Commercial laccase was immobilized in different supports. The enzyme immobilized by covalent binding on polysaccharide carriers displayed the best activity yields ranging from 51 to 63%. The immobilization caused a decrease in Vmax and an increase in Km.

Characteristics of laccase immobilized on different supports for wine-making technology

LANTE, ANNA;CRAPISI, ANTONELLA;PASINI, GABRIELLA;
1996

Abstract

Commercial laccase was immobilized in different supports. The enzyme immobilized by covalent binding on polysaccharide carriers displayed the best activity yields ranging from 51 to 63%. The immobilization caused a decrease in Vmax and an increase in Km.
Advances in Molecular and Cell Biology
9780762301140
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/2453481
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