Sucrose-mediated heat-stiffening microemulsion-based gel for enzyme entrapment and catalysis

Simple item page
dc.contributor.authorDeshwal, A.
dc.contributor.authorChitra, H.
dc.contributor.authorMaity, M.
dc.contributor.authorPal, S.K.
dc.contributor.authorMaiti, S.
dc.date.accessioned2020-12-23T06:31:16Z
dc.date.available2020-12-23T06:31:16Z
dc.date.issued2020
dc.description.abstractFormation of a thermally stiffening microemulsion-based gel showing a nanoconfinement effect of carbohydrates in terms of microviscosity and hydrodynamic diameter of the reverse micelle (specifically with sucrose) is reported. The advantage of this gel as an efficient batch bioreactor for entrapped enzymes (horseradish peroxidase and thermophilic α-glucosidase) was shown, and illustrated its potential biocatalytic application at high temperaturesen_US
dc.identifier.citationChemical Communications, 56(73) pp. 10698-10701.en_US
dc.identifier.other10.1039/d0cc04294c
dc.identifier.urihttps://pubs.rsc.org/en/content/articlelanding/2020/cc/d0cc04294c#!divAbstract
dc.identifier.urihttp://hdl.handle.net/123456789/3324
dc.language.isoen_USen_US
dc.publisherRoyal Society of Chemistryen_US
dc.subjectmicroemulsion-baseden_US
dc.subjectnanoconfinementen_US
dc.subjectmicroemulsion-baseden_US
dc.titleSucrose-mediated heat-stiffening microemulsion-based gel for enzyme entrapment and catalysisen_US
dc.typeArticleen_US

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
Need to add pdf.odt
Size:
8.63 KB
Format:
OpenDocument Text
Description:
Download

License bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Research Articles