IMMOBILIZED ENZYME, METHOD FOR THE PRODUCTION AND CLEANING THEREOF, AND THE USE THEREOF FOR CARRYING OUT 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.