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

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Abstract

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.

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Most cited references 67

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Enzyme immobilisation in biocatalysis: why, what and how.

Roger A Sheldon, Sander van Pelt (2013)

In this tutorial review, an overview of the why, what and how of enzyme immobilisation for use in biocatalysis is presented. The importance of biocatalysis in the context of green and sustainable chemicals manufacture is discussed and the necessity for immobilisation of enzymes as a key enabling technology for practical and commercial viability is emphasised. The underlying reasons for immobilisation are the need to improve the stability and recyclability of the biocatalyst compared to the free enzyme. The lower risk of product contamination with enzyme residues and low or no allergenicity are further advantages of immobilised enzymes. Methods for immobilisation are divided into three categories: adsorption on a carrier (support), encapsulation in a carrier, and cross-linking (carrier-free). General considerations regarding immobilisation, regardless of the method used, are immobilisation yield, immobilisation efficiency, activity recovery, enzyme loading (wt% in the biocatalyst) and the physical properties, e.g. particle size and density, hydrophobicity and mechanical robustness of the immobilisate, i.e. the immobilised enzyme as a whole (enzyme + support). The choice of immobilisate is also strongly dependent on the reactor configuration used, e.g. stirred tank, fixed bed, fluidised bed, and the mode of downstream processing. Emphasis is placed on relatively recent developments, such as the use of novel supports such as mesoporous silicas, hydrogels, and smart polymers, and cross-linked enzyme aggregates (CLEAs).

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Enzyme immobilization: an overview on techniques and support materials

Sumitra Datta, L. Christena, Yamuna Rajaram (2012)

The current demands of the world’s biotechnological industries are enhancement in enzyme productivity and development of novel techniques for increasing their shelf life. These requirements are inevitable to facilitate large-scale and economic formulation. Enzyme immobilization provides an excellent base for increasing availability of enzyme to the substrate with greater turnover over a considerable period of time. Several natural and synthetic supports have been assessed for their efficiency for enzyme immobilization. Nowadays, immobilized enzymes are preferred over their free counterpart due to their prolonged availability that curtails redundant downstream and purification processes. Future investigations should endeavor at adopting logistic and sensible entrapment techniques along with innovatively modified supports to improve the state of enzyme immobilization and provide new perspectives to the industrial sector.

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Author and article information

Contributors

Gloria Fernández-Lorente: (View ORCID Profile)

Journal

Journal ID (publisher-id): PROCCO

Title: Processes

Abbreviated Title: Processes

Publisher: MDPI AG

ISSN (Electronic): 2227-9717

Publication date Created: June 2023

Publication date (Electronic): June 19 2023

Volume: 11

Issue: 6

Page: 1840

Article

DOI: 10.3390/pr11061840

SO-VID: a0424406-d60c-40ba-ada8-47ccb5fe4429

License:

https://creativecommons.org/licenses/by/4.0/

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