1. Chapter 3

2. * Using enzymes commercially can be very expensive * Being able to reuse enzymes solves this problem * Immobilized enzymes  reusable, not lost in commercial product * Definition: Enzymes that have been fixed to a surface or within a bead of agar gel * Commercial application of enzymes * Medicine * Food technology * Industrial processing

4. * Use alginate beads * Create these bead bye mixing enzymes with a sodium alginate solution * Take tiny droplets from this sodium alginate mixture and add them to a solution of calcium chloride * Sodium Alginate and Calcium Chloride react to form a jelly * Jelly turns each droplet into a tiny “bead” * Each bead contains an enzyme that is now “immobilized”

6. * Immobilization of LACTASE enzyme used to make Lactose- FREE milk * Use alginate beads * Run substrate (milk) through the beads * Lactase in beads hydrolyzes the lactose (disaccharide) substrate in milk into glucose and galactose monosaccharides * Milk goes all the way through the column and collects into apparatus * Collected milk is now lactose-free and is NOT contaminated with the enzyme

8. 1. Easy removal of product from enzyme * Without immobilized enzymes: * Enzymes would be mixed in solution with substrate * When product is made, the product would have to be separated from the enzymes in solution (costly and time consuming) * Enzymes lost during removal process 2. Immobilized enzymes tolerant to changes in temperature and pH * More tolerant than enzymes used in solution * Due to protective environment of alginate beads * Enzymes do not denature easily