The current research status of immobilized lipase performance and its potential for application in food are developing toward green and healthy direction: A review

Abstract Immobilized lipases have received great attention in food, environment, medicine, and other fields due to their easy separation, high stability (temperature, pH), and high storage properties. After immobilization, lipase transforms from a homogeneous to a heterogeneous state, making it easier to recover from the reaction substrate and achieve recycling, which is in line with the concept of green chemistry and reduces protein contamination in the product. There are various materials for enzyme immobilization, including polysaccharides from natural sources, inorganic compounds, carbon nanotubes, metal–organic framework materials, and so forth. Magnetic immobilization carriers have been widely studied due to their ability to achieve separation by adding a magnetic field. Its immobilization method can be simply divided into two categories: physical action (adsorption, embedding) and chemical binding (covalent, cross‐linking). Some studies mainly discuss the immobilization support materials, immobilization methods, and applications of immobilized lipases in food. On this basis, our review also focuses on the changes in crosslinking agents for immobilized lipases, different methods to promote immobilization, new trends in the study of immobilized lipases, and proposes prospects for immobilized lipase research in the food industry.