A new immobilization technique of whole cells and enzymes with colloidal silica and alginate

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Abstract
A mixed gel composed of colloidal silica and alginate (As gel) was prepared for the immobilization of enzymes or microorganisms. The physical strength of AS gel increased with the amount of colloidal silica. The ethanol production rate of Saccharomyces cerevisiae (IFO 0224) immobilized in AS gel was higher than in alginate gel (Al gel) in the early phase of growth. At a concentration of glucose of more than 10%, the ethanol production of immobilized yeast in AS gel was higher than in Al gel. Any difference was not recognized in the diffusion coefficient of glucose between AS and Al gels. The AS gel had an ability to retain proteins such as bovine serum albumin and γ‐globulin. The alkaline protease and β‐galactosidase in AS gel continued their function for a long time, but those immobilized in Al gel did not. Immobilized β‐galactosidase in AS gel had a higher thermal stability than in Al gel or free enzymes.
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