The hydrolysis of gelatin by an immobilized acid protease. I. Immobilization and hydrolysis kinetics

The study of an immobilized acid protease for the treatment of wine proteins

AT Bakalinsky, R Boulton - American journal of enology …, 1985 - Am Soc Enol Viticulture
A food-grade acid protease was successfully immobilized on derivatized agarose beads 100
microns in diameter. The immobilized protease retained 16% of the activity of its original …
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Total hydrolysis of food proteins by the combined use of soluble and immobilized protease.

H Bai, SJ Ge, LX Zhang - International journal of food …, 1999 - search.ebscohost.com
Total hydrolysis of food proteins by the combined use of soluble and immobilized protease. Sign
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[PDF] jbiochemtech.com

[PDF][PDF] Production of alkaline protease from Bacillus subtilis by different entrapment techniques

JC Bose - Journal of Biochemical Technology, 2013 - jbiochemtech.com
The present investigation evaluates the suitability of different matrices such as calcium
alginate, polyacrylamide, agar-agar and gelatin for production of alkaline protease from …
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[PDF] wiley.com

Multifactorial study of haze formation in model wine systems

SF FENCHAK, WL KERR… - Journal of food quality, 2002 - Wiley Online Library
A multifactorial design was used to study the role of protein (Pro), polyphenols (PP), sucrose
(Suc), pectin (Pec), potassium (K), and pH in the formation of haze in wine. Model wines (32) …
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[PDF] academia.edu

[PDF][PDF] Evaluation of different matrices for production of alkaline protease from Bacillus subtilis–K 30 by entrapment technique

KSB Naidu, KL Devi, KJ Adam - Afr J Biochem Res, 2011 - academia.edu
The present investigation evaluates the suitability of different matrices such as calcium
alginate, polyacrylamide, agar-agar and gelatin for production of alkaline protease from …
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