The use of immobilized enzymes in the food industry: A review
1979
Kilara, Arun | Shahani, Khem M.
Enzymes act as catalysts on food, producing cheese from milk, for example. Exogenous enzymes which can be confined during food processing for reuse are referred to as immobilized enzymes; there are numerous methods for achieving this. Absorption on charcoal or mineral salts is relatively simple and inexpensive and is not likely to denature the enzyme. Extrapment can be used for low molecular weight substrates. Microencapsulation is similar, but takes the form of very small beads. Ion-exchange, cross-linking, copolymerization and covalent attachment are other methods. The choice of method depends on mechanical strength, microbe resistance, thermal and chemical stability, cost, enzymatic capacity and regenerability. The effects of the immobilization process should be meticulously ascertained to determine PH assay, temperature, kinetic parameters and operational half-life. The chemical processes for doing this are described in detail. Most enzymes in use at the present are hydrolases. Three systems are employed commercially--the glucose isomerase for making high fructose corn syrups, amino acylase for D and L amino acid resolution, and penicillin acylase to obtain 6-amino penicillanic acid. Lactose systems may be used in the dairy industry for the eventual benefit of lactose-intolerant individuals.
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