Elimination of Glucose in Egg White by Co-immobilized Glucose Oxidase and Catalase

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概要

• 論文の詳細を見る

• Glucose oxidase and catalase were immobilized together or separately by using polycrylamide gel, and their characteristics were compared. For elimination of glucose in egg white, the gel immobilized together was superiour to the gel immobilized separately. Oxidation of glucose to gluconic acid was found to follow the Michaelis-Menten kinetics.

• 社団法人日本生物工学会の論文
• 1978-10-25

著者

• Ohmiya Kunio

  Department Of Food Science And Technology Faculty Of Agriculture Nagoya University

• KOBAYASHI Takeshi

  Department of Electrical Engineering, Faculty of Engineering Science, Osaka University

• SHIMIZU SHOICHI

  Department of Food Science and Technology, Faculty of Agriculture, Nagoya University

• Shiimizu Susumu

  Department Of Food Science And Technology Faculty Of Agriculture Nagoya University

• Kobayashi Takeshi

  Department Of Biological Chemistry College Of Bioscience And Biotechnology Chubu University

• Ohmiya Kunio

  Department Of Bioresources School Of Bioresources Mie University

• Shimizu Shoichi

  Department Of Chemistry Faculty Of Science Kyoto University

• BAN TSUNETOYO

  Department of Food Science and Technology, Faculty of Agliculture, Nagoya University

• Ban Tsunetoyo

  Department Of Food Science And Technology Faculty Of Agliculture Nagoya University

• Kobayashi Takeshi

  (present Address) Department Of Chemical Engineering Faculty Of Engineering Nagoya University

• SHIMIZU Shoichi

  Department of Applied Chemistry, Shibaura Institute of Technology

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