Structurally stable gel bead containing entrapped enzyme and method for manufacture thereof

A method of entrapping an enzyme within a gel bead comprising the steps of:

• mixing an enzyme with gelatin to form a mixture, said enzyme being maintained at a pH in the range of 3 to less than 7, said enzyme being selected from the group consisting of proteases, carbohydrases, lipases, isomerases, ligases, and oxidoreductases;
• adding glutaraldehyde to the mixture so that the enzyme covalently cross-links to the gelatin;
• adding propylene glycol alginate to the mixture, said propylene glycol alginate being present in a final concentration of about 2% weight/volume;
• forming a gel bead from the mixture;
• soaking the gel bead in glutaraldehyde for a sufficient period of time to impart structural stability to the gel bead;
• and
• recovering the gel bead, said gel bead being capable of being dehydrated and rehydrated.

An enzymatic process comprising the steps of:

• providing structurally stable gel beads containing an entrapped enzyme, said structurally stable gel beads containing an entrapped enzyme being comprised of gelatin and propylene glycol alginate, said propylene glycol alginate being present in a final concentration of about 2% weight/volume, said enzyme being covalently cross-linked to said gelatin, said enzyme being maintained at a pH in the range of 3 to less than 7, said structurally stable gel beads containing an entrapped enzyme being capable of being dehydrated and rehydrated, said enzyme being selected from the group consisting of proteases, carbohydrases, lipases, isomerases, ligases, and oxidoreductases;
• contacting a substrate with said gel beads to produce a product;
• and
• recovering said product.