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Preparation and properties of gel entrapped enzymes

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Advances in Biochemical Engineering, Volume 4

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Abbreviations

D:

diffusion coefficient of substrate in gel

[E]gel :

active enzyme concentration per unit volume of gel

F:

function defined by Eq. (3)

H:

fractional extent of hydiation of gel

k c :

catalytic constant of enzyme in gel

K m :

Michaelis constant of enzyme in gel

l:

membrane thickness

M:

molecular weight of substrate

R:

radius of spherical gel particles

[S]:

substrate concentration in gel

υ :

rate of enzyme catalyzed reaction per unit volume of gel

α:

defined by Eq. (4)

β:

Damköhler number =α 2 l 2, or =α 2 R 2

η:

effectiveness factor, i. e.: rate catalyzed by gel entrapped enzyme relative to rate of free enzyme under equivalent conditions

φ:

Thiele modulus (Eq. 6)

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O'Driscoll, F. (1976). Preparation and properties of gel entrapped enzymes. In: Advances in Biochemical Engineering, Volume 4. Advances in Biochemical Engineering, vol 4. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-07747-2_8

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  • DOI: https://doi.org/10.1007/3-540-07747-2_8

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