A general approach to the encapsulation of glycoenzymes chains inside calcium alginate gel beads
July 10-14, 2016
In this work an enzyme encapsulation general approach, based on the use of calcium alginate hydrogels, is reported. Alginate gels are biodegradable and low cost and have been found to provide a good matrix for the entrapment of sensitive biomolecules. Alginate is an anionic polymer whose gelation occurs by an exchange of sodium ions from the polymer chains with multivalent cations, resulting in the formation of a three dimensional gel network. For gelation alginate is dripped into a calcium chloride solution. The cations diffuse from the continuous phase to the interior of the alginate droplets and form a gelled matrix. By means of this “external gelation method” beads with a diameter of few millimeters can be obtained (see figure 1).
The entrapment of enzymes in alginate beads suffers some disadvantages, like as low enzyme loading efficiency with reduction of the immobilization yields and reusability, related to the enzyme leakage from the large beads pores (cut off of about 100 kDa).
Please click Additional Files below to see the full abstract.
Gerardo Palazzo, Valeria Angarano, Luisa Torsi, and Antonia Mallardi, "A general approach to the encapsulation of glycoenzymes chains inside calcium alginate gel beads" in "Colloidal, Macromolecular & Biological Gels: Formulation, Properties & Applications", ECI Symposium Series, (2016). http://dc.engconfintl.org/cmb_gels/42
This document is currently not available here.