Application of Immobilized Enzymes in Food Industry
Autor: | Anna V Matyuhina, Elena F. Krivoshapkina, Elena A. Nazarova, Darya O Shavronskaya, Ekaterina D. Yushkova, Natalia N Skvortsova, Alina O Noskova, Vladimir V. Vinogradov |
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Rok vydání: | 2019 |
Předmět: |
0106 biological sciences
Reaction conditions Food industry Immobilized enzyme Biocompatibility Chemistry business.industry 010401 analytical chemistry Nanotechnology General Chemistry Enzymes Immobilized 01 natural sciences 0104 chemical sciences Enzyme Stability Food Industry Carrier type General Agricultural and Biological Sciences business 010606 plant biology & botany Reusability |
Zdroj: | Journal of agricultural and food chemistry. 67(42) |
ISSN: | 1520-5118 |
Popis: | Enzymes are macromolecular biocatalysts, widely used in food industry. In applications, enzymes are often immobilized on inert and insoluble carriers, which increase their efficiency due to multiple reusability. The properties of immobilized enzymes depend on the immobilization method and the carrier type. The choice of the carrier usually concerns the biocompatibility, chemical and thermal stability, insolubility under reaction conditions, capability of easy regeneration and reusability, as well as cost efficiency. In this review, we provide an overview of various carriers for enzyme immobilization, with the primary focus on food industry. |
Databáze: | OpenAIRE |
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