Immobilization of catalase by entrapment of permeabilized yeast cells in hen egg white using glutaraldehyde

An immobilized preparation of whole cell-based catalase was obtained by cross-linking the yeast cells permeabilized with toluene in hen egg white using glutaraldehyde. Optimal preparations were obtained when cross-linking was carried out for 2 h at 4 degrees C. Immobilized cells could be reused for the removal of H2O2 from milk.