Recent advances in β-galactosidase and fructosyltransferase immobilization technology
| Autor: | Gonçalo N. Martins, Andrea Gómez-Zavaglia, Paula C. Castilho, Pedro Filipe Pires, Onofre Figueira, María Micaela Ureta |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
0303 health sciences Technology immobilization methods Immobilized enzyme supports Chemistry b-galactosidase General Medicine Enzymatic synthesis Enzymes Immobilized beta-Galactosidase 01 natural sciences Industrial and Manufacturing Engineering 03 medical and health sciences Hexosyltransferases 010608 biotechnology fructosyltransferase Special care Biochemical engineering Ciencias Exactas 030304 developmental biology Food Science Reusability |
| Zdroj: | SEDICI (UNLP) Universidad Nacional de La Plata instacron:UNLP Critical Reviews in Food Science and Nutrition |
| Popis: | The highly demanding conditions of industrial processes may lower the stability and affect the activity of enzymes used as biocatalysts. Enzyme immobilization emerged as an approach to promote stabilization and easy removal of enzymes for their reusability. The aim of this review is to go through the principal immobilization strategies addressed to achieve optimal industrial processes with special care on those reported for two types of enzymes: β-galactosidases and fructosyltransferases. The main methods used to immobilize these two enzymes are adsorption, entrapment, covalent coupling and cross-linking or aggregation (no support is used), all of them having pros and cons. Regarding the support, it should be cost-effective, assure the reusability and an easy recovery of the enzyme, increasing its stability and durability. The discussion provided showed that the type of enzyme, its origin, its purity, together with the type of immobilization method and the support will affect the performance during the enzymatic synthesis. Enzymes’ immobilization involves interdisciplinary knowledge including enzymology, nanotechnology, molecular dynamics, cellular physiology and process design. The increasing availability of facilities has opened a variety of possibilities to define strategies to optimize the activity and re-usability of β-galactosidases and fructosyltransferases, but there is still great place for innovative developments. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
| Databáze: | OpenAIRE |
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