Enzymes Immobilized into Starch- and Gelatin-Based Hydrogels: Properties and Application in Inhibition Assay
Elena N. Esimbekova, Irina G. Torgashina, Elena V. Nemtseva, Valentina A. Kratasyuk · 2023
Read Enzymes Immobilized into Starch- and Gelatin-Based Hydrogels: Properties and Application in Inhibition Assay by Elena N. Esimbekova, Irina G. Torgashina, Elena V. Nemtseva, Valentina A. Kratasyuk (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10745932.txt.
Description
Esimbekova and three colleagues review enzymes locked inside starch and gelatin gels in twenty twenty-three. Trapping enzymes in soft gels keeps them stable through storage and rough handling. The natural polymers are cheap and break down safely. The review sums the gel traits that suit this use.
The authors' own gel based enzyme products are assessed for activity and shelf life. Their sensitivity as sensing parts in inhibition assays is weighed. Such sensors flag poisons by how much they slow the enzyme. The gels serve as the sensing heart of those tests. The work maps a green route to hardy enzyme tools.
Catalog record
| CREATOR | Elena N. Esimbekova, Irina G. Torgashina, Elena V. Nemtseva, Valentina A. Kratasyuk |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 43 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |