PROCESS FOR PREPARATION OF IMMOBILIZED SACCHARIFYING ENZYME

摘要

A method is described for immobilization of amyloglucosdase and maltogenic α-amylase in particle form by co-crosslinking the enzyme in a mixt. of casein particles and egg albumin. Thus, 9g of relatively large casein particles(100-500μ) was mixed with 1.2g of dried egg albumin. Then, 6.5ml of an aq. amyloglucosidase soln. was added to the particle mixt. together with 1.2ml of a 50% aq. glutaraldehyde soln. The mixt. was kneaded in a mortar and left to stand fo 1 hr. The resulting aggregate was pulverized into a granular product and dried at room tepm. for 1 day. The product(11.4g) had an activity of 425 units/g.