Immobilization of Purified Pectin Lyase from <i>Acinetobacter calcoaceticus</i> onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry

<div>Results of the effect of temperature (a), pH (b) and incubation time (c), and on immobilization of PNL enzyme on magnetic nano-CMC.</div>

Journal of Chemistry

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Figure 2: Immobilization of Purified Pectin Lyase from <i>Acinetobacter calcoaceticus</i> onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry 

Figure 2 | Immobilization of Purified Pectin Lyase from Acinetobacter calcoaceticus onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry 