An Accessible Method to Improve the Stability and Reusability of Porcine Pancreatic α-Amylase via Immobilization in Gellan-Based Hydrogel Particles Obtained by Ionic Cross-Linking with Mg²⁺ Ions

Amylase is an enzyme used to hydrolyze starch in order to obtain different products that are mainly used in the food industry. The results reported in this article refer to the immobilization of α-amylase in gellan hydrogel particles ionically cross-linked with Mg²⁺ ions. The...

Full description

Bibliographic Details

Published in:	Molecules
Main Authors:	Camelia Elena Tincu (Iurciuc), Brahim Bouhadiba, Leonard Ionut Atanase, Corneliu Sergiu Stan, Marcel Popa, Lăcrămioara Ochiuz
Format:	Article
Language:	English
Published:	MDPI AG 2023-06-01
Subjects:	α-amylase immobilized gellan hydrogel particles magnesium acetate ionic cross-linking hydrolysis
Online Access:	https://www.mdpi.com/1420-3049/28/12/4695