Immobilization of α- amylase in Calcium Alginate-Gelatin Hydrogels

amylase was immobilized by encapsulated in hydrogel beads prepared with calcium alginate-gelatin andcrosslinked with glutaraldehyde. The immobilization conditions and partial properties of immobilized enzyme were investigated. Thebest efficiency of immobilization could be obtained under the condition that the concentration of glutaraldehyde was 0.3% and theadding amount α- amylase was 16.0g/L. Compared with the free enzyme, the optimum pH value and temperature of immobilizedα- amylase ware respectively shifted form 6.0 to 5.6 and form 65℃ to 70℃. It showed a wider range of reaction pH value andtemperature than the free enzyme. The thermostability of Immobilized α- amylase was better than native enzymes. After seventimes repeated batch operation, the relative activity of immobilized enzyme was about 79.8%, showed a high operational stability.