Abstract
A method is presented for gel entrapment of enzymes [1], consisting of the formation of poly(vinyl alcohol) film from enzyme-containing poly(vinyl alcohol) solution by drying or salt treatment. The yield of immobilization can be enhanced by adding materials protecting the enzymes (inert proteins, —SH— compounds, etc.) to the gel-forming solution to decrease enzyme leakage. The details of immobilization procedure and some properties of aldolase and neutral lactase immobilized in this manner are described.
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