The aim of this review is to update the knowledge regarding the composition and properties
of buffalo milk (BM). Buffalo milk has higher levels of fat, lactose, protein, ash and Ca, and …

Response surface methodology was used for process optimization to covalently immobilize
xylanase on the surface of glutaraldehyde–alginate beads. The process, optimized with …

Enzyme cost, stability and its thermodynamic characteristics are the main criteria for
industrial use. In this study, Aspergillus awamori amylase was constitutively produced using …

Pectinase produced by a honey derived from the fungus Aspergillus awamori KX943614
was covalently immobilized onto gel beads made of alginate and agar. Polyethyleneimine …

The kinetics and thermodynamics of Aspergillus aculeatus pectinase, either free or
immobilized in alginate beads, were investigated. Pectinase immobilization ensured an …

The stability and thermodynamic properties of an enzyme are the main factors that
governing its applications in industry. With that intention we have immobilized the α-amylase …

Hyperbranched polyamidoamine (PAMAM) has a high density of surface amino groups. This
feature was exploited in the surface modification of κ-carrageenan gel beads for successful …

Cross-linked enzyme aggregates (CLEAs) of lipase were prepared after fractional
precipitation with 40–50% ammonium sulfate and then cross-linking with glutaraldehyde …

Abstract β-Amylase was immobilized onto GQDs using 3-aminopropyltriethoxysilane and
glutaraldehyde. Optimization was carried out by Box-Behnken design and binding was …

Acid phosphatase (ACP) is a key enzyme in the regulation of phosphate feeding in plants. In
this study, a new ACP from C. oxyacantha was isolated to homogeneity and biochemically …