Kinetics of Glucoamylase Immobilized by Ionic Linkage and Analysis of Its Adsorption and Desorption Processes

Adachi, Shuji; Kawamura, Yasuko; Nakanishi, Koji; Matsuno, Ryuichi; Kamikubo, Tadashi

doi:10.1080/00021369.1978.10863234

Agricultural and Biological Chemistry

1978

DOI: 10.1080/00021369.1978.10863234

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Kinetics of Glucoamylase Immobilized by Ionic Linkage and Analysis of Its Adsorption and Desorption Processes

Shuji Adachi¹,

Yasuko Kawamura²,

Koji Nakanishi³

et al.

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2012

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Food Engineering Studies on Rate Processes in Heterogeneous System

Adachi

2012

Japan J. Food Eng.

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Lipid oxidation processes in bulk, micelle, O/W emulsion and micoencapuslated systems were obser ved. Oxidation of lipid in O/W emulsion and micoencapuslated systems proceeded more slowly for the smaller oil-droplets. Models for describing the characteristics in the processes were proposed based on the kinetic equation of autocatalytic type. Alkyl glycosides were synthesized through -glucosidase-catalyzed condensation in an aqueous-organic biphasic system, and esters consisting hydrophilic and hydrophobic moieties were also synthesized through lipase-catalyzed condensation in a microaqueous organic solvent system. Models which describe physicochemical phenomena occurring in the systems were proposed, and the factors affecting the product yields were quantitatively analyzed based on the models.

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Food Engineering Studies on Rate Processes in Heterogeneous System

Adachi

2012

Japan J. Food Eng.

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Kinetics of Glucoamylase Immobilized by Ionic Linkage and Analysis of Its Adsorption and Desorption Processes

Cited by 1 publication

References 5 publications

Food Engineering Studies on Rate Processes in Heterogeneous System

Food Engineering Studies on Rate Processes in Heterogeneous System

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