| 摘要 |
Enzymes are immobilized by mixing an enzyme solution with a dry insoluble crosslinked protein having a water-absorption capacity of 2 to 8 times its dry weight, allowing the protein to swell and suck up the total amount of enzyme solution and mixing the enzyme-containing swollen protein with a solution of glutardialdehyde to bond the enzymes to the protein. Enzymes immobilized by this method are especially well suited for repeated and continuous use. |
