固定化酶
生物传感器
食品工业
纳米材料
生化工程
生物催化
纳米技术
化学
生物技术
组合化学
酶
纳米颗粒
材料科学
生物化学
催化作用
食品科学
生物
工程类
离子液体
作者
Sundaresan Bhavaniramya,Ramar Vanajothi,Selvaraju Vishnupriya,Kumpati Premkumar,Mohammad Saleh Al-Aboody,Rajendran Vijayakumar,D. Baskaran
标识
DOI:10.2174/1381612825666190712181403
摘要
Enzymes exhibit a great catalytic activity for several physiological processes. Utilization of immobilized enzymes has a great potential in several food industries due to their excellent functional properties, simple processing and cost effectiveness during the past decades. Though they have several applications, they still exhibit some challenges. To overcome the challenges, nanoparticles with their unique physicochemical properties act as very attractive carriers for enzyme immobilization. The enzyme immobilization method is not only widely used in the food industry but is also a component methodology in the pharmaceutical industry. Compared to the free enzymes, immobilized forms are more robust and resistant to environmental changes. In this method, the mobility of enzymes is artificially restricted to changing their structure and properties. Due to their sensitive nature, the classical immobilization methods are still limited as a result of the reduction of enzyme activity. In order to improve the enzyme activity and their properties, nanomaterials are used as a carrier for enzyme immobilization. Recently, much attention has been directed towards the research on the potentiality of the immobilized enzymes in the food industry. Hence, the present review emphasizes the different types of immobilization methods that is presently used in the food industry and other applications. Various types of nanomaterials such as nanofibers, nanoflowers and magnetic nanoparticles are significantly used as a support material in the immobilization methods. However, several numbers of immobilized enzymes are used in the food industries to improve the processing methods which not only reduce the production cost but also the effluents from the industry.
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