Abstract
The methods for the preparation and purification of immobilised enzymes are briefly reviewed and examples are given of the utilisation in industry (mainly not in the food industry) of enzymes such as amylases, proteinases, cellulases, glucose oxidase, glucose isomerase, lipase, and invertase. Various procedures for the immobilisation of enzymes are described. The principal aspects of catalysis by immobilised enzymes are examined, particularly from the standpoint of the stability of the enzymes, reaction kinetics, and the influence of diffusion. Certain examples of the employment of enzymes incorporated in fibres are presented (hydrolysis of penicillin, cleavage of milk lactose, and isomerisation of glucose).
The bibliography includes 65 references.