Food enzymes immobilization: novel carriers, techniques and applications

被引：49
|
作者：
Xie, Jiayu [1 ]
Zhang, Yi [1 ,2 ]
Simpson, Benjamin [1 ]
机构：
[1] McGill Univ, Dept Food Sci & Agr Chem, Ste Anne De Bellevue, PQ H9X 3V9, Canada
[2] Univ Pau & Pays Adour, CNRS, E2S UPPA, IPREM, F-64000 Pau, France
来源：
CURRENT OPINION IN FOOD SCIENCE | 2022年 / 43卷
关键词：
NANOPARTICLES; FRAMEWORKS;
D O I：
10.1016/j.cofs.2021.09.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Food enzyme immobilization is a technology to mitigate various limitations of free enzymes in food processing. Versatile carriers such as agro-waste based materials, nano materials, and metal organic frameworks are developed to immobilize enzymes with improved enzymological characteristics to enable catalytic reactions to be carried out under sophisticated and extreme processing conditions. New fabrication technologies of immobilized food enzymes, for example, 3D printing and coaxial electrospraying also enhance enzyme functionality. Recent research on food enzyme immobilization is aimed at sustainability, cost-effectiveness, automation, high-throughput, multifunction, and safety. These developments enable new applications in food bioprocessing, food analyses, food control and food packaging, and so on.
引用
收藏
页码：27 / 35
页数：9
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