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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.