Severity: Warning
Message: file_get_contents(https://...@pubfacts.com&api_key=b8daa3ad693db53b1410957c26c9a51b4908&a=1): Failed to open stream: HTTP request failed! HTTP/1.1 429 Too Many Requests
Filename: helpers/my_audit_helper.php
Line Number: 176
Backtrace:
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 176
Function: file_get_contents
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 250
Function: simplexml_load_file_from_url
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3122
Function: getPubMedXML
File: /var/www/html/application/controllers/Detail.php
Line: 575
Function: pubMedSearch_Global
File: /var/www/html/application/controllers/Detail.php
Line: 489
Function: pubMedGetRelatedKeyword
File: /var/www/html/index.php
Line: 316
Function: require_once
The immobilization of cellulase on amine-functionalized FeO magnetic nanoparticles (MNPs), via metal affinity immobilization, as a nano-biocatalyst was investigated. Copper was chosen as ligand and loaded onto MNPs in a buffering environment without adding any intermediates. Immobilization conditions were optimized by a 2 full factorial design method. Under optimized working conditions (Cu/MNPs = 1, E/MNPs = 0.11, pH = 6), the relative enzyme activity and the amount of enzyme immobilization were 91% and 164 (mg enzyme/g MNPs), respectively. The immobilized cellulase (tested by carboxymethyl cellulose hydrolysis at 1% concentration) was found to be more stable than the free enzyme. Also, the immobilized enzyme still retained 73% of its initial activity after five cycles of usage. Furthermore, the free and immobilized cellulases retained 70 and 84% of their initial activity after eight days storage at 4 °C, respectively. Immobilization of enzymes, using this method, could be a good and economic option for various industries.
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Source |
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http://dx.doi.org/10.1016/j.foodchem.2019.03.117 | DOI Listing |
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