Question

How can enzymes be immobilised?

Answer 1

Hint: Immobilisation refers to the capturing of a cell, compound, or enzyme in a matrix or a support system. It is widely used in industrial production, biomedical applications, the food industry, research, biodiesel production, wastewater management, textile industry, and detergent industry.

Complete step-by-step anwer:
Enzymes are protein components that help in increasing the rate of chemical reactions or metabolism in our bodies.
Immobilisation of enzymes has many advantages like economic convenience, easy removal from the reaction mixture, high stability, and pure product isolation.
Various natural, synthetic, and inorganic materials are used as the support material or matrix for immobilisation.
Methods like adsorption, entrapment, covalent bonding, copolymerization, and encapsulation are used for the immobilisation of enzymes.
Adsorption: The enzyme is weakly bonded to the carrier or support material (like organic, mineral, or modified resin) through hydrogen bonds ionic interaction, and Van der Waal forces.
Entrapment: The enzyme is placed inside a porous matrix. Non-covalent or covalent bonding may be involved. The matrix is soluble in water. Pore size can be varied to prevent enzyme loss. Various polymers used include agar, gelatin, and alginate.
Covalent bonding: The enzyme is bound to the carrier via covalent bonds through diazotization, polyfunctional reagent, and peptide bonds.
Copolymerisation: Polyfunctional reagents like diazonium salt and glutaraldehyde are used to create cross-links. This may sometimes structurally modify or denature the enzyme being used.
Encapsulation: A semi-permeable membrane-like nylon or nitrocellulose membrane is used to enclose the enzyme in a membranous capsule.

Note: Enzyme immobilisation is affected by various factors like temperature, pH, the affinity of enzyme and substrate, ionic strength, and concentrations of enzyme, substrate, and inhibitors.