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

<div>(a) pH stability and (b) thermal stability for free and immobilized PNL.</div>

Journal of Chemistry

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Figure 4

Figure 4: Immobilization of Purified Pectin Lyase from <i>Acinetobacter calcoaceticus</i> onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry 

Figure 4 | Immobilization of Purified Pectin Lyase from Acinetobacter calcoaceticus onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry 