Comparative studies on physico-chemical characterization of yeast cells entrapped with alginate and hybrid beads

Abstract

Natural polymers used as carrier materials in immobilization technology have the advantage of being non-toxic, biocompatible and biodegradable. In the present investigation, immobilization of yeast cells using different polymers has been carried out and the properties such as morphological, hardening, thermal stability and characterization of functional groups of alginate and hybrid beads (alginate–carrageenan and alginate–xanthan gum) have been studied by different techniques such as scanning electron microscope, texture analyzer, differential scanning calorimetry, and Fourier transfer infrared spectroscopy. The swelling behavior in terms of pH variation as well as flow properties of alginate and hybrid beads has also been examined. The hybrid beads prepared from alginate and carrageenan were found to be the best in terms of strength, cell holding capacity, pH and thermal stability. The reusability of beads was also studied in terms of enzyme activity of the entrapped yeast cells. The beads prepared by alginate–carrageenan were found to be more stable than alginate and alginate–xanthan beads. The yeast cells entrapped in alginate–carrageenan beads showed no significant decrease in enzyme activity up to seven batches. Thus, alginate–carrageenan beads can be used as a polymeric carrier/support to develop a stable and long-term immobilized cell system, which indicates its high potential for commercial applications in food and pharmaceutical sector.