Abstract
A very versatile chemical method for immobilizing enzymes and other proteins is intermolecular cross-linking with multifunctional reagents. The method can produce enzyme conjugates of diverse physical character depending on the conditions employed. Thus, conjugates can be prepared that are water-soluble or water-insoluble; granular, gel-like, or filamentous in nature; or that are pure protein. It is reliable and inexpensive.
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© 1977 Plenum Press, New York
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Zaborsky, O.R. (1977). Covalent Linkage: III. Immobilization of Enzymes by Intermolecular Cross-Linking. In: Chang, T.M.S. (eds) Biomedical Applications of Immobilized Enzymes and Proteins. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-2610-6_4
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DOI: https://doi.org/10.1007/978-1-4684-2610-6_4
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