Abstract
A new composite microsphere support was prepared and characterized using tamarind gum and chitosan as a source. These new composite microspheres were prepared as well-shaped spheres in range of 230 to 460 m by suspension cross-linking technique. The composite microspheres had better stability in acid and alkaline environments with a swelling volume of 2.34mL/g; the thermal stability of the spheres was better than pure chitosan microspheres. The optimal pH of the immobilized enzyme is pH 8.3 and the optimal temperature is 42°C. The specific activity was 1.6u/g of microspheres and the Michaelis constant was 6.62 10 4. A modified and immobilized enzyme was characterized by means of infrared spectrometry, X-ray photoelectron spectroscopy, and elementary analysis.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
