Oxidized Starch as a Hardening Agent in the Gelatin‐Immobilization of Living Yeast Cells | Zendy

De Alteriis Elisabetta | Zendy; Parascandola Palma | Zendy; Scardi Vincenzo | Zendy

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Oxidized Starch as a Hardening Agent in the Gelatin‐Immobilization of Living Yeast Cells

Author(s) -

De Alteriis Elisabetta,

Parascandola Palma,

Scardi Vincenzo

Publication year - 1990

Publication title -

starch ‐ stärke

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.62

H-Index - 82

eISSN - 1521-379X

pISSN - 0038-9056

DOI - 10.1002/star.19900420208

Subject(s) - glutaraldehyde , gelatin , periodate , starch , chemistry , formaldehyde , yeast , antimicrobial , sodium periodate , chemical engineering , chromatography , biochemistry , organic chemistry , engineering

Periodate‐oxidized starch (oxystarch) was shown to be a good substitute for formaldehyde or glutaraldehyde as hardening agents in an immobilization procedure of microbial cells within gelatin. In fact, contrary to both aldehydes, oxystarch has no antimicrobial activity so that the immobilized cells retain their viability. Cell loading and mechanical stability of the immobilizates make them suitable for operations in continuous bioreactors.

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