A method originally developed for entrapping invertase-active yeast cells (Saccharomyces cerevisiae) in gelatin has been extended to enzymes. Six enzymes belonging to three different classes were immobilised in gelatin made insoluble by formaldehyde. The activity yield of the resulting immobilised enzyme preparations ranged from 9.6 to 48.0%. These values, however, can be roughly doubled by crushing the immobilised enzyme particles into very small fragments, thus indicating that indipendently of enzyme sensitivity to formaldehyde or of enzyme interaction with gelatin, the limiting factor is mass transfer resistance to diffusion of substrate into the insolubilised gelatin matrix.
Enzyme immobilization within insolubilized gelatin
PARASCANDOLA, Palma;
1985-01-01
Abstract
A method originally developed for entrapping invertase-active yeast cells (Saccharomyces cerevisiae) in gelatin has been extended to enzymes. Six enzymes belonging to three different classes were immobilised in gelatin made insoluble by formaldehyde. The activity yield of the resulting immobilised enzyme preparations ranged from 9.6 to 48.0%. These values, however, can be roughly doubled by crushing the immobilised enzyme particles into very small fragments, thus indicating that indipendently of enzyme sensitivity to formaldehyde or of enzyme interaction with gelatin, the limiting factor is mass transfer resistance to diffusion of substrate into the insolubilised gelatin matrix.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
