The enzymatic modification of XG was achieved by following the protocol of Brun-Graeppi et al. using β-Galactosidase from Aspergillus oryzae which was purchased from Sigma-Aldrich (Saint Louis, MI, USA) [30 (link)]. Enzymatic modifications were achieved on XG/CNC complexes at 50 °C with an enzyme/substrate ratio of 0.37 U/mg XG. The mixtures were stirred and left to react for 22 h. The mixtures were heated at 90 °C for 5 min to deactivate the enzyme. The mixtures were then cooled and kept at 4 °C.
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