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.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Hultin, H.O. (1983). Food Technol. 37, 66–82.
Finocchario, T., Olson, N.F. and Richardson, T.R. (1980). Adv. Biochem. Engineering 15, 71–88.
Honda, S., Nishimura, Y., Takahashi, M., Chiba, H. and Kakehi, K. (1982). Anal. Biochem. 119, 194–199.
Cowan, D.A., Daniel, R.M., Martin, A.M. and Morgan, H.W. (1984). Biotech. Bioeng. 26, 1141–1145.
Parkin, K.L. and Hultin, H.O. (1979). Biotech. Bioeng. 21, 939–953.
Coulet, P.R., Julliard, J.H. and Gautheron, D.C. (1974). Biotech. Bioeng. 16, 1055–1068.
Weetal, H.H. (1976). In: Methods in Enzymology, K. Mosbach, ed. Vol. 44, pp. 134–148, Academic Press, New York.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
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
Issue Date:
DOI: https://doi.org/10.1007/BF01025975