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An immobilized enzyme is an enzyme that is attached to an inert, insoluble material such as calcium alginate (produced by reacting a mixture of sodium alginate solution and enzyme solution with calcium chloride). This can provide increased resistance to changes in conditions such as pH or temperature. It also allows enzymes to be held in place throughout the reaction, following which they are easily separated from the products and may be used again - a far more efficient process and so is widely used in industry for enzyme catalysed reactions. An alternative to enzyme immobilization is whole cell immobilization. ==Commercial use== Immobilized enzymes are very important for commercial uses as they possess many benefits to the expenses and processes of the reaction of which include: *Convenience: Minuscule amounts of protein dissolve in the reaction, so workup can be much easier. Upon completion, reaction mixtures typically contain only solvent and reaction products. *Economy: The immobilized enzyme is easily removed from the reaction making it easy to recycle the biocatalyst. This is particularly useful in processes such as the production of Lactose Free Milk, as the milk can be drained from a container leaving the enzyme (Lactase) inside ready for the next batch. *Stability: Immobilized enzymes typically have greater thermal and operational stability than the soluble form of the enzyme. In the past, biological washing powders and detergents would contain many proteases and lipases which would break down dirt. However, when the cleaning products would come into contact with the skin, it would create allergic reactions. This is why immobilization of enzymes are important, not just economically. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「immobilized enzyme」の詳細全文を読む スポンサード リンク
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