Application of Immobilized Enzymes in Food Industry,Journal of Agricultural and Food Chemistry

当前位置： X-MOL 学术 › J. Agric. Food Chem. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Application of Immobilized Enzymes in Food Industry
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-10-14 , DOI: 10.1021/acs.jafc.9b04385
Ekaterina D. Yushkova ₁ , Elena A. Nazarova ₁ , Anna V. Matyuhina ₁ , Alina O. Noskova ₁ , Darya O. Shavronskaya ₁ , Vladimir V. Vinogradov ₁ , Natalia N. Skvortsova ₁ , Elena F. Krivoshapkina ₁

Affiliation

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.

中文翻译：

固定化酶在食品工业中的应用

酶是大分子生物催化剂，广泛用于食品工业。在应用中，酶通常固定在惰性和不溶性载体上，由于具有多种可重复使用性，因此可以提高酶的效率。固定化酶的性质取决于固定化方法和载体类型。载体的选择通常涉及生物相容性，化学和热稳定性，在反应条件下的不溶性，易于再生和再利用的能力以及成本效率。在这篇综述中，我们提供了固定化酶的各种载体的概述，主要侧重于食品工业。

更新日期：2019-10-14

点击分享查看原文

点击收藏

阅读更多本刊新发论文本刊介绍/投稿指南