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Carrageenan: A Food‐Grade and Biocompatible Support for Immobilisation Techniques
Author(s) -
van de Velde Fred,
Lourenço Nídia D.,
Pinheiro Helena M.,
Bakker Martin
Publication year - 2002
Publication title -
advanced synthesis and catalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.541
H-Index - 155
eISSN - 1615-4169
pISSN - 1615-4150
DOI - 10.1002/1615-4169(200209)344:8<815::aid-adsc815>3.0.co;2-h
Subject(s) - carrageenan , chemistry , biopolymer , biocompatible material , polysaccharide , reusability , nanotechnology , organic chemistry , biochemistry , polymer , computer science , biomedical engineering , materials science , engineering , software , programming language
Immobilisation of both enzymes and whole‐cell systems is of major importance in the improvement of the stability, activity and reusability of these biocatalysts. This review describes the use of the naturally occurring polysaccharide carrageenan as a support for the immobilisation of biocatalysts. Carrageenan is a food‐grade and biocompatible support material extracted from red seaweeds. Before focusing on the use of carrageenan as an immobilisation support, an overview is given of the present uses of biocatalysts in industrial processes. The basic concepts of enzyme and whole‐cell immobilisation are discussed, as well as the background of carrageenan as a biopolymer. Several examples of enzymes and whole‐cell systems immobilised in carrageenan are discussed. A list of the most relevant patents in this field is presented as well as a list of enzymes and cell systems immobilised in carrageenan as described in the literature.