The mechanical strength of gelatin gels insolubilized by crosslinking with formaldehyde was measured at various gelatin percentages and formaldehyde-to-gelatin ratios. This property was shown to be related to the characteristic sponge-like structure of the insolubilized gelatin gel, a structure that unexpectedly is also responsible for the resistance to substrate and product diffusion. A comparison between immobilizates of invertase and invertase-active yeast cells prepared with different gelatin concentrations showed that the enzyme, in contrast to cells, is deeply involved in the gel insolubilization process. The catalytic behavior of agar, κ-carrageenan, alginate, and gelatin immobilizates was compared under the same conditions of cell loading. The mechanical strength of gelatin gels insolubilized by crosslinking with formaldehyde was measured at various gelatin percentages and formaldehyde-to-gelatin ratios. This property was shown to be related to the characteristic sponge-like structure of the insolubilized gelatin gel, a structure that unexpectedly is also responsible for the resistance to substrate and product diffusion. A comparison between immobilizates of invertase and invertase-active yeast cells prepared with different gelatin concentrations showed that the enzyme, in contrast to cells, is deeply involved in the gel insolubilization process. The catalytic behavior of agar, k-carrageenan, alginate, and gelatin immobilizations was compared under the same conditions of cell loading.
Mechanical stability and diffusional resistance of a polymeric gel used for biocatalyst immobilization / de Alteriis, E.; Scardi, V.; Masi, Paolo; Parascandola, P.. - In: ENZYME AND MICROBIAL TECHNOLOGY. - ISSN 0141-0229. - STAMPA. - 12:(1990), pp. 539-545. [10.1016/0141-0229(90)90072-X]
Mechanical stability and diffusional resistance of a polymeric gel used for biocatalyst immobilization
de Alteriis E.;MASI, PAOLO;
1990
Abstract
The mechanical strength of gelatin gels insolubilized by crosslinking with formaldehyde was measured at various gelatin percentages and formaldehyde-to-gelatin ratios. This property was shown to be related to the characteristic sponge-like structure of the insolubilized gelatin gel, a structure that unexpectedly is also responsible for the resistance to substrate and product diffusion. A comparison between immobilizates of invertase and invertase-active yeast cells prepared with different gelatin concentrations showed that the enzyme, in contrast to cells, is deeply involved in the gel insolubilization process. The catalytic behavior of agar, κ-carrageenan, alginate, and gelatin immobilizates was compared under the same conditions of cell loading. The mechanical strength of gelatin gels insolubilized by crosslinking with formaldehyde was measured at various gelatin percentages and formaldehyde-to-gelatin ratios. This property was shown to be related to the characteristic sponge-like structure of the insolubilized gelatin gel, a structure that unexpectedly is also responsible for the resistance to substrate and product diffusion. A comparison between immobilizates of invertase and invertase-active yeast cells prepared with different gelatin concentrations showed that the enzyme, in contrast to cells, is deeply involved in the gel insolubilization process. The catalytic behavior of agar, k-carrageenan, alginate, and gelatin immobilizations was compared under the same conditions of cell loading.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.