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<records>

  <record>
    <language>eng</language>
          <publisher>Oriental Scientific Publishing Company</publisher>
        <journalTitle>Biosciences Biotechnology Research Asia</journalTitle>
          <issn>0973-1245</issn>
            <publicationDate>2016-05-06</publicationDate>
    
        <volume>7</volume>
        <issue>2</issue>

 
    <startPage>995</startPage>
    <endPage>998</endPage>

	    <publisherRecordId>9683</publisherRecordId>
    <documentType>article</documentType>
    <title language="eng">Comparative Study of Various Entraped Techniques of Immobilization Using Amylase</title>

    <authors>
	 


      <author>
       <name>M.P. Kusuma</name>

 
		
	<affiliationId>1</affiliationId>
      </author>
    

	 


      <author>
       <name>J. Archana </name>


		
	<affiliationId>1</affiliationId>

      </author>
    

	 


      <author>
       <name>B. Archana</name>

		
	<affiliationId>1</affiliationId>
      </author>
    

	


	


	
    </authors>
    
	    <affiliationsList>
	    
		
		<affiliationName affiliationId="1">B.V.R.R. Women’s College of Pharmacy, Bharkatpura, Hyderabad - 27 (India).</affiliationName>
    

		
		
		
		
		
	  </affiliationsList>






    <abstract language="eng">In this study, alpha-amylase was immobilized in various matrices like sodium alginate, polyacrylamide, agar agar and gelatin. The present objective is to compare the activity of the immobilized enzyme by various methods in hydrolyzing the starch molecule. The activity of the enzyme immobilized by sodium alginate was found to be higher than the remaining methods.</abstract>

    <fullTextUrl format="html">https://www.biotech-asia.org/vol7no2/comparative-study-of-various-entraped-techniques-of-immobilization-using-amylase/</fullTextUrl>



      <keywords language="eng">
        <keyword>Amylase; immobilization; sodium alginate; polyarylamide; gelatin</keyword>
      </keywords>

  </record>
</records>