1. Enzyme Immobilization Methods and Applications in the Food Industry
- Author
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K.C. Beulah, H.P. Sneha, and Pushpa S. Murthy
- Subjects
Food industry ,biology ,Immobilized enzyme ,business.industry ,Chemistry ,food and beverages ,Cellulase ,Reuse ,Pulp and paper industry ,biology.organism_classification ,Adsorption ,Aspergillus oryzae ,biology.protein ,Food processing ,Pectinase ,business - Abstract
Enzymes are biological catalysts that play an immense role in the food industry. However, the desirable characteristics of enzymes are hindered by their long-term operational stability, shelf storage life, recovery, and reuse. These drawbacks can be overcome by enzyme immobilization, which enhances the functional efficiency and reproducibility while requiring less labor input and reducing contamination. Therefore, this boosts the stability of the products. The primary immobilization of the enzyme was amino cyclase of Aspergillus oryzae for the production of L-amino acids from Japan. Key enzymes such as pectinase and cellulases are immobilized on suitable carriers and are useful in the food industry (baking, dairy products, jams, and jellies), beverage processing (wine, beer, fruit, and vegetable juices), etc. There are various techniques to immobilize an enzyme, including adsorption (static process, dynamic process, reactor loading, electrodeposition), Covalent bonding (diazoation, peptide bond polyfunctional reagents), entrapment (inclusion in the gels, fibers, and microcapsules), and copolymerization and encapsulation (microencapsulation, nanoencapsulation). Nanotechnology is one of the most promising fields that attempts to provide an efficient technique that could answer several challenges in terms of economy and industrial development in food processing.
- Published
- 2019
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