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Bone as a solid support for the immobilization of enzymes

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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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Authors and Affiliations

  1. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada

    Findlay C. J., Parkin K. L. & Yada R. Y.

  2. Protein Foods Research, 155 Suffolk Street West, N1H 2J7, Guelph, Ontario, Canada

    Findlay C. J.

  3. Department of Food Science, University of Wisconsin, 53706, Madison, Wisconsin, USA

    Parkin K. L.

  4. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, CANADA

    Yada R. Y.

Authors
  1. Findlay C. J.
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  2. Parkin K. L.
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  3. Yada R. Y.
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Findlay, C.J., Parkin, K.L. & Yada, R.Y. Bone as a solid support for the immobilization of enzymes. Biotechnol Lett 8, 649–652 (1986). https://doi.org/10.1007/BF01025975

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  • DOI: https://doi.org/10.1007/BF01025975

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