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Gel-Entrapment of Enzymes

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Biomedical Applications of Immobilized Enzymes and Proteins

Abstract

The three-dimensional conformation of an enzyme has an important effect on its catalytic action. Consequently, when immobilizing an enzyme, it is necessary to use such methods and chemicals that the functional tertiary structure will not be affected. Physical entrapment of an enzyme in a gel lattice is an immobilization method in which no modification of the amino acid residues is needed, and which offers the advantage of reaction conditions usually so mild that few significant changes in the enzyme structure occur. A great advantage lies in the fact that the presence of protective and stabilizing agents does not affect the yield of the entrapped material. The method has a broad applicability to most enzymes, purified as well as crude extracts, to whole cells (e.g., microorganisms) and even to culture broths containing the desired enzyme.

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Authors and Affiliations

  1. Biochemistry II, University of Lund, Lund, Sweden

    Ann-Christin Koch-Schmidt

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  1. Ann-Christin Koch-Schmidt
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  1. Medical Research Council of Canada, Artificial Organs Research Unit, McGill University, Montreal, Quebec, Canada

    Thomas Ming Swi Chang M.D., PH.D., F.R.C.P.(C) (Professor of Physiology, Professor of Medicine, Associate, Director) (Professor of Physiology, Professor of Medicine, Associate, Director)

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© 1977 Plenum Press, New York

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Koch-Schmidt, AC. (1977). Gel-Entrapment of Enzymes. In: Chang, T.M.S. (eds) Biomedical Applications of Immobilized Enzymes and Proteins. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-2610-6_6

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  • DOI: https://doi.org/10.1007/978-1-4684-2610-6_6

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4684-2612-0

  • Online ISBN: 978-1-4684-2610-6

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