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

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/3325

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DC Field	Value	Language
dc.contributor.author	Deshwal, A.	-
dc.contributor.author	Chitra, H.	-
dc.contributor.author	Maity, M.	-
dc.contributor.author	Pal, S.K.	-
dc.contributor.author	Maiti, S.	-
dc.date.accessioned	2020-12-23T06:36:57Z	-
dc.date.available	2020-12-23T06:36:57Z	-
dc.date.issued	2020	-
dc.identifier.citation	Chemical Communications, 56(73) pp. 10698-10701.	en_US
dc.identifier.other	10.1039/d0cc04294c	-
dc.identifier.uri	https://pubs.rsc.org/en/content/articlelanding/2020/cc/d0cc04294c#!divAbstract	-
dc.identifier.uri	http://hdl.handle.net/123456789/3325	-
dc.description.abstract	Formation 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 temperatures	en_US
dc.language.iso	en_US	en_US
dc.publisher	Royal Society of Chemistry.	en_US
dc.subject	microemulsion-based gel	en_US
dc.subject	nanoconfinement	en_US
dc.subject	microviscosity	en_US
dc.title	Sucrose-mediated heat-stiffening microemulsion-based gel for enzyme entrapment and catalysis	en_US
dc.type	Article	en_US
Appears in Collections:	Research Articles

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