Immobilization of enzymes and microbial cells using carrageenan as matrix

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Abstract
Conditions for the gelation of 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 shapes 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.

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