Difussion Coefficients of Carbohydrates in Modified κ-Carrageenan Gels with and without Escherichia coli Immobilized

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概要

• 論文の詳細を見る

• Effective diffusion coefficients (Dag) of carbohydrates in modified κ-carrageenan gels, with and without Escherichia coli immobilized cells were determined. A diffusion cell based on the phenomena of sorption from a "well-stirred fluid" was used. Dag values were smaller in the gel with cells than without them. The effect of temperature on Dag was also studied.

• 社団法人日本生物工学会の論文
• 1990-02-25

著者

• Brito E

  Laval Univ. Quebec Can

• BRITO EDMUNDO

  Departamento de Alimentos, Div. de Ingenieria, Fac.

• JUAN JOSE

  Departamento de Alimentos, Div. de Ingenieria, Fac.

• DOMINGUEZ FERNANDO

  Departamento de Bioingenieria, Centro de Investigaciones Sobre Ingenieria Genetica y Biotecnologia

• CASAS LIDIA

  Departamento de Bioingenieria, Centro de Investigaciones Sobre Ingenieria Genetica y Biotecnologia

• Casas Lidia

  Depatamento De Bioingenieria Centro De Investigacion Sobre Ingenieria Genetica Y Biotecnologia

• Dominguez Fernando

  Depatamento De Bioingenieria Centro De Investigacion Sobre Ingenieria Genetica Y Biotecnologia

• Juan Jose

  Departamento De Alimentos Div. De Ingenieria Fac.

関連論文

• Difussion Coefficients of Carbohydrates in Modified κ-Carrageenan Gels with and without Escherichia coli Immobilized
• Characterization and Optimization of a New Immobilized System of κ-Carrageenan through Interaction with Carob Bean Gum and Polyols
• Viscous Behavior of Xanthan Aqueous Solutions from a Variant Strain of Xanthomonas campestris

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