Immobilization of enzymes and microbial cells using carrageenan as matrix.
Conditions for the gelation k-carrageenan, which is a new polymer for immobilization of enzymes and microbial cells, were investigated in detail. k-Carrageenan was easily induced to gel by contact with metal ions, amines, amino acid derivatives, and water-miscible organic solvents. By using this property of k-carrageenan, the immobilization of enzymes and microbial cells was investigated. Several kinds of enzymes and microbial cells were easily immobilized with high enzyme activities. Immobilized preparations were easily tailor-made to various shape such as cube, bead, and membrane. The obtained immobilized preparations were stable, and columns packed with them were used for continuous enzyme reaction for a long period. Their operational stabilities were enhanced by hardening with glutaraldehyde and hexamethylenediamine.
D000581:Amidohydrolases / Q000378:metabolism; D000596:Amino Acids; D001220:Aspartate Ammonia-Lyase / Q000378:metabolism; D001419:Bacteria / Q000201:enzymology*; D001951:Brevibacterium / Q000201:enzymology; D002351:Carrageenan; D004800:Enzymes, Immobilized / Q000378:metabolism; D004926:Escherichia coli / Q000201:enzymology; D005649:Fumarate Hydratase / Q000378:metabolism; D008567:Membranes, Artificial; D013302:Streptomyces / Q000201:enzymology
D000596:Amino Acids; D004800:Enzymes, Immobilized; D008567:Membranes, Artificial; D002351:Carrageenan; D000581:Amidohydrolases; D005649:Fumarate Hydratase; D001220:Aspartate Ammonia-Lyase