Other

Catherine-Ann Cukras

Robert K Prud'homme

Henry A Pfeffer

Enzymes are immobilized for use in non-aqueous enzymatic reactions by dehydrating hydrocolloid gel beads having an average particle size of 5 to 150 microns and a network structure capable of swelling in aqueous media, immersing or suspending the dehyrated gel beads in an aqueous solution of enzyme where the beads swell and imbibe the enzyme solution, optionally dehydrating the resultant enzyme-containing gel beads and recovering the gel beads containing the enzyme. In a specific method, the hydrocolloid is carrageenan such a kappa carragennan, the enzyme is subtilisin Carlsberg, the aqueous enzyme solution contains 0.05% to 40 wt % enzyme and the amount of enzyme imbibed is 0.05 to 0.5 grams of enzyme per gram of dehydrated gel beads.

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St. Louis, MO, United States of America

Catherine-Ann Cukras