prepared microbeads containing yeast cells with invertase activity enabled efficient sucrose conversion. The biocatalyst was quite stable; the same catalytic activity was observed after one month storage at 4 °C and the microbeads could be used at least six times.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Magnetism and Magnetic Materials - Volume 321, Issue 10, May 2009, Pages 1478–1481
Journal: Journal of Magnetism and Magnetic Materials - Volume 321, Issue 10, May 2009, Pages 1478–1481
نویسندگان
Ivo Safarik, Zdenka Sabatkova, Mirka Safarikova,