Immobilization of α-chymotrypsin in κ-carrageenan beads prepared with the static mixer

The α-chymotrypsin-loaded κ-carrageenan beads preparation and properties are described. The beads were obtained by emulsification/thermal gelation with a sunflower oil at ambient temperature as the continuous phase using a Sulzer SMX static mixer. The mean Sauter bead diameter was about 300 μm. The α-chymotrypsin encapsulation efficiency may be increased in two times by preliminary enzyme cross-linking by glutaraldehyde. The stability upon storage is higher for beads-containing cross-linked α-chymotrypsin (no activity loss during at least 2 weeks). The α-chymotrypsin-loaded κ-carrageenan beads may be used in repeated batch runs and the operational biocatalyst stability may be enhanced by κ-carrageenan beads the coating by chitosan (no significant activity decrease in seven runs).