Cross-Linked Enzyme Aggregates of Naringinase: Novel Biocatalysts for Naringin Hydrolysis
Figure 1
Reducing sugars formation with NGase-CLEAs with [Naringin] = 0.5 mg/mL, pH 4.0, temperature 30°C, and 100 rpm. The CLEAs were produced with the precipitant tert-butyl alcohol, at pH 4.0, 6.0 and 10.0, with different naringinase concentrations and the cross-linking agent, glutaraldehyde at 2% and 3%.
