Application of Immobilized Enzymes in Food Industry

被引：137

作者：

Yushkova, Ekaterina D. ^{[1
]}

Nazarova, Elena A. ^{[1
]}

Matyuhina, Anna, V ^{[1
]}

Noskova, Alina O. ^{[1
]}

Shavronskaya, Darya O. ^{[1
]}

Vinogradov, Vladimir V. ^{[1
]}

Skvortsova, Natalia N. ^{[1
]}

Krivoshapkina, Elena F. ^{[1
]}

机构：

[1] ITMO Univ, Lomonosova St 9, St Petersburg 191002, Russia

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2019年 / 67卷 / 42期

基金：

俄罗斯基础研究基金会;

关键词：

enzyme immobilization; carriers; food industry; enzyme activity; BETA-GALACTOSIDASE IMMOBILIZATION; SILICON DIOXIDE NANOPARTICLES; SOL-GEL ENCAPSULATION; ALPHA-AMYLASE; COVALENT IMMOBILIZATION; MAGNETIC NANOPARTICLES; THERMAL-STABILITY; CATALYTIC-PROPERTIES; BIOCATALYTIC PROPERTIES; BACILLUS-CIRCULANS;

D O I：

10.1021/acs.jafc.9b04385

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：11553 / 11567

页数：15

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