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gelatin are usually used to provide additional pro-
tein molecules as spacers (Podgornik and Tennikova
2002).

Entrapment and Encapsulation

In the immobilization by entrapment, the enzyme
molecules are free in solution, but restricted in
movement by the lattice structure of the gel (Figure

8.20D) (Balabushevich et al. 2004). The entrapment

method of immobilization is based on the localiza-

tion of an enzyme within the lattice of a polymer

matrix or membrane (Podgornik and Tennikova

2002). It is done in such a way as to retain protein

while allowing penetration of substrate. Entrapment

can be achieved by mixing an enzyme with chemical

monomers that are then polymerized to form a cross-

linked polymeric network, trapping the enzyme in

Figure 8.21.Continued