2006
DOI: 10.1007/s10692-006-0047-7
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Crosslinking in solutions of chitosan in the presence of a crosslinking reagent for production of fibre biocatalysts

Abstract: 541.64:547.458 and N. R. Kildeeva Gelation in soltuion sof chitosan in the prfesence of a bifunctional crosslinking reagent of glutaraldehyde and protein was investigated. It was shown that the gelation rate, strength, and equilibrium moisture absorption fo the gel formed are determined by the conditions of crosslinking the chitosan (MW of chitosan, pH, and GA/NH 2 ratio). The systems studied were used in fabrication of fibre biocvatalysts by pformation of an enzyme-containing gel membrane on the surface o… Show more

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“…36 The effects of different temperature were assessed by measuring the activity of free and immobilized trypsin in tris-HCI buffer (25 mM, pH 8.5) at a broad range of temperature (25–65℃) for 1 h. After incubation, the remaining activity of the free and immobilized trypsin was measured at room temperature using L-BAPNA as a substrate. 7,15,16 Thermal stability of free and immobilized trypsin was measured at 25℃ and 50℃ for 240 min, respectively. 37,38…”
Section: Stability Assessmentmentioning
confidence: 99%
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“…36 The effects of different temperature were assessed by measuring the activity of free and immobilized trypsin in tris-HCI buffer (25 mM, pH 8.5) at a broad range of temperature (25–65℃) for 1 h. After incubation, the remaining activity of the free and immobilized trypsin was measured at room temperature using L-BAPNA as a substrate. 7,15,16 Thermal stability of free and immobilized trypsin was measured at 25℃ and 50℃ for 240 min, respectively. 37,38…”
Section: Stability Assessmentmentioning
confidence: 99%
“…GA, which is a protein crosslinking reagent, is more efficient than other aldehydes under a broad range of reaction conditions, as it forms a strong bond via an intense multi-point crosslink between the enzyme and the support, enabling an increase in enzyme stability. 8,14,15…”
mentioning
confidence: 99%
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