A STUDY OF STARCH AS A SUPPORTER IN THE ENZYME IMMOBILIZATION

Periodate oxided starch (oxystarch - a starch derivative) is shown to be a good supporter in a direct immobilization process for enzymes. Im mobile conditions and properties of immobilized enzyme are discussed. The effects of various factors, such as pH value, aldehydic groups con tent in oxystarch, ratio of enzyme to supporter, reaction time and tem perature, on urease immobilization were studied, respectively, and on these results an optimum immobile condition could be decided. In addit ion, some physical and chemical properties of immobilized enzymes were examined. The stability of immobilzate is superior to that of the ori ginal enzyme, and its Km value is higher than that of the original one .