The effect of alternating magnetic field on the magnetic anisotropic gel beads immobilized catalase.

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It has been reported that magnetic anisotropic gel beads (MA gel beads) prepared by the gelation of a ferrite suspension in a static magnetic field have a property of oscillating in an alternating magnetic field. This paper presents the results concerning the application of MA gel beads to a study of immobilized enzymes. MA gel beads were prepared by the gelation of a suspension containing 5% catalase, 3.5% κ-carrageenan and 0–17% Sr-ferrite in a static magnetic field of 500–2500 Oe (1 Oe=1⁄4π×103 Am−1). The enzyme reaction was carried out in a column, which was filled with MA gel beads, by continueously flowing a solution containing H2O2 as a substrate. It was found that \ding172 MA gel beads oscillated intensely upon applying an alternating magnetic field of 100–600 Oe, 50 Hz in the column, \ding173 the concentration of O2 in the elution that passed through the column increased by 10–60% compared with that in the absence of a magnetic field, and \ding174 the concentration of O2 in the elution was influenced by the strength of the alternating magnetic field, the strength of the static magnetic field and the concentration of ferrite in the gel.
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