Enzyme immobilization on glycosylated edible proteins.

Most of the supports for enzymeimmobilization are artificial materials, and chemical reactions are also required to immobilize the enzymes in most cases.1]These support materials and chemicals for immobilization must not be allowed to contaminate final products, especially foods or drugs.The requirements to achieve this are tedious, costly, and may have the wrong effects on enzyme activities.The other solution is presented here.Inexpensive