Preparation of chitosan-alginate complex beads and their use for maltogenase immobilization

Polyelectrolyte complex formation from chitosan of various molecular weight and degree of deacetylation and sodium alginate of various molecular weight and content of beta-D-manuronic and alpha-L-guluronic acids as a function of their molar ratios and pH has been studied. Interpolymer complex formation between chitosan and alginate was studied by turbidity measurements. Chitosan-alginate complex beads were prepared from chitosan-alginate complexes by using a mixture of CaCl2 and GA as a cross-linker. The structure of chitosan-alginate complexes and complex beads was characterized by FT-IR spectra. The stability of chitosan-alginate complex beads was investigated by storing them at room temperature for 1 to 7 days in a citrate buffer, pH 2.5 or 6.5, and distilled water. A possible application of complex beads for immobilization of enzymes was studied. A high efficiency of maltogenase immobilized onto chitosan-alginate complex beads was achieved.