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Title: Structurally stable gel bead containing entrapped enzyme and method for manufacture thereof

Abstract

This research provides a structurally stable gel bead containing an entrapped enzyme and a method for its manufacture. The enzyme is covalently cross-linked to gelatin in the presence of glutaraldehyde prior to the formation of the gel bead, to prevent leakage of the enzyme. Propylene glycol alginate is then added to the mixture. Once the gel beads are formed, they are then soaked in glutaraldehyde, which imparts structural stability to the gel beads. This method can be used with many types of enzymes, such as proteases, carbohydrases, proteases, ligases, isomerases, oxidoreductases, and specialty enzymes. These and other enzymes can be immobilized in the gel beads and utilized in a number of enzymatic processes. Exogenously added ions are not required to maintain the structural stability of these gel beads. 7 figs.

Inventors:
Issue Date:
Research Org.:
Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States)
Sponsoring Org.:
USDOE, Washington, DC (United States)
OSTI Identifier:
321193
Patent Number(s):
5846762
Application Number:
PAN: 8-489,304
Assignee:
Lockheed Martin Energy Research Systems, Inc., Oak Ridge, TN (United States)
DOE Contract Number:  
AC05-84OR21400
Resource Type:
Patent
Resource Relation:
Other Information: PBD: 8 Dec 1998
Country of Publication:
United States
Language:
English
Subject:
55 BIOLOGY AND MEDICINE, BASIC STUDIES; ENZYMES; GELATIN; IMMOBILIZED ENZYMES; STABILITY; CROSS-LINKING; STORAGE

Citation Formats

Woodward, J. Structurally stable gel bead containing entrapped enzyme and method for manufacture thereof. United States: N. p., 1998. Web.
Woodward, J. Structurally stable gel bead containing entrapped enzyme and method for manufacture thereof. United States.
Woodward, J. Tue . "Structurally stable gel bead containing entrapped enzyme and method for manufacture thereof". United States.
@article{osti_321193,
title = {Structurally stable gel bead containing entrapped enzyme and method for manufacture thereof},
author = {Woodward, J},
abstractNote = {This research provides a structurally stable gel bead containing an entrapped enzyme and a method for its manufacture. The enzyme is covalently cross-linked to gelatin in the presence of glutaraldehyde prior to the formation of the gel bead, to prevent leakage of the enzyme. Propylene glycol alginate is then added to the mixture. Once the gel beads are formed, they are then soaked in glutaraldehyde, which imparts structural stability to the gel beads. This method can be used with many types of enzymes, such as proteases, carbohydrases, proteases, ligases, isomerases, oxidoreductases, and specialty enzymes. These and other enzymes can be immobilized in the gel beads and utilized in a number of enzymatic processes. Exogenously added ions are not required to maintain the structural stability of these gel beads. 7 figs.},
doi = {},
journal = {},
number = ,
volume = ,
place = {United States},
year = {1998},
month = {12}
}