Cellulase from four different fungi and β‐glucosidase from almonds were immobilized on the inner surface of nylon tubing. The highest values of β‐glucosidase activity retention on the support were obtained when P. funiculosum and N. crassa were used as the enzyme source. A comparative study of the thermal stability referring to β‐glucosidase activity was developed using free and immobilized enzymes. The most stable β‐glucosidases (from P. funiculosum and A. niger) did not show an appreciable change in its thermal stability after immobilization. An important increase in thermal stability was observed when less stable β‐glucosidases (from T. reesei, N. crassa and almonds) were immobilized.