期刊
BIOCHEMICAL ENGINEERING JOURNAL
卷 93, 期 -, 页码 115-118出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.bej.2014.09.011
关键词
Micro-emulsions; Enzymes; Homogenization; Stabilization; Ultrasound; Bleaching
Oil-in-water proteinaceous micro-emulsions are described as novel methodology for the stabilization of enzymes. Proteins are tightly packed at the oil-water interface of micro-emulsions and it was found that micro-emulsions of laccases enzymes have enhanced stability under high temperatures and ultrasound fields (see graphical abstract scheme and data). This stabilization technique seems to be a promising methodology to apply on other enzyme-based processes where the operational conditions required high levels of mass transport. (C) 2014 Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据