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Effect of pH on the preparation of poly-L-lysine-stabilized calcium alginate beads for immobilization of aminoacylase |
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| Authors: | Kong H. Lee Pat M. Lee |
| Affiliation: | (1) Department of Biotechnology, Faculty of Food Science and Biotechnology, Universiti Pertanian Malaysia, 43400 UPM Serdang, Selangor, Malaysia;(2) Deaprtment of Chemistry, Indiana University, Shah Alam Campus in Malaysia, ITM/MUCIA, Section 17, 40000 Shah Alam, Selangor, Malaysia |
| Abstract: | Summary The preparations of calcium alginate beads stabilized with poly-L-lysine and encapsulating aminoacylase were conducted at different pH conditions. The interaction of poly-L-lysine and alginate beads proceeds readily. The beads prepared at pH 7.0 exhibited high operational and storage stability with the elimination of enzyme leakage and the immobilized aminoacylase possessed high biological activity. |
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