title: Immobilization of catalase by entrapment of permeabilized yeast cells in hen egg white using glutaraldehyde.
abstract: An immobilized preparation of whole cell-based catalase was obtained by cross-linking the yeast cells permeabilized with toluene in hen egg white using glutaraldehyde. Optimal preparations were obtained when cross-linking was carried out for 2 h at 4 degrees C. Immobilized cells could be reused for the removal of H2O2 from milk.
authors.affiliation: Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India.
authors.forename: B S
authors.initials: BS
authors.lastname: Kubal
authors.forename: S F
authors.initials: SF
authors.lastname: D'Souza
mesh_terms: D000818:Animals; D002374:Catalase / Q000737:chemistry*; D002463:Cell Membrane Permeability; D002645:Chickens; D004527:Egg Proteins / Q000737:chemistry; D004800:Enzymes, Immobilized / Q000737:chemistry*; D005524:Food Technology / Q000379:methods*; D005976:Glutaral / Q000737:chemistry; D006861:Hydrogen Peroxide / Q000302:isolation & purification; D008722:Methods; D008892:Milk / Q000592:standards; D015003:Yeasts / Q000166:cytology / Q000201:enzymology
chemical_list: D004527:Egg Proteins; D004800:Enzymes, Immobilized; D006861:Hydrogen Peroxide; D002374:Catalase; D005976:Glutaral