Title:
α-Amylase immobilization on gelatin: Optimization of process variables

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dc.contributor.authorNivedita Jaiswal
dc.contributor.authorOm Prakash
dc.contributor.authorMahe Talat
dc.contributor.authorS.H. Hasan
dc.contributor.authorRajesh Kumar Pandey
dc.date.accessioned2026-02-07T05:33:58Z
dc.date.issued2012
dc.description.abstractα-Amylase was extracted and purified from soybean seeds to apparent homogeneity by affinity precipitation. The homogeneous enzyme preparation was immobilized on gelatin matrix using glutaraldehyde as an organic hardener. Response surface methodology (RSM) and 3-level-3-factor Box-Behnken design was employed to evaluate the effects of immobilization parameters, such as gelatin concentration, glutaraldehyde concentration and hardening time on the activity of immobilized α-amylase. The results showed that 20% gelatin (w/v), 10% glutaraldehyde (v/v) and 1 h hardening time yielded an optimum immobilization of 82.5%. © 2012 Academy of Scientific Research and Technology.
dc.identifier.doi10.1016/j.jgeb.2012.03.003
dc.identifier.issn1687157X
dc.identifier.urihttps://doi.org/10.1016/j.jgeb.2012.03.003
dc.identifier.urihttps://dl.bhu.ac.in/bhuir/handle/123456789/23943
dc.publisherAcademy of Scientific Research and Technology
dc.subjectBBD
dc.subjectContour plots
dc.subjectGelatin
dc.subjectGlutaraldehyde
dc.subjectImmobilization
dc.subjectα-Amylase
dc.titleα-Amylase immobilization on gelatin: Optimization of process variables
dc.typePublication
dspace.entity.typeArticle

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