Semi-permeable nanocapsules of konjac glucomannan–chitosan for enzyme immobilization

Carboxymethyl konjac glucomannan–chitosan (CKGM–CS) nanocapsules, spontaneously prepared under very mild conditions by electrostatic complexation, were used for immobilizing l-asparaginase. The matrix has semi-permeability to allow the substrate and product to pass through and to keep l-asparaginase in the matrix to prevent leaking. The cell-like hydrogel matrix was prepared in aqueous system without organic solvents and reagents. The process of the preparation does not denature the enzyme and the activity of the immobilized and native enzyme is very similar. The activity, stability, and characters of the enzyme-loaded nanocapsules were studied. The results indicated the immobilized enzyme has better stability and activity in contrast to the native enzyme. These studies may supply a new material for the immobilization of pH and temperature-sensitive enzyme.