Immobilization of Enzyme in Protein Films Prepared Using Transglutaminase(Food & Nutrition)

概要

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An α_<S1>-casein film prepared using transglutaminase was applied as a support for immobilized enzymes. That is, the enzyme to be immobilized was added to a mixture of 5% α_<S1>-casein and transglutaminase. Before gelation by means of the transglutaminase-reaction, the reaction mixture was quickly spread on a horizontal plate. The immobilized enzyme film was removed from the plate after air-drying. Attempts were made to immobilize several enzymes, such as β-glucosidase, α-mannosidase, β-galactosidase and glucose oxidase. None of the immobilized enzymes lost activity on repeated usage. The enzymes tested were evidently immobilized through entrapment in the lattice of the protein film. Some enzymic characteristics of the immobilized enzymes showed that this new technique was as good as other known immobilization methods.
社団法人日本農芸化学会の論文
1987-04-23