Bone as a solid support for the immobilization of enzymes |
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| Authors: | C. J. Findlay K. L. Parkin R. Y. Yada |
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| Affiliation: | (1) Department of Food Science, University of Guelph, N1G 2W1 Guelph, Ontario, Canada;(2) Protein Foods Research, 155 Suffolk Street West, N1H 2J7 Guelph, Ontario, Canada;(3) Department of Food Science, University of Wisconsin, 53706 Madison, Wisconsin, USA;(4) Department of Food Science, University of Guelph, N1G 2W1 Guelph, Ontario, CANADA |
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| Abstract: | Summary Poultry bone residue was found to serve as a solid support matrix to which catalase, pepsin, pectinase, lactase and invertase could be insolubilized by covalent attachment and adsorption. Bone has great potential for enzyme immobilization since it is inexpensive, abundant, chemically functional, porous, non-toxic and mechanically strong. |
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