process for the production of an immobilized enzyme and the product obtained and its use for the implementation of an enzymatic reaction

摘要

Cell-free enzymes are immobilized by mixing the enzymes with a starch sol or a partially gelled starch gel to form a mixture containing preferably 20 to 60% starch, gelling the mixture, extruding the gelled mixture to form strands, drying the strands and breaking the dried strands into pieces to form shaped structures having improved mechanical strength.