Jack bean urease was immobilized on gelatin beads with the help of glutaraldehyde. Theoptimum immobilization (67.6%) was obtained at 30mg/ml gelatin concentration, 0.5 mg/beadenzyme protein concentration, 1% glutaraldehyde and at 4ºC incubation temperature. The t½ ofimmobilized urease was approximately 90 days at 4ºC compared with t½ of 20 days for thesoluble urease, under identical condition. The apparent optimum pH shifted from 7.3 to 8.0when the urease was immobilized. The optimum stability temperature of immobilized ureasewas found to be 60ºC while that of soluble urease was 45ºC. Time-dependent thermalinactivation studies showed monophasic kinetics for soluble urease and immobilized urease at70ºC, respectively. The immobilized urease beads stored at 4ºC showed practically no leachingover a period of 30 days. Here we are presenting an easy and economical way of immobilizingurease on the gelatin beads making it suitable for various applications.