Immobilized Enzyme Reaction Controlled by Magnetic Heating : γ-Fe_2O_3-Loaded Thermosensitive Polymer Gels Consisting of N-Isopropylacrylamide and Acrylamide
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概要
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Invertase and γ-Fe_2O_3 (8-24%) were immobilized in a copolymer gel of N-isopropylacrylamide (NIPA) and acrylamide (AAm)(NIPA/AAm gel). Sucrose hydrolysis was studied using a column packed with NIPA/AAm gel immobilized enzyme under exposure to a magnetic field (effective value 830 Oe, maximmum value 1,170 Oe, 1.68-2.66 kHz). The column temperature rose from 24-25 to 31-56℃ due to the heat generated from magnetic hysteresis loss. When the magnetic field was applied, the overall concentration of reducing sugars in the outlet solution increased initially and then decreased due to thermal shrinkage of the gel support. This result clearly demonstrated the potential utility of the present gel-entrapment system in the magnetic control of immobilized enzyme reactions.
- 公益社団法人日本生物工学会の論文
- 1997-02-25
著者
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Sakai Yasuzo
Department Of Applied Chemistry Faculty Of Engineering Utsunomiya University
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Takahashi Fujio
Department Of Applied Chemistry Faculty Of Engineering Utsunomiya University
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SAKAI YASZO
Department of Applied Chemistry, Faculty of Engineering, Utsunomiya University
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MIZUTANI YOHSUKE
Department of Applied Chemistry, Faculty of Engineering, Utsunomiya University
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Sakai Yaszo
Department Of Applied Chemistry Faculty Of Engineering Utsunomiya University
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Mizutani Yohsuke
Department Of Applied Chemistry Faculty Of Engineering Utsunomiya University
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