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Use of chemically modified chitosan beads for sorption and enzyme immobilization

✍ Scribed by Ruey-Shin Juang; Feng-Chin Wu; Ru-Ling Tseng

Book ID
117732571
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
172 KB
Volume
6
Category
Article
ISSN
1093-7927

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## Abstract A new simple method for the preparation of chemically crosslinked chitosan beads is presented. It consists of the dropwise addition of 2–3% (w/v) low molecular weight chitosan solution containing 2% (w/v) glyoxal in 1% (w/v) tetrasodiumdiphosphate, pH 8.0. Immobilized viable baker's yea