Use of Potential Immobilized Enzymes for the Modification of Liquid Foods in the Food Industry

被引：8

作者：

Garcia-Quinto, Ernestina ^{[1
]}

Aranda-Canada, Raquel ^{[1
]}

Garcia-Garcia, Paz ^{[2
]}

Fernandez-Lorente, Gloria ^{[1
]}

机构：

[1] CSIC UAM, Inst Food Sci Res CIAL, Lab Microbiol & Food Biocatalysis, Nicolas Cabrera 9,UAM Campus, Madrid 28049, Spain

[2] Univ Autonoma Madrid, Fac Sci, Dept Sect Food Sci, Hlth Lipids Grp, Madrid 28049, Spain

来源：

PROCESSES | 2023年 / 11卷 / 06期

关键词：

enzymes; immobilized enzymes; immobilization; biocatalysts; food industry; FLUIDIZED-BED REACTOR; ENZYMATIC-SYNTHESIS; FISH-OIL; SUPPORT; LIPASE; ACID; EXTRACTION; PECTINASE; OXIDASE;

D O I：

10.3390/pr11061840

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Enzymes are complex proteins that carry out biochemical reactions. Apart from being necessary for life, they are used in numerous industrial processes, especially in the textile, pharmaceutical, food and chemical sectors. One of the longest-lived industries regarding the use of enzymes is the food industry. Enzymes have always been used, mainly in their free form, to obtain new products and to improve the organoleptic qualities in different industries, such as in dairy, fruit and vegetables, and beverages. However, today, immobilized enzymes are the focus of attention in the liquid food industry, as they offer numerous advantages, such as stabilization and reuse, which enable cost reduction.

引用

页数：12

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