Abstract
Spherical gel particles from apple pectin and amidated citrus pectin with a low degree of methyl esterification were obtained by ionotropic gelation in the presence of calcium ions. A commercial preparation of alkaline phosphatase from bovine intestinal mucosa was used for enzyme immobilization by physical adsorption on pectin particles and by incorporation into a hydrogel. Alkaline phosphatase immobilized on pectin gels retained 21–55% of the initial activity. Release of the immobilized enzyme from the gel particles into solutions modeling the physiological conditions in different parts of the gastrointestinal tract was investigated. Alkaline phosphatase desorbed from pectin particles was shown to dephosphorylate bacterial lipopolysaccharide.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.