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Enzyme engineering (immobilization) for food applications

chapter
posted on 2015-01-01, 00:00 authored by Dominic Agyei, B K Shanbhag, L He
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.

History

Title of book

Improving and tailoring enzymes for food quality and functionality

Volume

291

Series

Food science, technology and nutrition

Chapter number

11

Pagination

213 - 235

Publisher

Woodhead Publishing (Elsevier)

Place of publication

Cambridge, Eng.

ISBN-13

978-1-78242-285-3

ISBN-10

1782422978

Language

eng

Publication classification

B Book chapter; B1.1 Book chapter

Copyright notice

2015, Woodhead Publishing (Elsevier)

Extent

11

Editor/Contributor(s)

R Yada

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