Carboxymethyl konjac glucomannan–chitosan (CKGM–CS) nanocapsules, spontaneously prepared under
very mild conditions by electrostatic complexation, were used for immobilizing L-asparaginase. The
matrix has semi-permeability to allow the substrate and product to pass through and to keep L-asparaginase in the matrix to prevent leaking. The cell-like hydrogel matrix was prepared in aqueous
system without organic solvents and reagents. The process of the preparation does not denature the
enzyme and the activity of the immobilized and native enzyme is very similar. The activity, stability,and characters of the enzyme-loaded nanocapsules were studied. The results indicated the immobilized enzyme has better stability and activity in contrast to the native enzyme. These studies may supply a new material for the immobilization of pH and temperature-sensitive enzyme.