Entrapment of enzymes and/or cells in alginate is one of the simplest methods of immobilization. Alginates are available commercially as water-soluble sodium alginates, and have been used for more than 65 years in the food and pharmaceutical industries as thickening, emulsifying, film forming, and gelling agents. Entrapment in insoluble calcium alginate gel is recognized as a rapid, nontoxic, inexpensive, and versatile method for immobilization of enzymes and cells (1 –3 ).
