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Science 11 February 1983:
Vol. 219. no. 4585, pp. 722 - 727
DOI: 10.1126/science.219.4585.722
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Articles

Immobilized Enzymes and Cells as Practical Catalysts

Alexander M. Klibanov 1

1 Assistant professor of applied biochemistry and Henry L. Doherty Professor in the Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge 02139

Performance of enzymes and whole cells in commercial applications can often be dramatically improved by immobilization of the biocatalysts, for instance, by their covalent attachment to or adsorption on solid supports, entrapment in polymeric gels, encapsulation, and cross-linking. The effect of immobilization on enzymatic properties and stability of biocatalysts is considered. Applications of immobilized enzymes and cells in the chemical, pharmaceutical, and food industries, in clinical and chemical analyses, and in medicine, as well as probable future trends in enzyme technology are discussed.


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