An initial study of powdered pectinase from Aspergillus nigerand investigation of biochemical characterization of preparation
Powdered pectinase is easy to transport and store. Therefore, the study used pectinase enzyme 194 UI mL from Aspergillus niger to produce powdered enzyme preparation by spray drying (10% maltodextrin (w/v), drying temperature 130°C, input speed 288 mL/h). In...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE
2019-09-01
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| Series: | Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ |
| Subjects: | |
| Online Access: | https://journalofscience.ou.edu.vn/index.php/tech-vi/article/view/445 |