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Sol-Gel Entrapment of Enzymes

Published online by Cambridge University Press:  01 February 2011

Laurie Bergogné ,
Souad Fennouh ,
Stéphanie Guyon ,
Cécile Roux  and
Jacques Livage
Laurie Bergogné
Affiliation:
Chimie de la Matière Condensée (UMR CNRS 7574) - Université Pierre et Marie Curie 75252 Paris, FRANCE
Souad Fennouh
Affiliation:
Chimie de la Matière Condensée (UMR CNRS 7574) - Université Pierre et Marie Curie 75252 Paris, FRANCE
Stéphanie Guyon
Affiliation:
Chimie de la Matière Condensée (UMR CNRS 7574) - Université Pierre et Marie Curie 75252 Paris, FRANCE
Cécile Roux
Affiliation:
Chimie de la Matière Condensée (UMR CNRS 7574) - Université Pierre et Marie Curie 75252 Paris, FRANCE
Jacques Livage
Affiliation:
Chimie de la Matière Condensée (UMR CNRS 7574) - Université Pierre et Marie Curie 75252 Paris, FRANCE
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Abstract

Two enzymes, lipase and β-galactosidase, have been encapsulated within sol-gel matrices. Enzymatic activity of encapsulated lipase for hydrolysis and trans-esterification reactions is maintained. Encapsulation yields depend not only on the sol-gel porous texture but also on the water amount added for the sol-gel synthesis and the hydratation history of the enzyme. When the water amount is low, the highly active enzyme conformation generated by the phase separation is frozen during gelation. Escherichia Coli have been also encapsulated. The cellular organization appears to be well preserved. Their β-galactosidase activity seems to be better in wet gels but decreases dramatically upon drying.

Type
Research Article
Information
MRS Online Proceedings Library (OPL) , Volume 628: Symposium CC – Hybrid Organic/Inorganic Materials , 2000 , CC10.2
Copyright
Copyright © Materials Research Society 2000

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References

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