Enzyme engineering (immobilization) for food applications

Agyei, D., Shanbhag, B.K. and He, L. 2015, Enzyme engineering (immobilization) for food applications. In Yada, Rickey Y. (ed), Improving and tailoring enzymes for food quality and functionality, Woodhead Publishing (Elsevier), Cambridge, Eng., pp.213-235, doi: 10.1016/B978-1-78242-285-3.00011-9.

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Title Enzyme engineering (immobilization) for food applications
Author(s) Agyei, D.ORCID iD for Agyei, D. orcid.org/0000-0003-2280-4096
Shanbhag, B.K.
He, L.
Title of book Improving and tailoring enzymes for food quality and functionality
Editor(s) Yada, Rickey Y.
Publication date 2015
Series Food science, technology and nutrition : 291
Chapter number 11
Total chapters 11
Start page 213
End page 235
Total pages 23
Publisher Woodhead Publishing (Elsevier)
Place of Publication Cambridge, Eng.
Keyword(s) Enzyme immobilization
Immobilization carriers
Functional groups
Fusion protein
Food processing
Summary 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.
ISBN 1782422978
Language eng
DOI 10.1016/B978-1-78242-285-3.00011-9
Field of Research 090802 Food Engineering
Socio Economic Objective 860899 Human Pharmaceutical Products not elsewhere classified
HERDC Research category B1.1 Book chapter
ERA Research output type B Book chapter
Copyright notice ©2015, Woodhead Publishing (Elsevier)
Persistent URL http://hdl.handle.net/10536/DRO/DU:30080270

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