Enzyme immobilization by the coulomb force.
A new immobilization technique has been developed. It involves immobilizing enzymes on a porous polytetrafluoroethylene membrane with a nonporous polyurethane coat by the use of an electrostatic force, i.e. the Coulomb force. The immobilized enzyme can be recovered by supplying a reversed electrical potential. The reaction characteristics of the immobilized amyloglucosidase were studied using maltose as a substrate. The Michaelis constant becomes larger than that of the native enzyme, and depends on the electrical potential gradient in the solution.
Furusaki
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S
Department of Chemical Engineering, University of Tokyo, Tokyo, Japan 113.
Asai
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N