Immobilization of enzymes and microbial cells using carrageenan as matrix
Immobilization of enzymes and microbial cells using carrageenan as matrix
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使用角叉菜胶作为基质固定酶和微生物细胞
DOI：
10.1002/bit.260211002
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发表时间：
1979
影响因子：
3.8
通讯作者：
I. Chibata
中科院分区：
文献类型：
--
作者：
T. Tosa;Tadashi Sato;T. Mori;Kazo Yamamoto;I. Takata;Y. Nishida;I. Chibata
研究了k -卡拉胶作为一种固定化酶和微生物细胞的新聚合物的凝胶化条件。k -卡拉胶很容易通过与金属离子、胺、氨基酸衍生物和水混溶的有机溶剂接触而诱导成凝胶。利用k -卡拉胶的这一特性，研究了其对酶和微生物细胞的固定化作用。多种酶和微生物细胞易于固定化，酶活性高。固定化制剂很容易被定制成各种形状，如立方体、珠状和膜状。得到的固定化制剂稳定，填充柱可用于长时间连续酶反应。用戊二醛和己二胺进行硬化，提高了其操作稳定性。
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.