Improving and Tailoring Enzymes for Food Quality and Functionality

Improving and Tailoring Enzymes for Food Quality and Functionality

Woodhead Publishing Series in Food Science, Technology and Nutrition
2015, Pages 213-235
Improving and Tailoring Enzymes for Food Quality and Functionality

11 - Enzyme engineering (immobilization) for food applications

https://doi.org/10.1016/B978-1-78242-285-3.00011-9Get rights and content

Abstract

This chapter discusses technical details of enzyme immobilization and its application in the food industry. The chapter first presents the various immobilization technologies, including the pros and cons of each immobilization method and a description of the various classes of immobilization support materials that are food compatible. It then discusses two case studies using immobilized enzymes in the food industry, namely, lactose hydrolysis and milk protein degradation by immobilized enzymes. Recent advances in enzyme immobilization techniques, including the use of nanoparticles and fusion proteins, are presented followed by their implications for the food industry.

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Cited by (11)

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