Enzyme immobilisation

  • Created by: Jacqui2
  • Created on: 24-04-17 09:32


Background info: Beta-galactosidase (lactase) is an enzyme that breaks down lactose into glucose and galactose. Pouring milk through a column of immobilised lactase wil result in the enzyme breaking down the lactose.

  • Add 8cmof sodium alginate solution (2%) to a small beaker
  • Add 2cmof lactase to the beaker
  • Add one drop of food colouring to allow the reaction to be seen more clearly
  • Mix thoroughly keeping bubbles to a minimum
  • Draw this mixture into a barrel of a 10cmplastic syringe
  • Add 1.5g of calcium chloride to 100cm3 of distilled water into 250cmbeaker
  • Drop the enzyme from the syringe into the calcium chloride solution. Allow the immobilised enzyme beads that start to form to harden for about 10mins
  • Remove the beads and rinse thoroughly with water
  • Rinse the syringe and remove the plunger and fix the barrel to a retort stand
  • Place a small piece of gauze near the tip of the syringe to prrevent the beads from blocking the syringe nozzle
  • Add the beads to the syringe
  • Test the milk after it has been filtered through the beads with Clinistix (Pink Blue)
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  • Wear goggles to prevent enzyme entering eyes
  • Lab coat to prevent enzyme getting onto clothes

Validity                                                              Increased Rate of Reaction

  • How quick the milk is pourred            Pour milk slower
  • Size/amount of beads                      Smaller beads to create a biggger surface area                                                                Increase temperaure
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