Protein-alginate gel for enzyme immobilisation

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Protein-alginate gel for enzyme immobilisation

Propylene glycol alginate forms strong, covalently bonded gel when mixed with certain proteins in alkaline conditions. Enzymes can be immobilised onto the alginate ester before gelating with protein to form the above gel. Some data on the immobilisation of β-glucosidase are presented.

Bibliographic Details
Main Authors:	Salleh, Abu Bakar, Mohamed, Suhaila
Format:	Article
Language:	English
Published:	Kluwer Academic Publishers 1982
Online Access:	http://psasir.upm.edu.my/id/eprint/114950/ http://psasir.upm.edu.my/id/eprint/114950/1/114950.pdf

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