Method Development for Ficin Entrapment into Gels Based on Food-Grade Chitosan and Chitosan Succinate.

Ficin was immobilized by entrapment into gels based on food-grade chitosan and chitosan succinate. The optimum ratio of protein content (mg/g of carrier), total activity (in U/mL of solution), and specific activity (in U/mg of protein) was achieved when ficin was immobilized by entrapment into the gels (based on food-grade chitosan and chitosan succinate) using glycine buffer at pH 9.0 and 9.5, respectively. The proposed technology is accessible for Russian laboratories and is promising for further investigation of the immobilized ficin preparations in medicine and the pharmaceutical industry because of the combination of relatively inexpensive components. [ABSTRACT FROM AUTHOR]