Carrier‐bound immobilized α‐amylases and glucoamylase have been obtained by photopolymerizing aqueous solutions containing acrylamide, a crosslinking monomer, an enzyme‐reactive monomer, an oxygen scavenger, and amylase, and allowing the amylase to react with the entrapping enzyme‐reactive gel matrix evolved. Partial starch hydrolyzates (28 DE corn starch syrup) have been continuously converted to 90–94% dextrose syrups in columns packed with immobilized amylases. The enzymatic heat stability of immobilized glucoamylase gels is discussed.
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WALTON et al. (1973) studied this question.
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