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Entrapment in Calcium Alginate

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Immobilization of Enzymes and Cells

Part of the book series: Methods in Biotechnology ((MIBT,volume 1))

Abstract

Entrapment of enzymes and/or cells in alginate is one of the simplest methods of immobilization. Alginates are available commercially as water-soluble sodium alginates, and have been used for more than 65 years in the food and pharmaceutical industries as thickening, emulsifying, film forming, and gelling agents. Entrapment in insoluble calcium alginate gel is recognized as a rapid, nontoxic, inexpensive, and versatile method for immobilization of enzymes and cells (1–3).

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References

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Author information

Authors and Affiliations

  1. Department of Biological Sciences, University of Paisley, UK

    Jane E. Fraser & Gordon F. Bickerstaff

Authors
  1. Jane E. Fraser
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  2. Gordon F. Bickerstaff
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Editor information

Editors and Affiliations

  1. University of Paisley, Scotland, UK

    Gordon F. Bickerstaff

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© 1997 Humana Press Inc , Totowa, NJ

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Fraser, J.E., Bickerstaff, G.F. (1997). Entrapment in Calcium Alginate. In: Bickerstaff, G.F. (eds) Immobilization of Enzymes and Cells. Methods in Biotechnology, vol 1. Humana Press. https://doi.org/10.1385/0-89603-386-4:61

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  • DOI: https://doi.org/10.1385/0-89603-386-4:61

  • Publisher Name: Humana Press

  • Print ISBN: 978-0-89603-386-3

  • Online ISBN: 978-1-59259-481-8

  • eBook Packages: Springer Protocols

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